|Canned raspberries/6 ounce raspberry flavored jelly||8 Ounce|
|Fresh fruit||1 Cup (16 tbs)|
|Evaporated milk||1⁄4 Pint|
|Milk||6 Fluid Ounce (1 1/2 Gill)|
Drain the fruit and measure the juice.
If necessary add enough water to give 1/4 pint.
Dissolve the jelly in this thoroughly and when cool add the cold milk and the whipped evaporated milk, lastly fold in the stiffly beaten egg whites.
Pour into a rinsed mould and when firm turn out and decorate with the raspberries if wished.