Raspberry Delight

1. 30 g (1 oz) gelatine.                                                                    3. 500 g (1 lb) loaf sugar.
2. Raspberry essence.                                                                     4. Carmine coloring.
                                                                                                      5. 320 ml (1/2 pint) cold water.


    Dissolve the gelatine and add the sugar in the water and boil for 2 minutes. Then add the coloring and essence to taste. Have ready some tins dipped in cold water; pour the mixture into these, making it about 1 inch thick. When set, cut into blocks, using a knife constantly dipped in boiling water, and roll in icing sugar previously rubbed through a sieve.