1 pkg prepared raspberry gelatin
2 cps raspberries and juice
1/2 cp powdered sugar
1/2 pint cream
1 - Dissolve the gelatin in a cup of boiling water; add the raspberries and their juice and the powdered sugar.
2 - Set aside to chill. When the consistency of an egg white, fold in the cream, whipped stiff.
3 - Transfer to individual moulds rinsed with cold water; and place in the refrigerator to become firm.
4 - Serve with a garnish of additional raspberries, slightly sweetened.