Spread raspberry jam, and make it into dumplings. Boil them an hour, pour melted butter into a dish, and strew grated sugar over it. To make Raspberry and Cream Tarts. Make it into a stiff paste, with a gill of boiling cream, and 3 ounces of butter. Work it well, and roll it very thin.
Some persons prefer mixing crust with milk instead of water.
Work it up well and roll it out. Work it up well into a paste, pull it into pieces till gold, then make it into the desired form. Do this again and again till it is all in. This will make enough crust for at least ten puffs. Bake with a quick heat, for ten or fifteen minutes.