RASPBERRY CUSTARD

1-1/2 pints of raspberries
1/2 pint of red currants
6 oz. of sugar,
7 eggs
1 dessertspoonful of cornflour

Mix the fruit, and let it cook from 5 to 10 minutes with 1 pint of water; strain the
juice well through a piece of muslin or a fine hair-sieve. There should be 1 quart of juice; if necessary add a little more water; return the juice to the saucepan, add the sugar and reheat the liquid; when it boils thicken it with the cornflour, then set it aside to cool. Beat up the eggs, add them carefully after the fruit juice has somewhat cooled; stir the custard over the heat until it thickens, but do not allow it to boil, as the eggs would curdle. Serve cold in custard glasses, or in a glass dish poured over macaroons or sponge cakes. You can make a fruit custard in this way, with strawberries, cherries, red currants, or any juicy summer fruit.