1/2 c  Sugar

  1 1/2 ts Cornstarch

     10 oz Frozen Red Raspberries *

      2 tb Lemon Juice

      2 c  Fresh Black Raspberries

    1/2 c  Unsalted Butter, Softened

    1/2 c  Sugar

      1 lg Egg, Beaten Lightly

  1 1/2 ts Vanilla

      1 c  Flour

  1 3/4 ts Baking Powder

    1/4 ts Salt

    1/2 c  Milk

  * Red Raspberries should be in syrup.
  ~---------------------------------------------------------------------
  ~-- Thaw and drain the frozen red raspberries well, reserving 1/3 cup
  of syrup. Pick over the fresh berries. In a heavy saucepan, combine
  the sugar and cornstarch, add the reserved syrup and lemon juice, and
  combine the mixture well. Add the thawed fruit and the fresh black
  raspberries, bring the liquid to a boil over moderate heat, stirring
  constantly, and simmer the mixture for 5 minutes. In a large bowl,
  cream the butter. Add the sugar, a little at a time, beating and beat
  the mixture until it is light and fluffy.  Add the egg and vanilla,
  and beat the mixture until it is smooth. Into a bowl, sift together
  the flour, baking powder, and salt. Add flour mixture to the butter
  mixture in small batches, alternating with additions of milk.  Beat
  well after each addition and blend the batter until it is smooth.
  Spread the batter evenly in a lightly buttered 9-inch square baking
  pan.  Spoon the berry mixture over it.  Bake in the middle of a
  preheated 350C8F oven for 20 minutes.  Reduce heat to 325C8F and bake
  for 20-25 minutes more or until tester comes out clean.  Let it cool
  on a rack for 10 minutes.  Serve with cream or whipped cream. a 1983
  Gourmet Mag. favorite by Nancy Bagget