Iced Raspberries Recipe

Beat the white of one egg, (cost one cent,) with two

tablespoonfuls of cold water; pick over a quart of fine ripe

raspberries, (cost ten cents,) dip them one by one into the egg, and

roll them in powdered sugar; lay them on white paper spread on a baking

sheet, so that they do not touch, and dry them in a cold, dry place,

sifting a little more sugar over them, if they seem to grow moist. When

the berries are in season, twenty-five cents will cover the cost of a

large dish.

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