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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