Some day when you have been so fortunate as to get some particularly
large and good raspberries, fix them up in this way: Hull them, of
course, and then dip them one at a time in the beaten white of an egg
mixed with a tablespoonful of water. As you take the raspberries from
the egg roll them, one at a time, in powdered sugar and put at short
distances from each other on a sheet of white paper to become
perfectly dry, which will take two or three hours. When dry keep on
ice till served for dessert. And a dainty dessert you will find it, my
word for it. Strawberries and blackberries, also, may be treated in
the same way, but I doubt if they will find the favor that will be
shown the raspberries.