Pick fine even bunches, and dip them, one at a time, into a mixture
of frothed white of egg, and a very little cold water. Drain them
until nearly dry, and roll in pulverized sugar. Repeat the dip in the
sugar once or twice, and lay them upon white paper to dry. They make a
beautiful garnish for jellies or charlottes, and look well heaped in a
dish by themselves or with other fruit.
Plums and grapes are very nice frosted in the same way.