Iced Raspberries

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 eggt 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.

Raspberry Salad

Pick over a quart of ripe raspberries, (cost ten cents,) pile them high in the centre of a glass dish, pour over them a glass of wine, (cost five cents,) dust them with an ounce of powdered sugar, (cost one cent,) and keep on the ice till used. A good dishful can be made for about twenty cents.

Compote Of Strawberries

Carefully pick over a quart of ripe strawberries, (cost ten cents;) put them in an earthen dish, pour over them a syrup made by boiling quarter of a pound of sugar, (cost four cents.) with one gill of water, for ten minutes; let the berries stand in this syrup for one hour; then drain them and pile them in a heap in a shallow glass dish; add to the syrup the juice of one orange, (cost two cents,) or a glass of wine; boil it up and cool it?. little, and strain it over the berries; cool and use. This delicious dish costs about fifteen cents.

Strawberry Drops

Rub some ripe strawberries through a fine seive with a wooden spoon; add two ounces of this juice to half a pound of powdered sugar, (cost five cents,) put the mixture into a saucepan and stir it over the fire until it begins to simmer; remove it from the fire, and stir it briskly for five minutes, oil some paper, lay if on a baking sheet, drop the strawberries on it by the salt-spoonful, dry them in the mouth of a cool oven. Keep them between layers of white paper in a cool place. A good supply can be made for twenty-five cents.

The End.