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.

=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 a 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 it 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.

=Compote of Mixed Fruit.=--Boil half a pound of loaf sugar, (cost eight
cents,) with one gill of cold water for ten minutes; pick over half a
pound of red currants, (cost five cents,) and a pint of raspberries,
(cost five cents,) and simmer them in the syrup for ten minutes. Take up
the fruit on a glass dish, cool the syrup a little and pour it over the
fruit. The dish will cost less than twenty cents.

=Fruit Juice.=--Rub ripe fruit through a seive, with a wooden spoon, and
then strain it free from skins and seeds; to every pound add quarter of
a pound of loaf sugar; mix well; put into wide-mouthed glass bottles,
and set them i