Glazed Strawberries
322. Choose large ripe strawberries, pick them off the vines so as the stems may all adhere to the fruit. Dip them one at a time in a vessel of cold water and place them on a sieve to dry. Beat the whites of two or three eggs, according to the quantity of fruit. The egg should be beaten very little or it will not adhere to the fruit, dip the berries in the egg one at a time, place them on a sieve so as not to touch each other, and sift powdered white sugar over them. They are very ornamental to a dessert table. Bunches of grapes, oranges peeled and quartered, or any small fruit may be done in the same manner.