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How to Crystallize Fruit

The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

Pick out the finest of any kind of fruit, leaving on stalks; beat the whites of three eggs to a stiff froth; lay the fruits in the beaten egg with the stalks upward; drain them and beat the part that drips off again; select them out one by one, and dip them into a cup of finely powdered sugar; cover a pan with a sheet of fine paper, place the fruit inside of it, and set in an oven that is cooling, when the icing on the fruit becomes firm, pile them on a dish and set them in a cool place.

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