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Raspberry Fritters

3 eggs

1 teaspoon baking-powder

½ cup water

1 teaspoon salt

1 cup flour

2 cups raspberries

Add beaten egg-yolks and water to flour sifted with bakingpowder and salt. Beat raspberries with egg-beater. Beat eggwhites to a stiff froth, fold into batter, then fold in the fruit. Drop by spoonfuls into deep fat. When golden brown, drain and dredge with powdered sugar.