Recipe: 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.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)