The bride's cook book

Peel cucumbers, cut them and the onions into thick slices, crosswise; sprinkle with salt; let stand for a day and drain. Put them in a jar, pour over sufficient boiling vinegar to cover and keep in warm place from twelve to eighteen hours. Drain off vinegar, heat again and pour over till both onions and cucumbers are quite green, adding a little red pepper and speck of sugar the Cover tightly and RASPBERRY VINEGAR last time of boiling, put in cool place. Raspberries Vinegar White Sugar Fill unglazed stone jar with raspberries; pour vinegar over until jar is full. Let stand nine days, stirring every day. Strain it off and to every pint of juice add three-quarters of a pound of white sugar. Boil it as long as any scum rises, and bottle for use. A dessertspoonful of this in a glass of water, makes a refreshing drink. ECONOMY VINEGAR Apple Cords and Parings Molasses Save the sound cores and parings of apples, place in jar, cover with cold water and stand in a warm place; add one-half pint of molasses to every two gallons. Cbver jar with gauze; add niore parings and cores occasionally. This will make good vinegar. BOILED EGGS Have ready a saucepan containing boiling water. Carefully put in with a spoon the number of eggs desired. Remove pan to back of stove where the water will not boil, and cook eggs for 6 or 8 minutes if liked "soft boiled," or from 40 to 45 minutes if liked "hard boiled." After removing "hard boiled" eggs from pan, they should be immediately plunged into cold water to prevent discoloration of yolks. POACHED EGGS Have ready a shallow pan about Yz full of boiling water. Allow ^4 tablespoon salt to 1 quart of water. Put two or three greased muflfin rings in the water. Break each egg separately into a cup, and carefully slip into a muffin ring. The water should cover the egg. When there is a film over the top, and the white is firm, carefully remove with a greased skimmer. Serve and allow eggs to be seasoned at the table. They may be garnished with parsley. SCRAMBLED EGGS 2 Eggs 2 Tablespoons of Milk ' y^ Teaspoon Salt Y-t Teaspoon Butter Beat the eggs and add the salt and milk. Put the butter in a small saucepan and when it melts, add the eggs. Stir over the fire until the mixture thickens, being careful not to let it cook hard; about two minutes will cook it. The eggs when done should be white and creamy. Serve immediately. PLAIN OMELET 4 Eggs Yz Teaspoon Salt Few Grains Pepper 4 Tablespoons Hot Water 1 Tablespoon Butter or Butter Substitute 11/2 Can Thin White Sauce Separate yolks from whites. Beat yolks until thick and lemon-colored; add salt, pepper and hot water. Beat whites until stiff and dry, cutting and folding them into first mixture until they have taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread evenly, place on stove where it will cook slowly. Turn the pan occasionally so that it will cook evenly. When well puffed and delicately browned underneath, place pan on center grate of oven to finish cooking thie top. The omelet is cooked if it is firm to the touch when pressed by the finger. li it clings to the finger like the beaten white of egg, it needs longer cooking. Fold, turn on hot platter, and pour around lJ/4 cups white sauce. Serve immediately. TO TURN AND FOLD AN OMELET