The Institute cook book

Put two quarts of raspberries in a bowl and cover them with the vinegar; cover and stand in a cool place for two days. Mash the berries; strain the vinegar through cheesecloth; pour it over two quarts of fresh raspberries ; let stand for another two days; strain and put in a preserving kettle with sugar, allowing a pound of sugar to a pint of juice. Heat slowly, skimming when the vinegar begins to boil. Boil twenty minutes and put in sterilized bottles. Serve as a drink, using two tablespoons to a glass of water. FRUIT PUNCH 1 cup sugar 1 cup lemon juice 1 cup hot tea 1 quart Apollinaiis I cup orange juice 1 cup pickled cherries I orange sliced Pour the hot tea on the sugar and when the latter is dissolved add the other ingredients. Serve in a punch bowl with a large block of ice. Substitute pineapple or strawberry juice for the tea if preferred. [illustration: Planned for a Family of Four] COOKING for an invalid is by no means a difficult task; but care is necessary in order that the product may be as appetizing and as digestible as possible. The serving, too, is important; only the daintiest china and glass should be used in the sick room ; for the patient is seldom hungry and needs to be "tempted" in every possible way. LAMB BROTH 2 pounds neck of lamb 1 teaspoon salt 1 quart cold water Clean the meat with a damp cloth; remove the skin and fat; cut the meat into smaU pieces and hack or separate the bones. Put bones and meat into a saucepan; add cold water; let stand one hour; then heat gradually and let it cook below the boiling point for two hours. Strain through a sieve; season and serve, adding a little boiled rice if desired. BEEF TEA 1 pound ground lean beef 1 pint cold water Salt and pepper Choose beef from the under side of the round, as that contains the greatest strength, and have it ground. Put it in a closely covered saucepan and let it stand on the range, without boiling, for twenty minutes; then boil for six minutes; strain and season. OATMEAL GRUEL No. 1 1 tablespoon oatmeal 1 pint milk or water 3 tablespoons water Pinch of salt Mix the oatmeal with the three tablespoons of water. Boil the pint of milk or water and into it pour the oatmeal slowly. Season and boil for five minutes, stirring constantly. OATMEAL GRUEL No. 2 1 quart water Milk 3 tablespoons oatmeal Sugar Vi tablespoon butter Boil the water and into it stir the oatmeal; boil until it thickens, stirring constantly. Then pour it into a double boiler and let it cook for three or four hours. Thin with rich milk; strain carefully; add the butter and sv/eeten to taste. If sugar is not desired, salt may be substituted. INDIAN GRUEL 1 heaping tablespoon corn meal Salt 1 quart water. Sugar Mix the meal with a little cold water. Boil the quart of water; pour it on the corn meal; beat well; return it to the saucepan and boil fifteen or twenty minutes. Add a little salt and sweeten to taste. SAGO GRUEL 2 tablespoons sago 1 pint cold water Sugar