The Institute cook book

Boil together the sugar and water for seven minutes; then add the cranberries, well washed and picked, and cook until the berries burst. Serve the same as cranberry sauce. JELLY SAUCE 1 tumbler currant or grape jelly 1 tablespoon butter 1 tablespoon lemon juice Melt the jelly, adding the butter slowly. Boil for one minute and just before serving add the lemon. This is served with game, lamb or mutton. [illustration: Planned for a SAUCES, Family of Four] APPLE SAUCE Pare and quarter tart apples. Put them in a saucepan with just enough water to keep them from burning; bring to a boil quickly and cook until the pieces are soft. Then press through a colander and add four tablespoons of sugar (or less) to each pint of apples. If desired, cinnamon or grated nutmeg may be sprinkled over the top after the apple sauce is in the serving dish, or a little stick cinnamon or lemon peel may be cooked with the apples. Serve with goose or pork. [illustration: Planned for a SAUCES, Family of Four] EGGS and the foods into which they enter are favorite articles of diet in the majority of households. They are an agreeable substitute for meat, and, judged by their composition and digestibility, are worthy of the high esteem in which they are held. They are also valuable from an economical standpoint, for even when high in price they usually make a cheaper dish than meat. BOILED EGGS Soft-boiled eggs may be prepared in two ways. The eggs may be dropped carefully into boiling water and boiled three minutes, or they may be placed in a covered vessel of boiling water and allowed to stand in a warm place (but not on the stove) for ten minutes. Eggs prepared in this way are sometimes called "Coddled Eggs." They are much more delicate and digestible than the usual "Boiled Eggs." Hard-boiled eggs should be cooked in boiling water for fifteen or twenty minutes and then dropped in cold water to prevent the yolk from turning dark. POACHED EGGS Bring salted water to a boil in a shallow vessel; remove from the fire and slip the eggs carefully into it, breaking each into a small saucer first. Place the pan over a moderate fire and let the water come slowly to a boil. By this time the whites of the eggs should be delicately set Lift the eggs carefully; trim off the ragged edges and serve on slices of buttered toast. FRIED EGGS Melt in a frying-pan a large piece of butter; or use the fat of ham or bacon. When hot, drop in the eggs, one at a time, being careful not to break the yolk. When the white of the egg [illustration: Planned for a EGGS, Family of Four] is set they are done, though some persons like them turned over and cooked on the other side. Remove from the pan with a caketurner and serve at once. SHIRRED EGGS Eggs may be shirred in one large baking dish or pan, but are better and look more tempting in individual ramekins or custard cups. Place a small piece of butter in the bottom of each; break the egg; drop it in without breaking the yolk; season with pepper and salt and put another small piece of butter on the top. Bake in a hot oven until the white is set, and serve immediately. SCRAMBLED EGGS 4 eggs 1/2 tablespoon butter 4 tablespoons milk or water Salt and pepper