The Institute cook book

1 cup scalded milk Vi teaspoon salt 3 slices buttered toast Spread fresh toast with butter and sprinkle with salt. Pour the scalded milk over the toast and serve at once. MILK TOAST No. 2 1 cup scalded milk 1 tablespoon flour 1 tablespoon butter V4 teaspoon salt 3 sUces toast Cook the flour in the butter, but do not brown it; add the milk gradually; season and pour over the toast. CREAM TOAST 1 slice bread 1 cup cream Salt Cut the bread half an inch thick and toast it brown on both sides. Lay it on a hot plate; sprinkle with salt; pour over it the cream, heated but not boiled, and serve at once. SOAKED CRACKERS Place several soda crackers in a soup plate; pour over them boiling water and let stand for about a minute. Drain off the water and serve with butter and salt, butter and nutmeg, cream and salt, or cream and sugar. Hot milk may be substituted for the boiling water if desired. EGG MILK-SHAKE I egg 1 teaspoon vanilla 1 teaspoon sugar Milk to fill glass Grated nutmeg Beat the egg separately and then together; add sugar and flavoring, using a larger quantity if desired. Turn into a glass; fill the glass with milk; shake well and grate a little nutmeg over the top. This is delicious when frozen. Make a custard of the egg, milk and sugar, using an extra quantity of sugar. When almost frozen add the flavoring and an equal quantity of sweetened whipped cream. SUNSHINE ORANGE Soak an orange in hot water for half an hour, until it is heated to the core. Remove the skin, which will peel easily, and the pulp will be sweet, as if the orange had just been picked in the sun. LEMON FOAM 1 cup water % cup sugar 1 level tablespoon cornstarch White of 1 egg 1 lemon Dissolve the cornstarch in a little water; add the remainder of the water and the sugar and cook rapidly for three minutes, stirring constantly. Remove from the fire; stir in the white of the egg, beaten stiff, and the juice of the lemon. Turn into molds; let stand for twelve hours and serve. LEMON WHEY 1 cup milk 1 small lemon 1 teaspoon sugar Heat the milk; add the lemon and let it stand over the fire until the curd separates; strain; add the sugar and serve hot or cold. WHIPPED APPLE SAUCE 1 cup apple sauce White of 1 egg Grated nutmeg Beat the egg very stiff, alone and then with the apple sauce; add more sugar if necessary; serve in a sherbet glass, sprinkling a little grated nutmeg over the top. CUSTARD 2 eggs Sugar 1 cup milk 1 teaspoon vanilla Beat the eggs; stir them into the milk; sweeten to taste and cook in a double boiler. Stir until the mixture begins to thicken; remove from the fire and when the steam has passed off add the vanilla. Lemon'or other flavoring may be used in place of the vanilla if desired. CALF'S FOOT JELLY 4 calves' feet V2 poimd powdered sugar 3 quarts water 2 lemons Whites of 2 eggs Clean the feet thoroughly and boil them slowly until the three quarts of water are reduced to one. Strain and set away until cold; remove the grease and place the jelly In a saucepan, being careful to avoid the settlings. Add the sugar, lemon juice and whites of eggs; let all boil together for a few minutes; pour into bowls or glasses and set away to cool. This is much more nourishing than the commercial gelatine.