tablespoons butter
2 tablespoons grated horse-radish
1 tablespoon thick cream
1/2 teaspoon lemon juice

Cream butter, add horse-radish, cream and lemon juice. Keep very cold
until served.

CRANBERRY SAUCE

1 quart cranberries
2 cups sugar
1 cup water

Wash and pick over cranberries. Put all ingredients into saucepan.
Cover until it boils. Remove cover and cook about 10 minutes or until
berries have all burst. Pour into mold, chill and serve. For cranberry
jelly strain after cooking.

TOMATO SAUCE

3 slices bacon cut into small pieces
1 slice onion chopped
2 tablespoons flour
1-1/2 cups strained tomatoes
1/2 teaspoon salt
few gratings of nutmeg
cayenne
1 tablespoon chopped green peppers

Put bacon into saucepan, add onion and brown slightly. Add flour,
tomatoes which have been heated and strained, and stir until thick.
Add seasoning and peppers.

EGGS

BOILED EGGS

Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20
minutes for hard boiled or place eggs in boiling water, cover, and
cook over moderate heat without boiling from 6 to 8 minutes for soft,
45 minutes for hard cooked.

POACHED EGGS

Break eggs and drop carefully one at a time into boiling water in
shallow frying pan. Cook slowly until eggs are set. Remove each with
skimmer and serve on toast garnished with parsley.

POACHED EGGS IN CREAM

Put half cup of cream sauce into shallow baking dish. Open eggs
carefully and place on sauce; cook over boiling water from 10 to 15
minutes or until eggs are set or are as firm as desired. Cover with
half cup of cream sauce, sprinkle with chopped parsley and dust with
paprika and serve.

SCRAMBLED EGGS

Break eggs into bowl, season with salt and pepper and pour into hot,
frying pan in which butter has been melted. Cook over slow fire and as
eggs thicken stir until cooked. If desired eggs may be beaten with 1
tablespoon milk to each egg and cooked in same way.

SCRAMBLED EGGS WITH DRIED BEEF

1/4 pound dried beef
3 eggs
3 tablespoons milk or water
1 tablespoon butter

Cover beef which has been picked into small pieces with cold water,
heat but do not boil. Drain. Melt batter in frying pan; add beef and
eggs, which have been beaten with the milk or water. As soon as eggs
begin to set, stir until cooked.

PLAIN OMELET

Beat 4 eggs with 4 tablespoons milk, add 1/2 teaspoon salt and 1/8
teaspoon pepper and mix. Melt 1 teaspoon fat in hot frying pan; p