One cup of boiled cider.
Mix in the order given; then store as directed in the preceding recipes. Do not peel the apples. When putting the suet, raisins and dried fruit through the food chopper, add a dried crust of bread to prevent clogging.
EGGS
The similarity in the proportion of the shell, yolk and white of eggs in the chicken eggs is that the shell averages about one-tenth, the yolk about three-fourths and the white about four-tenths. The shell alone is counted as waste. The white contains about six-eighths water, the solids of the white are virtually all nitrogenous matter or protein. The yolk contains about one-half water and one-third fat, and the balance is of nitrogenous matter or protein.
Newly laid or fresh eggs have a semi-transparent uniform, pale pinkish tint; the shell contains a very small air chamber, which separates the skin and shell of the egg and is filled with air. This chamber increases with the age of the egg.
Eggs when cooked at a low temperature are delicate and easy to digest, and they can be used for invalids, and persons with a delicate digestion.
HOW TO COOK EGGS
Eggs boiled are eggs spoiled; the physicians tell us that hard-boiled eggs require three and a half hours to digest. Keep this in mind when cooking eggs. Water boils at a temperature of 212 degrees Fahrenheit. Eggs should be cooked at a temperature between 165 and 185 degrees Fahrenheit.
Place water in a saucepan and bring to a boil; boil for three minutes and add the eggs. Place on the back of the stove and let the eggs stand for eight minutes for a very soft boil and twenty-five minutes for hard boiled. The water should be kept hot—that is, just below the boiling point.