Plain Omelet With Eight Eggs Recipe

From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.
After removing all soft berries, wash thoroughly; place for about two
minutes in scalding water, remove, and to every pound of fruit add
three-quarters of a pound of granulated sugar and a half pint of
water; stew together over a moderate but steady fire. Be careful to
_cover_ and _not stir_ the fruit, but shake the vessel. If
attention to these particulars be given the berries will retain their
shape to quite an extent, which materially adds to their appearance on
the table. Boil from five to seven minutes; remove from the fire; turn
into a deep dish, and set aside to cool. If strained sauce be
preferred, one and a half pounds of fruit should be stewed in one pint
of water for ten or fifteen minutes or until quite soft; then strain
through a colander or fine wire sieve; add three quarters of a pound
of sugar and return to the fire and boil three minutes, stirring
constantly; set away to cool, when it will be ready for use.

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