Part 44

Milk with lime water, Vichy or Apollinaris;

With equal parts of farinaceous liquids;

Albuminized milk with white of egg;

Milk with egg yolk, flavored with vanilla, cinnamon or nutmeg;

Milk flavored with coffee, cocoa, or meat broth;

Milk punch; milk lemonade;

Koumiss; kefir or whey, with lemon juice, as above.

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=EGG PREPARATIONS=. These consist of

Albumin water (diluted white of egg), flavored with fruit juice;

Egg lemonade; egg orangeade;

Egg with meat broth;

Egg with coffee and milk;

Chocolate eggnog.

Often the white of egg, dissolved in water or milk, is given when the yolk cannot be digested, because of the amount of fat which the yolk contains.

Where one is inclined to billiousness, the egg is better digested if beaten in wine.

The albuminous or egg drinks are best prepared cold.

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=Eggnog.= To make eggnog, separate the white and the yolk, beat the yolk with ¾ of a tablespoonful of sugar and a speck of salt until creamy. Add ¾ of a cup of milk and 1 tablespoonful of brandy. Beat the white until foamy, add to the above mixture and serve immediately. A little nutmeg may be substituted for the brandy. The eggs and milk should be chilled before using. Eggnog is very nutritious.

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=Egg Broth.= Beat the yolk of 1 egg, add 1 tablespoonful of sugar and a speck of salt. Add 1 cup of hot milk and pour it on gradually. Flavor with nutmeg.

Dried and rolled bread crumbs may be added, or beef, mutton or chicken broth may be used in place of the milk, and the sugar may be omitted. The whole egg may be used if desired.

This is very delicious made with beef broth, instead of hot milk. Pineapple juice or coffee may be used.

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=Coffee Eggnog.= 1 egg, 1¼ teaspoons of sugar, ½ scant cup of milk or cream, ½ scant cup of coffee.

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=Egg Malted Milk.= Mix 1 tablespoonful of Horlick’s Malted Milk with 1 tablespoonful of crushed fruit and 1 egg; beat for five minutes. Strain and add 20 drops of acid phosphate, 1 tablespoonful of crushed ice and ¾ cup of ice water. A grating of nutmeg may be used for flavor.

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