Part 43

Beat white and yolk of egg separately, very light; blend the two. Add the sugar dissolved in the rum. Heat the milk luke warm, stir into the egg mixture, and add quickly the tablet dissolved in cold water. Pour into small warm glasses, and sprinkle grated nutmeg over the top. Stand in warm room undisturbed until firm, and then put on ice to cool. This can be retained by the most delicate stomach.

Beef Egg-Nog, 200 Calories

1 egg Speck salt 1 tablespoon sugar 1/2 cup hot beef broth 1 tablespoon brandy

Beat the egg slightly, add the salt and sugar; add gradually the hot broth; add brandy and strain. Sugar and brandy may be omitted if preferred.

Coffee Egg-Nog, 175 Calories

1 egg 1 1/2 teaspoon sugar 1/2 scant cup milk or cream 1/2 scant cup strong coffee

Chill ingredients, and blend as for Egg-nog No. II.

Pineapple Egg-Nog

Prepare as per Egg-nog No I or II; omit the brandy and use pineapple juice to taste.

Egg and Rum, 315 Calories

1 cup fresh milk Yolk 1 egg 1 tablespoon sugar Speck salt Few grains nutmeg 1 tablespoon rum

Beat yolk, add sugar, salt and nutmeg; add milk and rum.

NOTE.--For consumptives, taken at about 6 A. M., often prevents the exhaustive sweats which accompany the morning doze. Also may be given to a patient before dressing to prevent exhaustion.

Egg and Brandy, 350 Calories

3 Eggs 4 tablespoons cold water Nutmeg 4 tablespoons brandy Sugar

Beat the eggs, add cold water, brandy and sweeten to taste. A little nutmeg may be added. Give a tablespoonful at a time.

Egg and Wine, 125 Calories

1 egg 1/2 cup cold water Sugar 1 wineglass sherry Nutmeg

Beat the egg. Heat the water and wine together but not boiling; pour onto the egg, stirring constantly; flavor with sugar and nutmeg.

Egg Lemonade, 192 Calories

1 egg 2 tablespoons sugar 2 tablespoons lemon juice 1 cup cold water

Beat the egg thoroughly, add the sugar and lemon juice; pour in gradually the water, stirring until smooth and well mixed. Strain and serve. Two tablespoons of sherry or port may be added if desired.

Malted Milk and Egg, 120 Calories

1 tablespoon Horlick's Malted Milk 1 tablespoon crushed fruit 1 egg 20 drops acid phosphate 1 tablespoon crushed ice 3/4 cup ice water

Mix the malted milk powder, crushed fruit and egg and beat five minutes. Add the phosphate and crushed ice, blending thoroughly. Strain and add ice water or cold carbonated water, and a grating of nutmeg to flavor.

Stokes Mixture

Eggs and brandy 196 calories.

"2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun (sugar or syrup enough to sweeten), has considerable nutritive, as well as stimulative value, and is eligible for use when such a combination is indicated."