When a large amount of nutriment is required the albuminized drinks are valuable.

The egg is a fluid food until its albumin is coagulated by heat. Often the white of egg, dissolved in water or milk, and flavored, is given when the yolk cannot be digested, as 30 per cent. of the yolk is fat. Egg-nog is very nutritious, and is extensively prescribed in certain non-febrile diseases, especially for the forced alimentation of phthisis and melancholia. There are occasional cases of bilious habit, in which eggs to be digested must be beaten in wine. But the combination of egg, milk and sugar with alcohol, which constitutes egg-nog, is apt to produce nausea and vomiting in a feeble stomach, especially in fever. For this reason whole eggs are unfit for fever patients, and the whites only should be used.

Albuminized drinks are most easily prepared cold. "When a hot liquid is used, it must be poured very slowly into the well-beaten egg, stirring constantly, so that lumps of coagulated albumin do not form.

For The Diabetic

In all the albuminous drinks substitute Sweetina for the sugar. The fuel value will be 60 calories less in every recipe than when one tablespoon of sugar is used.

Energy Value of An Egg

1 medium egg (without shell)............=60 Calories.

1 white of egg (average)................'. = 13 "

1 yolk of egg (average)..................=48 "

Egg Broth, 319 Calories

Yolk 1 egg. Speck salt.

1 tablespoon sugar. 1 cup hot milk.

Brandy or some other stimulant if required.

Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as desired, if with brandy or wine, use about one tablespoon.

1 Calculated with 1 tbsp. brandy. 277 Calories if brandy is omitted.

Note

Dried and rolled bread crumbs may be added, if desired. The whole egg may be used. Hot water, broth or coffee, may be substituted for the milk; nutmeg may be substituted for the stimulant.

Egg-Nog No. I, 231 Calories1

1 egg.

Speck salt.

¾ tablespoon sugar.

¾ cup milk.

1½ tablespoon wine or 1 tablespoon brandy (or less).

Beat the egg, add the sugar and salt; blend thoroughly, add the milk and liquor. Serve immediately.

Note

Have eggs and milk chilled before blending. A grating of nutmeg may be substituted for the stimulant. A lemonade shaker may be used for the blending.

Egg-Nog No. II, 231 Calories

1 egg.

% tablespoon sugar.

Speck salt.

¾ cup milk.

1 tablespoon brandy (or less).

Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add the milk and brandy. Beat the white till foamy (not stiff and dry), and fold it in lightly. Serve immediately.

Junket Egg-Nog, 289 Calories

1 egg.

1 cup milk.

1 tablespoon sugar.

2 teaspoons rum, brandy, or wine. ½ Hansen's Junket Tablet.

Beat white and yolk of egg separately, very light; blend the two. Add the sugar dissolved in the rum. Heat the milk lukewarm, 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.

1 Without liquor.