Coffee With Egg

If a person likes coffee, the yolk of an egg may be stirred into a cupful of very strong coffee, which is then to be diluted with boiling milk to the proper strength for drinking. The egg increases the nourishment, and its presence is not perceptible. This is a good way to get a fanciful invalid to take nourishment. The same thing can be done with cocoa.

Egg Poached In Broth

Put in a pan enough broth or stock to cover an egg. Proceed as with "Poached Eggs," but moisten the toast thoroughly with the broth, before laying the egg on it. Be sure to season it well.

Steamed Egg

Beat one egg very light; season with a little pepper, salt, and a tiny lump of butter; pour it over a slice of dry, buttered toast. Set the plate containing the toast in the steamer, and let it steam for two or three minutes.

Egg Sandwiches. Boil an egg four hours. Then mash the yolk, season with salt and pepper (and add a little lemon juice if allowed, and celery salt) and spread between thin slices of buttered bread. Egg cooked in this way is good for dyspeptics.

Sherry Toast

Make a nice piece of toast, and moisten it with sherry. Scatter sugar plentifully over the top. Orange or lemonjuice may be used in the same way. It is a grateful change to any one tired of plain toast.

Raw Beef Cakes

Mix two thirds of raw beefsteak, grated, with one third of browned cracker, rolled fine. (Be sure to leave in no coarse fibres of meat.) Season with salt and a little cayenne pepper. Make into little round, flat cakes, and cover the outside thick with browned cracker.

Besides being nutritious, these beef cakes are quite palatable, and one would never suspect them of being made of uncooked meat.

Parched corn, ground in a coffee-mill, may be used instead of the crackers, and is quite an improvement.

Meat Paste

(To be given frequently in cases of extreme exhaustion from diarrhoea or other causes.)

Shred as fine as possible a small piece of raw meat (beef, mutton or chicken). Then rub it through a sieve, so as to form a smooth paste. Mix a piece the size of a pea with a little cream and sugar. Or it may be given as a sandwich, between thin slices of bread and butter. (By an eminent London physician.)

Chicken Panada

Take the dark meat of a chicken which has been either roasted or boiled ; free it from the skin, and cut into very small pieces. Bruise these in a mortar, with an equal quantity of stale bread, and a little salt, adding by degrees, either the water in which the chicken was boiled, or some beef tea, until the whole forms a paste.

Put it into a pan, and boil for ten minutes, stirring all the time. Serve very hot.

Granum Gruel

1 cupful rich chicken broth. 1 cupful milk.

3 tablespoonfuls Imperial Granum. A little salt.

Heat the broth with half of the milk. Stir the granum smoothly into the other half of the milk. When the broth is ready to boil, stir in the moistened granum. Add a little salt, and boil a few minutes. This is delicious. It may be made thinner if preferred.

Cherries for a Cold. Fill a bottle loosely with wild black cherries crushing about a dozen of them, stones, and all. Fill up the bottle with New Orleans molasses. Tie mosquito netting over the top, and leave it to ferment. Fill up once again. When it has stopped fermenting, cork up tight. Fit for use at once. Dose, a teaspoonful three times a day.