Excellent in cases of typhoid.
Separate an egg; beat the white until light, add the yolk, beat again, add a tablespoonful of granulated sugar, beat for a moment and add three ounces of milk. Pour the mixture backward and forward from one tumbler to another and finally pour it into a perfectly clean tumbler, dust over a little grated nutmeg and use at once.
Beat the white of an egg until stiff, add the yolk and beat again. Pour over it hastily three ounces of scalding hot milk, pour from one tumbler to another for a moment, and, if admissible, add a tablespoonful of whiskey or brandy; turn into a clean tumbler, dust lightly with nutmeg, and serve.
Separate an egg, beat the white until it is stiff, add the yolk and beat again; add to this three ounces of rennet whey and a tablespoonful of good cream. Pour backward and forward from one tumbler to another for a moment, turn it into a clean tumbler, dust with a little nutmeg and serve.
Separate an egg and beat the white until it is very stiff. Beat the yolk, pour into it two-thirds of a cupful of boiling water, beating all the while, add a tablespoonful of granulated sugar and the white, and pour at once into a clean tumbler. Serve plain or flavored with brandy, sherry, port or whiskey, according to orders.
Put six tablespoonfuls of sherry into a small tumbler, and drop into it a small fresh egg. The egg must be swallowed whole.
Put a half cupful of sherry or port into a saucepan; add a small piece of stick cinnamon and a clove, heat over hot water, and pour, while hot, into one well-beaten egg, strain, turn into a tumbler and serve at once.
Separate one egg, beat the white, then add the yolk and beat again; dissolve a tablespoonful of sugar in a little cold water, add a half cupful of water and the juice of one lemon; add this gradually to the beaten egg, strain into a tumbler and serve. Or put all the ingredients into a "shaker," shake well and strain.
Make a cornmeal gruel from water and pour while hot over one egg well beaten; add four tablespoonfuls of sherry, turn it into a clean tumbler and dust with grated nutmeg.
This may be served either hot or cold. With a piece of zweiback it makes an exceedingly good luncheon for a convalescing patient.
Put an egg into cold water, bring the water quickly to boiling point, remove the saucepan at once from the fire and allow it to stand covered on the table for thirty minutes.
This will make the yolk mealy and dry, and will also soften the white; the white, however, is unfit for sick diet.
When eggs are expensive, break the egg, reserve the white, raw, for another dish, drop the yolk in the shell down into boiling water, cover the kettle and stand it away from the fire for forty minutes. The yolk will be just as palatable, just as dry and mealy, and you will have the white for another dish.