Fruit Beverages
Orangeade
118 calories
| Juice of 1 orange | Juice of ½ lemon |
| 1 tbs. sugar | Enough water to fill the glass |
Sweeten the juice of orange and lemon and pour into a glass filled with crushed ice. Fill glass with plain or carbonated water.
Albuminized Orangeade
152 calories
Make orangeade as directed in above recipe, without the addition of water. Break the whites of 2 eggs into a saucer and with scissors cut the albumen until free from membrane and strain, stir this into the orange juice and add several pieces of cracked ice. This is both nourishing and palatable, and the taste of the egg cannot be detected.
Albuminized Lemonade
107 calories
| Juice of 1 lemon | 1 tbs. sugar |
| Whites of 2 eggs | |
Cut as directed for Albuminized Orangeade. Mix until sugar is dissolved. Pour over a glassful of cracked ice. Fill glass with plain or carbonated water.
Pineappleade
151 calories
| 2 oz. (¼ cup) grated pineapple | Juice of 1 lemon |
| 8 oz. (1 cup) cold water, or sufficient quantity carbonated water to fill glass | |
| 1 drop of lemon extract or a little of the peel, grated | 1 tbs. sugar |
Mix lemon juice, water, and pineapple together; add sugar, if not sweet enough, but the less used the better, in all beverages. Add extract and pour into a shaker with a few lumps of ice. Shake well to mix ingredients and pour the pineapple over crushed ice. If this proves too much at a time, make half the recipe. Serve in tall thin glasses holding from 4 to 6 ounces after the ice is put in, or serve in punch glasses with small spoons.
Albuminized Grape Juice
Albuminized Grape Juice is made without the addition of lemon juice unless the white grape juice is substituted for the black, in which case add one or two teaspoonfuls to relieve the flat taste and proceed as in Albuminized Orangeade, using 3 oz. of grape juice.
Egg White and Mint
57 calories
| 1 egg | 1 tsp. lemon juice |
| 2 tsp. sugar | Several sprigs of fresh spearmint |
Whip white of egg; add sugar and lemon juice. Crush lower parts of mint leaves slightly and place in glass. Pour mixture over ice in glass; stir well and serve at once.
Fill glass with carbonated water, Vichy, White Rock, Apollinaris, etc. This is especially good when patient suffers from nausea.
Cream, Egg and Vichy
232 calories
| 1 egg white | 3 oz. (6 tbs.) cream |
| 2 tsp. sugar | A few drops of vanilla extract |
| Celestine (French) Vichy to fill glass | |
Whip egg white to stiff froth; whip cream stiff and sweeten, add vanilla; lastly, the egg. Pour over cracked ice and fill up the glass with Vichy.
Coffee
| 2 tbs. ground coffee | 1 cup boiling water |
| 2 tsp. white of egg | ¼ cup cold (boiled) water |
Mix coffee with 1 tablespoonful of cold water and egg white in small pot (after scalding pot), add boiling water; allow to boil 3 minutes; stir down and add cold water; set pot where coffee will stay hot, but not boil, for 10 to 15 minutes, serve with cream and sugar or use to flavor hot milk.
Plain Eggnog
267 calories
| 1 egg | 1 tbs. rum |
| 2 tbs. cream | 1 tbs. whisky |
| 1 tbs. sugar | |
Beat yolk of egg and sugar together; add cream, rum, and whisky. Beat egg white stiff and stir into the mixture; pour into glass with or without cracked ice.
Nutmeg may be grated over top for those who like it.
Coffee Eggnog
Follow recipe for plain eggnog, substituting 2 tablespoonfuls of strong coffee for the rum.
Panopepton or Liquid Peptonoid Eggnog
233-257 calories
Is made as directed for plain eggnog, panopepton being substituted for the rum, using 1 ounce instead of 1 tablespoonful. This will probably more than fill a glass, but the whole amount must be made to keep the proportions correct. The whisky may be left in, if desired, or sherry wine may be substituted in its place to give flavor and additional stimulation.
Malted Milk Eggnog
264-316 calories
| 1 egg | 1 tbs. sherry wine or whisky |
| 1 tbs. malted milk | ½-1 tbs. sugar |
| 4 oz. milk | 1 tsp. cream |
Mix milk as directed above and chill thoroughly. Beat egg yolk with sugar and whisky or wine and add to the mixture. Beat egg white stiff and stir into the rest of the ingredients. Pour into shaker and shake with cracked ice until thoroughly chilled. The cream may be served on top, or beaten into the eggnog.
Foamy Omelet
130 calories
| 1 egg | ½ tbs. butter |
| 1 tbs. water | ⅛ tsp. salt and dash of pepper |
Beat yolk until light colored and thick; add water, salt, and pepper. Beat white until stiff and dry. Turn the yolk over the beaten white and cut and fold the white into the yolk mixture.
Have pan hot and buttered, turn in the mixture, spread evenly in pan and allow to stand about two minutes on the top of the stove at a moderate heat; then remove the pan, place in a moderate oven and cook until a knife thrust into the center comes out nearly clean. Remove from oven, cut across center at right angles with handle of pan and turn over on a hot platter. Omelets may be varied by the use of different garnishes and flavors.
Coddled Eggs
75 calories
| 1 pt. water | 1 egg |
Allow water to boil; wash egg; drop into boiling water and place saucepan where water will keep hot, but not boil; allow to stand 7 to 8 minutes. Serve with salt.
Soft-Cooked Eggs
75 calories
Proceed as for coddled eggs, but allow egg to remain from 10 to 15 minutes or even longer, if very soft eggs are not desired.
Poached Eggs
75 calories
Have small, shallow saucepan half filled with boiling water or milk—if an egg poacher is at hand, use that; otherwise, lower a flat perforated spoon into water and place where the water cannot boil. Break the egg carefully into the spoon, taking care not to break the yolk; allow to stand in hot water until the white is of the consistency of jelly; lift out—slide egg on to hot toast, taking care not to break. (A broken poached egg is very unappetizing, as well as untidy in appearance.)
Creamed Egg on Toast
With milk 131 calories
With cream 170 calories
Cut the crust from one slice of bread and cut bread in one-inch cubes; toast while preparing egg. Beat egg with egg beater until light colored; stir into it 2 tablespoonfuls of rich milk; pour into a double boiler, over hot water; add 1 teaspoonful butter, a little salt and pepper; stir until like thick boiled custard. Pour over toasted cubes of bread and serve at once.
Egg Nest
204 calories
| 1 egg | 1 slice of bread (¾ in. thick) |
| ½ tbs. butter | Salt and pepper to taste |
Toast the bread on one side, butter and place on a plate (one which will not break in the oven).
Beat egg white stiff, and pile roughly upon the toast, leaving a slight depression in the center. Slip the unbroken yolk into the depression (take care not to break the egg yolk or the appearance and significance of the dish will be ruined). Set plate in oven to brown the white (the oven must not be too hot or the white will brown before the yolk is sufficiently cooked to be palatable). Place the remaining butter on the yolk, dust with salt and pepper and serve at once.
Soft Custard
289 to 329 calories
| 1 egg (or 2 yolks) | 1 cup milk |
| 1 tbs. sugar | A few drops of vanilla |
Heat milk in double boiler. Beat egg and sugar together. When milk has reached the scalding point (small bubbles form around the edge of the saucepan), stir in the egg. Care must be taken not to allow the water under the saucepan to become too hot, as the custard will curdle if the egg is cooked at too high a degree of temperature. The custard must be stirred constantly in the beginning until it begins to thicken, then several times a minute until it is of the desired consistency and the raw taste is cooked out of the egg. This mixture is done when it will form a coating upon the spoon. Serve with whipped cream on top (57 calories extra with cream).
Baked Custard
249 calories
| 1 egg | ¾ cup milk |
| 1 tbs. sugar | A few drops of vanilla |
Beat egg and sugar together, stir into the milk, grease custard cup with butter, pour in the mixture. Set cup on several layers of paper in a deep pan, surround with hot water (to about half its depth). Set pan in moderate oven and allow to cook slowly until custard is firm in the center. It may be served hot or chilled and turned out, with a tablespoonful of whipped cream on top.
Care must be taken not to allow the oven to get hot, or the egg will coagulate, making a watery, unpalatable, and indigestible mixture.
Caramel Custard
306 calories
Caramel custard is made exactly the same as baked custard, except that the cup is lined with a caramel made as follows: In a small frying pan, place 1 tablespoonful of sugar, place on the stove and stir constantly until it melts and turns a golden brown (do not allow to burn). Fold a cloth about the custard cup and pour in the caramel, moving the cup about until the sides and bottom are well coated. Pour in the custard mixture and proceed as in baked custard.
Floating Island
381 calories
| 1 egg and 1 extra yolk | 2 lady fingers |
| 1 cup milk | Few drops vanilla |
| 1 tbs. sugar | |
Make soft custard, using the two yolks (no white). Chill custard thoroughly. Line individual ice cream cup with the lady fingers; pour the custard over. Beat the white of egg and place on top. Serve at once. The lady fingers may be dipped in sherry wine if desired, using about 2 tablespoonfuls of wine. (26 calories extra.)