The selection of eggs is equally as important as the selection of other foods. There are “new-laid eggs,” “fresh eggs,” and just “eggs.” The latter are generally storage and should not be used for the sick or for infants. As a rule old eggs will not stand poaching, the whites and yolks mingle and form an unappetizing mass. It does not make any difference whether the color of the shell is white or brown; if the egg is absolutely fresh the white and yolk should be distinct and easily separated, and when they are not it is safer to discard the egg entirely.
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.