This is a delicate, strengthening, and valuable preparation for an invalid.
Beat well the yolk and a tea-spoonful of sugar in a goblet; then stir in one or two tea-spoonfuls of brandy, sherry, or port wine. Add to this mixture the white of the egg beaten to a stiff froth. Stir all well together. It should quite fill the goblet. If wine is not desired, flavor the egg with nutmeg. It is very palatable without any flavoring at all.
Tapioca Jelly.
Ingredients: One cupful of tapioca, four cupfuls of water, juice and a little of the grated rind of one lemon, and sugar to taste.
Soak the tapioca for four or five hours in the water. Sweeten it, and set it in a pan of boiling water to cook an hour, or until it is thoroughly done and quite clear, stirring it frequently. When nearly cooked, stir in the lemon; and when done, pour it into little molds. Serve with cream sweetened and flavored.
Sea-moss Blanc-mange.
Wash the moss well, and soak it for half an hour or more in a little cold water. To half an ounce or a handful of moss allow one quart of water, or rather of rich milk, if the patient can take milk. When the water or milk is boiling, add the soaked sea-moss, and sugar to taste. Let them simmer until the moss is entirely dissolved. Strain the juice into cups or little molds. Many boil a stick of cinnamon with the water or milk, and flavor also with wine; but the simple flavor of the sea-moss is very pleasant. It may be served with a little cream and sugar poured over it.
Arrowroot Jelly or Blanc-mange.
Add two heaping tea-spoonfuls of best arrowroot, rubbed smooth with a little cold water, to a coffee-cupful of boiling water or rich milk which has been sweetened with two tea-spoonfuls of sugar. Stir and boil it until it has thickened. It may be flavored with lemon-juice if made with water, or with brandy or wine if made with milk. It is very nice without flavoring. Pour into a cup or little mold. Serve with cream and sugar poured over, or with a compote of fruit around it.