Egg lemonade; egg orangeade;
Egg with meat broth;
Egg with coffee and milk;
Chocolate eggnog.
Often the white of egg, dissolved in water or milk, is given when the yolk cannot be digested, because of the amount of fat which the yolk contains.
Where one is inclined to billiousness, the egg is better digested if beaten in wine.
The albuminous or egg drinks are best prepared cold.
Eggnog. To make eggnog, separate the white and the yolk, beat the yolk with ¾ of a tablespoonful of sugar and a speck of salt until creamy. Add ¾ of a cup of milk and 1 tablespoonful of brandy. Beat the white until foamy, add to the above mixture and serve immediately. A little nutmeg may be substituted for the brandy. The eggs and milk should be chilled before using. Eggnog is very nutritious.