Egg Broth. Beat the yolk of 1 egg, add 1 tablespoonful of sugar and a speck of salt. Add 1 cup of hot milk and pour it on gradually. Flavor with nutmeg.
Dried and rolled bread crumbs may be added, or beef, mutton or chicken broth may be used in place of the milk, and the sugar may be omitted. The whole egg may be used if desired.
This is very delicious made with beef broth, instead of hot milk. Pineapple juice or coffee may be used.
Coffee Eggnog. 1 egg, 1¼ teaspoons of sugar, ½ scant cup of milk or cream, ½ scant cup of coffee.
Egg Malted Milk. Mix 1 tablespoonful of Horlick’s Malted Milk with 1 tablespoonful of crushed fruit and 1 egg; beat for five minutes. Strain and add 20 drops of acid phosphate, 1 tablespoonful of crushed ice and ¾ cup of ice water. A grating of nutmeg may be used for flavor.
Grape Yolk. Separate the white and the yolk of an egg, beat the yolk, add the sugar and let the yolk and sugar stand while the white of the egg is thoroughly whipped. Add two tablespoonsful of grape juice to the yolk and pour this on to the beaten white, blending carefully. Have all ingredients chilled before blending and serve cold.