The following recipes were kindly contributed by Alida Frances Pattee, author of "Practical Dietetics," an invaluable book for the home.

When a large amount of nutriment is required the albuminized drinks are valuable.

The egg is a fluid food until its albumen is coagulated by heat. Often the white of egg, dissolved in water or milk, and flavored, is given when the yolk cannot be digested, as 30 per cent. of the yolk is fat. Egg-nog is very nutritious, and is extensively prescribed in certain non-febrile diseases, especially for the forced alimentation of phthisis and melancholia. There are occasional cases of bilious habit, in which eggs to be digested must be beaten in wine. But the combination of egg, milk and sugar with alcohol, which constitutes egg-nog, is apt to produce nausea and vomiting in a feeble stomach, especially in fever. For this reason whole eggs are unfit for fever patients, and the whites only should be used.

Albuminized drinks are most easily prepared cold. When a hot liquid is used, it must be poured very slowly into the well-beaten egg, stirring constantly, so that lumps of coagulated albumen do not form.

For the Diabetic. In all the albuminous drinks substitute Sweetina for the sugar. The fuel value will be 60 calories less in every recipe than when one tablespoon of sugar is used.

Energy Value of an Egg

Egg Broth, 319 Calories[1]

Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as desired, if with brandy or wine, use about one tablespoon.

NOTE.—Dried and rolled bread crumbs may be added, if desired. The whole egg may be used. Hot water, broth or coffee, may be substituted for the milk; nutmeg may be substituted for the stimulant.

Egg-Nog No. I, 231 Calories[2]

Beat the egg, add the sugar and salt; blend thoroughly, add the milk and liquor. Serve immediately.

NOTE.—Have eggs and milk chilled before blending. A grating of nutmeg may be substituted for the stimulant. A lemonade shaker may be used for the blending.

Egg-Nog No. II, 231 Calories[2]

Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add the milk and brandy. Beat the white till foamy (not stiff and dry), and fold it in lightly. Serve immediately.

Junket Egg-Nog, 289 Calories[3]

Beat white and yolk of egg separately, very light; blend the two. Add the sugar dissolved in the rum. Heat the milk luke warm, stir into the egg mixture, and add quickly the tablet dissolved in cold water. Pour into small warm glasses, and sprinkle grated nutmeg over the top. Stand in warm room undisturbed until firm, and then put on ice to cool. This can be retained by the most delicate stomach.

Beef Egg-Nog, 200 Calories

Beat the egg slightly, add the salt and sugar; add gradually the hot broth; add brandy and strain. Sugar and brandy may be omitted if preferred.

Coffee Egg-Nog, 175 Calories[4]

Chill ingredients, and blend as for Egg-nog No. II.

Pineapple Egg-Nog

Prepare as per Egg-nog No I or II; omit the brandy and use pineapple juice to taste.

Egg and Rum, 315 Calories

Beat yolk, add sugar, salt and nutmeg; add milk and rum.

NOTE.—For consumptives, taken at about 6 a. m., often prevents the exhaustive sweats which accompany the morning doze. Also may be given to a patient before dressing to prevent exhaustion.

Egg and Brandy, 350 Calories[5]

Beat the eggs, add cold water, brandy and sweeten to taste. A little nutmeg may be added. Give a tablespoonful at a time.

Egg and Wine, 125 Calories[5]

Beat the egg. Heat the water and wine together but not boiling; pour onto the egg, stirring constantly; flavor with sugar and nutmeg.

Egg Lemonade, 192 Calories

Beat the egg thoroughly, add the sugar and lemon juice; pour in gradually the water, stirring until smooth and well mixed. Strain and serve. Two tablespoons of sherry or port may be added if desired.

Malted Milk and Egg, 120 Calories

Mix the malted milk powder, crushed fruit and egg and beat five minutes. Add the phosphate and crushed ice, blending thoroughly. Strain and add ice water or cold carbonated water, and a grating of nutmeg to flavor.

Stokes Mixture

"2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun (sugar or syrup enough to sweeten), has considerable nutritive, as well as stimulative value, and is eligible for use when such a combination is indicated."

Grape Yolk, 150 Calories

Separate egg. Beat yolk, add sugar and stand aside while the white is thoroughly whipped. Add the grape juice to the yolk and pour this onto the whipped white, blending carefully. Serve cold. Have all ingredients chilled before blending.

Grape Juice and Egg, 270 Calories

Beat yolk and white separately very light. To the yolk add milk, sugar and grape juice, and pour into glass. To the white add a little powdered sugar and a taste of grape juice. Serve on yolk mixture. Chill all ingredients before using.

Mulled Wine, 250-280 Calories

Put the spices into top of a double boiler with the water. Cover and cook over hot water ten minutes. Add wine to the spiced water and bring to the boiling point. Beat the egg to a stiff froth, add sugar and pour on the mulled wine, and beat well. Serve at once.

Albuminized Milk, 98 Calories

Put milk and white of egg in a glass fruit jar, cover with air tight cap and rubber band. Shake until thoroughly blended. Strain into glass. A few grains of salt may be added if desired. Two teaspoons of Sanatogen added 30 calories.

NOTE.—The blending may be done in a lemonade shaker.

Albuminized Water, 13 Calories[6]

Blend as for "Albuminized Milk," serve plain or add lemon juice and sugar to taste. If set on ice to keep cool, shake before serving. Two teaspoons of Sanatogen added 30 calories.

Albumin Water (for infants),
13 Calories

Albumin water is utilized chiefly in cases of acute stomach and intestinal disorders in which some nutritious and easily assimilated food is needed; albumin water is then very useful. The white of one egg is dissolved in eight ounces or a pint of water which has been boiled and cooled.

Albuminized Clam Water, 18 Calories

To the water add the required amount of the clam broth to make the strength desired, add the unbeaten white of egg, and follow general directions for "Albuminized Milk." Serve cold in dainty glasses. This is a very nutritious drink, and will be retained by the stomach when other nourishment is rejected.

NOTE.—Milk may be substituted for the water.

Albuminized Orange, 30 Calories[7]

To the unbeaten white add the orange juice, sweeten to taste and blend thoroughly. Strain and set on ice to cool. Serve cold.

Albuminized Sherry, 22 Calories[7]

Beat the white stiff, add slowly, while beating, the wine and sugar. Serve cold.

NOTE.—Have all ingredients cold before blending.

Albuminized Grape Juice, 40 Calories[7]

Put in a dainty glass the grape juice, and the beaten white of egg and a little pure chopped ice; sprinkle sugar over the top and serve.

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