The San Francisco call., 1904-02-08
Food for IH0dHdS.
BY MARY TAYLOR ROSS.
lHousehold ENnertl


Copyright. 1904. by Joseph b. BowlesD
Very often when the physician orders
raw eggs TO be given to the patient the
nurse experiences the greatest difficult
~ in ,persuading the invalid to take
them. In some cases the thought Of
swallowing a raw eggs causes nausea,
in itself: many make an effort to
down them" and when they are half
swallowed find the task 90 difficult
The same general remarks that apply
TO all catering for invalids apply TO the
serving Of raw eggs. The sense of smell
is acute when one is i'll. and both smell
and taste become very sensitive, hence
everything connected with the prepar-
ing and serving of food must be sweet
and clean. and dainty in appearance as
well as fact
Use the thinnest of glasses for the
egg mixtures. and always rub the edge
Of a glass with bit Of lemon peel or
orange if the lemon is not at hand, for
a raw egg is apt to have an unpleasant
odor. Add the seasoning and flavOring
with a sparing hand, and, IL the patient
is apt 10 be 'finicky." low him to
a-d these for himself, carrying in a
little Of each in a small saucer on the
side OF the tray. Use only distilled
water in preparing anything that re-
quires water. for the best that
can be obtained is none too good for
one who is i'll. It is needless to say
that the silver used should be bright,
and washed just before using, so il will
be Immaculate; it takes but moment
TO scald and dry spoons, knives and
forks, and then one is sure they have
no unpleasant Odor. Then, too, the
silver is slightly warmed when this is
done and it is more impoT ant than
one would think that the silver might
be Of such a temperatur that it will
not chill one the moment It is touched.
Below are given two recipes for the
serving of raw eggs TO invalids Both
have been made use Of over and over
again, so that one need have no fear of
trying them.
Frothed or whipped eggs-This is
one OF the commOnest forms of raw
egg nourishment advised for invalids,
for il can be taken when the stomach
is too weak TO digest the hardened por-
ton OF the white Of a cooked egg.
Separate the white from the yolk of
a really fresh egg. Turn it into plat
ter and beat it with a silver fork until
il is very, very stiff and white. Add
a little salt or sugar, as the case may
be. and turn ii into a dainty little bowl
or egg cup, heaping it roughly in the
middle. Sometimes a little fiavoring
Of brandy or a few drops of lemon
Juice will make this more palatable.
Egg nc Next to the egg frath this
is the commonest and best-known form
Of raw egg nourishment. Have the egg
fresh. the milk new and the utensils
/ Immaculate before commencing to pre-
4 pare il. and do not forget the pinch
I Of salt TO remove the fat taste. Sepa-
rate the white and yolk of an egg; stir
the yoIk in the bottom of a tumbler
with a little sugar and salt and pour
over il a little milk. Whip the white
! Of the egg till very stiff and then strain
I the yolk and milk mixture through q
small wire sieve so there viii be no
! whole particles of yolk nor any of the
! spiral spring that holds the yolk and
white together and is apt 10 make a
raw egg drink stringy. Now fill W
/ the glass and add the egg white and
! then pass the egg nog rapidly from one
/ large glass to another If brandy
rum or whisky is 10 be added, stir the
given quantity into the milk and rub
I the edge of the glass with a bit OF
! lemon. A small bit Of the peel can float
on the top, where it will remove any
odor OF ram egg that might prove dis
/ agreeable. If a large quantity Of liquor
] Is 10 be used il is well to add a little
charged water TO the milk, and. in any
case. many a patient can take a raw
/ egg nourishment when little charged
water is used in making who would
/ refuse it when made Of milk alone. Hot
! egg nog is made by scalding the milk
and. after beating the white TO a stiff
! froth. stirring in the yolk. and pour
/ ing the hot milk over all, stirring the
egg constantly. so as to keep it liquid
4 Toss back and forth from tumbler To
tumbler and serve either hot or cold.
On no account are the yolks and
whites of eggs to be beaten together
( for any Of these recipes; eggs are more
/ easily digested when beaten separately
and the difference in favor is easily
! perceptible TO a trained or TO a capri
cious appetite.