Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

parts and serving at once. Another beV'
erage much appreciated by the sick Is
lemon whey. which consists of one-fourtf
cup of milk and two tablespoolfuls OF
lemon Juice The mixture should be al
lowed to stand for five minutes. after
which it is to be strained through a dou-
BILE thickness of cheeSeclOth. Orange al
bumen. Mr.. Sullivan finds. is a third tasty
drink for the invalid. This is made by
beating the white of an egg. to which
one-third of a cup of orange juice is
added. after which the beverage is
strained over crushed ice, sirup may
form a third ingredient to drink if nee
eSSary.
Mr. Sullivan's method. Put milk in ster-
lie. small-mouthed glass bottles, stopped
with cotton batting Or absorbent cotton
place in bottles in wire basket, immense
basket in kettle of cold water, and heat
water gradually to a temperature OF
from $50 degrees to 10 degrees Fahren-
heit. Keep at this temperature thirty
minutes, remove bottles. cool quickly and
put in a cold place.
In dealing with egg proteids, Mr.. Sulli-
cious dishes. in addition to such old
standbys as eggs soft-boiled. scrambled
shirred or prepared in omelet form. The
two new recipes are:
EGGS IN \ NEST
Separate the white from the yolk. beat thu
WnlteS until sprinkle lightly Win salt
heap onto slice of toast. make depression
nest in the center. drop into this the Who'll.
yolk. place in a pan in the oven for about tive
center of each ard serve at once.
EGGS A LA GOLDENROD.
= cup hot milk. !. Tablespoonful butter. =
Tablespoonful flour. a teaspoonfui salt, ] hard
ley.-Make Of first ingredients. Finely
chop white Of egg and rcheat in sauce Remove
toast until deIicately Drowned. Arrange Il
serving dish, pour over sauce. Cover sauce with
yok of egg forced through, strainer, and gar
nlSh with toast points and parsley.
For the dyspeptic, Mr.. Sullivan throws
in by the way d recipe for making d
digestive juice similar to the gastric
juice of the stomach. This artificial di-
gestive fluid is compounded IL part of
pepSin, 10 parts of hydrochloric acid and
900 parts of water.
The various custards. well as char
lotte russo and jelly omelettes. form an
other class of dishes combining the pro-
teids found in milk, eggs and sugar in
appetizing form. Other like dishes given
by MIR. Sullivan are:
HAMBURG CREAM.
YOlk of egg. l tablespoonful sugar. white
egg - tablespOonfuls lemon juice. few grains
salt.-Beat yolk of egg slightly. add sugar. lemon
juice and salt: then cook hot water until
mixture thickens slightly: then add white Of
egg beaten until stiff. Turn into a glass and
chill Serve with lady fingers.
SPANISH CREAM.
teaspoOnful granuated gelatin. tablespoon
fuls sugar. cup milk. few grains salt. yolk 1
egg. white 1 egg. few drops yanilla.-Scald milk
with gelatin. add sugar and pour gradually on
egg yolk slightly beaten. return to double boiler
and cook until mixture thickens. stirring con
stantly Add salt. white of egg beaten sim
and havoring. Turn into molds and chill.
Commenting upon these Dishes Mr..
Sullivan remarks that they make very
nutritious and easily digested food. con-
tanning all the substances necessary for
the building and repair of the body,
while at the same time they also furnish
a certain amount of heat and energy. He
issues a word of caution. however, with
relation to the preparation of eggs. This
article of food, he says whether cook
ed singly or in combination with milk
for the invalid, should always be sub
jected to IA temperature of less than Do
degrees Fahrenheit for the reason that
the albumen of the egg. at this degree
of heat. or over, changes into a hard,
tough substance, which is hard to digest
If not thoroughly masticated. On the
other hand II the eggs are cooked at a