Evening star., 1929-01-04

or orange juice, grape juice or ginger
ale. To make, put the white of one
egg in thick tumbler. Fill the tum-
bier half full of water, add a spoonful
of cracked ice. turn a tin shaker, OF
another tumbler, over the glass anc
shake hard until the egg is thoroughly
mixed with the water. Strain through
fine wire strainer and add sugar and
flavoring. Do not give the froth. This
holds bubbles of air which make the
patient uncomfortable. The egg may
be put in a saucer and we'll broken
! up with fork If a shaker is not
handy.
Milk contains more nouriShment than
any other liquid form of food and may
be given in variety OF ways. For a
very delicate digestion, dilution with
third water is helpful. This sepa-
rates the curdS and allows the gastric
| juice to act upon them more easily.
Milk should always be taken slowly.
Encourage the patient to take it in
small sips. If five or ten minutes are
consumed in drinking a glassful so
much the better. Since the minute 1t
: enters the stomach it curdleS. by TAX
| ing a little at time the formation Of
large, solid, indigestible curd is pre-
| vented.
Hot milk is more easily managed by
delicate stomach than cold milk, as
the heat stimulates the stomach some
| what. 1t should not be allowed to boil.
1t is made more palatable for some
people by the addition of salt, cayenne
pepper or celery salt.
Milk shake may be favored with a
number of different things, and the
variety often makes it easier for the
sick person to take it. Vanilla, almond
or two or three spoonfuls of coffee or
cocoa make acceptable fia1ors.
Albumenized milk IS very nutritious
This is made by adding the white of
an egg to glass of milk and preparing
it in the same way as egg albumen.
Beef Juice comes next to milk and
eggs in food value AS it is very per-
ishable, large quantity should not be
made at one time. 1t should be kept
directly on ice until ready to use. To
prepare, cut one pound OF thick round
steak in blocks about one inch square,
removing all fat. Drop two or three
blocks at time into the pan. When
they are slightly broiled, press the juice
out with a lemon squeeZer or a meat
press. This, seasoned with salt, may be
given cold, or it may be warmed by
placing the cup which holds it in warm
water. 1t should not be heated enough
to coagulate.
Convalescents' Light Diet.
Breakfast-egg poached in milk,
served on toast, cocoa. Dinner-raw
oysters, crackers, rice cream. Supper
buttered dry toast, tea, stewed fruit.
Poach the egg in a very small sauce
pan of scalding milk. Take it out with
skinner, cut off the ragged edges,
and put it on a round of buttered toast
Some Of the milk may be poured round
the toast.
To make the rice cream, soak a large
tablespoonful of rice in half a cupful
of warm milk until it is soft. Beat half
yolk of an egg with one and one-half
tablespoonfulS Of sugar, stir into the
rice and milk, add a pinch OF salt and
cook until the mixture thickens. Flavor
it with vanilla and pour it into custard
cup. Make meringue Of one-half the
! white of an egg and one heaping table
spoonful of sugar. Put this over the
pudding and brown 1t on the crate In
| the oven.
| Breakfast-Cream egg toasted roll
stewed prunes. Dinner-Cream OF
tomato soup, broiled lamb chop, riced
potato. snow pudding. Supper-Oyster
stew, crackers, baked apple. =,
Creamed egg: Beat an egg until 1t
is well broken up. Add salt, pepper,
and half teaspoonful of butter. Pour
over it one-fourth cupful Of hot milk.
Put this in q double boiler, and as 1t
coagulates round the sides and bottom
scrape it away until the whole Is
cooked soft. Serve on toast.
Snow pudding: Soak one teaspoon
full of granulated gelatin or two tea
spoonfuls of shredded gelatin in three
tablespoonfuls of cold water. Add one
third cupful of boiling water, one-third
cupful of sugar, and one tablespoonful
of lemon Juice. When the jelly begins
to thicken, whip into 1t the stifily
beaten white of an egg. When it is
smooth and beginning to harden. pour
it into mold. Serve with 1t custard
made of one-half yolk of an egg, one
half a cupful of hot milk. one table
spoonful of sugar, and fiavoring.
Oyster stew: Drain the juice from
seven oysters. Heat and strain the
| Juice. Scald one-fourth cupful OF milk.
add the oysters, and cook them just
long enough to have the edges curl.
Add the juice, one-fourth tablespoonful
of butter, salt and pepper, and serve
Immediately.
Drinking Water.
To keep in perfect health and to
prevent the arteries from growing
brittle in middle age, you should drink
| two or more glasses of pure, cool water
every morning before eating breakfast.
Between meals a glass or two should
be taken. Do not wait for thirst but
| Try to keep the moisture OF the body
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