. Diet in illness and convalescence. d taken the first thing in the morning, hasbeen credited with the cure of many cases of consump-tion. Taken early, it will often prevent the exhaust-ing sweats which accompany the morning doze. A Raw Egg Beat well the yolk with a teaspoonful of sugar in agoblet; then stir in one or two teaspoonfuls of brandy,sherry, or port wine ; add to thismixture the white of the egg, DO beaten to a stiff froth. If prop-erly beaten it should fill a gobletto overflowing. Carefully stir alltogether. If wine is not desired,flavor the egg with nutmeg. Itis very palatable wit
. Diet in illness and convalescence. d taken the first thing in the morning, hasbeen credited with the cure of many cases of consump-tion. Taken early, it will often prevent the exhaust-ing sweats which accompany the morning doze. A Raw Egg Beat well the yolk with a teaspoonful of sugar in agoblet; then stir in one or two teaspoonfuls of brandy,sherry, or port wine ; add to thismixture the white of the egg, DO beaten to a stiff froth. If prop-erly beaten it should fill a gobletto overflowing. Carefully stir alltogether. If wine is not desired,flavor the egg with nutmeg. Itis very palatable without flavor-ing at all, using only the sugar. Boiled Eggs Eggs are generally boiled byplacing them in boiling water andboiling them two and three-quar-ter minutes. It is better to putthe eggs in a saucepan of coldwater, half a pint to each egg. Set it over a fire hotenough to make the water boil in three or four min-utes. As soon as the water boils, remove the saucepanfrom the fire and let the eggs remain in the water oneminute. 181. DIET IN ILLNESS AND CONVALESCENCE Poached Eggs This is probably the best mode of serving eggs foran invalid, unless served uncooked, as described in apreceding receipt.
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