Eggs, being in a liquid form, and at the same time highly nourishing,
constitute a very important ingredient of food beverages. Moreover,
in their raw state they are very easy to digest. Many advanced
vegetarians, especially the Hindoos, abjure eggs because they assert
that they exert an injurious effect upon the generative system. It
is quite practicable to entirely discard eggs from a dietary with
proper training. Beginners at any vegetarian régime will find it wise
to include eggs until they have trained their digestive organs to do
without them.
Those who follow the “uric acid theory” in diet, take the white only
and discard the yolk for the reason that the latter contains xanthin, a
form of uric acid.
Albumen Water.
This is a light, easily digested food for those who require rest from
ordinary foods, as in cases of gastric catarrh, fevers, diphtheria,
etc. It is made as follows:
Take 2 egg whites, separate in patent egg-white separator, add a
teaspoonful of lemon juice, or if preferred, use dill or cinnamon
water, and ½ pint of distilled or barley water. Mix well together and
sip slowly. An easy way to prepare this is to first beat up the egg
whites, add to water, transfer to a bottle and well shake contents
until thoroughly combined. A tablespoonful of pure preservative-free
cream is a useful addition in cases where cream is easily digested.
Albumen Lemonade.
This also is a light restorative fever drink. Make thus: 1 egg white;
½ oz. malt extract or honey; juice of 1 lemon or orange; ½ pint of
distilled or barley water.
Egg-Nogs.
These are forms of beverage containing usually both whites and yolks,
and if combined with other foods are perfectly balanced meal-nutrients.
Thus:
Malted Egg-Nog.
1 new laid egg beaten up well; ¼ oz. dry malt extract or ½ oz. thick
malt extract; teaspoonful of lemon juice; ½ pint of water. Serve cold
and sip slowly.
Egg-Nog with Fruit Juice.
1 new laid egg whipped well; grated nutmeg or cinnamon to taste; ½
tumblerful of unfermented cider, apple, grape, or other acid fruit
juice. Serve cold or lightly warmed. (It must not be boiled, or the egg
will become coagulated.)
Egg-Nog with Fruit or Vegetable Juice and Cream.
An egg mixed with fruit juice and pure cream constitutes a full and
perfectly balanced light meal, if sipped slowly. Thus: 1 beaten-up
new laid egg; 1 oz. pure cream; ½ tumblerful of grape, apple, orange,
or other fruit juice. Tomato or some vegetable juice extracted by the
Enterprise Fruit Juice Press, can be used to replace the fruit juice,
if preferred.
Egg and Milk.
This constitutes a full meal, but to render it digestible it must be
very slowly sipped through a straw: 1 egg; grated nutmeg or other
spice; a little tomato or vegetable juice; tablespoonful of pure cream;
pint of fresh rich milk. Mix well together, and sip slowly.
Egg and Cocoa.
2 tablespoonfuls of prepared clean cocoashell; 1 teaspoonful of cocoa
essence. Boil in some water for about 15 minutes; then add ½ pint of
fresh (not boiled) milk, and lastly, 1 beaten-up new laid egg. Serve
cold or moderately hot; but do not boil, or the egg will coagulate and
spoil the beverage.