===================+======+=====+=======+====+======+=======_Uncooked foods & how to use them

-------------------+------+-----+-------+----+------+-------+---------

| Per | Per | Per |Per | Per | Per |

| Ct. | Ct. | Ct. |Ct. | Ct. | Ct. |Calories

-------------------+------+-----+-------+----+------+-------+---------

edible portion | | 70.8| 24.6 | 3.7| | 1.3 | 615

Loin of beef, total| 23.0 | 54.6| 18.8 | 3.0| | .9 | 475

edible portion | | 60.0| 21.9 |20.4| | 1.0 | 1.270

total | 12.7 | 52.4| 19.1 |17.9| | .8 | 1.110

edible portion | | 70.0| 21.3 | 7.9| | 1.1 | 730

total | 8.1 | 64.4| 19.5 | 7.3| | 1.0 | 670

===================+======+=====+=======+====+======+=======+=========

edible portion | | 73.3| 20.4 | 5.6| | 1.2 | 615

Loin of veal, total| 22.0 | 57.1| 15.9 | 4.4| | .9 | 480

edible portion | | 73.4| 20.7 | 4.6| | 1.3 | 580

total | 18.3 | 59.9| 16.9 | 3.9| | 1.0 | 480

edible portion | | 63.9| 19.2 |16.5| | 1.1 | 1.055

Leg of lamb, total | 17.4 | 52.9| 15.9 |13.6| | .9 | 870

edible portion | | 67.4| 19.8 |12.4| | 1.1 | 890

total | 16.8 | 56.1| 16.5 |10.3| | .9 | 740

===================+======+=====+=======+====+======+=======+=========

edible portion | | 60.0| 25.0 |14.4| | 1.3 | 1.075

Pork ham, total | .9 | 59.4| 24.8 |14.2| | 1.3 | 1.060

edible portion | | 45.3| 13.4 |41.3| | .7 | 1.990

Pork head, total | 68.4 | 13.8| 4.1 |13.8| | .2 | 660

edible portion | | 52.0| 16.6 |30.1| | 1.0 | 1.580

total | 19.7 | 41.8| 13.4 |24.2| | .8 | 1.270

edible portion | | 34.4| 9.1 |55.3| | .5 | 2.505

Pork sides, total | 11.5 | 30.4| 8.0 |49.0| | .5 | 2.215

===================+======+=====+=======+====+======+=======+=========

edible portion | | 74.8| 21.5 | 2.5| | 1.1 | 505

total | 41.6 | 43.7| 12.8 | 1.4| | .7 | 295

===================+======+=====+=======+====+======+=======+=========

edible portion | | 55.5| 21.1 |22.9| | 1.0 | 1.360

Turkey, total | 22.7 | 42.4| 16.1 |18.4| | .8 | 1.075

===================+======+=====+=======+====+======+=======+=========

edible portion | | 76.7| 20.6 | 1.7| | 1.2 | 455

Black bass, total | 54.8 | 34.6| 9.3 | .8| | .5 | 205

edible portion | | 78.5| 19.4 | 1.2| | 1.3 | 410

Blue fish, total | 48.6 | 40.3| 10.0 | .6| | .7 | 210

edible portion | | 84.2| 14.2 | .6| | 1.3 | 290

Flounder, total | 61.5 | 32.6| 5.4 | .3| | .5 | 115

Lobsters | | 77.8| 18.1 | 1.1| .5 | 2.5 | 390

Oysters | | 83.4| 8.8 | 2.4| 3.9 | 1.5 | 335

===================+======+=====+=======+====+======+=======+=========

================+=====+=======+====+============+=======+=========

----------------+-----+-------+----+------------+-------+---------

| Per | Per |Per | Per | Per |

| Ct. | Ct. |Ct. | Ct. | Ct. |Calories

----------------+-----+-------+----+------------+-------+---------

Dates | 15.4| 2.1 | 2.8| 78.4 | 1.3 | 1.615

Figs | 18.8| 4.3 | .3| 74.2 | 2.4 | 1.475

Prunes | 22.3| 2.1 | | 73.3 | 2.3 | 1.400

Raisins | 14.6| 2.6 | 3.3| 76.1 | 3.4 | 1.605

Apples | 28.1| 1.6 | 2.2| 66.1 | 2.0 | 1.350

Apricots | 29.4| 4.7 | 1.0| 62.5 | 2.4 | 1.290

================+=====+=======+====+============+=======+=========

----------------+-----+-------+----+------------+-------+---------

| Per | Per |Per | Per | Per |

| Ct. | Ct. |Ct. | Ct. | Ct. |Calories

----------------+-----+-------+----+------------+-------+---------

Cabbage | 91.5| 1.6 | .3| 5.6 | 1.0 | 145

Celery | 94.5| 1.1 | .1| 3.3 | 1.0 | 85

Sun-cooked corn | 15.5| 12.5 | 5.0| 66.0 | 1.0 | 1.150

Cucumbers | 95.4| .8 | .8| 3.1 | .5 | 80

Lettuce | 94.7| 1.2 | .3| 2.9 | .9 | 90

Onions, fresh | 87.6| 1.6 | .3| 9.9 | .6 | 225

Potatoes, fresh | 78.3| 2.2 | .1| 18.4 | 1.0 | 385

Potatoes, sweet | 69.0| 1.8 | .7| 27.4 | 1.1 | 570

Radishes | 91.8| 1.3 | .1| 5.8 | 1.0 | 135

Spinach | 92.3| 2.1 | .3| 3.2 | 2.1 | 110

Tomatoes | 94.3| .9 | .4| 3.9 | .5 | 105

Turnips | 89.6| 1.3 | .2| 8.1 | .8 | 185

Artichokes | 79.5| 2.6 | .2| 16.7 | 1.0 | 365

Olives, green | 58.0| 1.1 |27.6| 11.6 | 1.7 | 1.400

Olives, ripe | 64.7| 1.7 |25.9| 4.3 | 3.4 | 1.205

================+=====+=======+====+============+=======+=========

----------------+-----+-------+----+------------+-------+---------

| Per | Per |Per | Per | Per |

| Ct. | Ct. |Ct. | Ct. | Ct. |Calories

----------------+-----+-------+----+------------+-------+---------

Eggs | 73.7| 13.4 |10.5| | 1.0 | 720

Butter | 11.0| 1.0 |85.0| | 3.0 | 3.605

Buttermilk | 91.0| 3.0 | .5| 4.8 | .7 | 165

Cheese, American| 31.6| 28.8 |35.9| .3 | 3.4 | 2.055

Cheese, cottage | 72.0| 20.9 | 1.0| 4.3 | 1.8 | 510

Cheese, cream | 34.2| 25.9 |33.7| 2.4 | 3.8 | 1.950

Cream | 74.0| 2.5 |18.5| 4.5 | .5 | 910

Milk, skimmed | 90.5| 3.4 | .3| 5.1 | .7 | 170

Milk, whole | 87.0| 3.3 | 4.0| 5.0 | .7 | 325

================+=====+=======+====+============+=======+=========

----------------+-----+-------+----+------------+-------+---------

| Per | Per |Per | Per | Per |

| Ct. | Ct. |Ct. | Ct. | Ct. |Calories

----------------+-----+-------+----+------------+-------+---------

Almonds | 4.8| 21.0 |54.9| 17.3 | 2.0 | 3.030

Brazil nuts | 5.3| 17.0 |66.8| 7.0 | 3.9 | 3.265

Butternuts | 4.4| 27.9 |61.2| 3.5 | 2.9 | 3.165

Chestnuts, fresh| 45.0| 6.2 | 5.4| 42.1 | 1.3 | 1.125

Cocoanuts | 14.1| 5.7 |50.6| 27.9 | 1.7 | 2.760

Filberts | 3.7| 15.6 |65.3| 13.0 | 2.4 | 3.290

Hickory nuts | 3.7| 15.4 |67.4| 11.4 | 2.1 | 3.345

Peanuts | 9.2| 25.8 |38.6| 24.4 | 2.0 | 2.560

Pecans | 2.7| 9.6 |70.5| 15.3 | 1.9 | 3.435

Pignolias | 6.4| 33.9 |49.4| 6.9 | 3.4 | 2.845

Pistachios | 4.2| 22.3 |54.0| 16.3 | 3.2 | 2.995

Walnuts, English| 2.5| 18.4 |64.4| 13.0 | 1.7 | 3.300

Walnuts, black | 2.5| 27.6 |56.3| 11.7 | 1.9 | 3.105

================+=====+=======+====+============+=======+=========

----------------+-----+-------+----+------------+-------+---------

| Per | Per |Per | Per | Per |

| Ct. | Ct. |Ct. | Ct. | Ct. |Calories

----------------+-----+-------+----+------------+-------+---------

Apples | 84.6| .4 | .5| 14.2 | .3 | 290

Apricots | 85.0| 1.1 | | 13.4 | .5 | 270

Bananas, yellow | 75.3| 1.3 | .6| 22.0 | .8 | 460

Blackberries | 86.3| 1.3 | 1.0| 10.9 | .5 | 270

Cherries | 80.9| 1.0 | .8| 16.7 | .6 | 365

Currants | 85.0| 1.5 | | 12.8 | .7 | 265

Figs | 79.1| 1.5 | | 18.8 | .6 | 380

Grapes | 77.4| 1.3 | 1.6| 19.2 | .5 | 450

Huckleberries | 81.9| .6 | .6| 16.6 | .3 | 345

Lemons | 89.3| 1.0 | .7| 8.5 | .5 | 205

Muskmelons | 89.5| .6 | | 9.3 | .6 | 185

Nectarines | 82.9| .6 | | 15.9 | .6 | 305

Oranges | 86.9| .8 | .2| 11.6 | .5 | 240

Pears | 84.4| .6 | .5| 14.1 | .4 | 295

Persimmons | 66.1| .8 | .7| 31.5 | .9 | 630

Pineapple | 89.3| .4 | .3| 9.7 | .3 | 200

Plums | 78.4| 1.0 | | 20.1 | .5 | 395

Prunes | 79.6| .9 | | 18.9 | .6 | 370

Raspberries | 84.1| 1.7 | 1.0| 12.6 | .6 | 310

Strawberries | 90.4| 1.0 | .6| 7.4 | .6 | 180

Watermelons | 92.4| .4 | .2| 6.7 | .3 | 140

================+=====+=======+====+============+=======+=========

HOW TO BEGIN THE USE OF UNCOOKED FOODS.

In dealing with the human body we must respect the laws of heredity and

environment. What might have been natural a thousand years ago may be

very unnatural to-day, and what was decidedly unnatural at that remote

period of time may have become natural. The human body has the faculty

of adjusting itself even to false conditions, through the long process

of time.

The experiment may have killed a million or two people, and dethroned

the mental and moral machinery of as many more, and shortened up the

life period of several billion more, but “Stickatitiveness” will in

time work things around until the very laws of nature seem to change to

fit the false condition.

This, however, in reality is not true. The price for every violated law

must be paid, and so long as it is violated, just so long will nature

demand her settlement. The real penalty is the difference between what

man is and what he would have been had he lived in obedience to the

laws of his organization.

Since people have evolved into their present habits and customs, to

correct them they must evolve out of them. Therefore in adopting the

use of uncooked foods, it is safest to start on the evolutionary plan,

gradually increasing the number of uncooked dishes, and decreasing the

number of cooked ones, until all cooked and devitalized foods have

been eliminated and the system has had time enough to adjust itself to

the new conditions. This process can be hastened by simplifying the

diet--by limiting it to a few things, which contain all the elements of

nourishment.

Such foods should be selected as are not commonly cooked, such as all

kinds of nuts or bananas and cream, for the heavy portion of the meal;

and milk, dates, figs, lettuce or cabbage, and juicy fruits, melons and

berries, to close with. The mixing of the following articles in the

process of mastication develops a very delicious taste:

Pecan meats and cabbage.

Protoid nuts and apples.

Heavy cream and sweet apples.

Nuts, lettuce and olive oil.

Bananas, cream, dates and nuts.

Bananas, figs and cream.

Flaked wheat, dates, cream and nuts. } Thoroughly

Flaked oats, dates, cream and nuts. } masticated.

Sweet apples, nuts and cream.

Soaked prunes and cream.

Soaked evaporated peaches or apricots, raisins and cream.

Unfired bread and cream cheese.

Unfired bread, pecan meats.

Unfired bread, sweet butter and Brazil nuts.

Thorough mastication develops in all uncooked foods a new and delicious

taste. When the saliva, which is an alkaline substance, begins to act

upon the starch and other parts of these foods the change that takes

place in the blended articles above tabulated creates a deliciousness

that will win at once those who try these blends followed by thorough

mastication.

RECIPES.

In bringing about any change in the habits of people, it becomes

necessary to pursue lines of least resistance. So firmly fixed in the

minds of the public is the idea that foods need preparation, need

fixing or something done to them before they can be eaten, that in

order to induce them to take any step in the direction of correct

feeding it becomes necessary to in some way prepare even elementary,

or foods in their natural condition. In reality foods in their natural

condition require but little preparation.

The object, however, of the following recipes has a threefold purpose;

first, to make the change from the old to the new, or from the

unnatural to the natural way of living, as little radical as possible.

Second, to group foods into such combinations as will chemically

harmonize when mixed in the stomach; and third, to make them attractive

to the vision. There is nothing that invites us with a richer

welcome--nothing that excites the desire to eat--nothing that arouses

every organ of digestion more than nature’s richly colored, luscious

and odorous edibles.

The recipes given here prove that there is a far wider scope for

variety and display than most people would suppose. They are the

results of long, careful and tedious experimenting. They are offered

as a help to those who desire to take up the new or natural method of

living. The old proverb which says “There is nothing new under the

sun” was very sorely tried in the preparation of this work (unless

we are willing to go back to a time when man loped on his all-fours

through the forests of the Orient). In all the great New York libraries

there was not a book to be found that was of any material aid to us

in this work. It has all been drawn from original labors. Many things

that seemed theoretically certain were by practical experimenting

proven to be untrue. After several thousand experiments, we learned

that in matters of diet the laws of environment and heredity must be

considered. It is not necessary to eat cold foods in order to eat

uncooked foods.

The recipes given here we regard as little more than suggestions. We

sincerely hope that those who deem it worth their while to give any

thought to the kind of material out of which they build their bodies

and brain, will take up this great work and carry it on to higher and

higher degrees of development.

Difference in temperature is the only scale by which to measure motion,

or all expressions of energy. Food, therefore, should never be eaten

very cold nor very hot, but as near the temperature of the body as

possible, cold food must be brought to the temperature of the body at

the expense of energy. Icy drinks are responsible for much stomach

trouble. They do violence to every law governing health. Many things in

the uncooked bill-of-fare may be heated up to 140° or 150° Fahr., if

it makes them conform more to the demands of taste without injury or

without bringing the articles so heated into the ranks of cooked foods.

SOUPS.

Were we to follow strictly the highest dietetic law, soups would not

be mentioned in this work, except to say that they are harmful and

undoubtedly responsible for much mischief in the civilized stomach;

but in all reform work, we have found it best to pursue lines of least

opposition--to stay within sight of those we are endeavoring to lead.

We do not interdict soups because they are not good food, but because

they are swallowed without mastication. The objection to soup can be

largely overcome by retaining it in the mouth long enough for it to

become thoroughly or partially insalivated. This can be accomplished

either by sipping it very slowly, or mixing with it very dry, hard

foods--something that requires mastication.

It is a very foolish custom to make soup in a pot or kettle, when we

remember that the only work that saliva and teeth were created to

perform was that of making soup. Every particle of food taken into

the mouth should be made into soup before it is swallowed. If this was

done, indigestion, that great American disease, would disappear from

the catalogue of human ills.

We give here a few recipes for soups only because the soup habit is so

firmly fixed in the mind of the housewife and the epicure that they

can hardly conceive of a decent dinner without them. All soups may be

warmed sufficiently to serve hot without cooking.

SWEET POTATO SOUP.

Sweet Potato,

Milk,

Cream,

Butter.

Grind a sweet potato on a vegetable mill, add just enough milk to

cover. Allow this to stand seven or eight hours. Slightly heat (not

enough to cook), stir in a small piece of butter and enough milk and

cream mixed to bring to the consistency desired. Serve in hot plates.

FRESH GREEN PEA SOUP.

Green Peas,

Onion or Celery,

Milk.

Hull quantity desired. Grind very fine in vegetable mill, grind with

this just a trace of celery or onion for flavor, add enough rich milk

to bring to the consistency of soup and warm to about 145° to 150°

Fahrenheit. Salt to taste and serve.

VEGETABLE SOUP (NO. 1).

1 Tomato,

1 small Apple,

1 Carrot,

1 oz. Nuts,

1 Small Pepper,

¹⁄₂ cup Wheat Flakes,

1 Stalk Celery,

Milk.

Put all through fine vegetable grinder, add sufficient milk to make

quantity desired, allow to stand an hour or two, heat, stirring in ¹⁄₂

cup of thick cream, and serve.

VEGETABLE SOUP (NO. 2).

1 White Turnip,

A little Cabbage,

1 Carrot,

Few pieces Celery,

1 very small Onion,

Salt,

Milk.

Chop fine or grind all vegetables. Hardly cover with warm water, and

let stand three or four hours until soft. Add 1¹⁄₂ pints of rich warm

milk, thicken with a little flaked wheat, add butter and serve. This

will serve five or six people. To this can be added stiffly beaten

whites of two eggs just before serving. It will be an improvement.

PEA OR BEAN SOUP.

There is a pea and bean flour in the market from which soup is easily

made by adding to it warm milk or cream. It should be made and allowed

to stand an hour or two before serving.

CREAM OF TOMATO SOUP.

Oat Flakes,

Milk or Cream,

Fresh Tomatoes,

Salt.

Take one pound of oat flakes, cover well with warm milk and let stand

three or four hours, or until very soft. Then mash through a coarse

strainer, which will produce a very thick cream, which forms the body

of the soup. Add to this sufficient milk or cream (cream preferred) to

make quantity desired, and the juice of half a dozen ripe tomatoes. Any

cream soup can be made in the same way, using different articles.

Much care should be exercised in adding the milk, so as not to destroy

the thick, creamy consistency of the soup.

CREAM OF CEREAL SOUP.

Take any uncooked flaked or mascerated cereal, soak over night in just

enough milk to cover. Add to this enough milk or cream to bring to the

consistency desired, to which can be added as a flavoring any ground

vegetable or fruit juice.

CREAM OF CELERY.

Oat Flakes,

Cream,

Celery,

Celery Salt,

Flaked Wheat.

Make same as tomato, only add tender celery chopped fine, instead of

tomato, and a dash of celery salt.

CREAM OF CORN.

Green Corn,

Salt,

Oat Flakes,

Cream.

To be made the same as cream of tomato, only use green corn in place of

tomato. Cut tips of the grain with a sharp knife, and scrape cob well

with a dull one. Mix as above recipe.

Note:--To all soups can be added the stiffly beaten white of eggs just

before serving, which gives it a delicious creamy taste.

VEGETABLES.

Vegetables occupy a very important place in the elementary food menu.

They contain elements that cannot be secured elsewhere.

When thoroughly masticated, in addition to their nutritive value, they

serve the body as an alimentary lubricant. No meal can be made complete

without some green plant.

CELERY.

Wash, trim and scrape the stalks, selecting those that are white and

tender. Should be left in ice cold water until they are wanted, which

makes them very crisp.

COLD SLAW.

There is nothing more delicious or necessary than shredded cabbage,

usually called cold slaw. It possesses valuable food properties,

occupying the same place in human diet that hay does in the diet of a

horse or cow.

LETTUCE

Lettuce is undoubtedly the best of salads. Use the tender leaves only,

and put in cold water for at least twenty minutes before serving,

to make them crisp. Drain in colander and toss in a napkin until

thoroughly dry.

CARROTS AND TURNIPS.

Are very nice cut into cubes and served on a lettuce leaf with or

without a salad dressing.

FRESH TOMATOES.

Peal with a very sharp knife. Slice and cover with Hygia dressing or

powdered sugar and lemon juice. They can also be made very delicious by

covering with thick cream.

SWEET GREEN CORN.

Shave the tips from the grains with a very sharp knife. Split the

grains row by row and scrape the remaining pulp from the cob with

a dull knife. Add butter, a little salt or cream and heat to a

temperature of 145° Fahrenheit. This thoroughly masticated will be

found a most delicious and nourishing dish.

FRESH GREEN PEAS.

Take the quantity desired, hull and grind in a vegetable mill, add

butter, a dash of salt, and warm to a temperature of about 145°

Fahrenheit, and serve.

CUCUMBERS.

Take number desired. Peel and slice thin. Soak in ice water for two or

three hours before serving.

OLIVES.

Olives are a very important article in the elementary menu. The ripe

olive, though not so popular nor so extensively used, is in reality

much superior to the green, because it was allowed to ripen upon the

tree.

RADISHES.--CARROTS.--ONIONS.--SWEET

POTATOES.--TURNIPS.--BEETS.--GREEN PEPPERS.

These articles can be ground in a vegetable mill altogether, or they

can be eaten separately. If ground together by the addition of nuts

they compose a very nourishing and necessary article of diet.

NUTS AND CARROTS.

Put two medium carrots and a half cup of pecan meats through a fine

vegetable grinder; moisten with rich milk, set on a stove a few minutes

(not long enough to cook), stirring in half cup of cream, a little

butter and salt. Serve.

CORN FOR WINTER USE.

Cut the corn from the cob, before it gets too hard; to each gallon of

cut corn add two scant cups of salt. Pack tightly in a large jar, cover

with a white cloth, put a heavy weight on to keep the corn under the

brine which soon forms. It is very necessary to wash the cloth every

morning for about two weeks. If the corn is too salty, wash thoroughly.

Before sending it to the table add a little warm cream and let stand

for an hour or two before serving.

SUN-COOKED CORN.

Cut sweet corn from the cob with a sharp knife while in a tender or

milky state, and dry thoroughly in the sunshine. Put in small cloth

bags for future use. To prepare for table, place quantity to be used in

a deep vessel, almost cover with warm water. Put in a cool place and

let stand over night. Then add a small quantity of rich, warm milk,

about two hours before serving; warm and serve with thick cream.

KRAUT.

Shred or chop fine selected white cabbage. Pack a layer in bottom of

deep stone or wooden vessel. Add a light layer of salt. Alternate

layers of cabbage and salt until the vessel is filled, using about one

scant cup of salt to an ordinary cabbage. Pack down very hard, placing

on the top a heavy weight, so as to keep the cabbage beneath the

brine. Cover with heavy linen cloth, which should be washed thoroughly

every day for about two weeks. Soak in cold water a few minutes before

serving.

FLESH FOODS.

Flesh foods and sea foods have become the second most important

article of diet among all civilized people. This is due very largely

to _preparation_--to _cooking_. The adoption of uncooked food will

bring both the body and the appetite to a state of normality which will

naturally and gradually abolish all flesh as food, but in order to pay

the proper respect to the laws of heredity and environment and aid the

beginner in taking the kinks of custom out of his daily habits, we give

below a few flesh food recipes.

BEEFSTEAK A LA TARTAR.

Steak,

Salt,

Onions,

Green Peppers,

Pepper,

Parsley,

Eggs.

Take a porterhouse or sirloin steak of the size desired. Grind very

fine. Mix with minced onion, pepper and salt. Mound up on a small

platter, make a depression in the top in which put the unbroken yolk

of an egg. Garnish with green pepper and parsley, and serve.

CHIPPED BEEF IN CREAM.

Shave dried beef very fine. Pour over it warm water and let stand for

a few minutes. Pour this off and pour on thick cream with a little

parsley chopped fine. Garnish with parsley and serve.

CLAMS AND OYSTERS.

These articles do not possess any very great food properties and when

taken uncooked they are more nourishing and less harmful. They should

never be eaten with catsup, vinegar, horseradish or sauces.

DRIED AND SMOKED FISH.

Herring, anchovies, smoked salmon or any dried fish can be made quite

palatable by seasoning thoroughly and soaking 5 to 10 minutes in very

warm water.

EGGS.

Eggs constitute a very important article of food. They contain about

14 per cent. protein, 10 per cent. fat, 1 per cent. mineral salts, 73

per cent. water, and give to the body about 725 calories of heat to

the pound. Their heat producing power and nutritive elements are well

balanced, showing that they are a substantial food. An egg should never

be cooked. In its natural state it is easily dissolved and readily

taken up by all the organs of digestion, but the cooked egg must be

brought back to liquid form before it can be digested, which puts extra

and unnecessary labor upon these over-worked organs.

FRUIT EGG-NOG.

Beat one raw egg quite stiff. Add one-half glass grape juice, beat

well. Then add one-half glass of cream. Beat thoroughly and use at

once. This is a full meal for an invalid.

FAMILY EGG-NOG.

Two eggs stiffly beaten stirred into one quart of rich milk. A little

grated nutmeg, or a spoonful of fruit juice and whipped cream added to

the egg-nog will improve the taste very materially.

EGGS PLAIN.