The Bulletin. 59 



When cereals are employed they require thorough cooking and careful 

 straining. When alliunicn is used, fresh eggs are required, the shells of which 

 must be washed before they are opened. They should also be used as soon as 

 IK)ssiblo after they are removed from their shells, as they are subject to speedy 

 decomposition when exposed to the air. 



As the white of egg is the purest form of uncooked albumen, it Is a valu- 

 able way of giving a patient nourishment with different drinks. When a 

 concentrated form of albumen is required use the dried albumen, prepared as 

 follows : Scald a large china plate and have it hot enough to dry quickly. 

 When cooled, just cover the dish with the whites of fresh eggs. Stand this 

 in a warm place (125° F.) until the water in the white of egg has evaporated 

 and the albumen is dry. It should then look like pieces of gelatin. Break 

 it apart and place in sterilized jars, cover tightly, and It is ready for immedi- 

 ate or future use. It can be dissolved in any liquid, as beef tea, milk, etc., 

 and If not served cold must not be heated beyond a temperature of 1^0° F., 

 or it will begin to coagulate. 



ALBUMENIZED WATER. 



Put a cup of cold water and the white of one or two eggs into a jar with a 

 lid. Shake until thoroughly blended; strain carefully through a fine strainer 

 or cheese-cloth. Barley water, rice water, whey, cold lemonade, and milk 

 (which has been pasteurized and cooled to blood heat) may be albumeuized 

 in the same manner. 



BARLEY WATER. 



Three tablespoonfuls barley, salt, 4 cups cold water, lemon juice. Pick over 

 barley and soak in water overnight. Boil gently 1% hours. Strain ; season 

 with salt, lemon juice, and sugar. Reheat and serve. 



BICE WATER. 



Two tablespoonfuls rice, milk or cream, 2 cups cold watei*, salt. Boil rice 

 until tender ; strain and add to rice water milk or cream, as desired. Season 

 with salt and reheat. A half-inch piece of stick cinnamon may be cooked with 

 rice and will assist in reducing a laxative condition. 



TOAST WATER. 



One slice of bread, 1 cup of boiling water. Toast the bread ; pour over the 

 boiling water; cover and let stand 30 minutes; strain and cool. 



APPLE WATER. 



Bake one good-sized apple until tender, put in a bowl and cover with 1 

 pint of boiling water. Cover and let stand until the apple is cold ; strain. 

 If desired, sugar may be added. 



OATMEAX WATER. 



Add 1 tablespoonful of rolled oats or oatmeal and l^ teaspoonful of salt to 

 1 quart of boiling water and cook in a double boiler at least 2 hours. Strain 

 and serve hot or cold. 



EGGNOG. 



One egg, % cup milk, 1 tablespoonful sugar, 2 tablespoonfuls wine, or, 1 table- 

 spoonful brandy, few grains salt. Beat egg slightly, add salt, sugar, and 

 wine; mix thoroughly, add milk and strain. Wine may be omitted and a 

 slight grating of nutmeg used. 



FLOUR GRUEL. 



One tablespoonful flour, 2 cups milk, salt. Mix flour with 14 cup of milk. 

 Scald remaining milk in double boiler ; add flour paste and cook 30 minutes. 

 Season. 



