SOME EGG RECIPES. 139 
ful in jaundice and similar disorders on account 
of the oil it contains, while the white is useful 
in diseases opposite in nature. 
The egg is now considered valuable in typhus 
and typhoid fevers, dysentery and similar dis- 
orders. Taken raw it forms a slight coating 
over the stomach and other organs, and by its 
soothing qualities reduces inflammation. On the 
same principle the white of the egg beaten with 
a little sugar and water has been recommended 
for children with irritable stomachs. 
Nothing will sooner relieve a feeling of ex- 
haustion than a raw egg beaten in a glass of 
milk, and sweetened and seasoned to the taste. 
Such a drink furnishes more real energy than 
tea or alcoholic beverages, and without their 
evil effects ; many a tired woman would be bet- 
ter for it. 
Eges may also be served in tea, coffee, lemon- 
ade or hot broth in the same fashion. 
