SOME EGG RECIPES. 141 
EGG MILK. 
(Lait de Poule.) Beat a fresh egg with a 
speck of salt, pour into one pint of boiling milk, 
stirring all the time, and take hot. 
EGG BROTH. 
Stir a beaten egg into one cup of hot meat 
broth; drink while warm. 
EGG COFFEE. 
Beat one yolk with one teaspoonful of 
sugar, pour on one cup of boiling coffee, stirring 
as it thickens. Add cream if preferred, but 
eggs make a very good substitute for milk or 
cream whenever it cannot be obtained. 
Ege Tea is made in the same way. 
CUSTARDS. 
Use four to six eggs to one quart of milk, 
sweeten and flavor to taste. 
The eggs require only so much beating as 
