426 DIRECTIONS TO OFFICERS. 



Mode of Making Egg Tea. 



It is well known how difficult it is to procure cream, or 

 even milk, at sea, for making tea ; but eggs, which may be 

 preserved in a fresh state, by being buttered, or put up in 

 salt, form a most excellent substitute. The mode of using- 

 an egg is this. Put in the whole egg, yolk and all, in a raw 

 state, into a bowl, and unite the whole thoroughly, by working 

 it together with a table-spoon ; then pour in the tea gra- 

 dually from a tea-pot, constantly stirring the mixture, so as 

 to make it one uniform and homogeneous mass. It is hardly 

 possible to distinguish this mixture, when properly prepared, 

 from tea and rich cream. It is a very nourishing substance 

 also, and may, with that view, be recommended to invalids 

 on shore. An egg thus prepared, may likewise answer for 

 coffee. 



