FLOATED EGG.—Separate the white from the yolk, and drop the yolk, taking great care not to break it, into boiling, salted water. Cook until hard and mealy. In the meantime, beat the white of the egg until stiff and firm. When the yolk is cooked, remove it from the water with a skimmer. Let the water cease to boil, then dip the beaten white in spoonfuls on the top of the scalding water, allowing it to remain for a second or two until coagulated, but not hardened. Arrange the white in a hot egg saucer, and place the cooked yolk in the center, or serve on toast. This makes a very pretty, as well as appetising dish, if care is taken to keep the yolk intact.
GLUTEN MEAL CUSTARD.—Beat together thoroughly, one pint of rich milk, one egg, and four tablespoonfuls of gluten meal. Add a little salt if desired, and cook with the dish set in another containing boiling water, until the custard has set. Or, turn the custard into cups, which place in a dripping pan partly filled with hot water, and cook in a moderate oven until the custard is set.
GLUTEN CUSTARD.—Into a quart of boiling milk stir four tablespoonfuls of wheat gluten moistened with a little of the milk, which may be reserved for the purpose. Allow it to cook until thickened. Cool to lukewarm temperature, and add three well-beaten eggs, and a trifle of salt, if desired. Turn into cups, and steam over a kettle of boiling water until the custard is set.
STEAMED EGGS.—Break an egg into an egg saucer, sauce-dish, or patty pan, salt very slightly, and steam until the white has just set. In this way, it will retain its shape perfectly, and not be mixed with the few drops of water so annoying to invalids, and so hard to avoid in dishing a poached egg from water.
SOFT CUSTARD.—Boil some milk, then cool it to 180 deg., add three whipped eggs to each quart of milk, and keep at the temperature of 180 deg. for fifteen or twenty minutes. The object is to coagulate the eggs without producing the bad effect of exposure to a high temperature.
RAW EGGS.—Break a fresh egg into a glass, add a tablespoonful of sugar, and heat to a stiff froth; a little cold water may be added if liked.
WHITE OF EGG.—Stir the white of an egg into a glass of cold water, or water as warm as it can be without coagulating the egg, and serve.
WHITE OF EGG AND MILK.—The white of an egg beaten to a stiff froth and stirred into a glass of milk, forms a nourishing food for persons of weak digestion.
In many fevers and acute diseases, but little food is required, and that of a character which merely appeases hunger and quenches thirst, without stimulation and without affording much nourishment.