Science of food & cookery

down in a skillet or a saucepan until the free fat separates and the albumen turns a light golden brown color. Remove from the fire, and pour off as much of the free fat as possible. Break up the vegetables slightly, with a spoon, but do not mash, and drain carefully into the browned cream. Bring to a boil, salt to taste, and let simmer slowly for 10 or 15 minutes; then strain, skim well, and serve with^ small toasted crackers. When egg is used in the place of cream, heat 2 tablespoons of vegetable fat in a saucepan, and add the beaten egg. Stir constantly until all the small particles are a light golden brown; then use the same as the browned cream albumen. HOT MALTED MILK Put a heaping tablespoon of malted milk into a small saucepan or an earthen pot. Add enough warm water to mix to a perfectly smooth paste. Add boiling water sufficient to make a cupful, mix well, and serve immediately. ALBUMENIZED WATER White of I egg ^2 cup water Stir the white of the egg (using a silver fork), that the albumen may easily dissolve as the water is added gradually. Add a few grains of salt, strain, and serve. LEMON ALBUMEN White of i egg Chipped ice I tablespoon lemon juice l/3 glass water Put the white of the egg and a little chipped ice into a glass. Beat slightly with a fork, to break and coagulate the egg. Add lemon juice and water, mix well, and serve. ALBUMENIZED MILK I cup cold milk V* teaspoon sugar White of i egg A sprinkle of salt Vanilla flavor Whip the white of egg slightly with a silver fork, add the milk and other ingredients, mix well, strain into a glass, and serve. JUNKET 1 pint milk about 100° F. A sprinkle of sugar y2 junket tablet i teaspoon cold water Vanilla flavor to taste Dissolve the tablet in the cold water, mix all the ingredients, and let stand in a warm place until set. LEMONADE 2 tablespoons lemon juice i tablespoon sugar Y$ cup water Mix the lemon juice and the sugar, add cold water, strain, and serve. EGG LEMONADE i egg 2 tablespoons lemon juice 34 cup cold water il/2 tablespoons sugar A sprinkle of salt Beat the egg thoroughly, add sugar, salt, and lemon juice, and mix. Add the water gradually, stirring constantly. Strain and serve. ORANGE ALBUMEN Yz cup orange juice J4. cup crushed ice H tablespoon sugar White of i egg A few grains of salt Beat the white of egg with a silver fork, add orange juice, salt, and sugar, and strain over the crushed ice. LEMON WHEY i cup milk l/4 cup lemon juice Add lemon juice to milk, and mix. Let stand 10 minutes, or until it curdles. Strain through cloth, and serve. CREAM EGGNOG i egg separated A sprinkle of sugar l/2 cup thin cream 4 or 5 drops of vanilla flavor Beat the yolk until light-colored and foamy. Beat the white stiff. Add the sugar, the vanilla, and a speck of salt to the beaten yolk. Then mix in the cream, and fold into the beaten white of the egg, reserving a spoonful of white for the top of the glass. FRUIT EGGNOG l/3 cup grape juice or prune juice i egg separated A sprinkle of sugar if needed