Dainty and nutritious ways to serve the uncooked and slightly cooked white of eggs.

Fruit Whip, 125-150 Calories

(Two Servings).

Any fruit, fresh, canned or dried (properly prepared), or jellies may be used.

2 to 4 tablespoons fruit pulp. White 1 egg. Lemon juice.

2 tablespoons powdered sugar (or to taste).

Prepare the fruit pulp by scraping, grating or rubbing through a strainer. Beat the white of egg on platter until stiff. Add pulp, sugar and lemon juice to taste, and beat until very stiff. Heap in center of serving dish and pour Soft Custard No. I around it.

Note

The apple is a favorite fruit for these whips. The juice of fresh fruits in season used with the raw white of egg makes an appetizing as well as a very nutritious lunch for the sick.

Strawberry Whip, 327 Calories

(Four Servings).

1 cup fresh strawberries. Whites 2 eggs.

1/3 cup powdered sugar.

Wash and hull the strawberries and mash slightly. Beat. whites of eggs until stiff, add sugar and berries; beat until very stiff, using a broad bowl and a wire egg-beater, beating with a long, steady stroke. Pile lightly in a glass dish and serve with white or sponge cake.

Grape Whip, 1445 Calories

(Six Servings.) % cup Welch's grape juice. 5 tablespoons sugar.

White 1 egg. 1 cup double cream.

Beat the white of egg until foamy, add the grape juice-mixed with the sugar and, lastly, the cream, then beat with a whip churn. Take off the froth as it rises and drain on a sieve. Pour the unwhipped mixture into small, high glasses and pile the whip on top. Serve cold.

Omelet Souffle, 230 Calories

(Individual Rule).

Yolk 1 egg.

3 tablespoons powdered sugar.

2 tablespoons lemon juice.

Speck salt. Whites 2 eggs. Strawberry or fruit jam.

To the well-beaten yolk add the sugar, salt, lemon juice and rind. Beat the whites to the stiffest possible froth, then cut and fold into the yolk. Have ready a small baking dish, buttered and spread with a layer of the fruit; pour the omelet over it and bake in a moderate oven fifteen or twenty minutes. Test as for baked custard. Serve at once.

Note

Do not use lemon rind if it will interfere medicinally.

Custard Souffle, 297 Calories

(Individual Rule).

¾ tablespoon butter. 1¼ tablespoons flour. ¼ cup scalded milk.

Yolk 1 egg.

1% tablespoons sugar.

White 1 egg.

Melt butter, add flour and gradually the scalding milk. Cook thoroughly, pour on to the well-beaten yolk, add sugar and cool. Fold into mixture the well-beaten white. Turn into buttered custard cups and bake about fifteen minutes, until firm - determined by pressing with the finger. Take from oven and serve at once, or it will fall. Serve with Foamy Sauce.

Lemon Souffle, 275 Calories

(Individual Rule).

Yolk 1 egg. Juice ¼ lemon.

¼ cup sugar. White 1 egg.

Thoroughly beat yolk, add sugar, slowly, beating constantly; add lemon juice. Fold in the white beaten until dry. Pour into buttered custard cups, set in pan of hot water and bake twenty minutes or until firm, testing by pressing with finger. Serve plain or with Foamy Sauce.

1 Without jam.

Peach Meringue, 210 Calories

(Individual Rule).

1 cup yellow peaches. Sugar to taste. Yolk 1 egg.

Bread crumbs.

White 1 egg.

1 tablespoon powdered sugar.

Stew peaches in a very little water, sweeten to taste and stir in the well-beaten yolk. Butter a pudding dish and cover bottom with fine bread crumbs, put in the peaches and bake fifteen minutes- Cover with meringue made of white of egg and the powdered sugar; brown slightly in the oven. Serve cold.