t milk.

PLAIN EGGNOG

_267 calories_

1 egg
2 tbs. cream
1 tbs. rum
1 tbs. whisky
1 tbs. sugar

Beat yolk of egg and sugar together; add cream, rum, and whisky. Beat
egg white stiff and stir into the mixture; pour into glass with or
without cracked ice.

Nutmeg may be grated over top for those who like it.

COFFEE EGGNOG

Follow recipe for plain eggnog, substituting 2 tablespoonfuls of
strong coffee for the rum.

PANOPEPTON OR LIQUID PEPTONOID EGGNOG

_233-257 calories_

Is made as directed for plain eggnog, panopepton being substituted for
the rum, using 1 ounce instead of 1 tablespoonful. This will probably
more than fill a glass, but the whole amount must be made to keep the
proportions correct. The whisky may be left in, if desired, or sherry
wine may be substituted in its place to give flavor and additional
stimulation.

MALTED MILK EGGNOG

_264-316 calories_

1 egg
1 tbs. malted milk
4 oz. milk
1 tbs. sherry wine or whisky
1/2-1 tbs. sugar
1 tsp. cream

Mix milk as directed above and chill thoroughly. Beat egg yolk with
sugar and whisky or wine and add to the mixture. Beat egg white stiff
and stir into the rest of the ingredients. Pour into shaker and shake
with cracked ice until thoroughly chilled. The cream may be served on
top, or beaten into the eggnog.

FOAMY OMELET

_130 calories_

1 egg
1 tbs. water
1/2 tbs. butter
1/8 tsp. salt and dash of pepper

Beat yolk until light colored and thick; add water, salt, and pepper.
Beat white until stiff and dry. Turn the yolk over the beaten white
and cut and fold the white into the yolk mixture.

Have pan hot and buttered, turn in the mixture, spread evenly in pan
and allow to stand about two minutes on the top of the stove at a
moderate heat; then remove the pan, place in a moderate oven and cook
until a knife thrust into the center comes out nearly clean. Remove
from oven, cut across center at right angles with handle of pan and
turn over on a hot platter. Omelets may be varied by the use of
different garnishes and flavors.

CODDLED EGGS

_75 calories_

1 pt. water
1 egg

Allow water to boil; wash egg; drop into boiling water and place
saucepan where water will keep hot, but not boil; allow to stand 7 to
8 minutes. Serve with salt.

SOFT-COOKED EGGS

_75 calories_

Proceed as for coddled eggs, but allow egg to remain from 10 to 15
minutes or even longer, if very soft eg