Egg Nogg

Stir into one cup of cold, rich milk, one tablespoon of sugar. Separate the white and yolk of one egg. Beat the yolk slightly and the white until very stiff. Fold the white into the yolk and pour over them the sweetened milk. Grate over a tiny grating of nutmeg. Pour into a glass and serve promptly. If ordered by the physician, one tablespoon of wine or brandy may be added.

Beef Tea

Cover one pound of finely chopped meat with one pint of cold water; add to it a small stalk of celery, a bay leaf, a sprig of parsley and two whole cloves. Allow to soak for two hours, stirring frequently; then stand it over the fire and stir until it reaches steaming point. Do not allow it to boil; strain through a colander or soup sieve and it is ready to use. Season with a little salt before serving. Any particles of fat found floating on top should be carefull) removed.

Barthelow's Food

Put two tablespoonfuls of sago into one pint of milk; let it soak twenty minutes, then put it in a double boiler over the fire to cook for about ten minutes, or until the sago is clear. Now add one pint of beef tea, let it come to the boiling point, and take from the fire and add the well-beaten yolks of three eggs and one teaspoonful of salt. This must be made carefully or it will curdle. To reheat, place the vessel containing the desired amount in another containing boiling water and stir until quite hot.

Swedish Timbale Cases

Beat one egg until light with a Dover egg beater, then add one-half cup of milk, and one-fourth teaspoonful of salt. Now stir in one cup of sifted winter wheat flour. When mixed to a smooth batter add one-half tablespoonful of olive oil. Let stand for one hour, stirring gently occasionally to break the air bubbles. Have a small kettle of fat heated, place the timbale iron in it for about five minutes. Have a cup about three-fourths full of the batter, lift the hot iron, allow the fat to run off, dip into the batter almost to the top, then quickly place it in the hot fat and fry until a delicate brown.

Marguerites

One cup of chopped English walnuts, one cup of powdered sugar, whites of two eggs. Beat the whites to a stiff froth, add the sugar and beat until very light. Then stir in gradually the chopped nuts, spread thinly on waferettes. Place in a slow oven until a delicate brown.

Cheese Straws

One cup of grated cheese, half cup of sifted flour, half a teaspoonful of salt, a speck of cayenne pepper and one egg. Mix the dry ingredients, add the egg and mix to a dough. Knead lightly until firm and smooth, roll out to and from you into a long thin sheet trying to keep the width about six inches. Roll about one-eighth of an inch thick, cut into strips about one-sixth of an inch wide. Lay carefully on a baking sheet and bake in a slow oven about ten minutes or until the ends are a delicate brown.

Cheese Fingers

Roll out plain or puff paste into a thin sheet; cut in half; sprinkle one strip with grated cheese; place the other strip on top; roll very gentlv, to seal the two together, then cut into strips about one-half inch wide and five inches long; place on a baking sheet, sprinkle again with grated cheese and bake in a quick oven about 15 minutes.