Ingredients
- 14 per cent
- 10 per cent
- 73 per cent
- one raw egg quite stiff
- one-half juice
- one half ^ !horo„gh
Directions
Herring, anchovias, smoked salmon or any dried fish can be made quite palatable by seasoning thoroughly and soaking s to 10 minutes in very warm water.
^ very important article of food. They contain about 14 per cent, protein, 10 per cent, fat, i per cent, mineral salts, 73 per cent, water, and give to the body about 72c calories of heat to the pound. Their heat pro- ducing power and nutritive elements are well balanced showing that they are a substantial ood. An egg should never be cooked. In its natural state it is easily dissolved and readily taken up by all the organs of digestion, but the cooked egg must be brought back to liquid form before it can be digested, which puts extra and unnecessary labor upon these over-worked
fruit egg-nog.
Beat one raw egg quite stiff. Add one-half juice, beat well. Then add one half ^
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