is set.

STEAMED EGGS.--Break an egg into an egg saucer, sauce-dish, or
patty pan, salt very slightly, and steam until the white has just set.
In this way, it will retain its shape perfectly, and not be mixed with
the few drops of water so annoying to invalids, and so hard to avoid in
dishing a poached egg from water.

SOFT CUSTARD.--Boil some milk, then cool it to 180 deg., add three
whipped eggs to each quart of milk, and keep at the temperature of 180 deg.
for fifteen or twenty minutes. The object is to coagulate the eggs
without producing the bad effect of exposure to a high temperature.

RAW EGGS.--Break a fresh egg into a glass, add a tablespoonful of
sugar, and heat to a stiff froth; a little cold water may be added if
liked.

WHITE OF EGG.--Stir the white of an egg into a glass of cold
water, or water as warm as it can be without coagulating the egg, and
serve.

WHITE OF EGG AND MILK.--The white of an egg beaten to a stiff froth
and stirred into a glass of milk, forms a nourishing food for persons of
weak digestion.

REFRESHING DRINKS AND DELICACIES FOR THE SICK.

In many fevers and acute diseases, but little food is required, and that
of a character which merely appeases hunger and quenches thirst, without
stimulation and without affording much nourishment.

Preparations from sago, tapioca, and other farinaceous substances are
sometimes serviceable for this purpose. Oranges, grapes, and other
perfectly ripened and juicy fruits are also most excellent. They are
nature's own delicacies, and serve both for food and drink. They should
not, however, be kept in the sick room, but preserved in some cool
place, and served when needed, as fresh and in as dainty a manner as
possible. Like all food provided for the sick, they should be arranged
to please the eye as well as the palate. The capricious appetite of an
invalid will often refuse luscious fruit from the hand of a nurse, which
would have been gladly accepted had it been served on dainty china, with
a clean napkin and silver.

The juice of the various small fruits and berries forms a basis from
which may be made many refreshing drinks especially acceptable to the
dry, parched mouth of a sick person.

Fruit juices can be prepared with but little trouble. For directions see
page 209.

Beverages from fruit juices are prepared by using a small quantity of
the juice, and sufficient cold water to dilute it to the taste. If it is
desirable to use such a