very susceptible to the effect of heat. At a temperature of about 135 deg.
F. the clear, pale yellowish white begins to change to an opalescent
tint, and, as the temperature is gradually increased, the texture
changes from a viscid, sticky substance to an opaque, jelly-like mass
which solidifies with an ever increasing temperature. Hard cooked
white of egg, unless it is very finely divided, is considered
difficult of digestion, but if the heat is applied gradually and is
not raised to the boiling point (212 deg. F.) there is no reason why the
hard cooked white of the egg should not be digested. However, it is
unwise to cook eggs in this manner for invalids or children. Any of
the other methods, with the exception of frying, which should never
be used, is decidedly preferable. Egg albumen is soluble in water and
fresh fruit juices, so that it may be used with great success as a
reinforcing agent. In fact, the whole egg may be so used, but it is
more difficult to disguise the yolk in a beverage than it is the
white, and for this reason it is not so adaptable in many cases. Eggs
may be cooked by the following methods in the invalid dietary:
coddled, soft-cooked, poached, creamed, omelet, scrambled, or in
custard. Uncooked eggs may be given in water, milk, wine, or fruit
juices.

The selection of eggs is equally as important as the selection of
other foods. There are "new-laid eggs," "fresh eggs," and just "eggs."
The latter are generally storage and should not be used for the sick
or for infants. As a rule old eggs will not stand poaching, the whites
and yolks mingle and form an unappetizing mass. It does not make any
difference whether the color of the shell is white or brown; if the
egg is absolutely fresh the white and yolk should be distinct and
easily separated, and when they are not it is safer to discard the egg
entirely.

~Fruit Beverages~

ORANGEADE

_118 calories_

Juice of 1 orange
1 tbs. sugar
Juice of 1/2 lemon
Enough water to fill the glass

Sweeten the juice of orange and lemon and pour into a glass filled
with crushed ice. Fill glass with plain or carbonated water.

ALBUMINIZED ORANGEADE

_152 calories_

Make orangeade as directed in above recipe, without the addition of
water. Break the whites of 2 eggs into a saucer and with scissors cut
the albumen until free from membrane and strain, stir this into the
orange juice and add several pieces of cracked ice. This is both
nourishi