Lemon Egg Nog

2 egg whites.

1 tablespoon lemon juice.

1 tablespoon sugar.

Beat the egg whites until stiff with a dover egg beater. Add the sugar and the lemon juice.

Foamy Egg Nog

1 egg.

2 teaspoons sugar.

1 teaspoon lemon juice.

2 teaspoons cream.

Break the egg, separating the yolk from the white. Beat the yolk until light and lemon colored. Add one teaspoon of the sugar, the lemon juice and the cream. Beat the egg white until stiff. Add the remainder of the sugar.

Fold three-fourths of the egg white into the yolk mixture, leaving the remainder to place on top. Serve in a sherbet glass.

Fruit Egg Nog

2 egg whites 1 egg yolk.

4 teaspoons sugar Juice 1/2 orange.

Beat the egg yolk until light and lemon colored. Add one-half of the sugar. Beat the egg whites until stiff with a dover egg beater to make them fine grained. Fold the remaining half of the sugar into the whites. Fold the whites into the yolk mixture and serve in a sherbet glass. Pour the orange juice over the mixture in the glass.

Milk Egg Nog

1 egg.

3/4 cup milk.

2 teaspoons sugar A few drops vanilla.

Beat the egg thoroughly. Add the sugar and the milk (part cream if desired). Add the flavoring and serve in a tumbler.

Malted Nuts Egg Nog

1 egg.

1/2 Cup malted nuts.

1/2 cup water.

1/2 teaspoon vanilla.

Place all the ingredients in a glass fruit jar and shake until light and foamy.

Malted Nuts Cream

1 cup malted nuts.

1 cup hot water.

1/4 cup cream.

Dissolve the malted nuts in the hot water and add the cream.

Almond Cream

1 heaping tablespoon almond butter 1/2 cup cold water.

Emulsify the almond butter by adding the cold water a few drops at a time and thoroughly mixing before any more is added.

Malt Honey Whip

1 egg white.

1 cup malt honey (meltose)

Beat the egg white until stiff and fold into the malt honey and continue beating until light. Flavor with vanilla if desired.

Malt Honey With Butter

1 cup malt honey (Meltose)

1/2 Cup butter.

Heat the malt honey over water. Stir in the butter and mix until thoroughly blended.

Apple Whip

1 egg white.

4 tablespoons apple sauce.

Put the apple sauce through a colander. Beat the egg white to a stiff froth, and fold in the apple sauce.

Apple Snow

1 medium sized apple 1 egg white.

1 tablespoon sugar.

A few drops lemon juice.

Peel a ripe, mellow apple, and scrape, reducing the apple to a fine pulp. Fold this into a stiffly beaten egg white, add the sugar and a few drops of lemon juice. Serve in sherbet glasses with a bit of bright jelly on top. It should be served immediately.

Malt Honey Ice Cream

1 pint cream.

1 cup malt honey.

1 teaspoon vanilla Warm the malt honey slightly and add to the other ingredients. Freeze.

Frozen Malted Nuts

1 1/2 cups dry malted nuts.

1 1/2 cups water.

1 egg white.

To the malted nuts add hot or cold water. When dissolved turn into a freezer and chill, then add the stiffly beaten egg white and continue freezing until firm.

Gluten Bread

1 pint water cream) 3 3/4 cups 40% gluten flour.

1 yeast cake 1 teaspoon salt.

Put the yeast to soak in 1/4 cup additional water. When sufficiently softened, add to the one pint of warm water. If convenient to use one-third cream, scald the cream and add to the remaining 2/3 pint of warm water. Make a sponge by adding 1 3/4 cups of gluten flour and the salt, and set away to rise. When light and full of bubbles, add the remainder of the flour. Knead thoroughly, let rise until light, then shape into a loaf. Place in a buttered bread tin. Bake in a hot oven three-quarters of an hour to an hour.

Gluten Puffs

1 cup cream 1 egg.

1 cup 40% gluten flour.

1/2 teaspoon salt 1 teaspoon soda 80 minims hydrochloric acid.

(This amount of soda and hydrochloric acid is equivalent to 4 teaspoons of baking powder).

Sift the salt, flour and soda together. Beat the egg, add the cream and the hydrochloric acid. Stir, the flour into this, turn into gem irons and bake in a rather quick oven about 20 minutes.

Half water and half cream may be used instead of the cream, if desired.