1 egg white 2 tsp. sugar 3 oz. (6 tbs.) cream A few drops of vanilla extract Celestine (French) Vichy to fill glass Whip egg white to stiff froth; whip cream stiff and sweeten, add vanilla; lastly, the egg. Pour over cracked ice and fill up the glass with Vichy. COFFEE 2 tbs. ground coffee 2 tsp. white of egg 1 cup boiling water 1/4 cup cold (boiled) water Mix coffee with 1 tablespoonful of cold water and egg white in small pot (after scalding pot), add boiling water; allow to boil 3 minutes; stir down and add cold water; set pot where coffee will stay hot, but not boil, for 10 to 15 minutes, serve with cream and sugar or use to flavor hot milk. PLAIN EGGNOG _267 calories_ 1 egg 2 tbs. cream 1 tbs. rum 1 tbs. whisky 1 tbs. sugar Beat yolk of egg and sugar together; add cream, rum, and whisky. Beat egg white stiff and stir into the mixture; pour into glass with or without cracked ice. Nutmeg may be grated over top for those who like it. COFFEE EGGNOG Follow recipe for plain eggnog, substituting 2 tablespoonfuls of strong coffee for the rum. PANOPEPTON OR LIQUID PEPTONOID EGGNOG _233-257 calories_ Is made as directed for plain eggnog, panopepton being substituted for the rum, using 1 ounce instead of 1 tablespoonful. This will probably more than fill a glass, but the whole amount must be made to keep the proportions correct. The whisky may be left in, if desired, or sherry wine may be substituted in its place to give flavor and additional stimulation. MALTED MILK EGGNOG _264-316 calories_ 1 egg 1 tbs. malted milk 4 oz. milk 1 tbs. sherry wine or whisky 1/2-1 tbs. sugar 1 tsp. cream Mix milk as directed above and chill thoroughly. Beat egg yolk with sugar and whisky or wine and add to the mixture. Beat egg white stiff and stir into the rest of the ingredients. Pour into shaker and shake with cracked ice until thoroughly chilled. The cream may be served on top, or beaten into the eggnog. FOAMY OMELET _130 calories_ 1 egg 1 tbs. water 1/2 tbs. butter 1/8 tsp. salt and dash of pepper Beat yolk until light colored and thick; add water, salt, and pepper. Beat white until stiff and dry. Turn the yolk over the beaten white and cut and fold the white into the yolk mixture. Have pan hot and buttered, turn in the mixture, spread evenly in pan and allow to stand about two minutes on the top of the stove at a moderate heat; then remove the pan, place in a moderate oven and cook until a knife thrust into the center comes out nearly clean. Remove from oven, cut across center at right angles with handle of pan and turn over on a hot platter. Omelets may be varied by the use of different garnishes and flavors. CODDLED EGGS _75 calories_ 1 pt. water 1 egg Allow water to boil; wash egg; drop into boiling water and place saucepan where water will keep hot, but not boil; allow to stand 7 to 8 minutes. Serve with salt. SOFT-COOKED EGGS _75 calories_