_Coffee Eggnog._ 1 egg, 1-1/4 teaspoons of sugar, one-half scant cup of milk or cream, one-half scant cup of coffee. _Egg Malted Milk._ Mix 1 tablespoonful of Horlick’s Malted Milk with 1 tablespoonful of crushed fruit and 1 egg; beat for five minutes. Strain and add 20 drops of acid phosphate, 1 tablespoonful of crushed ice, and three-quarters cup of ice water. A grating of nutmeg may be used for flavor. _Grape Yolk._ Separate the white and the yolk of an egg, beat the yolk, add the sugar, and let the yolk and sugar stand while the white of the egg is thoroughly whipped. Add 2 tablespoonfuls of grape juice to the yolk and pour this on to the beaten white, blending carefully. Have all ingredients chilled before blending and serve cold. _Albuminized Milk._ Beat one-half cup of milk and the white of 1 egg with a few grains of salt. Put into a fruit jar, shake thoroughly until blended. Strain into a glass and serve cold. _White Wine Whey._ To half a pint of milk boiling add 1 wineglassful of sherry. Strain through a cheesecloth. Sweeten with powdered sugar to taste. For a child give a tablespoonful every 2 or 3 hours. _Albumin Water._ Albumin water is used chiefly for infants in cases of acute stomach and intestinal disorders, in which some nutritious and easily assimilated food is needed. The white of 1 egg is beaten and mixed with a pint of water, which has been boiled and cooled. _Albuminized Grape Juice._ Put 2 tablespoonfuls of grape juice into a dainty glass with pure chopped ice. Beat the white of 1 egg, turn into the glass, sprinkle a little sugar over the top, and serve. _Cream of Tartar Water._ Dissolve a teaspoonful or a teaspoonful and a half of cream of tartar in a pint of boiling water, flavor with lemon peel and sugar. Strain and drink when cold. _Farinaceous Beverages._ These are all made by slowly cooking cereals, such as barley, rice, oatmeal, etc., in a large quantity of boiling water from two to three hours, straining off the liquid, and seasoning to taste. They are particularly valuable when only a small amount of nutriment can be assimilated. Since the chief ingredient is starch, long cooking is necessary to make soluble the starch globules, so that it can be more readily digested. Since these drinks are given only in case of weak digestion, it is important that they be taken slowly and held in the mouth until they are thoroughly mixed with the saliva. _Barley Water_ (Infant feeding). Mix 1 teaspoonful of barley flour with 2 tablespoonfuls of cold water, until it is a smooth paste. Put in the top of a double boiler and add gradually 1 pint of boiling water. Boil over direct heat five minutes, stirring constantly; then put into a double boiler, over boiling water, and cook fifteen minutes longer. This is used as a milk diluent for normal infants and to check diarrhea.