Home › Cooking & Food › The New England Cook Book › 57 — Substitute for Milk and Cream in Tea or CoffeeThe New England Cook Bookby Anonymous321 of 327 · Contents · Download EPUB57 Substitute for Milk and Cream in Tea or Coffee Beat the white of a fresh egg in a bowl, and turn on to it gradually boiling tea or coffee. It is difficult to distinguish the taste from rich cream. ‹ Previous56 — To Preserve Cream for Long VoyagesNext ›58 — To Cure Butter123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960616263646566676869707172737475767778798081828384858687888990919293949596979899100101102103104105106107108109110111112113114115116117118119120121122123124125126127128129130131132133134135136137138139140141142143144145146147148149150151152153154155156157158159160161162163164165166167168169170171172173174175176177178179180181182183184185186187188189190191192193194195196197198199200201202203204205206207208209210211212213214215216217218219220221222223224225226227228229230231232233234235236237238239240241242243244245246247248249250251252253254255256257258259260261262263264265266267268269270271272273274275276277278279280281282283284285286287288289290291292293294295296297298299300301302303304305306307308309310311312313314315316317318319320321322323324325326327← Back to The New England Cook Book