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COLD 3 cups ‘cold a ¥ teaspoon vanilla extract

3 eggs Yq teaspoon salt
EGGNOG 2 tablespoons sugar 1 cup crushed ice

Put all ingredients into the OSTERIZER container, cover and process at LIQUEFY
until smooth.

Yield: about 1 quart

HOT SPICY 2 eggs, separated oan Vp Soe cinnnamon
Vo cup heavy cream, whippe ash of nutmeg
APPLE EGGNOG Yq Cup sugar 24 cup apple juice
V2 teaspoon salt 3 cups scalded milk

Beat egg whites with rotary beater until stiff. Blender-whip cream and set aside. Put
egg yolks, sugar, salt, cinnamon, nutmeg and apple juice in OSTERIZER container
cover and process at STIR until sugar is dissolved. Remove feeder cap and add scalded
milk slowly. When well blended pour over egg whites and quickly fold together. Serve
hot topped with a mound of whipped cream.

Yield: about 1 quart

PINK 1 cup cranberry juice 1 cup vanilla ice cream
LASSIES Y4 cup orange juice (serving consistency)

Put all ingredients into OSTERIZER container, cover and process at STIR until smooth.
Serve in cocktail glasses with straws.
Yield: about 2% cups

BREAKFAST 1 cup skim milk Y2 cup fresh fruit
IN A GLASS 1 egg

Put all ingredients into OSTERIZER container, cover and process at STIR until well
blended. Chill before serving.
Yield: 1 serving, approx. 250 calories

SLIM-CAL 1 egg 3 cups water
2 tablespoons corn oil 1 teaspoon vanilla extract
1% cups skim milk powder Artificial sweetener

Put all ingredients into OSTERIZER container. Cover and process at STIR until well
blended. Chill before serving. Divide into three servings for full day’s menu of ap-
proximately 950 calories.

Yield: I quart

CARROT -
PINEAPPLE 2 cups pineapple juice 1 slice of lemon, 4” thick
COCKTAIL 2 medium carrots, cut in 1” pieces 1 cup crushed ice

Put juice, carrots and lemon into OSTERIZER container, cover and process at
LIQUEFY until carrot is liquefied. Remove cover and add ice, continue processing
until ice is liquefied.

Yield: about 3 cups
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