Heat cooks our food, and beating eggs rapidly makes them very
warm, so that when the white of an egg is thoroughly beaten it is
partially cooked.
A raw egg digests more easily than a cooked egg.
Throwing the white of the egg into the air with long strokes
causes little air-cells or bubbles to be formed. These can be broken
down by striking or by weight.
If you are making the top for a pudding, and pour the sugar
upon the beaten egg, many of these air-cells will be broken, but if,
on the contrary, you pour it at one end of the dish, and beat it in
52 LESSON THIRD.
little by little, by drawing it under the egg, your frosting will be
much lighter.
If you are making a custard, and wish the &gg to thicken the
milk, if you separate the yolk and white, and fill the white with air,
it will be lighter than the milk and float on the top, and so leave the
milk as thin as ever.
In most kinds of cakes the whites and yolks are beaten separately ;
in such cases the whites are beaten in last, or with a part of the flour.
■ There is oil in the yolk ; this makes the cake richer, and cake
made of the yolk and white will not dry as fast as that made entirely
of the whites.
While eggs are nourishing, they are not so heating to the blood
as meat, and doctors often order them for patients who need nourish-
ment and yet cannot have their blood heated by meat juices.
To learn how to cook them delicately and nicely is almost an
art, and, although you will be shown but a few ways of cooking eggs
in this lesson, it will be a guide in breaking, beating, and arranging
eggs by other receipts.
While eggs are cheaper in the spring I hope you will try to cook
them, although when they cost the most you can really get more
nourishment from them than for the same amount of money spent
for meat.
QUESTIONS.
Question. IV/ia t do physicians say of eggs f
Answer. They are very nutritious and less heating to the blood
than meat.
Q. Of what is the egg composed ?
A. Yolk and white.
Q. What part of the yolk is oil f
A. One-third of its weight.
Q. What is the white, or albumen, the same as ?
A. The gluten in meat.
Q. Why does the egg tarnish silver ?
A. Because the yolk contains sulphur.
Q. What other way is there of boiling eggs besides letting them
boil rapidly for three or four minutes ?
LESSON THIRD. 53
A. If they are to be soft, pour boiling water on them, cover
closely, and keep hot, but not boil, for ten minutes.
Q. Mention another way ?
A. Put them on in cold water and let it come to a boil in ten
minutes.
Q. If they are wanted very hard, how would you boil them ?
A. Put them on in cold water and let them boil thirty minutes.
Q. When eggs are to be tised for garnishing, what should you do
with them to prevent the yolk from turning a dark color ?
A. When boiled, lay them in cold water.
Q. Which digests more quickly, a raw or a cooked egg f
A. A raw &<gg.
Q. How shotcld you beat an egg ?
A. With long strokes, throwing the white into the air.
Q. In mixing frosting for cake or pudding, how should yoiL mix
the stiFar with the beaten whites ?
A. Turn the sugar in at one end of the dish, and beat it in little
by little, drawing it under the eggs.
Q. What kind of cake keeps the best ?
A. That in which t\\^ yolks as well as the whites are used.
Page 12
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Heat cooks our food, and beating eggs rapidly makes them very warm, so that when the white of an egg is thoroughly beaten it is partially cooked.
A raw egg digests more easily than a cooked egg.
Throwing the white of the egg into the air with long strokes causes little air-cells or bubbles to be formed. These can be broken down by striking or by weight.
If you are making the top for a pudding, and pour the sugar upon the beaten egg, many of these air-cells will be broken, but if, on the contrary, you pour it at one end of the dish, and beat it in
little by little, by drawing it under the egg, your frosting will be much lighter.
If you are making a custard, and wish the &gg to thicken the milk, if you separate the yolk and white, and fill the white with air, it will be lighter than the milk and float on the top, and so leave the milk as thin as ever.
In most kinds of cakes the whites and yolks are beaten separately ;
in such cases the whites are beaten in last, or with a part of the flour.
■ There is oil in the yolk ; this makes the cake richer, and cake
made of the yolk and white will not dry as fast as that made entirely
of the whites.
While eggs are nourishing, they are not so heating to the blood as meat, and doctors often order them for patients who need nourishment and yet cannot have their blood heated by meat juices.
To learn how to cook them delicately and nicely is almost an art, and, although you will be shown but a few ways of cooking eggs in this lesson, it will be a guide in breaking, beating, and arranging eggs by other receipts.
While eggs are cheaper in the spring I hope you will try to cook them, although when they cost the most you can really get more nourishment from them than for the same amount of money spent for meat.
Question. IV/ia t do physicians say of eggs f
Answer. They are very nutritious and less heating to the blood than meat.
Q. Of what is the egg composed ?
A. Yolk and white.
Q. What part of the yolk is oil f
A. One-third of its weight.
Q. What is the white, or albumen, the same as ?
A. The gluten in meat.
Q. Why does the egg tarnish silver ?
A. Because the yolk contains sulphur.
Q. What other way is there of boiling eggs besides letting them boil rapidly for three or four minutes ?
A. If they are to be soft, pour boiling water on them, cover closely, and keep hot, but not boil, for ten minutes. Q. Mention another way ? A. Put them on in cold water and let it come to a boil in ten
minutes.
Q. If they are wanted very hard, how would you boil them ?
A. Put them on in cold water and let them boil thirty minutes.
Q. When eggs are to be tised for garnishing, what should you do with them to prevent the yolk from turning a dark color ?
A. When boiled, lay them in cold water.
Q. Which digests more quickly, a raw or a cooked egg f
A. A raw egg.
Q. How shotcld you beat an egg ?
A. With long strokes, throwing the white into the air.
Q. In mixing frosting for cake or pudding, how should yoiL mix the stiFar with the beaten whites ?
A. Turn the sugar in at one end of the dish, and beat it in little by little, drawing it under the eggs.
Q. What kind of cake keeps the best ?
A. That in which t\\^ yolks as well as the whites are used.