2. Place eggs in a saucepan that contains boiling
water, but set the saucepan on the back of the stove
and keep at about the temperature of 175° F. Let
them cook from slk to eight minutes, if liked soft
cooked; forty to forty-five minutes if liked hard, but
do not allow eggs to cook in boiling water over the
flame, as this will harden and toughen the albumen.
The albumen must cook slowly, and should have a
jeUy-like appearance when the egg is opened.
Dropped Eggs. If carefully done, eggs cooked
in this way are appetizing and attractive. Fill a
shallow pan about three-fourths full of boiling salted
water, using one teaspoon of salt to one quart of
water. Place three or four buttered muffin rings
in the water and break each egg separately and slip
into each ring. When a sort of film covers the top
of the eggs, the white is firm. Serve eggs on buttered
toast, slightly seasoned with white pepper, salt and
butter. Each person may add more seasoniag, if
desired. Garnished with parsley✪ Dropped Eggs, this is a very
pretty dish.
32 DOMESTIC SCIENCE
There will not be time to cook eggs more than one
way, if plenty of time for discussion is given, so I
would suggest that the pupils cook eggs as liked
— soft cooked or hard cooked, and use dropped
eggs for the home lesson.
Have several pupils bring recipes from home,
and from different cook books and discuss them.
A school cook book is a fine thing to make. Let
every pupil have an opportunity to contribute to
this book. The cover design could be made in the
Art period, experiments in simple book binding could
be made. The recipes could be discussed and read
during the Language period, and pupils told to bring
in information as to ingredients used.
The development of a nation by its food materials
would form an interesting history lesson. The
writing period could be used for copying the recipes.
The list of cook books available at the Public Library
could be placed on the board and boys and girls
encouraged to look them over at home. In this way,
a valuable amount of information may be brought
in while studying the subject of Domestic Science,
and an interest aroused in the pupils that will result
in the work benefiting the home life.
Note
It may be interesting to the boys and girls who go
camping to know that an ancient authority in cooking
gives the following method for cooking eggs:
"In countries where wood fire is constantly used,
the cottager half buries his eggs in an upright posi-
tion in hot ashes, upon the hearth, and when a clear
drop oozes on the top of the shell, the eggs are fit
to be eaten."
OYSTERS 33
Ohder of Lesson
1. Review rule for cooking starchy foods.
2. Introduction of new class of foods, containing proteid
or albumen. Proteids come chiefly from the animal kingdom.
3. Write on board list of animal foods: eggs, meat, fish,
oysters, clams, lobsters, milk.
4. Care of eggs in household.
5. Tests for fresh eggs discussed and tried.
6. Parts of egg, shell, white and yolk.
7. Importance of balanced diet, consisting of foods from
different classes.
8. Combination of starchy foods with proteid foods to
be discussed.
9. Cooking of eggs. The teacher, or a pupil, may cook one
egg in the wrong way by boiling over the flame. Cook one
in the right way. Break open both eggs and compare al-
bumen. Note the jelly-like appearance in the egg that is
cooked properly, and the tough appearance of albumen in
the other.
10. Recipe explained.
11. Practice work or cooking.
12. Review at the end of the lesson.
OYSTERS
Lesson VII
Salt-water Shell Fish. MoUusks, meaning soft-
bodied animals. They have an outside skeleton
shell, made from mineral matter, secreted by a thin
membrane, called the mantle.
34 DOMESTIC SCIENCE
Page 13 · 1 recipe record on this page
Presented as published in 1911. 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
2. Place eggs in a saucepan that contains boiling water, but set the saucepan on the back of the stove and keep at about the temperature of 175° F. Let them cook from six to eight minutes, if liked soft cooked; forty to forty-five minutes if liked hard, but do not allow eggs to cook in boiling water over the flame, as this will harden and toughen the albumen. The albumen must cook slowly, and should have a jeUy-like appearance when the egg is opened.
Dropped Eggs. If carefully done, eggs cooked in this way are appetizing and attractive. Fill a shallow pan about three-fourths full of boiling salted water, using one teaspoon of salt to one quart of water. Place three or four buttered muffin rings in the water and break each egg separately and slip into each ring. When a sort of film covers the top of the eggs, the white is firm. Serve eggs on buttered toast, slightly seasoned with white pepper, salt and butter. Each person may add more seasoniag, if desired. Garnished with parsley, this is a very pretty dish.
There will not be time to cook eggs more than one way, if plenty of time for discussion is given, so I would suggest that the pupils cook eggs as liked — soft cooked or hard cooked, and use dropped eggs for the home lesson.
Have several pupils bring recipes from home, and from different cook books and discuss them.
A school cook book is a fine thing to make. Let every pupil have an opportunity to contribute to this book. The cover design could be made in the Art period, experiments in simple book binding could be made. The recipes could be discussed and read during the Language period, and pupils told to bring in information as to ingredients used.
The development of a nation by its food materials would form an interesting history lesson. The writing period could be used for copying the recipes. The list of cook books available at the Public Library could be placed on the board and boys and girls encouraged to look them over at home. In this way, a valuable amount of information may be brought in while studying the subject of Domestic Science, and an interest aroused in the pupils that will result in the work benefiting the home life. Note
It may be interesting to the boys and girls who go camping to know that an ancient authority in cooking gives the following method for cooking eggs:
"In countries where wood fire is constantly used, the cottager half buries his eggs in an upright position in hot ashes, upon the hearth, and when a clear drop oozes on the top of the shell, the eggs are fit to be eaten."
Order of Lesson
1. Review rule for cooking starchy foods.
2. Introduction of new class of foods, containing proteid or albumen. Proteids come chiefly from the animal kingdom.
3. Write on board list of animal foods: eggs, meat, fish, oysters, clams, lobsters, milk.
4. Care of eggs in household.
5. Tests for fresh eggs discussed and tried.
6. Parts of egg, shell, white and yolk.
7. Importance of balanced diet, consisting of foods from different classes.
8. Combination of starchy foods with proteid foods to be discussed.
9. Cooking of eggs. The teacher, or a pupil, may cook one egg in the wrong way by boiling over the flame. Cook one in the right way. Break open both eggs and compare albumen. Note the jelly-like appearance in the egg that is cooked properly, and the tough appearance of albumen in the other.
10. Recipe explained.
11. Practice work or cooking.
12. Review at the end of the lesson.
Lesson VII
Salt-water Shell Fish. MoUusks, meaning softbodied animals. They have an outside skeleton shell, made from mineral matter, secreted by a thin membrane, called the mantle.
Records on this page
Dropped Eggs