Domestic science (Johnson, for schools and homes)

1. Water. 3. Fat. 2. Proteid. 4. Mineral Matter. Carbo-hydrates are present in the egg in such small quantities that the figures are not usually given. Eggs should be cooked in such a manner as to render them digestible. They should be served, as soon as cooked, in heated dishes. The shells of eggs should be washed, in every instance before the eggs are used. Eggs should not be used for any food purpose, if not fresh. Stale eggs are de- caying eggs. A strong-smelling egg is a decaying egg. The odor is that of gases arising from decomposition. Such eggs should be avoided as exceedingly harmful. Eggs may be preserved for some time by any method which excludes the tir. The shell of the egg, which consists of carbonate of lime almost entirely, is porous. As soon as the egg is laid, the water begins to evaporate through these pores, and the air from the outside, carrying bacteria with it, enters through the pores. Thus the egg soon loses its purity, and decay sets in. To preserve eggs, pure, for any considerable length of time, the air must be excluded as soon as the egg is laid. The egg may be covered with lime-water, salt and water, lard, or other healthful liquid, or covered with water glass, to prevent the evaporation of the water in the egg. Packing in bran, oats, salt, saw-dust, etc., are doubtful preservatives, as these do not prevent evaporation of the water, nor the entrance of air. Of these, salt is the best The surface of the egg may 30 DOMESTIC SCIENCE be covered witK vaseline, paraffine, etc., but these are liable to crack, and leave places for the process of evaporation. Water Glass, which may be purchased at any drug store, is prepared for use by mixing it with ten times its bulk of water. Place the eggs, small end down, in an earthen or a wooden vessel, and pour the mixture over them until they arc covered. Cover the vessel closely and set in a cool place Ask your druggist for water glass. As eggs grow constantly lighter with the entrance of the air, the best test for freshness is to drop them into a vessel of strong, cold salt and water; 1-4 pint salt to 3-4 pt. water. The quite fresh egg will go directly to the bottom and remain there. The older eggs will bounce up and down, undecided whether to remain or not; those still older will float. The "bad egg" will rise directly to the top. This method of testing eggs is within the reach of alL Fig, 8. 1. Vessel of salt and water. 2. Surface of water. 3. Bad eggs, rising above the water. 4. Eggs not fresh, rising. 5. Fresh eggs. COOKING 31 Soft Boiled Eggs. Place an egg in one pint of boil- ing water, remove the vessel from the fire, and let it stand, covered, for from 7 to 10 minutes. Remove the egg and serve immediately. Egg Toast. Cut stale bread in slices one-fourth inch in thickneis. When using gas, place slice on asbestos mat. Toast brown on each side, place in piles, after buttering each side. To moisten, if desired, dip the slices quickly into boil- ing salted water before buttering. Break eggs, soft-boiled, on the toast, one egg on each slice. Serve hot