Domestic science (1914 text-book)

Separate the white of the egg from the yolk. Beat the white stiff and dry; put it in a cup or small bowl, making in the top of it a hollow the size of the yolk; into this hollow slip the yolk. Cook in a covered sauce pan containing boiling water until the top of the white is firm (about two minutes). Serve in the cup. Scalloped Eggs 2 hard-boiled eggs § c chopped cold meat 1 pt white sauce (thin) ½ c buttered cracker crumbs Chop eggs finely. Sprinkle bottom of a buttered baking dish with crumbs; cover with one-half the eggs; cover the eggs with Digitized by Google sauce; the sauce with meat; repeat. Cover with the remaining crumbs. Place in a moderate oven and bake imtil brown. Ham is the best meat to use, but chicken, veal, or fish may be used. Eggs a la Goldenrod 3 hard-boiled eggs 1 tb flour i tp salt 5 slices toast 1 tb butter 1 c milk i tp pepper parsley- Make a thin white sauce with butter, flour, milk, and seasonmgs. Separate the yolks from the whites of boiled eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on a platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, then sprinkle over the top. Garnish with parsley and add remaining toast, cut in points. Lesson XXXIX Eggs (Reading) In one of the first lessons it was told how food must supply the body with heat and energy, build up new and renew wasted tissues. To do this, the foods must contain heat and energygiving foods, such as starches, sugars, and fats, and tissuebuilding foods, and mineral matter from which to build up the bony part of the body. Eggs have been used as food for man since the earliest time. Today a great many kinds of eggs are eaten all over the world. Along the Amazon river one finds turtle eggs being used for food a great deal by the natives; these were used for food in the United States in former times, but as they are more scarce now, their use has declined. The eggs of some fish are highly prized as a table delicacy. An example of such is caviare, which is made from the eggs of the sturgeon and shad roe. The fishermen of Norway and Sweden Digitized by Google greatly prize the eggs of the herring, which is abundant in the waters surrounding their peninsula. Eggs of some wild birds are also esteemed for food. In England and Germany plover eggs are thus used; in this country the eggs of certain sea birds such as the gull, tern, and heron are gathered for food. But among civilized people, the eggs most commonly used are those of the domestic fowls, such as ducks, geese, guinea fowls, turkeys, and hens. The eggs of the guinea hen have a very delicate flavor; turkey eggs are more valuable for setting, hence they are but rarely used for food. In South Africa, where ostrich raising is an important industry, their eggs are used to some extent for food, and are said to be of excellent quality for cooking. But the term "eggs," usually refers to the eggs of the hen. All are familiar with the appearance of the egg as it comes from the market. Eggs of the different kinds of birds vary much in color, but those of the hen range only from pure white to a light or deep brown in tint.