Domestic science (1914 text-book)

There are five parts to a hen's egg; the shell, outer covering, the membrane lining the shell, the white, the membrane surrounding the yolk, and the yolk. The egg white is in a semifluid condition; the yolk is kept in its place within this fluid by means of two twisted cords of white. Within the yolk is a little mass which is called the embryo. This embryo is the living part of the egg; under the right conditions this embryo will develop in the course of three weeks into a tiny little chick. The yolk and the white of the egg are the materials which are used by the embryo as it grows; from them come all the tissues and organs of the little chick. The tissues of the chick are composed of essentially the same materials as are the tissues of the human body. It has already been said that eggs are a tissue-building food. Tissue-building principles from different sources are slightly different in composition and are given different names. In eggs the principle Digitized by Google is called albumen; the white of the egg is composed chiefly of albumen and water, and albumen is also present in the yolk. The name comes from a Latin word, "albus/' meaning white. There is so much water present with the albumen that an egg is more than half water. The yolk contains in addition to the albumen and water, large amounts of a fatty substance, or oil, and mineral matter. The egg contains neither starch nor sugar. What foods, therefore, should be served with egg to supply this lack? Eggs are now used in every family to a large extent. , They are used directly in the dietary in the form of boiled, poached, or scrambled eggs, as well as in a nimiber of other forms. They are also used indirectly in making other foods light, as in cake, or for giving richness, as in sauces. Because they are thus extensively used, it is necessary to know how to choose fresh eggs. Here are four rules which may be of some assistance: The shell of a fresh egg is rough and dull-looking, that of a stale egg is smooth and shiny. Candling is another method of detecting spoiled eggs. Hold the egg up in front of a candle or other strong light in a dark room. If fresh, the contents of the egg should appear clear; if stale, they will appear cloudy or dark colored. A third method of testing is by dropping them into a pan of cold water. Perfectly fresh eggs will sink. An egg which rests on its side is fresher than one which stands on end. If the egg floats, it is stale, and probably not fit to use. The reason for this is that as the water evaporates the egg becomes lighter. If enough water has evaporated to make the egg lighter than the water upon which it rests, it must be rather old. Another method is to hold the egg up to the ear and shake it; if it rattles, it is not fresh. Digitized by Google Home Rule 2 c flour 1 tp melted 1 c milk 2 eggs butter tp salt jniMr ililiC ^^^ ^E igPJfe ^Wg spoons knife iron gem pan omelet pan Fig. 49.— Gem Pan Lesson XL Pop-overs Materials used: Class Rule I c sugar pinch of salt 1 c milk 1^ tp melted } egg butter Utensils needed 2 bowls sieve 2 measuring cups Dover egg beater Tilings to be done: 1. Put oven over fire. 2. Sift the flour before measuring. 3. Measure flour and salt and sift them together. 4. Add the milk gradually to the flour, beating constantly to make a smooth batter. (Beat by cutting down with the spoon from top to bottom and bringing the spoon up again with a rapid motion, thus turning the mixture.) 5. Beat the egg well with the Dover egg beater. 6. Melt the butter in the omelet pan. 7. Add the beaten egg and butter to the smooth batter. 8. Beat two minutes with the Dover egg beater. 9. Butter the gem-pan by brushing it with melted butter or rubbing the butter on with a piece of paper, and heat it till hot.