The yolk contains much fat or oil, some albumin, mineral
matter, and water. The mineral matter consists of phos-
phorus, calcium, iron, lime, and sulphur.
What food principle is lacking in eggs?
• CoMPOSiTiOxV OF Eggs
Protein Fat Mineral matter Water
14.9% 10.6% 1% 73.5%
(75)
76 DOMESTIC SCIEKCf^
Food Value. — Owing to the large amount of protein in
eggs, they are valuable as a tissue-building food, and may-
be used as a meat substitute. One pound of eggs, usually
about nine, contains as much nutriment as one pound of
meat.
Raw eggs and those properly cooked are very easily
digested and assimilated in the body.
Trace protein through the process of digestion.
Tests for Fresh Eggs. — 1. Fresh eggs have slightly
rough shells.
2. Fresh eggs sink to the bottom in a pan of cold water.
Stale eggs float. What is the reason for this?
3. Fresh eggs are clear when placed between the eye
and a bright light in a dark room. Stale eggs are cloudy.
This method of testing is used extensively in egg markets
and is called "candling."
Care of Eggs. — 1. As soon as eggs come from the mar-
ket wipe them off with a damp cloth, and put only clean,
fresh eggs in the ice box.
2. Keep eggs in a cool, dry place.
3. Do not keep in a place containing food with strong
odors, which eggs readily absorb.
4. Egg yolks will keep fresh for some time if covered
with clean, cold water and kept in a cool place.
Uses for Eggs. — Eggs are used very extensively in the
dietary and in cooking. Name as many uses as you can
and state why they are so used.
Preservation of Eggs. — Preserve only fresh, clean eggs
in the spring and early summer, when they are plentiful and
cheap. Any method which excludes the air helps to keep
eggs fresh. The packing or preserving material for eggs
must be absolutely clean, since eggs are easily tainted in
flavor. Eggs may be preserved in the following ways: —
PROTEIN— EGGS 77
1. Pack dry in sawdust, salt, bran, oats, or sand, with
the small end down.
2. Put in jars containing salt brine, limewater, or
water glass enough to cover the eggs.
3. Coat with paraffin, lard, or oil.
4. Put in cold storage.
What is the object of preserving eggs? What causes
eggs to spoil?
The Water-glass Method. — The water-glass method is
the most satisfactory home means of preserving eggs, and is
very easily applied. For every quart of water glass (silicate
of soda) solution use 9 quarts of boiled water that has been
cooled. Mix the ingredients thoroughly and put into a
clean stone jar. Place the eggs in the solution and see that
all are covered by several inches of the liquid. Keep the
jars in a cool place and well covered to prevent evaporation.
Eggs preserved in this manner are as good as fresh eggs
for all cooking purposes.
The Cold Storage Method. — Eggs are produced in great-
est abundance in the spring and summer months. For-
merly they were very plentiful and very cheap during those
months, and very scarce and expensive in the winter. Now,
the cold storage system and refrigerator cars have changed
this. Both the time of marketing and the market area of
eggs have been extended, and as a result egg prices have
become more uniform throughout the year.
When properly handled and kept at a temperature just
above freezing, 32° to 40°F., cold storage eggs are whole-
some. They are usually kept not over eight or nine
months.
Page 38
Presented as published in 1914. 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
The yolk contains much fat or oil, some albumin, mineral matter, and water. The mineral matter consists of phosphorus, calcium, iron, lime, and sulphur.
What food principle is lacking in eggs?
COMPOSITION OF EGGS
Protein Fat Mineral matter Water
14.9% 10.6% 1% 73.5%
(75)
Food Value. — Owing to the large amount of protein in eggs, they are valuable as a tissue-building food, and maybe used as a meat substitute. One pound of eggs, usually about nine, contains as much nutriment as one pound of meat.
Raw eggs and those properly cooked are very easily digested and assimilated in the body.
Trace protein through the process of digestion.
Tests for Fresh Eggs. — 1. Fresh eggs have slightly rough shells.
2. Fresh eggs sink to the bottom in a pan of cold water. Stale eggs float. What is the reason for this?
3. Fresh eggs are clear when placed between the eye and a bright light in a dark room. Stale eggs are cloudy. This method of testing is used extensively in egg markets and is called "candling."
Care of Eggs. — 1. As soon as eggs come from the market wipe them off with a damp cloth, and put only clean, fresh eggs in the ice box.
2. Keep eggs in a cool, dry place.
3. Do not keep in a place containing food with strong odors, which eggs readily absorb.
4. Egg yolks will keep fresh for some time if covered with clean, cold water and kept in a cool place.
Uses for Eggs. — Eggs are used very extensively in the dietary and in cooking. Name as many uses as you can and state why they are so used.
Preservation of Eggs. — Preserve only fresh, clean eggs in the spring and early summer, when they are plentiful and cheap. Any method which excludes the air helps to keep eggs fresh. The packing or preserving material for eggs must be absolutely clean, since eggs are easily tainted in flavor. Eggs may be preserved in the following ways: —
1. Pack dry in sawdust, salt, bran, oats, or sand, with the small end down.
2. Put in jars containing salt brine, limewater, or water glass enough to cover the eggs.
3. Coat with paraffin, lard, or oil.
4. Put in cold storage.
What is the object of preserving eggs? What causes eggs to spoil?
The Water-glass Method. — The water-glass method is the most satisfactory home means of preserving eggs, and is very easily applied. For every quart of water glass (silicate of soda) solution use 9 quarts of boiled water that has been cooled. Mix the ingredients thoroughly and put into a clean stone jar. Place the eggs in the solution and see that all are covered by several inches of the liquid. Keep the jars in a cool place and well covered to prevent evaporation.
Eggs preserved in this manner are as good as fresh eggs for all cooking purposes.
The Cold Storage Method. — Eggs are produced in greatest abundance in the spring and summer months. Formerly they were very plentiful and very cheap during those months, and very scarce and expensive in the winter. Now, the cold storage system and refrigerator cars have changed this. Both the time of marketing and the market area of eggs have been extended, and as a result egg prices have become more uniform throughout the year.
When properly handled and kept at a temperature just above freezing, 32° to 40°F., cold storage eggs are wholesome. They are usually kept not over eight or nine months.