Eggs are a specially interesting food because they contain all the elements necessary to the development of the young chick within the shell. The structure of the egg is familiar, with its division into the yolk and white, and it is interesting to note the details of this structiu*e. Break a fresh e^ carefully into a -saucer. The shell is porous, allowing water to evaporate from the egg and air to enter. To this porosity is due the fact that other sub- stances may enter the egg, giving it an unnatural flavor and even hastening its deterioration. Within the shell is a fine membrane which protects the white. The yolk is also di- vided from the white by a more deUcate membrane which enables one to separate the yolk from the white of a fresh egg. A careful examination reveals at each end of the yolk a continuation of this membrane in the form of small cords which are fastened at each end of the shell, holding the yolk evenly suspended in the center of the shell. Rough handling 01 jolting breaks this membrane, and the yolk drops to one side. Lift the white carefully with a fork, and notice its elas- ticity. This cohesive property makes it possible to beat air into the white until the whole mass become porous. The yolk is creamy rather than light when beaten, and a bit of the yolk mixed with the white prevents the latter from be- coming light and dry. 138 EGGS. MILK, AND CHEESE Eipeit in ClKrae ol NoDMoii hnMlaMhint TION OF FOOD MATERIALS. FiMp F^^^ PigiP IB. P"! ".lut Water: Protein n Fun. nuiEOF n CREAM CHEESE Water: " " COTTAGE CHEESE Carbo- hydrate.: 3.4 Carbo hydrate 1. 40. — Compoaitioii of eggs and cheese. 140 FOODS AND HOUSEHOLD MANAGEMENT Composition of the egg. — Ilgiire 40 gives the composition of the yolk and white taken together, and of the yolk and white separated. The protein content is high, and the fat content as well, the yolk containing a higher percentage of these two foodstuffs than the white. The mineral matter is of high value, iron and phosphorus being found in ideal forms in the yolk. In using the egg as food we are availing ourselves of one of nature's richest storehouses. A single egg of average size jdelds about 75 calories, of which 60 come from the yolk and 15 from the white. A very large egg, weighing two and two thirds ounces, will yield 100 calories. Fresh eggs and cold storage eggs. — The fresh-laid egg is always desired for its delicious flavor, and this flavor changes but little in a week or two if the egg is kept cool. It is de- sirable to preserve eggs, however, for future use at the season when they are most abundant and cheap. Many methods have been tried, such as la3dng them away in sawdust, sink- ing them in water-glass solution, or coating the shell with paraffin or some other substance to prevent evaporation and the entrance of air. The introduction of cold storage on a large scale promises a solution of the problem. If eggs are fresh when placed in storage, it is possible to keep them just above the freezing temperature for months without appreciable deterioration. Eggs too long in storage may be detected by the musty odor and flavor, the nmning of the yolk into the white, and the thin quality of the white which prevents beating stiff. Some states have already passed stringent laws in regard to the sale of cold storage eggs.

AI-modernized reading of the original text

Eggs are a specially interesting food because they contain all the elements necessary to the development of the young chick within the shell. The structure of the egg is familiar, with its division into the yolk and white, and it is interesting to note the details of this structiu*e. Break a fresh egg carefully into a saucer. The shell is porous, allowing water to evaporate from the egg and air to enter. To this porosity is due the fact that other substances may enter the egg, giving it an unnatural flavor and even hastening its deterioration. Within the shell is a fine membrane which protects the white. The yolk is also divided from the white by a more deUcate membrane which enables one to separate the yolk from the white of a fresh egg. A careful examination reveals at each end of the yolk a continuation of this membrane in the form of small cords which are fastened at each end of the shell, holding the yolk evenly suspended in the center of the shell. Rough handling or jolting breaks this membrane, and the yolk drops to one side. Lift the white carefully with a fork, and notice its elasticity. This cohesive property makes it possible to beat air into the white until the whole mass become porous. The yolk is creamy rather than light when beaten, and a bit of the yolk mixed with the white prevents the latter from becoming light and dry. Eipeit in ClKrae ol NoDMoii hnMlaMhint FiMp F^^^ PigiP IB. P"! ".lut Water: Protein n Fun. nuiEOF n CREAM CHEESE Water: " " COTTAGE CHEESE Carbohydrate.: 3.4 Carbo hydrate 1. 40. — Compoaitioii of eggs and cheese. Composition of the egg. — Ilgiire 40 gives the composition of the yolk and white taken together, and of the yolk and white separated. The protein content is high, and the fat content as well, the yolk containing a higher percentage of these two foodstuffs than the white. The mineral matter is of high value, iron and phosphorus being found in ideal forms in the yolk. In using the egg as food we are availing ourselves of one of nature's richest storehouses. A single egg of average size jdelds about 75 calories, of which 60 come from the yolk and 15 from the white. A very large egg, weighing two and two thirds ounces, will yield 100 calories. Fresh eggs and cold storage eggs. — The fresh-laid egg is always desired for its delicious flavor, and this flavor changes but little in a week or two if the egg is kept cool. It is desirable to preserve eggs, however, for future use at the season when they are most abundant and cheap. Many methods have been tried, such as la3dng them away in sawdust, sinking them in water-glass solution, or coating the shell with paraffin or some other substance to prevent evaporation and the entrance of air. The introduction of cold storage on a large scale promises a solution of the problem. If eggs are fresh when placed in storage, it is possible to keep them just above the freezing temperature for months without appreciable deterioration. Eggs too long in storage may be detected by the musty odor and flavor, the nmning of the yolk into the white, and the thin quality of the white which prevents beating stiff. Some states have already passed stringent laws in regard to the sale of cold storage eggs.

Foods and household management