GENERAL METHODS AND RECIPES
I. Eggs used raw. — An egg, swallowed whole, followed by a craoker,
is a *' quick lunch '' that is not harmful, and it is sometimes
convenient to be able to take an egg in this way. A spnnkUng
of salt upon it makes it more agreeable.
3. Beaten eggs. — Beat the yolk and white separately. Add to
the yolk a teaspoonful of sugar, a shake of salt, some fla/vor-
ing, and J of a cup of milk. Beat the white gently into this
mixture and serve in a glass. The flavoring may be a quarter
of a teaspoonful of vanilla, or a tablespoonful of orange juice✪ Beaten Eggs.
This is sometimes served to an invalid who can take milk, and
is an agreeable luncheon for any one. If milk does not agree
with one, a larger amount of fruit juice may be used with the
addition of some water, possibly carbonated. The white
I
I
EGGS, MILK, AND CHEESE 143
alone is given in cases of severe illness, mixed with a small
amount of water, and fruit juice if the physician permits the
latter. This is sometimes the only food that can be retained
by an invalid.
Principles of egg cookery. — Protein in the form of an egg-albumin
is the foodstuff to consider in the cooking of eggs. Heat produces
in the egg a change in color and in texture or fbrmness, the firmness
or hardness depending upon the degree of heat and the length of
time given to the cooking. Coagulation is the term used for this
change in the egg-albumin.
1. The white of egg begins to coagulate and to show an opaque
white at about 180° F.
2. A temperature somewhat below the boUing point of water
for about ten minutes will give the white a jellyUke, tender con-
sistency, and slightly cook the yolk. Continued for an hour, the
white becomes solid and adheres to the shell.
3. The boiling point of water gives a firmer consistency than a
temperature below this point. The white is free from the shell.
4. A high temperature, that of a hot pan, will produce a leathery
consistency if long continued.
A. An experiment with the egg.
Apparatus and materials. — A ring stand, wire net, Bunsen burner,
glass beaker, test tube, chemical thermometer, white of egg.
Method. — Put the beaker two thirds full of water on the wire
net over the flame. Put enough white of egg into the test tube to
cover the bulb of the thermometer when this is put into the tube.
Clamp the test tube so that it rests in the water in the beaker.
The surface of the water should stand above the top of the white of
egg. Clamp the thermometer so that it is held in the white of egg
in the test tube. The white should be stirred with a fork before
it is put into the test tube, and only a small quantity used.
Note : 1. The temperature when the first visible change occurs.
2. The temperature when the whole mass becomes of a
jelly like consistency.
3. The temperature when the water reaches the boiling
point. Remove ; note the consistency.
3. Jellied or coddled eggs. — See that the shells are whole and clean.
If the eggs are just taken from the refrigerator, lay them in
144 FOODS AND HOUSEHOLD MANAGEMENT ✪ Jellied or Coddled Eggs
Page 76 · 2 recipe records on this page
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
I. Eggs used raw. — An egg, swallowed whole, followed by a cracker, is a *' quick lunch '' that is not harmful, and it is sometimes convenient to be able to take an egg in this way. A sprinkling of salt upon it makes it more agreeable.
3. Beaten eggs. — Beat the yolk and white separately. Add to the yolk a teaspoonful of sugar, a shake of salt, some flavoring, and J of a cup of milk. Beat the white gently into this mixture and serve in a glass. The flavoring may be a quarter of a teaspoonful of vanilla, or a tablespoonful of orange juice. This is sometimes served to an invalid who can take milk, and is an agreeable luncheon for any one. If milk does not agree with one, a larger amount of fruit juice may be used with the addition of some water, possibly carbonated. The white
alone is given in cases of severe illness, mixed with a small
amount of water, and fruit juice if the physician permits the
latter. This is sometimes the only food that can be retained
by an invalid.
Principles of egg cookery. — Protein in the form of an egg-albumin
is the foodstuff to consider in the cooking of eggs. Heat produces
in the egg a change in color and in texture or firmness, the firmness
or hardness depending upon the degree of heat and the length of
time given to the cooking. Coagulation is the term used for this
change in the egg-albumin.
1. The white of egg begins to coagulate and to show an opaque white at about 180° F.
2. A temperature somewhat below the boiling point of water for about ten minutes will give the white a jellylike, tender consistency, and slightly cook the yolk. Continued for an hour, the white becomes solid and adheres to the shell.
3. The boiling point of water gives a firmer consistency than a temperature below this point. The white is free from the shell.
4. A high temperature, that of a hot pan, will produce a leathery consistency if long continued.
A. An experiment with the egg.
Apparatus and materials. — A ring stand, wire net, Bunsen burner, glass beaker, test tube, chemical thermometer, white of egg.
Method. — Put the beaker two thirds full of water on the wire net over the flame. Put enough white of egg into the test tube to cover the bulb of the thermometer when this is put into the tube. Clamp the test tube so that it rests in the water in the beaker. The surface of the water should stand above the top of the white of egg. Clamp the thermometer so that it is held in the white of egg in the test tube. The white should be stirred with a fork before it is put into the test tube, and only a small quantity used.
Note : 1. The temperature when the first visible change occurs.
2. The temperature when the whole mass becomes of a
jelly like consistency.
3. The temperature when the water reaches the boiling
point. Remove ; note the consistency.
3. Jellied or coddled eggs. — See that the shells are whole and clean. If the eggs are just taken from the refrigerator, lay them in
Records on this page
Beaten EggsJellied or Coddled Eggs