Farmers' Bulletin No. 122. "Selling Eggs by Weight." "Flavor of Eggs." Farmers' Bulletin No. 128. "Eggs and their Use as Food." Farmers' Bulletin No. 190. "Cost of Eggs in Winter." Cornell Reading Course. "Preservation of Foods," Pt. Ill, pp. 299, 300. Connecticut Exp. Station Bulletin, No. 55. "Infection and Preser- vation of Eggs." Office of Exp. Station Bulletin, No. 43. "Comparison of Digesti- bility of Potatoes and Eggs." QUESTIONS 1. How can the freshness of an egg be determined before breaking ? 2. Why does an egg become stale ? 3. Are cold-storage eggs good food ? 4. What is the best method of preserving eggs at home ? 5. Why should eggs that are to be kept for some time not be washed before being put away ? 6. Why must precaution be taken against putting eggs away near strong-smelling foods ? 7. Why should eggs be washed before breaking ? 8. What use is made of egg shells ? 9. How many eggs of average size in a pound ? USE OF WATER IN COOKING 51 10. What were the maximum and minimum prices of eggs during the past year ? At what season of the year are eggs most expensive ? Cheapest? 11. Why are eggs valuable as food? IX USE OF WATER IN COOKING CEREAL BREAKFAST FOODS A. Class Experiment. THE RELATION OF SURFACE TO EVAPORATION. 1. Put equal amounts of water into two saucepans, one much larger than the other, and heat both the same length of time, until the water in one is about half gone. Cool and measure roughly the amount of water left in each. To what, besides time, is the rate of evaporation proportional ? Would you increase or decrease the amount of water to be used in cooking a small amount of cereal in a large pan? 2. Repeat the experiment, but with the saucepans closely covered. Is there any difference? Explain the result. B. PREPARE CEREAL WITH FRUIT. 1. Add gradually two tablespoons of wheatena to a cup and a quarter of actively boiling water, to which one- sixth of a teaspoon of salt has been added. After ten minutes cooking over the direct flame, finish over hot water. This will probably take thirty minutes. A few moments before the cereal is done, add the meat of five dates cut very fine✪ Cereal with Fruit. Serve with sugar and cream. 52 FOOD STUDY U&Doportmert of Agriculture Office of Experment Stations AC.True. Director rrepGrea by ORTW C.ELANGWOR1... Expert in Charge of Nutrition Investigation COMPOSITION OF FOOD MATERIALS omD E%^? R^ mrm •rarpueivoiw Water Fat Carbohydrate* Ash CORN Fat: 4.3 'ater:10.8 Water: 10, FVotein:1 WHEAT •at:1.7 AA15-W ""-l™-'73* Carbohydrates., ^ 5^^^ t.Q FUEL VALUED FUEL VALUCT BUCKWHEAT ISOOcALDRCS Rrxjtan:10.0L^rWater:12.6 1750 PER POUND ~ . , __JH^Fat:2.2 :ALORIES Water: 1 Protein? RICE 1720 CALORIES PER POUND Car •:10^ 12-2 Fua VALUE: 1720 CALORtt PCR POUND 1750 CALORIES PER POUND COMPOSITION OF CEREALS CEREAL BREAKFAST FOODS 53 2. Repeat (1) to the point where the cereal has been cooked over the direct flame, but use only five-sixths of a cup of water. Then, instead of finishing over water, place it in a fireless cooker or hay box. C. Class Experiments. CEREALS. 1. Test cereals for both starch and protein. 2. Examine rice- and oat-starch under the micro- scope. Notice size, shape, and any apparent markings.

AI-modernized reading of the original text

Farmers' Bulletin No. 122. "Selling Eggs by Weight." "Flavor of Eggs." Farmers' Bulletin No. 128. "Eggs and their Use as Food." Farmers' Bulletin No. 190. "Cost of Eggs in Winter." Cornell Reading Course. "Preservation of Foods," Pt. Ill, pp. 299, 300. Connecticut Exp. Station Bulletin, No. 55. "Infection and Preservation of Eggs." Office of Exp. Station Bulletin, No. 43. "Comparison of Digestibility of Potatoes and Eggs." 1. How can the freshness of an egg be determined before breaking ? 2. Why does an egg become stale ? 3. Are cold-storage eggs good food ? 4. What is the best method of preserving eggs at home ? 5. Why should eggs that are to be kept for some time not be washed before being put away ? 6. Why must precaution be taken against putting eggs away near strong-smelling foods ? 7. Why should eggs be washed before breaking ? 8. What use is made of egg shells ? 9. How many eggs of average size in a pound ? 10. What were the maximum and minimum prices of eggs during the past year ? At what season of the year are eggs most expensive ? Cheapest? 11. Why are eggs valuable as food? A. Class Experiment. THE RELATION OF SURFACE TO EVAPORATION. 1. Put equal amounts of water into two saucepans, one much larger than the other, and heat both the same length of time, until the water in one is about half gone. Cool and measure roughly the amount of water left in each. To what, besides time, is the rate of evaporation proportional ? Would you increase or decrease the amount of water to be used in cooking a small amount of cereal in a large pan? 2. Repeat the experiment, but with the saucepans closely covered. Is there any difference? Explain the result. B. PREPARE CEREAL WITH FRUIT. 1. Add gradually two tablespoons of wheatena to a cup and a quarter of actively boiling water, to which onesixth of a teaspoon of salt has been added. After ten minutes cooking over the direct flame, finish over hot water. This will probably take thirty minutes. A few moments before the cereal is done, add the meat of five dates cut very fine. Serve with sugar and cream. U&Doportmert of Agriculture Office of Experment Stations AC.True. Director rrepGrea by ORTW C.ELANGWOR1... Expert in Charge of Nutrition Investigation omD E%^? R^ mrm •rarpueivoiw Water Fat Carbohydrate* Ash CORN Fat: 4.3 'ater:10.8 Water: 10, FVotein:1 WHEAT •at:1.7 AA15-W ""-l™-'73* Carbohydrates., ^ 5^^^ t.Q FUEL VALUED FUEL VALUCT BUCKWHEAT ISOOcALDRCS Rrxjtan:10.0L^rWater:12.6 1750 PER POUND ~ . , __JH^Fat:2.2 :ALORIES Water: 1 Protein? RICE 1720 CALORIES Car •:10^ 12-2 Fua VALUE: 1720 CALORtt 1750 CALORIES COMPOSITION OF CEREALS 2. Repeat (1) to the point where the cereal has been cooked over the direct flame, but use only five-sixths of a cup of water. Then, instead of finishing over water, place it in a fireless cooker or hay box. C. Class Experiments. CEREALS. 1. Test cereals for both starch and protein. 2. Examine rice- and oat-starch under the microscope. Notice size, shape, and any apparent markings.

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