(Hen ...
I Duck ..
•[Turkey
[Goose . .
Eggs of all birds edible.
Fowls whose eggs are used for meat
give greatest number of eggs.
Negroes of Guinea consider eggs of
boa constrictor an excellent article
of food.
Natives of Senegambia are fond of
alligators' eggs.
r Water — regulates temperature of body ; helps carry off waste
matters, etc.
Composition <Albumen — muscle former.
Oil — heat giver.
'Salts — bone maker.
Comparative weights [g^fl to 3 oz.
of domestic fowls ^ , ' 0 x_ < 1
Turkey, 3 to 4 oz.
Goose, 4 to 6 oz.
Food value.
Cooking
Type of a nearly perfect food; more nutritious than twice
their weight in beefsteak ; yolk most nutritious part.
rBoiled.
Baked.
Fried.
Omelets.
[Used in combination with other ingredients.
Other uses,
Antidote in cases of poisoning by lead, arsenic, copper, mer-
cury.
Dressing for hair.
Glue or mucilage.
Tonic.
In Russia oil separated from yolk and used medicinally.
In Middle Ages yolk used for painters' art before discovery of
oil colors.
Digestibility
Raw: Most easily digested form; not palatable. Added to
milk, cocoa, beef tea, and many other foods, form an impor-
tant part of invalid dietary. Digested in from 1£ to 2
hours.
So-called boiled egg : Most agreeable form and very easily
digested.
Baked and fried : Very difficult of digestion ; require from 3 to
4 hours. Omelets and scrambled eggs not so objection-
able; due to mixture of white and yolk and to lightness.
Preservation
Keep from contact
with air; evaporat-
ing water; desiccat-
ing.
Cover with some form of fat.
Cover with limewater.
(In both cases put small end down-
ward aud keep in cool, dark place.)
Bury in earth. (Practiced by the
Chinese with excellent results.)
59
Test of freshness Put in bucket of water. Fresh ones will sink.
[In New York City amounts to 10 million dollars yearly.
Commerce <In other cities proportionately large.
[United States import 15 million dozen yearly.
{Pope says: "The vulgar boil, the learned roast, an egg."
(Satire VI.)
The Persians in a proverb : " If you be a cock, crow ; if a hen,
lay eggs."
Humpty Dumpty, etc., are well known.
Architecture Oval form the basis of many beautiful patterns in decoration
and architecture.
Customs Hunting eggs at Easter a custom we have copied from the
Dutch.
Points to be remem-
bered.
Never cook in boiling
water two minutes
or more, as ordina-
rily done.
Give variety to the
family by cooking
the many kinds of
omelets you have
learned to prepare.
Point of coagulation, 130° F.
Proper point for cooking, 160° to 180°.
Hard and indigestible if cooked at
212°, boiling point of water.
Give only the freshest (Stale ones cause disorder of the stom-
eo-o-s to invalids { acn aud cau8e a distaste for this
°& ' [ most valuable food.
It is best to use lime-kept eggs or those not strictly fresh in
the preparation of puddings, cakes, etc.
M. W. W., Teacher.
PUPIL'S EXERCISE ON LESSON ON EGGS.
Eggs. — The shape of an egg is considered one of the most beautiful as many fine
architects use it for the baae of columns by modifying it. Different kinds of eggs
vary in shape a fowl whose flesh is eaten usually produces oval shape eggs and those
of the sea fowl are pear shape.
Page 43
Presented as published in 1899. 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
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(Hen ...
I Duck ..
•[Turkey
[Goose . .
Eggs of all birds edible.
Fowls whose eggs are used for meat
give greatest number of eggs.
Negroes of Guinea consider eggs of
boa constrictor an excellent article
of food.
Natives of Senegambia are fond of
alligators' eggs.
r Water — regulates temperature of body ; helps carry off waste
matters, etc.
Composition <Albumen — muscle former.
Oil — heat giver.
'Salts — bone maker.
Comparative weights [g^fl to 3 oz.
of domestic fowls ^ , ' 0 x_ < 1
Turkey, 3 to 4 oz.
Goose, 4 to 6 oz.
Food value.
Cooking
Type of a nearly perfect food; more nutritious than twice
their weight in beefsteak ; yolk most nutritious part.
rBoiled.
Baked.
Fried.
Omelets.
[Used in combination with other ingredients.
Other uses,
Antidote in cases of poisoning by lead, arsenic, copper, mer-
cury.
Dressing for hair.
Glue or mucilage.
Tonic.
In Russia oil separated from yolk and used medicinally.
In Middle Ages yolk used for painters' art before discovery of
oil colors.
Digestibility
Raw: Most easily digested form; not palatable. Added to
milk, cocoa, beef tea, and many other foods, form an impor-
tant part of invalid dietary. Digested in from 1£ to 2
hours.
So-called boiled egg : Most agreeable form and very easily
digested.
Baked and fried : Very difficult of digestion ; require from 3 to
4 hours. Omelets and scrambled eggs not so objection-
able; due to mixture of white and yolk and to lightness.
Preservation
Keep from contact
with air; evaporat-
ing water; desiccat-
ing.
Cover with some form of fat.
Cover with limewater.
(In both cases put small end down-
ward aud keep in cool, dark place.)
Bury in earth. (Practiced by the
Chinese with excellent results.)
59
Test of freshness Put in bucket of water. Fresh ones will sink.
[In New York City amounts to 10 million dollars yearly.
Commerce <In other cities proportionately large.
[United States import 15 million dozen yearly.
{Pope says: "The vulgar boil, the learned roast, an egg."
(Satire VI.)
The Persians in a proverb : " If you be a cock, crow ; if a hen,
lay eggs."
Humpty Dumpty, etc., are well known.
Architecture Oval form the basis of many beautiful patterns in decoration
and architecture.
Customs Hunting eggs at Easter a custom we have copied from the
Dutch.
Points to be remem-
bered.
Never cook in boiling
water two minutes
or more, as ordina-
rily done.
Give variety to the
family by cooking
the many kinds of
omelets you have
learned to prepare.
Point of coagulation, 130° F.
Proper point for cooking, 160° to 180°.
Hard and indigestible if cooked at
212°, boiling point of water.
Give only the freshest (Stale ones cause disorder of the stom-
eo-o-s to invalids { acn aud cau8e a distaste for this
°& ' [ most valuable food.
It is best to use lime-kept eggs or those not strictly fresh in
the preparation of puddings, cakes, etc.
M. W. W., Teacher.
PUPIL'S EXERCISE ON LESSON ON EGGS.
Eggs. — The shape of an egg is considered one of the most beautiful as many fine
architects use it for the baae of columns by modifying it. Different kinds of eggs
vary in shape a fowl whose flesh is eaten usually produces oval shape eggs and those
of the sea fowl are pear shape.