The hen's egg is the smallest weighing one and a half to two ounces and ostrich
egg is the largest weighing as much as three dozens of hen's eggs. The egg of the
hen, duck goose and turkey are the kinds which are mostly used throughout the
world.
In Africa the natives live chiefly on the egg of the ostrich and use the shells for
drinking vessels.
All civilized and some barbarous nations use eggs as a form of food and consider
them of more value than twice their weight in beefsteak. Raw eggs are the most
easily digested and are an excellent food for invalids. In Russia the eggs or roe of
the sturgeon are made into a dish called caviare which is considered a great luxury.
All eggs have two parts a white and a yolk, the white is composed of albumen,
water and salt and the yolk is composed of albumen, water, salt and oil. Eggs
contain everything necessary for animal life which is proved by the fact of a chick,
a perfect animal, being hatched from an egg.
The well known custom of hunting for eggs at Easter was taken from the Dutch.
One of Pope's saying's is " The vulgar boil, the learned roast, an egg." Many other
legends are written about eggs. Humpty Dumpty being among them.
E. F.
60
SYLLABUS OF LESSON ON MEAT.
Materials
Pictures of animals used as food.
Cuts of meat.
Drawings of sides of beef, mutton, lamb, veal, and pork.
Microscope slides, showing fiber of meat in healthy and dis-
eased condition ; trichinae in muscle.
Picture of grazing cattle.
{Chemistry of Cookery, W. Matthieu Williams.
Bulletins and charts issued by United States Department of
Agriculture.
History
f Use of animals as food by ancients ; what animals were used ;
\ how killed, prepared, etc.
[Where raised; importance of cleanliness and careful feeding;
Geography < method of slaughtering and dressing; effect of refrigerating
( processes and improvements in transportation.
Effect of climate on kind of meat used.
Ob' t 1 ^° render more sightly and palatable,
je " ' ' \ To destroy bacteria and parasites.
Roastine-I ^m — *° re*a^n all juices in meat. Expose to great
„ c ■,■ ** > heat to coagulate albumen on surface,
roi ing j gmajjer ^e piece? greater the heat.
Cooking
Principles
Soups. . .
Broth.
Beef tea
Aim — to draw out all the juices. Soak in cold water.
Draw out juices, but little if any of nutrients.
{Aim — to draw out part of juices and leave remainder
in meat.
Put into cold water, heat gradually to 180°.
, Method of rendering tough cuts tender.
Kinds of meat. ..
f Animals from which obtained.
' \ Digestibility.
Cuts of meat.
{Their uses and cost.
Nutritive value of cuts compared.
Nutritive value as compared with cost.
(See charts issued by United States Department of Agriculture.)
Care of meat Cooked and uncooked.
Tests of good meat .Color, texture, proportion of fat to muscular fiber.
Cost of meat
Left overs
{Extravagance of constant use of steaks and chops; high price;
amount of waste.
Economy of using cheap cuts inform of stews and made dishes.
f How to utilize; stews; hash; ragout; croquettes; meatballs-
I Nutritive value of.
{Rendering and clarifying.
Importance of saving scraps.
Necessity for using water to carry off impurities.
Uses for frying, shortening, etc.
Surplus to be made into soap.
Page 44
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
A modernized reading is not available for this page yet. You are seeing the original text.
The hen's egg is the smallest weighing one and a half to two ounces and ostrich
egg is the largest weighing as much as three dozens of hen's eggs. The egg of the
hen, duck goose and turkey are the kinds which are mostly used throughout the
world.
In Africa the natives live chiefly on the egg of the ostrich and use the shells for
drinking vessels.
All civilized and some barbarous nations use eggs as a form of food and consider
them of more value than twice their weight in beefsteak. Raw eggs are the most
easily digested and are an excellent food for invalids. In Russia the eggs or roe of
the sturgeon are made into a dish called caviare which is considered a great luxury.
All eggs have two parts a white and a yolk, the white is composed of albumen,
water and salt and the yolk is composed of albumen, water, salt and oil. Eggs
contain everything necessary for animal life which is proved by the fact of a chick,
a perfect animal, being hatched from an egg.
The well known custom of hunting for eggs at Easter was taken from the Dutch.
One of Pope's saying's is " The vulgar boil, the learned roast, an egg." Many other
legends are written about eggs. Humpty Dumpty being among them.
E. F.
60
SYLLABUS OF LESSON ON MEAT.
Materials
Pictures of animals used as food.
Cuts of meat.
Drawings of sides of beef, mutton, lamb, veal, and pork.
Microscope slides, showing fiber of meat in healthy and dis-
eased condition ; trichinae in muscle.
Picture of grazing cattle.
{Chemistry of Cookery, W. Matthieu Williams.
Bulletins and charts issued by United States Department of
Agriculture.
History
f Use of animals as food by ancients ; what animals were used ;
\ how killed, prepared, etc.
[Where raised; importance of cleanliness and careful feeding;
Geography < method of slaughtering and dressing; effect of refrigerating
( processes and improvements in transportation.
Effect of climate on kind of meat used.
Ob' t 1 ^° render more sightly and palatable,
je " ' ' \ To destroy bacteria and parasites.
Roastine-I ^m — *° re*a^n all juices in meat. Expose to great
„ c ■,■ ** > heat to coagulate albumen on surface,
roi ing j gmajjer ^e piece? greater the heat.
Cooking
Principles
Soups. . .
Broth.
Beef tea
Aim — to draw out all the juices. Soak in cold water.
Draw out juices, but little if any of nutrients.
{Aim — to draw out part of juices and leave remainder
in meat.
Put into cold water, heat gradually to 180°.
, Method of rendering tough cuts tender.
Kinds of meat. ..
f Animals from which obtained.
' \ Digestibility.
Cuts of meat.
{Their uses and cost.
Nutritive value of cuts compared.
Nutritive value as compared with cost.
(See charts issued by United States Department of Agriculture.)
Care of meat Cooked and uncooked.
Tests of good meat .Color, texture, proportion of fat to muscular fiber.
Cost of meat
Left overs
{Extravagance of constant use of steaks and chops; high price;
amount of waste.
Economy of using cheap cuts inform of stews and made dishes.
f How to utilize; stews; hash; ragout; croquettes; meatballs-
I Nutritive value of.
{Rendering and clarifying.
Importance of saving scraps.
Necessity for using water to carry off impurities.
Uses for frying, shortening, etc.
Surplus to be made into soap.