Although eggs can be had all the year round, neverthe- less they have their season. When eggs are cheap and plentiful they are most wholesome and that is the time they are in season. Nearly everyone, changing from carnivorousness to vegetarianism, starts in on eggs as their principal diet, not knowing just what to select. It is well to remember that persons troubled by a torpid liver or kidney disease must use caution and care in eating eggs unless latter are being combined with mushrooms, spinach, peas and asparagus. Probably no article of diet receives more abuse at the hands of the cook than eggs. They answer admirably as food when properly prepared, but as usually served are valueless, and the human stomach would thankfully avoid their introduction were it possible. Chemical analysis of the egg shows that the white is almost pure albumen ; and that the yolk is composed of albumen, fats and phosphates. The yellow color of the yolk is due to a peculiar oil, made up chiefly of sulphur and phosphorus, which forms nearly two-thirds by weight of the perfectly dry yolk. If eggs are to be served in a wholesome state, it is necessary to prepare them intelligently, with a thoro knowledge of the effect of heat upon their component parts. In cooking eggs it must be remembered that albumen is completely coagulated below a temperature of 170 degrees Fahrenheit, and any greater heat will make this substance tough, horny and indigestible. Eggs, being a concentrated food, should be eaten sparingly. In cases of kidney troubles, gout and rheumatism, they will not be harmful provided they have been hard-boiled or poached according to instructions fol- lowing. Eggs, hard-boiled or poached at a temperature of 212 degrees Fahrenheit, or fried, are deleterious to persons 59 suffering from these disorders, because the albumen, hav- ing been rendered tough and indigestible, ferments easily in the stomach and forms acids that are poisonous to the sys- tem. Eggs should not be eaten when fried, but raw or in custards, boiled or poached, according to following meth- ods: SOFT BOILING. Allow one pint of water to each egg. If you wish to boil six eggs, take six pints of water, put in a kettle or pan and bring to boiling point ; set on back portion of stove, putting in the eggs, allowing them to remain in the water for three to eight minutes. Promotes bowel action when eaten with fruit. HARD BOILING. Put in cold water, bring to 170 degrees Fahrenheit (about steaming point), set on back of stove for forty-five minutes. In this way the albumen will be reduced to a jelly-like substance, easily digested, and the yolks will be dry and mealy. A double boiler may be used to advantage, the temperature being more easily controlled, but the water in outer vessel must be continuously kept near the boiling point, as the contents of inner boiler will be heated to a less degree. SCRAMBLED. Eggs and omelets should be cooked at low temperature in double boiler, but not fried. POACHING. Put eggs in water of a temperature of 132 to 160 de- grees. Have enough water to cover, and as soon as film has formed over yolk and white is set and jelly-like, remove from water and serve at once. The use of egg-poachers is advised. Always keep water below boiling point. Remove the life germ from eggs broken for poaching or cooking purposes, as it is heating to the system. 60 CUSTARDS.

AI-modernized reading of the original text

Although eggs can be had all the year round, nevertheless they have their season. When eggs are cheap and plentiful they are most wholesome and that is the time they are in season. Nearly everyone, changing from carnivorousness to vegetarianism, starts in on eggs as their principal diet, not knowing just what to select. It is well to remember that persons troubled by a torpid liver or kidney disease must use caution and care in eating eggs unless latter are being combined with mushrooms, spinach, peas and asparagus. Probably no article of diet receives more abuse at the hands of the cook than eggs. They answer admirably as food when properly prepared, but as usually served are valueless, and the human stomach would thankfully avoid their introduction were it possible. Chemical analysis of the egg shows that the white is almost pure albumen ; and that the yolk is composed of albumen, fats and phosphates. The yellow color of the yolk is due to a peculiar oil, made up chiefly of sulphur and phosphorus, which forms nearly two-thirds by weight of the perfectly dry yolk. If eggs are to be served in a wholesome state, it is necessary to prepare them intelligently, with a thoro knowledge of the effect of heat upon their component parts. In cooking eggs it must be remembered that albumen is completely coagulated below a temperature of 170 degrees Fahrenheit, and any greater heat will make this substance tough, horny and indigestible. Eggs, being a concentrated food, should be eaten sparingly. In cases of kidney troubles, gout and rheumatism, they will not be harmful provided they have been hard-boiled or poached according to instructions following. Eggs, hard-boiled or poached at a temperature of 212 degrees Fahrenheit, or fried, are deleterious to persons suffering from these disorders, because the albumen, having been rendered tough and indigestible, ferments easily in the stomach and forms acids that are poisonous to the system. Eggs should not be eaten when fried, but raw or in custards, boiled or poached, according to following methods: SOFT BOILING. Allow one pint of water to each egg. If you wish to boil six eggs, take six pints of water, put in a kettle or pan and bring to boiling point ; set on back portion of stove, putting in the eggs, allowing them to remain in the water for three to eight minutes. Promotes bowel action when eaten with fruit. HARD BOILING. Put in cold water, bring to 170 degrees Fahrenheit (about steaming point), set on back of stove for forty-five minutes. In this way the albumen will be reduced to a jelly-like substance, easily digested, and the yolks will be dry and mealy. A double boiler may be used to advantage, the temperature being more easily controlled, but the water in outer vessel must be continuously kept near the boiling point, as the contents of inner boiler will be heated to a less degree. SCRAMBLED. Eggs and omelets should be cooked at low temperature in double boiler, but not fried. POACHING. Put eggs in water of a temperature of 132 to 160 degrees. Have enough water to cover, and as soon as film has formed over yolk and white is set and jelly-like, remove from water and serve at once. The use of egg-poachers is advised. Always keep water below boiling point. Remove the life germ from eggs broken for poaching or cooking purposes, as it is heating to the system. CUSTARDS.

Mazdaznan encyclopedia of dietetics and home cook book