21. Maitre d'Hotel Sauce. — To one cup drawn butter No. I add one teaspoonful minced parsley and the juice of a lemon✪ Maitre d'Hotel Sauce. Boil up and serve. CHAPTER XII. CHEESE, EGGS AND BREAKFAST DISHES. Cheese is a very nutritious food, containing twice as much nitrogen as meat, and three times as much fat. However, it is difficult to digest, although rich cheese is easier of di- gestion than skim milk cheese. For persons who take plenty of outdoor exercise especially, cheese is a valuable article of diet. Eggs are a perfect natural food and form a good substitute for meat. When properly cooked, they are easily digested, although a "hard-boiled" egg requires about three times as long to digest as a raw one. They are defi- cient in the carbohydrates, but the latter may be supplied by the use of bread, sugar, etc., in connection with them. So, we see that eggs make an ideal breakfast dish, since they nour- ish without overtaxing t'he stomach at this THE PHYSICAL CULTURE COOK BOOK. 115 first meal of the day. Far too often, in Amer- ica especially, breakfast is made an elaborate, hearty meal, clogging and overworking the system. It should consist, instead, of light and easily digested foods, such as fruit, cereals, eggs, whole wheat breads, etc., with little or no meat. However, variety we must have, and the menu for breakfast should be studied as carefully as for any other meal in the day. In winter, it may be slightly heavier than in summer, when fruits, cereals and bread, with perhaps a suitable beverage, would be enough. EGGS. i. Boiled Eggs. — The proper way to cook eggs, especially for invalids or persons of weak digestion, is to keep them in water at1 160° to 170° F✪ Boiled Eggs., rather than at 212°, or boiling, since the white, or albumen, of this egg is rendered much less soluble by this high tem- perature. A simple way of cooking them properly is to let the water boil, then set it back off the stove and drop in the eggs, leav- ing them for four to six minutes. Serve with fruit, toast and chocolate and you will have a perfect breakfast. One can also put the eggs in a vessel and pour the hot water on them. Il6 THE PHYSICAL CULTURE COOK BOOK. If left in long enough they will become hard- boiled, but tender. 2. Poached Eggs. — Have a pan of salted water✪ Poached Eggs boiling. Drop in the eggs carefully and set where they will keep hot but not boil, until the white sets. Serve on toast. It is a good plan to set muffin rings in this pan and drop an egg in each. 3. Moulded Eggs. — On the bottom of well- buttered patty pans with straight sides sprinkle finely minced parsley and a little pepper and salt. Break an egg into each pan, set them in a large pan filled with boiling water, and bake until set. Turn out on a flat dish, and pour a white sauce over them. 4. Scrambled Eggs. — Beat six eggs slightly and salt. Put a piece of butter in the frying pan, and when hot pour in the eggs. Stir con- stantly until done. To make this dish light and juicy beat two tablespoonfuls milk with each egg. Plain Omelet (No. i).— Beat the whites of four eggs to a froth ; to the four yolks add one tablespoonful of cold milk or water, salt to taste, and beat until light. Mix the beaten whites and yolks together with a spoon. Put a spoonful of butter in an omelet pan, let the butter get hot but not ✪ Moulded Eggs

AI-modernized reading of the original text

21. Maitre d'Hotel Sauce. — To one cup drawn butter No. I add one teaspoonful minced parsley and the juice of a lemon. Boil up and serve. CHAPTER XII. CHEESE, EGGS AND BREAKFAST DISHES. Cheese is a very nutritious food, containing twice as much nitrogen as meat, and three times as much fat. However, it is difficult to digest, although rich cheese is easier of digestion than skim milk cheese. For persons who take plenty of outdoor exercise especially, cheese is a valuable article of diet. Eggs are a perfect natural food and form a good substitute for meat. When properly cooked, they are easily digested, although a "hard-boiled" egg requires about three times as long to digest as a raw one. They are deficient in the carbohydrates, but the latter may be supplied by the use of bread, sugar, etc., in connection with them. So, we see that eggs make an ideal breakfast dish, since they nourish without overtaxing the stomach at this first meal of the day. Far too often, in America especially, breakfast is made an elaborate, hearty meal, clogging and overworking the system. It should consist, instead, of light and easily digested foods, such as fruit, cereals, eggs, whole wheat breads, etc., with little or no meat. However, variety we must have, and the menu for breakfast should be studied as carefully as for any other meal in the day. In winter, it may be slightly heavier than in summer, when fruits, cereals and bread, with perhaps a suitable beverage, would be enough. EGGS. i. Boiled Eggs. — The proper way to cook eggs, especially for invalids or persons of weak digestion, is to keep them in water at 160° to 170° F., rather than at 212°, or boiling, since the white, or albumen, of this egg is rendered much less soluble by this high temperature. A simple way of cooking them properly is to let the water boil, then set it back off the stove and drop in the eggs, leaving them for four to six minutes. Serve with fruit, toast and chocolate and you will have a perfect breakfast. One can also put the eggs in a vessel and pour the hot water on them. If left in long enough they will become hardboiled, but tender. 2. Poached Eggs. — Have a pan of salted water boiling. Drop in the eggs carefully and set where they will keep hot but not boil, until the white sets. Serve on toast. It is a good plan to set muffin rings in this pan and drop an egg in each. 3. Moulded Eggs. — On the bottom of wellbuttered patty pans with straight sides sprinkle finely minced parsley and a little pepper and salt. Break an egg into each pan, set them in a large pan filled with boiling water, and bake until set. Turn out on a flat dish, and pour a white sauce over them. 4. Scrambled Eggs. — Beat six eggs slightly and salt. Put a piece of butter in the frying pan, and when hot pour in the eggs. Stir constantly until done. To make this dish light and juicy beat two tablespoonfuls milk with each egg. Plain Omelet (No. i).— Beat the whites of four eggs to a froth ; to the four yolks add one tablespoonful of cold milk or water, salt to taste, and beat until light. Mix the beaten whites and yolks together with a spoon. Put a spoonful of butter in an omelet pan, let the butter get hot but not

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