Principles of cooking

Corn Oysters. — Beat two eggs until light; add one can corn, two tablespoons melted butter, and one half cup flour, one teaspoon baking powder and one fourth teaspoon salt sifted together. Mix well. Drop spoonfuls on hot griddle or frying pan, and fry as for griddle cakes. Bacon and Corn. — Cut one half pound of bacon in meh pieces, fry until brown. Turn off nearly all of the fat from the frying pan. Add one can of corn and cook five minutes, stirring constantly. Season with one teaspoon of salt and one eighth teaspoon of pepper and serve immediately. a ee CHAPTER X EGGS. PLANNING A LUNCHEON Ecos rank with meat and fish as important tissue-building foods. ‘They are more nutritious than meat because they contain more kinds of protein and more mineral matter, and for this reason and because they are easily digested, they are served to the sick and convalescing so that they may gain strength and weight. Eggs when freed from the shell contain 73.7 per cent water, 14.8 per cent protein, 10.5 per cent fat, and 1 per cent mineral matter. Because of the high percentage of protein, they should be eaten with carbohydrate foods. Eggs are valuable foods in themselves, but no other food except flour has so many uses in cooking. Experiments. - For Freshness. — Roll a piece of paper until it is the diameter of an egg. Put the egg in one end. Hold the other end to the eye and face the light. If the egg looks clear, it is fresh; if cloudy, it is stale. Place the egg in cold water. If it sinks, it is fresh. For Kind of Protein. — Note the effect of cold water on the white. Albumin is soluble in cold water. Bring the water to a boiling point, and note the effect on the albumin. Heat coagulates albumin. Boil an egg and let it stand thirty minutes. Separate the white and yolk; note the dark color on the outside of the yolk. What mineral present ? 140 EGGS U.S. Department of Agriculture Prepared by Office of Experiment Stations C. F. LANGWORTHY ies A C, True: Director Expert in Charge of Nutrition Investigations foes =) y eae Protein Fat Carbohydrates Ash Water WHOLE EGG EGG WHITE AND YOLK (YOLK) Water:49.5 Protein: 16.1 Water 86 2 Protein: BSS Fat: 33.3 14.8 ey Fat: 10. (Han Ash: 1.1 Ash: 1.0 FUEL VALUE OF | WHOLE EGG: FUEL VALUE OF YOLK: FUEL VALUE OF WHITE: 1650 caALories 245 CALORIES 6995 cavories © PER POUND PER POUND CREAM CHEESE COTTAGE CHEESE Water: 34.2 9 Water: 72.0 hydrates: 2.4 Carbohydrates :4.3 Protein: 25. Fugu vawue: 1885 cavories PER POUND 495 CALories PER POUND COMPOSITION OF EGGS AND CHEESE. EGGS I4I USES OF EGGS 1. Eggs are a tissue-building food and serve as a substitute for meat. They are easily digested, easily prepared and served, and are almost universally liked. 2. Eggs have many uses in cooking. Foods are dipped in egg before they are fried because the heat coagulates the albumin in the egg, and it forms a crust over the food so that juices and flavor are retained and the fat is prevented from soaking into the food. 3. Eggs are blended with a liquid such as milk, and the whole mass is thickened and becomes smooth and velvety, as in the making of custards. 4. Eggs hold particles of flour together so that hollow shells are formed, as in the making of popovers. 5. When the yolks and whites are beaten separately, eggs make foods light and fluffy, as in the making of omelet and sponge cake. | 6. Eggs are used as a garnish for foods, as salads, soups, etc. 7. Eggs are used to clear or clarify, as in coffee making and the clearing of soups.