2. Comparison of the function of the yolk and the
white of the egg. The relation of this function to their
use in the diet.
3. The proteins in egg, the fats, the salts.
4. Effect of cooking on the digestibility of eggs. The
digestibility of raw vs. lightly-cooked eggs. The three
phases of digestibility, i. e., time, ease, and complete-
ness. Further consideration of the digestibility of eggs
under these headings.
5. Iron and other minerals in organic vs. inorganic form.
6. The different combinations of sulphur in the yolk
and in the white of the egg. Their bearing on the use
of eggs in the diet, particularly in diet for the sick.
7. The specific gravity of a fresh egg. The causes of
the putrefaction of eggs. Results of this putrefaction.
8. The cold storage of eggs: legislation affecting this.
9. Various methods of preserving eggs.
10. The eggs of other birds which are used as food.
Structure of the egg.
11. Poultry farms, breeds for laying, etc.
QUESTIONS
1. Why did the stale eggs float? Discuss fully.
2. How many eggs would be needed to furnish a cup-
ful of whites? a cupful of yolks?
3. In which of the eggs in your first study (Soft and
Hard-cooked Eggs) was the yolk the harder? In which
the white? Account for this, What new principle in
the preparation of food may be inferred? Has this
principle held good in the case of vegetable foods? Cite
instances.
4. Name the chief reagents used in cooking^.
5. Compare the effect of water, heat, acid, and manipu-
lation on the yolk and the white of the egg.
6. What properties of the egg were exemplified alike in
38 PRINCIPLES OF FOOD PREPARATION
making omelet and in making custard? In making egg
lemonade and soft custard?
7. Why is a little water used in making custard?
Compare the use of water and milk in making omelets
and custards.
8. Can you infer any reason why the white of egg can
be beaten to a froth and the yolk can not? Compare the
effect of stirring, beating, and cutting or folding in the
dishes made in this lesson.
9. What new principle in the preparation of food have
you learned from the recipe for Molded Eggs?
10. Trace the relation of the Experiments to the
practical work.
11. In Experiment I, why had the filtrate to be heated
to determine whether it held any substance in solution?
Have you had a case when this could be inferred without
heating the filtrate?
12. At the present market price, what would be the
cost of the day's energy if yielded by eggs alone? What
would be the cost of the day's protein?
13. Suggest suitable combinations of eggs with other
foods, considering proportion of nutrients, palatability,
cost.
14. Compare the following methods of preserving eggs:
oiling or varnishing, packing in salt, immersing in lime
water, immersing in ''water glass."
EXERCISES
1. Procure six new-laid eggs. Coat the shell of one
with oil, pack another in salt, immerse a third in lime
water, immerse the fourth in "water glass," keep the
fifth in the refrigerator. The sixth may be kept at ordi-
nary temperature for purposes of comparison. Test
each in salt solutions at intervals of one week until you
determine the best method of preservation.
2. Using some food of vegetable origin, make two
dishes which shall show the results, respectively, of
the employment of an initial high temperature and
of gradually increasing heat.
39
40
Page 19
Presented as published in 1914. 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
2. Comparison of the function of the yolk and the white of the egg. The relation of this function to their use in the diet.
3. The proteins in egg, the fats, the salts.
4. Effect of cooking on the digestibility of eggs. The digestibility of raw vs. lightly-cooked eggs. The three phases of digestibility, i. e., time, ease, and completeness. Further consideration of the digestibility of eggs under these headings.
5. Iron and other minerals in organic vs. inorganic form.
6. The different combinations of sulphur in the yolk and in the white of the egg. Their bearing on the use of eggs in the diet, particularly in diet for the sick.
7. The specific gravity of a fresh egg. The causes of the putrefaction of eggs. Results of this putrefaction.
8. The cold storage of eggs: legislation affecting this.
9. Various methods of preserving eggs.
10. The eggs of other birds which are used as food. Structure of the egg.
11. Poultry farms, breeds for laying, etc.
1. Why did the stale eggs float? Discuss fully.
2. How many eggs would be needed to furnish a cupful of whites? a cupful of yolks?
3. In which of the eggs in your first study (Soft and Hard-cooked Eggs) was the yolk the harder? In which the white? Account for this, What new principle in the preparation of food may be inferred? Has this principle held good in the case of vegetable foods? Cite instances.
4. Name the chief reagents used in cooking.
5. Compare the effect of water, heat, acid, and manipulation on the yolk and the white of the egg.
6. What properties of the egg were exemplified alike in
making omelet and in making custard? In making egg lemonade and soft custard?
7. Why is a little water used in making custard? Compare the use of water and milk in making omelets and custards.
8. Can you infer any reason why the white of egg can be beaten to a froth and the yolk can not? Compare the effect of stirring, beating, and cutting or folding in the dishes made in this lesson.
9. What new principle in the preparation of food have you learned from the recipe for Molded Eggs?
10. Trace the relation of the Experiments to the practical work.
11. In Experiment I, why had the filtrate to be heated to determine whether it held any substance in solution? Have you had a case when this could be inferred without heating the filtrate?
12. At the present market price, what would be the cost of the day's energy if yielded by eggs alone? What would be the cost of the day's protein?
13. Suggest suitable combinations of eggs with other foods, considering proportion of nutrients, palatability, cost.
14. Compare the following methods of preserving eggs: oiling or varnishing, packing in salt, immersing in lime water, immersing in ''water glass."
1. Procure six new-laid eggs. Coat the shell of one with oil, pack another in salt, immerse a third in lime water, immerse the fourth in "water glass," keep the fifth in the refrigerator. The sixth may be kept at ordinary temperature for purposes of comparison. Test each in salt solutions at intervals of one week until you determine the best method of preservation.
2. Using some food of vegetable origin, make two dishes which shall show the results, respectively, of the employment of an initial high temperature and of gradually increasing heat.