phorus-containing substance. They are especially adapted to furnish the material for tissue growth. They are present in the casein of milk and vitellin of egg yolk. B. For other forms of protein see "Chemistry of Food and Nutrition," H. C. Sherman. EGGS ,- Embryo orqerm -from I which chicken develops Twisted white cords upon which the White 6hell"^ SECTION OF A HEN'S EGG 'Air spctce -Skin //M/ the shell Composition of Edible Portion of Eggs — (H. C. Sherman) Water, 73.7%; Fat, 10.5%; Protein, 14.8%; Ash, 1.0%. Composition of Yolk of Egg Water, 50.9%; Fat, 31.75%; Protein, 16.2%; Ash, 1.09%. Composition of White of Egg — (Hutchinsori) Water, 85.7%; Fat, 0.25%; Protein, 12.6%; Ash, 0.59%. Eggs contain all the elements necessary for the growth of the body, as from the egg the young chick is formed. They are lacking, however, in carbohydrates, so it is better to eat them with bread, rice, potato, or other starchy foods. The PRO TEIN — EGGS 73 yolk of the egg forms a valuable source of iron and phos- phorus for the body. The edible portion of newly laid eggs almost fills the shell, but as the shells are porous the water evaporates, and air, containing decomposing bacteria, takes its place. As it is the presence of these bacteria which causes the egg to spoil, the principle of egg preservation is to prevent the evaporation of water by filling the pores of the shell. This is accomplished by placing the eggs in a solution of water glass. A fresh egg, containing more water than a stale one, will sink in water. To preserve eggs in water glass (sodium silicate). — Boil ten to twelve quarts of water, rain water if possible. When cold, add one quart of water glass. Place clean, strictly fresh eggs in crocks, small ends down, and cover them with the water glass mixture. As the eggs will keep fresh for months, they may be preserved when the price is lowest. Price of eggs : . . . . January .... September . . . . April .... November When eggs are beaten, the tenacity of the albumen causes them to entangle air, thus increasing their bulk many times. In a cake or other mixture subjected to the heat of the oven, the air expands and lightens the mixture. If the egg is to be used to make mixtures light, we beat the egg well. For other purposes, to enrich or thicken mixtures, for example, there is no object in beating it more than enough to break it up and to insure its even distribution. The loss of weight when eggs are boiled is due to elimina- tion of water. The coagulation is a rearrangement of the atoms of the molecule, but there is no change in composition. When eggs are brought into the house, they should be washed and then put into a cool, dark place. They will keep better if perfectly clean, and it is a convenience to have the shells ready for use in clearing coffee. 74 DOMESTIC SCIENCE Soft-cooked Eggs Put eggs into boiling water to well cover them. Remove kettle from stove and place where it will keep warm. Leave the eggs in the water from six to eight minutes. Hard-cooked Eggs Cook eggs in water just below the boiling point for twenty minutes. The yolks will then be dry and mealy and will be easily digested. Creamed Eggs Cut four hard-cooked eggs in halves or quarters and pour over them one cup white sauce✪ Creamed Eggs. Egg Toast ✪ Egg Toast

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phorus-containing substance. They are especially adapted to furnish the material for tissue growth. They are present in the casein of milk and vitellin of egg yolk. B. For other forms of protein see "Chemistry of Food and Nutrition," H. C. Sherman. EGGS ,- Embryo orqerm -from I which chicken develops Twisted white cords upon which the White 6hell"^ [illustration: SECTION OF A HEN'S EGG] 'Air spctce -Skin //M/ the shell Composition of Edible Portion of Eggs — (H. C. Sherman) Water, 73.7%; Fat, 10.5%; Protein, 14.8%; Ash, 1.0%. Composition of Yolk of Egg Water, 50.9%; Fat, 31.75%; Protein, 16.2%; Ash, 1.09%. Composition of White of Egg — (Hutchinsori) Water, 85.7%; Fat, 0.25%; Protein, 12.6%; Ash, 0.59%. Eggs contain all the elements necessary for the growth of the body, as from the egg the young chick is formed. They are lacking, however, in carbohydrates, so it is better to eat them with bread, rice, potato, or other starchy foods. The yolk of the egg forms a valuable source of iron and phosphorus for the body. The edible portion of newly laid eggs almost fills the shell, but as the shells are porous the water evaporates, and air, containing decomposing bacteria, takes its place. As it is the presence of these bacteria which causes the egg to spoil, the principle of egg preservation is to prevent the evaporation of water by filling the pores of the shell. This is accomplished by placing the eggs in a solution of water glass. A fresh egg, containing more water than a stale one, will sink in water. To preserve eggs in water glass (sodium silicate). — Boil ten to twelve quarts of water, rain water if possible. When cold, add one quart of water glass. Place clean, strictly fresh eggs in crocks, small ends down, and cover them with the water glass mixture. As the eggs will keep fresh for months, they may be preserved when the price is lowest. Price of eggs : . . . . January .... September . . . . April .... November When eggs are beaten, the tenacity of the albumen causes them to entangle air, thus increasing their bulk many times. In a cake or other mixture subjected to the heat of the oven, the air expands and lightens the mixture. If the egg is to be used to make mixtures light, we beat the egg well. For other purposes, to enrich or thicken mixtures, for example, there is no object in beating it more than enough to break it up and to insure its even distribution. The loss of weight when eggs are boiled is due to elimination of water. The coagulation is a rearrangement of the atoms of the molecule, but there is no change in composition. When eggs are brought into the house, they should be washed and then put into a cool, dark place. They will keep better if perfectly clean, and it is a convenience to have the shells ready for use in clearing coffee. Soft-cooked Eggs Put eggs into boiling water to well cover them. Remove kettle from stove and place where it will keep warm. Leave the eggs in the water from six to eight minutes. Hard-cooked Eggs Cook eggs in water just below the boiling point for twenty minutes. The yolks will then be dry and mealy and will be easily digested. Creamed Eggs Cut four hard-cooked eggs in halves or quarters and pour over them one cup white sauce. Egg Toast

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A textbook of domestic science for high schools