Twenty lessons in domestic science

Scalded milk is milk heated in a double boiler until bubbles appear around the edge, about 185 degrees Fahr. Eggs Eggs are a protein food. Usually they are easily and thoroughly digested. For this reason eggs are often prescribed for those who need nourishing foods. Eggs lack carbohydrate, so we eat them with toast, rice or potatoes. They are rich in mineral salts. Eggs are much more easily digested when cooked at a low temperature, 160 to 180 degrees Fahr. Keep eggs in a cool, dry place. The shell is very porous and water evaporates through it easily; air rushes in to take its place and causes decomposition of the egg. On account of its lack of flavor, a raw egg does not cause the digestive juices to flow and is not very easily digested. A soft cooked egg digests very quickly. A medium cooked egg is harder to digest than a raw, soft cooked or hard cooked egg. A hard cooked egg, when cooked at a proper temperature, is mealy and about as easily digested as a soft cooked egg. Boiled Eggs Method No. 1 : Place eggs in a quantity of cold water ; put over the fire and allow to come to a boil. If soft egg is desired, remove at once. If the white is desired well cooked, with yolk soft, allow to stand in boiling water one-half minute. LESSON No. 5 Domestic Science Proteins ' Method No. 2 : Place eggs in rapidly boiling water, two quarts at least; remove from fire and allow eggs to remain uncovered from eight to ten minutes, time depending on how much cooking is desired. Method No. 3: Place eggs in rapidly boiling water, allowing to continue boiling. For soft cooked eggs remove promptly at three and a half minutes. The four-minute egg insures no uncooked white around the yolk. This method, however, is the least desirable. If eggs are overlooked for a moment too long, drop them into cold running water and the cooking will be arrested. Explanatory: The albumen of egg coagulates or cooks at 130 degrees Fahr. Water boils at 212 degrees Fahr. ; hence eggs cooked too rapidly or exposed to too great heat are rendered tough and indigestible. BUTTERMILK is of about the same food value as milk and has important dietetic qualities, containing lactic acid. Buttermilk can be retained and digested by invalids or persons suffering from stomach trouble when fresh milk is rejected, as fresh milk will form a curd or cheese in the stomach when taken down in quantities. To avoid distress and receive most benefit as a food, milk should be taken by the spoon. Physicians who make a specialty of children's dietary sometimes prescribe a modified buttermilk to the exclusion of fresh milk. For Infant Feeding: Explanatory: The use of buttermilk purchased from dairies seems distasteful to many where certified regulations are not in operation, and there are occasions when it is impossible to secure any supply of buttermilk. To provide against such contingency, lacto tablets can be purchased at the druggist's with instructions for converting sweet skim milk into buttermilk. For infant feeding it is desirable to eliminate the butter-fat.