Proteins - Tissue Building Foods

Composition And Cooking Of Eggs

Eggs are selected as the first example of a protein food. In eggs, albumen is found in its purest form. It provides an ideal material with which to perform experiments to find best methods of cooking it.

School Recipe.

MATERIALS:

1 Egg.

2 Tablespoons Milk (Scant). 1/4 Teaspoon Salt.

Few Grains Pepper.

1 Teaspoon Bacon Fat.

2 Strips of Bacon.

Scrambled Eggs And Bacon

Eggs furnish a highly nutritious, concentrated food, and as they contain all the elements in the right proportion to support the body they are classed as a typical food.

They should be eaten in combination with foods that are rich in starch, such as bread, potatoes, rice, etc. The digestive organs will then have more to act upon, a certain amount of bulk being necessary.

A pound of eggs (9) is equivalent in nutritive value to a pound of beef. Eggs are cheap for the healthy person only when the cost does not exceed 16 cents per dozen.

Proteins - Tissue Building

Eggs

In one of our Study Lessons in Book I, we learned to classify food under five headings.

One of these we called Proteins.

Proteins contain carbon, hydrogen, oxygen and nitrogen. They are the only foods that contain nitrogen and are often called nitrogenous.

The proteins repair the worn-out tissues and are called tissue builders and muscle formers.

Eggs constitute one of the most important of the protein foods.

The eggs of many birds, both wild and domestic are used for food, but the eggs of the domestic hen are most commonly used. A hen's egg consists of eight parts:

1. SHELL (carbonate of lime).

2. MEMBRANE 1 (which lies next the shell).

3. WHITE (albumen and water).

4. MEMBRANE 2 (which encloses the yolk).

5. YOLK (oil, albumen, mineral matter and water).

6. TWO SPIRAL CORDS (which hold the yolk in place).

7. EMBRYO (the little mass which lies next to the yolk).

8. AIR SPACE (which is between Membrane 1 and around end of the shell).

Cut will be shown in a later lesson.

Average Composition Of Eggs

Experiments With Albumen

Break an egg, separate the yolk from the white. Divide the white into 3 portions (A, B, and C).

Ex. 1

Half fill a glass with cold water, add A. Beat thoroughly. Note results.

Ex. 2

Half fill a small saucepan with water; place over heat and when the water boils, add B. Boil 2 minutes. Note results.

Ex. 3

Half fill a small saucepan with boiling water, add C. Place where it will neither simmer nor boil. Let stand 5 minutes. Note results.

1. Cold water dissolves albumen.

2. Heat coagulates albumen. Albumen cooked in boiling water is tough and horny.

3. Albumen cooked in water below simmering point is jelly-like and tender.

Working Directions To Be Followed By All Odd Numbered Girls

NOTE: In today's Lesson you are to prepare the scrambled eggs, while your partner cooks the bacon. Follow each paragraph closely.

See Recipe on Front Page.

Break the egg. The proper way of breaking an egg has been shown in an earlier Lesson.

Drop the contents into your bowl.

Beat the egg slightly with a fork. See FIGURE 1.

Measure and add the milk, using a little less than the spoon can hold each time.

Measure and add the salt and pepper.

Measure 1 tsp. of bacon fat, put it into your omelet (frying) pan and place it over the fire.

Pour the egg mixture into the pan and cook slowly, scraping continually from the bottom of the pan, using a tablespoon. See FIGURE 2.

Heat your partner's and your own sauce plate under the burner.

Serve your partner and self with the Scrambled Eggs.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

Note Book Work

5 Eggs. 1/2 Cup Milk.

2 Tablespoonfuls bacon fat.

1 1/2 Teaspoonful salt. 1/16 Teaspoonful pepper. 12 Strips of bacon.

Scrambled Eggs With Bacon

General Directions:

Beat eggs slightly with a fork in a bowl, add salt, pepper and milk. Melt the butter or bacon fat on a frying pan, pour in the egg mixture, and cook slowly, continually scraping from bottom of pan. When creamy, turn into a hot dish and serve at once. Serve with ham or crisp bacon.

To Pan-Broil Bacon:

Put thin slices of bacon into a large pan; pour over them boiling water to cover the bottom of pan. Boil rapidly until water is evaporated; turn the bacon and cook until the slices are crisp and brown. Serve with scrambled eggs.

Cost of preparing Home Recipe of Scrambled Eggs and Bacon to serve family of six:

Working Directions To Be Followed By All Even Numbered Girls

NOTE: In today's Lesson, you are to prepare the broiled bacon strips, while your partner prepares the scrambled eggs. Follow each paragraph carefully.

See Recipe on Front Page.

Put the two thin strips of bacon into your frying pan. See FIGURE 1.

Pour enough boiling water into the pan to cover the bottom of pan; cook until the water is evaporated; continue cooking the strips of bacon in pan until they are crisp and brown.

Give your partner one teaspoonful of bacon fat when there is no water left in the pan. Save all the fat - it may be used for browning potatoes, meat, etc.

Drain on paper. Surplus fat may be drained off by putting the broiled bacon strips on a piece of paper immediately after they have been broiled. See FIGURE 2.

Serve your partner and self with the broiled bacon. It should be eaten with the scrambled eggs prepared by your partner.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.