The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1903-02-10
Table and


X4fi lAtr~N
p.IIubtful EGG Dishes. :,
indeed verltahle st9ren .nnia oi
9Hs ST. ,,ierlal, containing III thels III
MI limits practically ~ ra,,s chict
I ~ peeessaD 4, until II is ready TO be
a poarsaaihs halup no muscular move. |
fs.tA luz IN inc narrow confines OF
n EssBm, ,.s the true economist, does
a AL nslun' e,,,,nnlies by adding carbo- |
4 waste ~ lei unnecessarily, as this |
MI, K KY KY To- serve chiefly as source
as'sgnlM XIV the egg is by far the most
M Ios nsrt and very different IN com,
gnilg ,im the white. IL eon.uuis
slA Than half as lnuch VIM, ,hr uar.
4 Y ~ n,hsr hand Y gives : , ntse psnd
&.afe 81 plv.gg ~ fat. The latter suo- !
4 Ant sm 9uus entirely absent In the
No. conslgts of solution OF
&it Fnlen IN millions OF thy cells
k,aj inclossu i,rrbIte of eggs the walls
waiting .snlis arr ruptured and the
niS snrrestlr increa sed. ana III tals
eslsiu ae more available 1000 Tor
~ s,rscns OF inyalids, as tue WIZ"
nv XII offer some slignt oarr!es W.
l-s.iiou Of the protelu uhaI''A o"N'
Y tSelr interior. 70 snovp na egg
&Flle We ~ ,ot slngle substance, pOt
insu' y he formed of Il mixture OF
- Far W sias Some OF these are Nt
&,gsnt nsturn and contain car
Il wnpouDu onn In their moleculei inns
hltiite nst he taken into consideration
if ~ .,ins severe cases Of diabetes tnnt
n usa''1 carbohydrates to very I'M.
~ rshtv or exclude them altogether
sa SIst The yolk is q very coull'ivA
.J,,m and contains almost tno SUI a.
zposiuvn e,,ive matter us meat, but IL
b o. pu. . noorer In proteid, while rel
nfeshsa. In fat. For this reason eggs
NY te. as well adapted chemically TO
81 Noa1 tta rsjue of foods rich In carbo-
>,tise w .n,v moderately rich In proteld,
li'es ~" ct, rice and many cereals
Ia P,s ~ ,arv complete food, especially
nsue AZ into puddings, by the addition
W y y. NAV 0ne Important fact must pc re-
- IN cooking eggs, that their ayes,
1.s sni food value Is greatly iinpalreo
Il many instances ehureg 'i"S' "
....s, manner of cooking them'
s+u Irl Observation-Disclosures indl'
Z III rondltlons play a part IN the alges.
IA a eggs. When persons can noI eaI
vfhout grleyous effects Following,
I. ,sssld he vigorously avoided; numerous
I, ,rs on record Of persons becoming
',.ir nj after eating eggs. There are
-'au| , ~ given for this, among them
q ..,sSliity that the digestive juices act
II H. asr In such manner ms to produce
~, I'm, il Or sulphuretted hydrogen
~ IA he produced while the egg Is I'M
"a ,,sIpg ne digestive process AS the SUI
q Y Al The eRg Is confined almost entlrey
"a 4, white OF the egg. when the laIte5
= IN l. evident the trouble may DC aVolueu
~ rIscting the white.
(kiAv man, given eggs IN various forms,
"a, -iya one a clearer knowledge OF the
f,rlbllty Of eggs under favorable con'
rms Without golug into detail OF tue
r,,ment we give the result obtained
T. a living two eggs cooked in the different
I'M mast common In the average house.
The time noted, when every part OF
IN had left the stomach.
+ Tvc eggs lightly boiled had left the stom
IA n one and three quarter hours Iwo
I'm glyen raw had required Two ana one
Inn hours. Two poached eggs with 1--WE
vues Of butter have left the stomach In
4, ana one.half hours Hard boiled, they
ufsd three hours, and made into n plalr
tsA he same length Of time was consum
coutrary to the accepted idea this ex
&tnsnt shows that the raw egg was MOI
Egsed Of as quickly as the lightly boiled
tS does not prove, however, that the
Hail. cooked egg is the best suited II
aseS When the stomach requires res
l. stud seem that the raw egg is the oes
iyA for 1t as experiments show then
1# scarcely digested in the stomach a
sHt to pass out of It to a large extern
angei its digestion really being per
tfzN 10 the intestine; thus making nj
Bound on the stomach. and If, as supposed
NJ y such a bland fuid that II does not eX
he secretions of gastric Juice, or move
80 ln the stomach, it Is the less irritat
M Il the two.
PIE Absorption Of eggs in the intestine
~ very complete. and comparing them
Nholed With meat, they are as complete
M&oed, and very small per cent o
aied substance Is lost. This very SINAI
lue' which contains lime, may perhap
\ something 10 do with the constipatin
eggs have on some persons.
{olk OF the cooked egg, owing TO III
~ nehness and its larger proportion q
probably more slowly dissolved ]
Eomach than the white. The hard
= egg Is often more easily disposed OF
very finely chopped, than the soft
~ can not be considered cheap sourc
ESeM when depended on alone 10 ful
ias element in daily diet, as a health
syaio require at least twenty per da
ss', .a the amount Of nitrogen demanded
uet are most valuable to all who fin
agIeeaole, on account of the CONVEX
NV. rS,a 70 which their nutrient parts M
sIsassq ana because Of the readiness wit
a ,hty lend themselves 10 the art Of
~ eooE' Like milk they seem especia
-.Hnsl Tor food for early life. and fu
oe on account of the peculiar chem
~ lPoslucn OF the yolk. a valuabl
~ ph0sphorous lime and iron.
M, may well be taken into consiI
! w., u the dietetic treatment Of certai
IA a.. la SUISSE.-Spread the botto
n eaTthen baking dish with larl
+ K, XXI OF butter broken into bit
NJ us,iaas.a,a layer Of grated cheese, makir
f. n s..y level; then break over It fiN
"a vpa sn eggs, being careful TO keC
HI, ~ Dust lightly with salt al
~ u ~ sprinkle thick layer Of cheel
oven ~ set the eggs In a moderate
ecsa ler fifteen minutes.
bistN, - ~ fROMAGE Melt a tabl
sart s ~ butter In a chatting dish, az
Hfhh n. q srated rich cheese mike
III TN ,sslkhtiy beaten eggs and stir co
uhtii the mixture is creamy on
nv, ,, season 70 taste with salt ar
~ u Immediately turn ont on toa
n niI ossn sottned with hot milk al
/. 1 sss ,EGGs.-Hard boil as maj
tAe 49,, fqulred; remove the shells al
b an ~ N half, crosswlse and car
&sl Vim Ou' ne yolks. Mash these to
III iopi little finely minced ham
y Pr, sbd s y 10 taste with salt al
rG,,s minced parsley ona assnon
ANN, Duuer and made mustard
Pa an 4 tablespoonful. When W,
MHs silns whites with II. first havil
s,sd 'n ~ from each end SO the ecu
M ID hro,b end Heat a cup Of veal
-, season with salt and pepp