Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-02-09

II The yolk of the egg is very different
LIN scomposition from the white. 1t con-
tains a little more than half as much
water, while on the other hand it gives
a higher percentage of proteid and
mineral matter, and large amount of
| fat. The latter substance is almost en-
tirely absent in the white which con-
| sists of solution of proteid enclosed
| in millions of tiny cells. By beating
| the white of eggs the walls of these
shells are ruptured and the digestibility
| greatly increased, and in this form it is
made more available food for delicate
persons or invalids as the walls Of the
cells offer some slight barrier to the di-
geston of the proteid matter shut up in
their interior.
| While the white of egg is known as
| egg albumen, it is not a single sub
stance, but appears to be formed of a
mixture of different proteids. Some of
these are of compound nature and
contain a carbohydrate group in their
molecule; this latter fact must be ta-
ken into consideration when treating
severe cases of diabetes that either re-
strict carbohydrates to very limited
quantity or exclude them altogether
] from the diet. The yolk is very COM
| pick composition and contains almost
| the same total of nutritive matter as
meat, but it is somewhat poorer in pro-
| teid while relatively richer in fat. For
| this reason eggs are wonderfully well
adapted chemically to increase the val
ue of foods rich in carbohydrates, only
| moderately rich in proteid, and poor in
fat; rice and many cereals are made
al xy yhQn
made into buildings. by the addition of
eggs. One important fact must be re-
membered in cooking eggs, that their
impaired and in many instances entire
ly lost by improper manner of cooking
them.
Eggs cannot be considered a cheap
source of proteid when depended on
alone to furnish this element in daily
diet; as a healthy man would require
at least twenty per day to furnish the
amount of nitrogen demanded.
But they are most valuable to all who
find them agreeable, on account of the
convenient form in which their nutrient |
parts are presented and because of the |
readiness with which they lend them
selves to the art of a skilled cook. Like
food for early life, and furthermore on |
account of the peculiar chemical COM |
position of the yolk, valuable source |
OF PHOSPHORUS, lime and iron. A fact |
which may we'll be taken into consider |
alton in the dietetic treatment of GER |
tain diseases.
Eggs la Suisse.
Spread the bottom of a fiat earthen |
baking dish with large tablespoonful |
of butter broken into bits; cover with |
a layer of grated cheese, making it per- |
fectly level; then break over it five or
six fresh eggs, being careful to keep |
them whole. Dust lightly with salt and
pepper and sprinkle a thick layer of
cheese over the top. Set the eggs in a
moderately hot oven for fifteen min
utes
Eggs en- Frontage.
Melt a tablespoonful of butter in a
saucepan or in your chatting dish, add
a scant cup of grated rich cheese mixed
with six slightly beaten eggs and stir
constantly until the mixture is creamy
and smooth. Season to taste with salt
and paprica and Immediately turn out
on toast that has been softened with
not milk ana DuCter Mixed. |
Fricasseed Eggs.
Hard boil as many eggs as are re-
CURED; remove the shells and cut the
eggs in half, crosswise and carefully
take out the yolks. Mash these to a
paste with a little finely minced ham or
cold fowl, season to taste with salt an
pepper. and to six egg yolks allow ia
blespoonfu of minced parsley one tea
spoonful melted butter and made mus
tard to taste. about SaltSpoonful.
When we'll mixed fill the whites with it,
first having cut off a slice from each
end so the cups will stand on end"
Heat a cup of veal or chicken broth,
season with salt and pepper and a tea
spoonful of parsley; add three table,
spoonfuls of cream mixed with a level
teaspoonful of corn starch; let boil up
and then pour over the eggs. Cover
and set in the oven five minutes; then
send to table.
Eggs la MiIanese.
Cold mashed potatoes may be used
for this dish and made to serve for
breakfast or luncheon. If the potatoes
have been well seasoned add little
hot cream and one egg yolk to each cup
of potatoes to soften them; then, when
whipped light with a fork and the egg
whites beaten to stiff froth, mix and
heap in a mound in buttered pudding
basin. Take a clean egg and make lit
tie cupshaped hollow in the potato
mound; into each hollow drop a raw
A Cuban DeIicacy.
dot the top with butter and set in the
oven and cook until the eggs resemble
soft poached; then serve at once.
A Cuban DeIicaey.
Heat an earthen dish or casserole
over moderate fire; drop in a piece of
butter the size of an egg; add a small
onion minced fine, half a teaspoonful of
salt, dash of pepper, teaspoonful