Eggs.
As the chick is developed from the egg it is obvious that the egg must contain everything that is required for the construction of the body; but it is not such a perfect food as milk, because an egg is deficient in salts. A hen's egg consists of 70 per cent of water and 30 per cent solid matter. Of the solids, the white is mainly albumin; the yolk contains fat, albumin and phosphates. Eggs form a very valuable article of diet, being rich in proteins and fat. They should never be over-cooked, because a hard-boiled egg is particularly indigestible. To preserve eggs they should be coated over completely with oil, wax, lard or such like while they are fresh, or they may be immersed in a solution of "water glass." A stale egg is easily detected by testing whether it will float or not in a solution of two ounces of common salt in a pint of water. A fresh egg sinks in this liquid.
Comment: Interesting fact about hard-boiled eggs.. when so many diet programs (like this one) tell you to have more than one of these for dinner! It's also interesting to note that there are other ways you could preserve eggs apart from your standard fridge.... not sure everyone stocks enough lard or wax to preserve a box of 12 eggs though...
Cheese.
Cheese is a food rich in nitrogenous matter. It consists of coagulated casein, with varying quantities of fat and salts. If fat and ripe it is easily digested and forms an excellent food. Those cheeses which are prepared from skim milk -- Dutch cheese for example -- are more indigestible and less nutritious. In the preparation of the cheese, the casein is usually coagulated by means of rennet, which may be obtained from the stomach of the calf.
Butter.
Butter is almost pure fat. It is obtained by churning the cream that has been skimmed from the milk, or the pure milk itself. The liquid left behind is called butter-milk, and still contains enough of the original constituents of the milk to make it a good food, especially if eaten with some starchy substance such as potatoes.
Margarine.
Margarine was originally prepared mainly from beef-fat, flavoured and coloured to resemble butter. It is now commonly made from vegetable oils. It is an excellent food, and usually cheaper than butter.
Comment: I never really liked Dutch cheese, and now i have yet another reason not to like it even more. With respect to Buttermilk, I believe this is what we call 'Chaash' in India...but i'm not sure.
As the chick is developed from the egg it is obvious that the egg must contain everything that is required for the construction of the body; but it is not such a perfect food as milk, because an egg is deficient in salts. A hen's egg consists of 70 per cent of water and 30 per cent solid matter. Of the solids, the white is mainly albumin; the yolk contains fat, albumin and phosphates. Eggs form a very valuable article of diet, being rich in proteins and fat. They should never be over-cooked, because a hard-boiled egg is particularly indigestible. To preserve eggs they should be coated over completely with oil, wax, lard or such like while they are fresh, or they may be immersed in a solution of "water glass." A stale egg is easily detected by testing whether it will float or not in a solution of two ounces of common salt in a pint of water. A fresh egg sinks in this liquid.
Comment: Interesting fact about hard-boiled eggs.. when so many diet programs (like this one) tell you to have more than one of these for dinner! It's also interesting to note that there are other ways you could preserve eggs apart from your standard fridge.... not sure everyone stocks enough lard or wax to preserve a box of 12 eggs though...
Cheese.
Cheese is a food rich in nitrogenous matter. It consists of coagulated casein, with varying quantities of fat and salts. If fat and ripe it is easily digested and forms an excellent food. Those cheeses which are prepared from skim milk -- Dutch cheese for example -- are more indigestible and less nutritious. In the preparation of the cheese, the casein is usually coagulated by means of rennet, which may be obtained from the stomach of the calf.
Butter.
Butter is almost pure fat. It is obtained by churning the cream that has been skimmed from the milk, or the pure milk itself. The liquid left behind is called butter-milk, and still contains enough of the original constituents of the milk to make it a good food, especially if eaten with some starchy substance such as potatoes.
Margarine.
Margarine was originally prepared mainly from beef-fat, flavoured and coloured to resemble butter. It is now commonly made from vegetable oils. It is an excellent food, and usually cheaper than butter.
Comment: I never really liked Dutch cheese, and now i have yet another reason not to like it even more. With respect to Buttermilk, I believe this is what we call 'Chaash' in India...but i'm not sure.
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