Some common forms. Some sources.
Albumen Eggs
Casein Milk
Myosin, fibrin, and elastin Meat
Gluten Wheat
Tuberin Potato
Legumin Peas and beans
Excelsin Brazil nuts
Zein Corn
_Milk_ contains a small amount of protein. In a glass of about 12
tablespoons of milk there is less than 1 tablespoon of protein.
_Egg_ contains nearly as much protein as lean meat.
=Value of Fruit and Vegetables.=—Vegetables contain protein, starch,
sugar, cellulose, mineral matter, water, and undetermined substances.
Fruits contain (chiefly) sugar, cellulose, mineral matter, and water.
_Water_ removes wastes, lubricates tissues, aids in forming secretions,
helps to equalize the temperature.
_Acids_ help to maintain the alkalinity of the blood—stimulate the
appetite.
_Mineral salts_—
Build bone.
Help to make blood alkaline.
Aid in digestion.
Aid in excretion.
Build red blood-cells.
Build nerve tissue.
Build cells.
_Cellulose_ exercises muscular lining of digestive tract.
_Note._—Good authority makes the statement that the housekeeper is wise
who pays as much for milk, vegetables, and fruit as for meat, eggs, and
fish.
=Use of Eggs.=—Eggs serve as a meat substitute.
Eggs require the addition of carbohydrates and some fruit or vegetables
to form a well-planned meal.
=Digestibility of Eggs.=—Raw eggs are more easily digested when beaten.
They are often prescribed when a nutritious, highly concentrated diet
is desired, and in cases of tuberculosis, some forms of anemia, and
various wasting diseases.
_Effect of Heat._—Egg albumen begins to coagulate at 134° F. and
becomes jelly-like at 160° F.
=Preservation of Eggs.=—1. _Water-glass (Sodium Silicate)._—Nine quarts
of boiled water (cooled) to 1 quart of water-glass. Eggs will keep in
this solution three and a half months.
_Note._—A good grade of water-glass should be of the consistency of
molasses. If heavier than this the water-glass should be diluted to the
right consistency, as the eggs should sink.
Eggs may be added to the solution from day to day as gathered. Do not
wash. If the nests are clean the eggs will not need washing. Keep in a
stone jar in a cool place just above the freezing-point. Do not use the
solution the second year. The water-glass may be obtained in the dry or
liquid form, and dissolved in either hard or soft water.
2. _Lime Solution._—Piece of lime size of lemon. Pour 1 gallon of
boiling water over it. Let stand until cold. Add 1½ cups of salt.
3. _Paper Wrapping._—Wrap perfectly fresh eggs in paper and keep in
cool place. This is not as effective as Methods 1 and 2, but keeps eggs
for a short time.