If all this is done, the preparation
necessary in the morning will consist merely of slicing the bananas,
reheating the cream of wheat, preparing the coffee, baking the muffins,
and making the omelet. While the coffee and cream of wheat are heating
or cooking, the oven will be heating, so that when the muffins are mixed
it will be ready to bake them; and while these are baking the omelet may
be prepared. When this is done, all will be ready to serve.
EGGS
EXAMINATION QUESTIONS
(1) Give a brief description of the physical structure of an egg.
(2) (_a_) Why are eggs an important article of diet? (_b_) For what
foods may they be substituted?
(3) (_a_) Mention the food substances that are found in an egg, and give
the percentage of each one. (_b_) What food substance is lacking in
eggs, and how may it be supplied?
(4) What is the chief food substance in: (_a_) an egg white? (_b_) an
egg yolk?
(5) Discuss briefly the digestibility of eggs.
(6) (_a_) Of what value is the grading of eggs? (_b_) What points are
considered when eggs are graded?
(7) (_a_) What conditions affect the quality of eggs? (6) Mention the
agencies that render the quality of eggs inferior and explain how
they work.
(8) How can the quality of eggs be determined: (_a_) in the market?
(_b_) in the home?
(9) (_a_) What is the common commercial means of preserving eggs? (_b_)
How is it beneficial to the housewife?
(10) (_a_) Mention the various ways by which eggs may be preserved in
the home.
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