20 Manitoba Agricultural College

Care of Eggs.

1. Wash immediately.

2. Keep in cool dark place in pure atmosphere. 3. Avoid keeping with odorous things. 4

. Should be cooked below simmering point to preserve as much as possible the digestibility.

Effect of Heat. 1. Thickens.

2. Boiling temperature hardens the albumen and makes it more difficult of digestion.

Uses in Cooking. 1. Increases the nutritive value of dishes.

2. To lighten flour mixtures by beating white until stiff, and folding in.

3. Thicken liquids. 4, Preserve digestibility. 5. Clarifying power.

MEAT Structure.

1. The muscle or lean of meat contains connective tissue which serves as a framework to hold together the fibers, juices and fat.

2. The fat contains a framework of connective tissue which holds the fat or adipose tissue together, the fat being in the form of oil and solidifying after death occurs.

3. The bone is also composed of connective tissue which holds together the mineral matter, marrow and water.

Uses in the Body. 1. Tissue builder. 2. Heat producer.

Causes of Tough and Tender Meat. 1. The character of the connective tissue. 2. The walls of the muscle tubes. 3. Muscles much used yield tough meat. 4. Muscles little used yield tender meat.