(Study pages 55-82) Eggs

See experiments on cooking of eggs in water, page 57. Try similar experiments in "frying" eggs with fat at high and low temperature. See Question 6. Show egg mixtures as custards, sponge cakes, etc., cooked at too high a temperature and the same ingredients cooked at correct temperature.

References: Farmers' Bulletin No. 128, Eggs and their Use as Food; No. 103, Preserving Eggs; No. 122, Flavor of Eggs; No. 262, Color of Eggs.

Meat, Fish, Fowl

Sanitary and Economic Cooking, "Methods of Cooking

Meat, " by Mary Hinman Abel. (40c, postage 6c.) See Cook Books. Farmers' Bulletin No. 34, Meats: Composition and Cooking;

No. 85, Fish as Food; No. 182, Poultry as Food; No. 193,

Cooking Meat; No. 162, Cooking Meat. The Roasting of Beef, by Isabel Bevier. Circular No. 71,

University of Illinois (postage 2c).

Topic: Methods of Cooking Cheap Cuts of Meat in Palatable Form.