EGGS. BREAD. VEGE TABLES AND FR UITS. 8/ 



14. Eggs are rich in albumen and fats. They contain 

 a great deal of valuable nourishment in a small bulk. 

 The white, or albumen, is more easily digested when 

 cooked soft, and the yolk when cooked hard. So in 

 the old controversy about hard-boiled and soft-boiled 

 eggs, as in a good many controversies, both sides are 

 wrong and both sides are right. 



15. Bread made from wheaten flour is more nourishing 

 than any other, as it contains, besides much starch and 

 a little sugar and fat, a good deal of a kind of albumen 

 named gluten. In preparing ordinary white flour, the 

 husk of each grain of wheat is sifted out by a process 

 known as bolting. This husk contains a good deal of 

 nourishing matter. In unbolted flour this is saved. 

 Many persons also find bread made from it more whole- 

 some than that made of bolted flour. In other cases it 

 unduly irritates the bowels. Maize or corn contains more 

 starch and fats than wheat, but much less albumen. 



16. Vegetables and Fruits. Rice contains a great deal 

 of starch but hardly any albumen: by itself it is a very 

 poor food, but taken with food rich in albumen, as meat 

 of any kind, it is excellent. Peas and beam are good 

 foods: they contain much albumen and starch. Potatoes 

 are a poor food. Other fresh vegetables, as cabbage, tur- 

 nips, and tomatoes, are useful mainly for the mineral mat- 

 ters contained in them. Most of their weight is due 



14. What do eggs contain ? When are they more easily digested ? 



15. What is the most nourishing kind of bread? Why? What 

 is meant by the "bolting" of flour ? What is saved when flour is un- 

 bolted ? What is said of the healthfulness of eating bread made from 

 unbolted flour? How does corn differ in composition from wheat? 



16. What is said of rice? Of peas and beans? Potatoes? Other 

 fresh vegetables? What is their chief constituent ? What is said of 

 fruits ? Give proof of their value. 



