320 HELPS IN LESSON PREPARATION 



CHAPTER IX 



1. Tell what you have learned about the components 

 of an egg. 2. Which are more easily digested, soft-cooked 

 or hard-cooked eggs ? What effect does frying have on the 

 digestibility of eggs? 3. Where should eggs be kept? 

 Why? 4. Explain what candling eggs is. 5. Why do 

 eggs become lighter as they grow older? 6. Tell how 

 one may usually judge without tasting, if eggs are too stale 

 to be appetizing. 7. Give the meaning of comparatively, 

 expensive, omitting, menu, page 46. 8. Mention the 

 body-building materials in meat. 9. Why is beef prob- 

 ably the best of the much-used meats? 10. Compare 

 chicken with beef; compare veal with beef. 11. What 

 is said about mutton and lamb? 12. Tell what you have 

 learned about each of the following: pork, ham, dried 

 beef, bacon. 13. How is tough meat sometimes made 

 more tender? 14. Give antonyms of civilized, harmful, 

 advantage, page 48. 15. Why, when meat is being cooked, 

 should it be at once subjected to great heat? 16. Why 

 should pork always be thoroughly cooked? 17. Tell 

 how to prepare soups from meat. 18. How may you tell 

 that beef is good ? 19. How may bad veal be recognized ? 

 20. Why are sausages often a doubtful food? 21. Tell 

 why some people think it best to eat only a moderate amount 

 of meat. 22. What proof have we that it is possible to 

 be well and strong without eating meat ? 23. What is the 

 meaning of finny dwellers in the water world, sport, substitute, 

 preferable, stagnant, pages 51 and 52 ? 24. Tell three things 

 page 52 teaches about fish as food. 25. When are fish 

 not good food? 26. What is said about oysters as food? 

 About clams, lobsters, and shrimps? 



