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ieces, and place with the rest in a saucepan, and cover with water; add salt and cook until the tips are tender; lift out and put aside to be used instead of the toast croutons. After the water in which the asparagus is cooked is of sufficiently strong flavor, strain and add the extra spoonful of flour, mixed in a tablespoonful of water; cook 15 minutes, measure 1/2 cupful, and proceed as directed above. CREAM OF POTATO _259 calories_ Boil and cream the potato. Make sauce and add potato puree; stir until well blended and serve with toast croutons. When boiling potato if a sprig of parsley is added and strained out, and a little of the potato water is used to make the puree smooth, the soup will have more character. CREAM OF SPINACH, CELERY, PEAS OR CARROTS _224-461 calories_ 3/4 cup cream sauce 1/3 cup vegetable puree Proceed as in making other cream soups. OYSTER SOUP _179 calories_ 6 oysters 1 cracker (soda) or 8 oyster crackers 3/4 cup milk 1/4 tsp. salt A dash of pepper Put oysters (and their liquor) into a saucepan, and heat gently; skim thoroughly. Heat milk in separate pan; when very hot add to oysters. Roll the cracker and add to soup just before it is served. Add salt and pepper at the same time. ~Eggs~ ~Eggs.~--The table shows eggs to have a chemical composition of water 73.7%, protein 14.8%, fat 10.5%, and mineral salts (ash) 1.0%. Fuel value per pound, 672 calories. The white of the egg, constituting 57% of the entire weight, is composed chiefly of albumen and water with a small percentage of mineral salts in the form of calcium, potassium, magnesium, sodium, phosphorus, chlorin, sulphur, and iron. Typical albumens are always rich in sulphur, and in eggs the sulphur content is much greater in the egg white than it is in the yolk. The yolk of eggs contains more protein and fat than the white, and less water. The protein of the yolk is chiefly in the form of ovovitellin, while the fats occur as palmitin, olein, and stearin. There is also 5% of coloring matter in the yolk of eggs besides lecithin, nuclein, salts of iron, potassium, magnesium, and phosphorus. The latter mineral salt comprises 1.0% in yolk, while in the white there is only .03%. Eggs have a position in the invalid dietary second only to that of milk. They are nutritious, easy of digestion, and exceedingly palatable if properly selected and correctly prepared. The albumen in the white is
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