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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