COOKING OF EGGS

Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are often so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Some are extremely nutritious, but incomplete. Served with bread or rice, they form an admirable meal and one that is alimentary and easily digested. The white of eggs, about pure albumin, is nutritious, and, once au gratin in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has bee