hree weeks' food for the chicken, therefore
must have fuel food as well. This fuel food is found in the yolk, in the
form of fat.

5. The yolk therefore contains water, mineral matter, protein, and fat.

6. The white contains water, mineral matter, and protein.

EFFECT OF HEAT ON EGGS

The following experiments will show the effect on both yolk and white of
the usual methods of applying heat to eggs:

1. Boil an egg for three minutes and note the effect.

2. Boil an egg for twenty minutes and note the effect.

3. Put an egg in boiling water, remove from the fire, and let it stand
covered from eight to ten minutes.

4. Fry an egg and note the effect.

NOTE.--The eggs may be put to boil and simmer
at the beginning of the lesson, and pupils
designated to take them from the heat at proper
times. The eggs will then be ready to examine
when required.

CONCLUSIONS

1. Boiling an egg for three minutes does not allow time for the heat to
reach the yolk. The white is hard and tough just next the shell, but
soft and liquid as it approaches the yolk.

2. Boiling an egg for twenty minutes hardens and toughens the white, so
that it all becomes hard to dissolve or digest. It also gives the heat
time to reach the centre and hardens the yolk, but does not toughen it
or make it hard to dissolve or digest.

3. Allowing the egg to stand in the hot water coagulates the white to a
jelly-like consistency without toughening it; it also cooks the yolk.

LESSONS III, IV, ETC.

USES OF EGGS

To give practice in preparing eggs and to show their special uses the
following dishes would be suitable:

1. White:

For food--poached eggs on toast, simmered eggs

For cohesive (sticky) property--potato balls,
fish balls

For clearing liquids--coffee

For holding air--foamy omelet

For decoration--hard-boiled eggs cut in fancy
shapes for garnishing, meringue on lemon
pudding, etc.

2. Yolk:

For food--egg-nog, scrambled eggs

For thickening liquids--custard, salad
dressing, lemon pudding

For colouring foods--tapioca cream

For decoration--hard boiled and grated over
salads.

STUDY OF VEGETABLE FOOD

Before beginning this part of the work, it would be most helpful if the
class had one or two nature study lessons on the structure and organs of
plants. With th