ar (powdered sugar must be used in this recipe).
Stir in the well-beaten yolk, add sherry and pour into saucepan over
hot water; stir until thick and creamy, lift from hot water and cool
as quickly as possible, fold in the stiffly beaten white of egg and
serve over pudding at once.

SAUCE FOR PUDDINGS

_758.4 calories_

1 egg
1/2 cup powdered sugar
1 wineglass sherry wine or whisky, or 1/2 glass orange
1 tbs. lemon juice
1 tsp. hot milk

Beat yolk and white of egg separately, add sugar to yolk and beat
until creamy, add wine or fruit juice, fold in the egg white and add
the hot milk last; serve at once.

~Meats~

BEEF, LAMB, VEAL, POULTRY, FISH AND SHELLFISH

~Meats.~--The flesh of animals, poultry, and fish comes under the head
of meat. These food materials form one of the most important sources
of protein in the diet, the foodstuff being in concentrated form
easily handled by the digestive apparatus and absorbed almost
completely, leaving little residue in the intestinal tract. The
chemical composition of different meats is very much alike, as will
be seen in the table, the bulk of the weight being water, while the
proteins range from 18.3% (E.P.)[40] in beef to 9.9% in bacon. The
fats range from 17.9% in beef to 64.8% in smoked bacon.

The mineral salts or ash, as they are found in meat: "Sodium occurs in
the animal body chiefly as chlorid in the fluids and blood, and to a
less extent in the other tissues." "Potassium, on the other hand, is
much more abundant in the soft solid tissues, in the corpuscles of the
blood and the protoplasm of the muscles and other organs." "Potassium
sulphate in the blood reacts to some extent with sodium chlorid,
forming potassium chlorid and sodium sulphate, both of which are
rapidly eliminated by the kidneys." The greater part of the sulphur
with which we are concerned in nutrition enters the body by way of the
protein, the percentage in lean beef being from 0.95% to 1.00%.[41]
Phosphorus in meat occurs as phosphoprotein in the nucleoproteins of
cell nuclei, and lecithoproteins in the brain and to a less extent in
other tissues as phosphorized fats. Meat is poor in calcium,
containing only about 0.01 gram per hundred grams of substance. Meat
with eggs yields a considerable amount of what is known as acids in
the body.

~Quality of Meats.~--The quality of meat depends upon several factors:
_age_, _sex_, care, feeding, and the length of time it is hung. Cold