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That, however, its substance is highly complex is obvious, for as imperceptible development progresses the exterior is transformed into a substance resembling rice tissue-paper an infinitely fragile covering which from day to day insensibly toughens in texture and becomes separate from the animal. Faint opaque, transverse ribs are at this stage apparent, though disappearing later on.
The moment the edges curl a little, which will be when they have boiled one minute, they are done, and should be served at once. Longer boiling toughens and spoils them. This rule may be used also for stewed oysters, omitting the thickening; or they may be put simply into the boiling juice, with the same proportions of butter, salt, and pepper, and cooked the same length of time.
Not only is this done during the pleasant months of summer, but also during the winter when the temperature is below freezing. Severe exposure is prevented by overhead protection at night and by sufficient clothing to keep the body warm. The abundant supply of pure, cold air toughens the lungs and invigorates the entire body, thereby enabling it to throw off the disease.
"That'll help some, and soon as we can we'll go to the spring and give our faces and hands a good bath." He untied his silk neckerchief, shook out the cinders, and pressed it against her closed eyes. "Keep that over 'em," he commanded, "till we can do better. My eyes are more used to smoke than yours, I guess. Working around branding fires toughens 'em some."
The process of rolling toughens the iron, seeming to draw out its fibres; and iron that has been twice rolled is considered fit for ordinary uses. For the various parts of a bridge, however, where great toughness and tensile strength are necessary, as well as uniformity of texture, the iron is rolled a third time. The bars are therefore cut again into pieces, piled, re-heated and rolled again.
Their life in the open, with plenty of exercise and hard work, toughens fibre and strengthens the body to resist disease. It has also been supposed that the city, with its crowded quarters, vitiated air, and communicable diseases, has a much larger death-rate.
This fact is clearly demonstrated in the cooking of an egg, the white of which is the type of protein called albumin. In a raw egg, the albumin is nearly liquid, but as heat is applied, it gradually coagulates until it becomes solid. If the egg is cooked too fast or too long, it toughens and shrinks and becomes less palatable, less attractive, and less digestible.
73. =How to make Omelettes.= There is no great difficulty in making omelettes, and as they may be expeditiously prepared and served they are a convenient resource when an extra dish is required at short notice; care should be taken to beat the eggs only until they are light, to put the omelette into a well heated and buttered pan, and never to turn it in the pan, as this flattens and toughens it; if the pan be large, and only three or four eggs be used in making the omelette, the pan should be tipped and held by the handle so that the eggs will cook in a small space upon one side of it; instead of spreading all over it, and becoming too dry in the process of cooking.
In some way an imponderable amount of oil or dissolved wax is extruded and mixed with the drop, an invisible shellac which toughens the bubble and gives it an astounding glutinous endurance.
Chop cold roast beef, or pieces of beefsteak; fry half an onion in a piece of butter; when the onion is brown, add the chopped beef; season with a little salt and pepper; moisten with the beef gravy, if you have any, if not, with sufficient water and a little butter; cook long enough to be hot, but no longer, as much cooking toughens the meat. An excellent breakfast dish. Prof. Blot.
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