Cream butter and sugar together until there are no lumps or grains in mixture. Beat the egg white stiff and fold into the sugar and butter mixture. Flavor. FOAMY SAUCE _794-797 calories_ 1/2 cup powdered sugar 1/4 cup butter 1/2 one egg yolk and 1 whole egg white 1 tbs. sherry wine or 1 tbs. hot milk 1/4 tsp. vanilla Cream butter and sugar (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.