Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-07-09
EGG SUBSTITUTES.
Wide Use in Modern Cookery of n
Clever Imitation of the Hens Product.

The value Of the egg as an article OF
diet, due to the ease with which it can
be prepared for the table ana the concen-
tratod form of nourshment thereby pro-
vided, has caused manufacturers to pro-
duce different kinds of egg substitutes.
most Of which partake but little of the
character of the egg itself, though they
can be used with advantage in the kitch-
en- for many of the purposes for which
the egg is employed. In the average egg
the mineral matter in the shell accounts
for about 70 per cent of the weight. the
white for IS per cent, and the yolk, which
is the portion most needed by the cook,
yields 80 per cent. The so-called egg or
custard powders which are prepared to
replace eggs consist for the most part OF
starch, to which color intended to rep
resent that of the yolk, is impaired by
admixture with turmeric or some other
dye of vegetable origin.
1t should be noted that these egg and
custard powders have proved most use
full in the kitchen and can take the place
of eggs with very favorable results for
many kinds of cakes and fancy dishes.
They may he employed also in the prep
aration of custards which are OF excellent
flavor and are much liked with stewed
fruits.
The powders are put up in packets or
tins and If the directions given for their
use are carefully followed no fear of fail
ure in the results need he entertained.
In some WAYS they are really superior
to eggs and owing to the action of the
baking powder contained in them the
cakes and dishes for which they are en-
ployed are very light and easily diges-
thle. They lack, however. the nutrtive
matters of the egg and should not he
given to invalids or persons in delicate
health
In edition to these artificial substitutes
there are a certain number of substances
which result from the dosiccaton Of the
yolk or the entire contents of the egg.
Among these We may mention the So
called CONDENSED eggs" prepared by the
evaporation in vacuo of the yolk matter,
with or without the addition of sugar
One substitute is composed of the whole
contents of the egg, dried at a low tenn
perature, and this material can at any
time be admixcd with water and forms
/ a convenient way in which to store eggs
duced from selected eggs only al a we'll
appointed factory In the largest egg-pro-
ducing country In Europe-Ccntral Rus
sia. 1t is claimed that no prcservatves
chemicals, or coloring matter of any de-
scription are employed, and the chemical
analysis as supplied by the makers shows
that it is a genuine preparation from
| eggs.
The proteins and fat present occur in
the same physical state as in the fresh
egg. and In proof of this it Is found that
the substitute can be used for the prep
aratiOn of omelettes and custard. In
which the full favor of the egg is pre-
served.
I The powder packed in tins represent
| ing six, l. or As dried whole eggs is in
| large use by bakers confectoners, and
on steamship lines, and its employment
renders the risk and trouble Of break
ing and testing eggs unnecessary. Eggs
| put up I'm this way are much superior to
| the "confectiOners yolks" and much of
| the -lw material formerly used for sim
! liar purposes. When reproducing the Ii
quid egg all that is requisite is to add
water in the stated proportions: Thus
one ounce of powder with ga ounces Of
water is equal to about three eggs of
| average size