The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1917-09-04
EGGS
They are a Good
Substitute for
Meat.
BY EDNA EGAN.

BY EDNA EGAN
|" ECAUsE of the peculiar food
lHSN value of eggs, their relative
@ freedom from waste, and the
ease with which they may be
prepared. their use as meat substi-
tutes at least is often desirable even
when a consideration of their price
alone would not SO Indicate This is
stated In a recently published prefes-
sional paper of the office of Home
Economics of the United States De-
partment of Agriculture, Depa rtment
Bulletin All. 1t is pointed out. how
ever. that while this is true of eggs
served as one of the principal dishes
of meal. it often is not true of eggs
used in cakes, buildings. and other
desserts along with meals. 1t is the
latter use of eggs that the housewife
who wishes TO economic can try espe-
cially to curtail consumption. A fact
which makes this latter practice cas-
Ter is that with the present available
ity of baking powders, corn starch.
gelatin, etc, the use of eggs to impart
lightness or to thicken liquids is not
now essential as it was in the past.
The principal food element furnish
ed by eggs is protein, the heterogeneous
tissue-building element whose pres
ence in considerable proportions also
gives meats, fish, milk. cheese, etc.
their special food value. Eggs
can, therefore. be substituted in the
diet for the latter foods without ma
terially altering the proportion OF pro-
tein consumed In addition to protein
eggs also furnish fat and nunt-, "a
valuable mineral elements. including
sulphur. phosphorus, iron, calcium
and magnesium. in an easily assiHlia-
k~4li
rich in certain essential vltailzins
elements called vitamins. Like mix
} and unlike meats, eggs do not con
tain substances convertible In the
hodv into uric acid. Their shells con-
stituts the only waste materials.
: Ninetv-seyen per cent of the portion
: eaten-a high proportion compared 10
other foods-is digested. No EXTENDED
: cooking is n ecessary for eggs anu
: therefore. a saving of time, LABOR. anu
fuel in their preparation when they
3 are compared with many other LOCUS.
g For. all these reasons eggs deserve an
l. ;n,nortant place-in the diet for use al
:, tines in place of other foods rich In
: nrotein. provided egg prices are not
: so b;eh "a TO outweigh the other con-
; siderations.
Though wholesome when fresh ana
4 .,ean eggs may be decidedly unWhoie-
8 some when old or dirty Inc nouse
i" wife should be careful when buying;
8 tharafore. to choose eggs wnlcn ar
>. a. clean and fresh as possible SIM.
d Iarlv the producer of eggs shoulc
e keen nests clean and SANITARY an.
= should collect eggs freQuentiy. ~
t, also we'll to insure the piouu '... -,
Is producing only infertiie ese0 ave-
t In addition TO cleanliness ana iresn
L 90. the housewife when purchasini
s. sggs should consider size and freecon
I'd from cracks Eggs vary so In siL
Mt that dozen large and dozen smdi
eggs purchased at the same prlce Pc
do9en NAV differ as much as 20 pc
cent In the value OF the 1000 eieheh'
furnished. Perhaps the rairest wa
- to buy or sell eggs is by weighI be
= cause of the wide variations IN IN
size of eggs. it is also coming "
he recognized that more accurate Ies =
ny in recipes can be obtained oy WeIsnin
IS, - measuring the eggs out OF thel
es sbells Cracked eggs are undesiraoi
to hacause the breaking OF the ene
ne makes POSSIBLE the entrance or oaf
hit terra and filth.
Recause fewer eggs are produced i
ss the most populous regions OF the cour
,r- trv than are consumed there, and o.
ng cause the seasons have marked e
,r- feet on the number OF eggs laid, Gil
De- housewives must use cold storas
Tor eggs during some periods OF the yes
fe. il they are to supply their tables
all with this food. The fact that eg,
to have been held in cold storage do'
nd not necessarily mean that they a.
of low quality. Carefully handled co
nd storage eggs often are of better qua
not ity than fresh local eggs that ha'
all been improperly cared for.
Do Housewives will often find ii adva
ISL tageous TO preserve their own eggs
va the home. purchasing them when q
supply is abundant and packing the
for in a solution of water glass or liz
age water. or covering them with parafi
do or varnish. Such eggs can be kept
use good condition for a number
nts months. For current use fresh eg
our usually can be kept satisfactorily
ais two or three weeks without such tres
ing ment. in refrigerator or dry, CO
be- cellar. II infertile, such eggs may
kept still longer.