French Broad hustler. [volume] (Hendersonville, N.C.) 1916-1919, 1917-03-01

EGGS IN THE DIET.

Z
Food Value. Relative Freedom From
Waste and Ease of Preparation :
Often May Offset High Prices.
Because of the peculiar food value
of eggs. their relative freedom from
waste. and the ease with which they
may be prepared their use as meat
at least is often ds1raDle'
even when a consideration of their
price aolne would not so indicate. This
is stated in a recently published pro-
gessional paper OF, the Office of Home
Economics of the United States De-
! partment Bulletin All. tits pointed
out, however, that while this is true OF
eggs servd as one of the principal
! dishes Of a meal, it often is not true
/ of eggs used in cakes, puddings, and
other deserts along with meats. 1t is
in the latter use of eggs that the
housewife who wishes to economic
can try especially to curtain consump-
ton. A fact which makes this latter
practice easier is that with the pres
) ent availability of baking powders,
} corn starch, gelatin, etc., the use of
| eggs to impact lightness or to thicken
} liquids is not as essential as it was In
the past.
EOOd ElomoHC& III EKkSs
The principal elment furnished by
eggs is protein, the Indigenous tissue
building element whose presence in
considerable proportions also gives
] meats, fish, milk, cheese, etc., their
n special food value. Eggs. therefore.
r can be substituted in the diet for the
latter foods without materially alter
y ing the proportion of protein consum-
ed. In addition to protein, eggs also
g furnish fat and a number of valuable
e. mineral elements, including sulphur,
If phosphorus, iron, calcium, and magne-
5 sunni n an easy assimilable form, and
Is ere believed also to be rich in certain
essential vitalizing elements called
h vitamins.
Like milk and unlike meats eggs do
not contain substances convertible In
ID the body into uric acid. Their shells
a constitute the only waste materials
Of Ninety-seven per cnt of the portion
eaten-a high proportion compared to
other foods-is digested. No extend.
IL ed cooking is necessary for eggs, ant
there is therefore a saving of time
a labor and fuel in their preparation
a when thev are compared with many
a. other foods. For all these. reasons
eggs deserve an important place il
a the diet for use at times in place o
IT other foods rich in protein. provided
ON egg prices are not SO high as to out
alf weigh the other considerations.
on / WhOleSOmeneSs of Eggs.
as Though wholesome when fresh an
in clean, eggs may be decidedly unwhole
Dr. some when old or dirty. The house
ter wife sohuld be careful when buying
be therefoe, to choose eggs which are a
- 0Ioon onJ froCh &C nnCcShIn Gin i1o 7
~, the producer of eggs should kee
Ire nests clean n sanitary and shoul
to collect eggs frequently. 1t is also we
to to insure the production of eggs wit
the good keeping qualities by producin
only infertile eggs after hatchin
the season.
law How to Select Eggs.
nth In addition to cleanliness and fresl
ness, the housewife when purchastr
nee eggs should consider size and freedo
from cracks. Eggs vary so in sii
he that a dozen large and a dozen sma
tho eggs purchased at the same price p
the dozen may differ as much as 20 D
he cent in the value of the food elemen
,rm furnished. Perhaps the fairest way
or buy or sell eggs is by weight. Becau
of the wide variations in the size
1lIv eggs. it is also coming to be recognt
ooh ed that more accurate LSSulCS
bv recipes can be obtained by weight
or measuring the eggs out of tn,
mn shells. Cracked eggs are undesirai
flor because the breaking of the sn
lis makes. possible the entrance Of bac
that ria and filth.
9 COId-StOrage Eggs.
Because fewer eggs are produced
the most populous regions of the col
I'D try than are consumed there, and
" cause the seasons have a marked {
feet on the member of eggs laid, c
o!so housewives must use cold storage ei
10 during some periods of the year II Il
ARE to supply their tables at all w
1oIl- this food. The fact that eggs ns
been held in cold storage does not n
ar. essarily mean that they are OF
/. quality. Carefully handled cold-st
not : age eggs often are of better qua
800 than fresh local eggs that have o
.cted improperly cared for.
I;t+1o HOme-PreSerVd Eggs.
4Sa housewives will often find 1t
70 vantageous to preserve their W e
,Sich in the home, purchasing them W
,-so1 the supply is abundant. and paci
them in a solution of Water-glass
lime water. or covering them Y
mon narafin or vanish. Such eggs car
a1or kent in good condition for a numce
80 months. For current Use fresh
! ner usually can be kept satisfactory
70 at two or three weeks without $
treatment, in 9 refrigerator o.