The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1917-09-13

their total food value, about one-third
Is protein and two-thirds fat, which
is Just about the same as medium
fat meat. 1t takes about three eggs
or a fourth Of a dozen to give 100
food units" About one-fifth Of a
pound of beef or lamb will give this
same food value, so ever with eggs
at FAC a dozen and steak at 80 cents
a pound, the steak will give the same
food value for the money as the eggs.
but In a meal 3 eggs might satisfy
three people who would easily con
sumo a pound Of steak or chops, 50
that the serving of eggs might MAKE
the meal cost less, v though they
were CSC a dozen and the steak 20c
a pound.
Miss Barrows suggests a number
of ways of extending" eggs. The
children will like the following nix
ture-I don't know the name: In 4
skillet try out about three thin sic,
of salt pork, cut into small piece;
in this brown about a cup of stale
bread cut in small cubes, add an
| equal quantity OF cold boiled potato
cut up and when Drowned, add an egg
slightly beaten; heat slowly while
stirring until the egg is cooked.
French toast is one of the best
ways TO use stale bread. Beat one
egg slightly with a cup Of milk, add
o%ne-fourth teaspoon of salt and a tea
spoon Of sugar. Dip in slices Of
bread quickly and fry in a little but
ter till brown on both sides. Serve
with syrup or butter and sugar.
Eggs are kept in cold storage for
a year or so and these are what we
usually get in the city in the winter
time even when we ask for fresh
eggs" because the hens do not lay
enough to supply the demand. Buy
best quality" storage eggs during
the winter months in the city, they
are excellent till the middle of Febru-
airy and cost less than so-called fresh
eggs.
There are a number Of household
methods of preserving eggs. but the
most successful is by the use of IVA
ter glass" solution. Water glass Is
s%ilicate of soda, made by fusing
quartz sand with soda ash and dis
solving the resulting substance, which
comes on the market as a thick syrup.
1t is slightly alkaline but is harmless.
Only the freshest of eggs should be
preserved. They should be clean, but
should not be washed, as that takes
off the protecting coating. A stone
crock is about the best container for
preserving eggs. Dissolve the ~silicate
of soda, n part by volume TO ten
parts of pure water. preferably boiled
and cooled. Pack the eggs in the
crock. pour the liquid over them so
that all are covered. The crock
should be covered and kept in a cool
place. Fresh eggs preserved in this
way, will keep for six or eight months
and will be as good as store eggs.
Their flavor is not affected, nor their
cooking qualities, but If wanted to
boil, the shell should be punctured
with a needle. The preserved eggs
will keep for two or three weeks or
more after being taken out of the wa
ter glass solution.
In large quantities water glass
costs less than &c a pound, but it
usually costs 10c a pound or more
through the druggist. About three
pounds would be needed to make s,If.
ficient liquor for a Ave gallon crock
or two three gallon crooks, which
would hold a case of 80 dozen eggs.
II the eggs were bought when they
were zoe a dozen and used when they
were 40c, there would be a gross saw.
ing of $500 a case.
Send a postcard to the U. s. De-
partment of Agriculture, Washington.
d. c., for Farmers Bulletin No. 1925.
Eggs and Their Use as Food"