Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1917-02-12
PLACE OF EGGS m
DIET IMPORTANT
Furnish Valuable Elements
Not Present in Other
Nitrogenous Foods

Washington, ID. G., Feb. l2.-Be-
cause Oh the peculiar Iood value oil
eSss, tnCIr reiaIlNe treedom from
waste, ana the ease wiUn winch tney
may DC prepared, thelr use as meat
substitutes at least Is often desirable
even When Il consideration OF tneIr
price alone Woulu not 50 indicate.
Ills Is stated III u recently pupusheu
professional paper ol the once Oh
ltome Economies OF The l.. S. Depart
ment OF Agriculture, Department
BuIietin All. II Is pointed out, now
ever, that while tnis Is true OF esss
served as one of the principal disnes
OF meal, II often IS not ttue OF eggs
used IN cakes, puudings and other
desserts along WItn meats. 1T Is IA
the latter use OF eggs that the house
WlIe VINO wishes to economlze can Try
especially TO curJail consumption. a
luct which makes this latter practice
easier is that with the present avail
aplnty OF baking powders, corn
stafcn, gelatin, etc, the use of eggs
TO lmpaft ngntneSS or to .hicken
liquids is not now essential as 1T was
IN the past.
LOod Elements in Eggs
Tie principal lOod element fur
nlShed by eB6s is protein, the nitro
genous tissue building cement whose
presence in considerable proportions
alSo gives meats, nsn, nuk, cheese,
etc, their special food value. Egss
can, therefore, be substituted in the
dlet Tor the latter foods without ma
terlaly altering the proportion OF
protein egSs also furnish rat and u
number OIL valuable mineral elements,
including sulphur, phosphorus, iron,
calcium and magnesium, in an easily
asSimiiable form, and are believed
also to be Ticl. in certain essential vi
tallZlng elements called Vitamins.
Like milk and unlike meats, eggs
do not contain substances convert
lple IN the BODY into uric ,.Cid. Their
shells constitute tlfe only waste mate
rlaIs. Nlnety-seVen per cent. OF the
portion eaten-a high proportion
compared to other foodS-is ulgested.
no extended cooking is necessary for
eggs and there is therefore, u saving
OF time, labor and fuel IN their prep
afatlon when they are compared with
many other foods. For all these rea-
| sons eggs deserve an important place
in the diet for use at times in place
of other foods rich in protein, provid-
! ed egg prices are not SO high as 10
outweigh other consideration.
MhOlCSOmcness OF Eggs
Though wholesome Wnen resL and
clean, eggs may be decidedly uu-
wholesome when old or dirty. The
housewife should be careful when
GEGS
which are as clean and fresh us pos
sible. Similarly, the producer OF eggs
should keep nests clean and sanitary
and Should collect eggs frequently.
1T is also well to insure the production
of eggs with good keeping qualities
by producing only intertile csgs aft
er the Matching season.
How TO Select Eggs
In addition to cleanliness and
freshness, the housewife when pur-
chasing eggs should consider size and
freedom from cracks. Eggs vary so
in size that a dozen large and a doz-
en- small eggs purchased at the same
price per dozen may differ as much
as 20 per cent. in the value of the
food elements furnished. Perhaps
the faircst way to buy or sell eggs is
| by weight. Because of the wide vari-
ations in the size of eggs, it is also
coming to be recognized that more
accurate results in receipts can be OBJ
tanned by weighing or measuring the
eggs out of their shells. Cracked
leSgs are undesirable because the
breaking of the shell makes possible
the entrance of bacteria and filth.
Cold Storage Eggs
Because fewer eggs are produced
in the most populous regions of the
country than are consumed there,
and because the seasons have a
marked effect on the number of eggs
laid, city housewives must use cold
storage eggs during some periods OF
the year if they are to supply their
tables at all with this food. The fact
that eggs have been Leld in cold stor-
age does not necessarily mean that
they are of low quality. Carefully
handled cold storage eggs often are
of better quality than fresh local eggs
that have been improperly cared for.
Home Preserved Eggs
Housewives will often find it ad-
vantageous to preserve their own
eggs in the home, purchasing them
when the supply is abundant and
packing them in n solution of water
glass or lime water, or covering item
with paraflln or Varnish. such eggs
can be kept in good condition for q
number of months. For current use
fresh eggs usually can be kept salts
factorily for two or three weeks with
out such treatment, in a refrigerator
or dry, cool cellar. If infertile, such
! L.