Evening star. [volume] (Washington, D.C.) 1854-1972, 1918-03-01
They May Be Combined With
Other Foods in Appetizing
Ways-How to- Buy Eggs and
How to Keep Them Fresh for
Long Time-Food Value.

Because of the peculiar t>od value of
eggs, their relative freedom from waste
and the ease with which they may be
prepared, their use as a meat substi-
tute is very desirable. even when. a con-
sideration of their price alone would
not so indicate. Their shells constitute
cooking is necessary. and there is,
therefore. a saving of time, labor and
fuel in their preparation when they are
compared with many other foods.
For all these reasons eggs deserve an
important place in the diet. In addi-
ton to cleanliness and freshness. size
and freedom from cracks should be con-
sidered when purchasing. They vary
so in size that a dozen large and dozen
small eggs purchased at the same time
vary as much as rs per cent in the
value of the food elements furnished.
Cracked eggs are undesirable. because
the breaking of the she'll makes pos
sible the entrance of bacteria House.
keepers will find it to their advantage
purchasing them when the supply is
abundant and packing them with a
coating of parafhn or varnish. Such
eggs can be kept in good condition for
a number Of months. ~
Testing an Egg.
To test the freshness of an egg, hold
1t between the eye and a bright light.
A fresh egg shows a perfectly uniform
rose-colored tint. while If it is not fresh
there will be numerous dark spots. In
packed eggs there is tendency for
gle slightly along the line of contact.
Packed eggs also are liable to adhere
to the shell on one side. If eggs have
been in a nest for any length of time
appearance is entirely different from
the dull. rough surface of fresh eggs.
Another way tostest eggs is to make
a brine by dissolving two ounces of
salt in one pint Of water, then laying
in the eggs. An egg laid the same day
will sink to the bottom. an egg laid the
previous day will not sink quite to the
bottom, an egg three days old will float
just under the surface, an older egg will
float on the surface. Therefore, the
older the egg the higher it will be in
the water.
When eggs are scarce. teaspoonfulI
of cornstarch can be made to take
the place of one egg. When combined
with eggs, it makes puddings. cakes and
pies lighter. In making mullins and
cornbread. which are to be light and
spongy when done. one teaspoonful of
baking powder will give an equivalent
lightness to two eggs. Yolks Of eggs
left when the whites are used in baking
may be placed in a bowl and covered
with water. A small plate over, the
bowl will keep out the air. Set in a
cool place. When wanted for use, pour
OF the water and the yolks will be found
to be fresh and sweet. Change the
water occasionally il summer.
Add a pinch of cream of tartar when
whipping eggs and they will not fall
afterward. In separating the whites
from the yolks OF eggs one will some
times break the yolk into the white.
in which case the whites do not beat
light. Dip a clean cloth into warm
water, wiring dry, touch the yolk
which has been dropped into the white
with the cloth and it will cling to the
Good Recipes.
Eggs Swiss Gtyle.-cover the bottom
of a baking dish with two ounces OF
fresh butter. and upon this sprinkle
grated cheese. Drop the eggs upon the