Milford chronicle., 1929-05-24
EGGS A BOON TO
THE HOUSEWIFE

The old, old story of the busy
housewife is an ever present one:
What shall 1 cook for the next
meal?
What can 1 serve with the least
possible effort and time?
What can 1 give my family that
will be nourishing, wholesome and
easily digested?
These age-old questions are still
the vital questions of every house
hold today. The answer is-eggs.
Eggs can be cooked in hundreds
of ways in short time with mini
mum of advance preparation. They
make exceedingly attractive dishes,
delightfully."- appetizing and extreme
ly nourishing. In fact, whether the
average housewife appreciates it or
not, the egg is the backbone of her
cooking practices. For breakfast,
dinner or supper eggs may be pre-
pared in a great variety of ever
changing and attractive dishes rang
ing all the way from simple boiling,
scrambling or shirring through the
scalloped eggs and the souffles and
ending in the delightful omelets. In
cooking most any household dish,
eggs play an important part.
AS has been said: you can eat
'em raw, boiled, fried or scrambled
poached, steamed, shirred or seal
lopedl"
AS we in the United States become
7Hore thickly populated, as we be-
come o9tIe. -. years of experience,
we will have to potIs-n cur cry.
cultural and food supply more near
ly after conditions that are now
prevailing in the intensely populated
countries of Continental Europe.
History shows us that in all civil
lied countries, as the population
becomes massed together in large
urban centers, as the proportion of
farmers and producers of foodstuffs
decrease, as the land area available
for live stock production diminishes,
a nation must look more and more
to the small animal unit as the
source of their food supply. The
hen, in view of her adaptation to in
tensive conditions, has won a most
prominent place in European agri-
cultural and the egg has come to
fill most important part of the
daily diet of the European. His per
capita consumption of eggs in many
countries is far ahead Of that in the
United States and is constantly on
the increase.
The egg is the keystone of cook
cry. Of all food products, it is the
greatest boon to the housewife.
In support of this assertion, we
cannot do better than to quote that
eminent French chef, noted for sa-
gacity and wonderful mastery of
French cookery, who, in speaking of
the humble egg said:
"All cookery rests on an egg. The
egg is the Atlas that supports the
world of gastronomy, the chef is the
slave of the egg. What is the mas
terpiece of French cookery, the
dish that outlives all other dishes,
the thing that is found on his ma
jesty's table no less than upon the
table of the bourgeoise-the thing
that is as French as Frenchman,
and which expresses the spirit of
our people as no other food could
express it?-the omelette. Could
you make an omelette without
breaking eggs? Then cast your
minds eye over this extraordinary
monsieur egg and all his antics and
evolutions. Now he permits himself
to be boiled plain, and even like that,
without friII ,,o1xad ond in q cfafo 0f
nature, he is excellent. Now he
consents to appear in all ways from
poached to perdu, now he is the
soul of a vol-au-vent, now OF a
sauce; not piecrust fit to eat but
stands by virtue of my lord the egg,
and should all the hens in the world
commit suicide tomorrow every chef
in France worthy of the name would
fall on his spit, for fish is but a
course in dinner, whereas the egg
is the cement that holds all the cas-
ties of cookery together"
From all the great variety of pro-
ducts from which the busy house
wife can choose the evening meal,
quickly prepare the early morning
breakfast or put together delicious
dish for dinner, nothing has greater
possibilities from the standpoint of
ease of preparation, economic eff
cheney and nutritive value than eggs.
Let us help mother, and inciden-
tally ourselves, by insisting on hav-
ing more eggs to eat during ma
tional Egg Week." May list to 18th,
1929.