Milford chronicle., 1930-05-02
National Egg Week

May first to seventh has been des-
n ! isnated as National Egg week py
the National Poultry Council, says
Miss Pearl Macdonald, Nutrition
Specialist, of the University OF Gel-
aware. ,,,o, sor,,os
IN bring very vividly to the attention
Sof everyone the Importance OF eggs
in the American dietary.
Inst why are eggs so valuable
for good nutrition in the daily dlet
both of children and of adults?
They rank next to milk in the et-
fcient quality of protein they fur
>nisb, Protein is needed for the
Growth and maintenance of tissues
therefore, they are needed roth by
children and by adults.
Egg yolk contains the important
vitamins A, B and D. Vitamlns pro-
mote normal growth in children
and help to maintain the general
well-being of every person.
Eggs are an excellent source OF
supply of valuable minerals neeoeu
for growth and maintenance OF us
: enes and for the regulation OF ol-
gastion and other work of the Dooy'
Iron, phosphorus and lime are three
of these minerals found IN eggs
Also, eggs contain in the yolK IaC
lSwhich is easily digested and very
well used in the body.
AS to the digestibility OF eggs
continues Miss Macdonald, they are
easily and quickly digested and very
!. we'll used in the body nutrition. II
has been shown by experiment tnaC
eggs cooked below the boiling polnC
are more easily digested than those
cooked at boiling temperature, whlie
fried eggs are not well or easily ui-
gested. a,,oh
Perhaps, no food offers such
variety of ways for using as do eggs
The following are some OF the COLL
>mon uses:
Prenared in a variety of ways.
AS a thickening agent in such
dishes as custards, sauces, etc.
AS a leavening agent in sponge
Vcake, souffles, etc.
To give texture in mullins, cakes
and other mixtures.
AS a garnish.
Since eggs furnish so many de-
>sirable food elements, now many
eggs should a person have IN uay
Those who have carried on specldl
studies in nutrition recommend an
egg volk a day for every child up TO
three years of age. After that age
an egg three or four times week.
or better still, an egg a day for eV-
>erv child. The active, rapidly grow
ing boy or girl of twelve to sixteen
wears may eat two eggs a day Win
good nutritional results. For lhe
adult. one to three eggs a day may
be used, depending upon the amount
of other protein food taken.
' If the economic needs OF the lam
ily make it necessary to sell all the
eggs possible during the season OF
GOOD prices, Miss Macdonald rec
ommends that the home-maker estl-
mate the number of eggs the mem
bers of her family should have ac-
cSrding to the above and preserve
that number in waterglass during
the season of low prices.
What is the method used IN put
ting eggs down in water glass?
stone crock is one of the best con-
tainers to use. Buy the liquid water
glass at the drug store. To one quart
of water glass, add ten to eleven
quarts of water which has been DOLL
edt cooled and strained. This amonnt
will preserve about fifteen dozen
eggs. Into this mixture put the
fresh eggs as they are gathered each
dav. It is best to use infertile eggs
and to put down only those with
clean shells. Soiled eggs should not
be washed and put down in water
glass. Care should be taken that no
cracked ones are put down. When
the crock has been filled, see that
the mixture completely covers TIE
eggs.
Eggs so preserved are good to use
for as long as nine to ten months.
They can be used in all Of the ways
that fresh ones are, even for cook
ing in the shell if care is taken to
nierce the shell with fine needle
at the end of the egg where the air
sac is. before putting it into the wa
ter to cook.
Have you prepared and served
eggs in any of the following ways
If not, try them:
Eggs Baked in Tomato
Season stewed tomatoes with SAT-
uepper, butter and a small amount
Sc sugar. Thicken with little corn
starch or flour or stew down untli
of the desired thickness. Put IN IN
dividual custard cups, break lnto
each cup an egg. Place in modeI-
ate oven and bake until egg IS SET
Serve in the custard cup. ,uo
This may be made IN latSe tise
baking dish, but there is always tIe
dificulty of serving the eggs WILL
ogE breaking them. !
Tc,os an Gratin