The midland journal. (Rising Sun, Md.) 1885-1947, 1933-04-28
Eggs High Value
on Family Menu
It's Minerals, Vitamins, and
Protein Important
Elements.

INTENTIONALLY speaking, the fact
that eggs are so low in price this
season is most important Eggs are
recognized as one of the foods which
contribute the most to the diet, be-
cause they are so well balanced
themselves, in comparison to most
foods. They are equaled and ex-
ceeded perhaps only by milk.
We would expect this to be the
case because if the egg is allowed to
develop into chicken, from it must
he taken all the material necessary
to form bones, muscles and blood. 1t
must, therefore, contain minerals and
vitamins as we'll as protein for this
purpose. All these except calcium
and vitamin C we get from the egg
white and yolks when we eat it. Cal
cium is provided by the eggshell,
which is absorbed in the formation
of the chicken hut which is not as
eatable for human consumption.
Most of the important constituents
, of the egg can be found in the yolk.
Here are concentrated iron, phos'
phorus, some calcium, vitamins A. r
and D, as well as protein. From the
egg white we get protein and sui
phur, as you have found out from the
way silver spoons are blackened. by
contact with egg whites.
The protein in the egg is of excel
lent quality and in this respect eggs
can take the place of meat or other
protein food. In combination with
milk egg furnishes safeguard to
the diet of infants and young chill
dren. The egg yolk is more often
nut into the milk given to small
babies. This is particnlarlv on ac-
count of the iron and vitamin y
content. Milk is low in iron and
needs to he supplemented by a food
which Is an efficient source of this
important mineral. The iron in eggs
is in a form which is completely
utilized. Tn recent niece Of re-
search work in regard to the diet of
children it has heen found that eres
have a Observation-Disclosures infill
ence upon the physical well-heing.
vitamin n is a safeguard AGAINST
ricketts, and It has hcen found that
there is enough in one egg yolk to
protect child from this disease in
the winter months when little is nro-
vided by the sun. Eggs provide o
higher concentrate Of vitamin n than
any other food unless we admit cod
liver oil as a member of the food
category. This food-medicine is. ct
course, many times as rich in vita
min n as egg yolk.
Eggs can be eaten raw or cooked,
as far as their nutritive qualities
are concerned Our opinion in re-
gard to them has changed materially
in the last year. Once hard-boiled
eggs were considered difficult to di-
gest and raw eggs were considered
high in the diet list. 1t has been
found that there is merely differ
ence in the time of digestion which
may be in favor of the first.
Because most of the food value of
the egg is in the yolk, infants are
often given egg yolk without the
white, which supplies the same kind
of protein as the milk which is al
ready in the diet. This is an espe-
cially advantageous custom when
eggs are expensive, as the house
keeper can always find good use
for egg whites in the preparation of
souffles, cakes and desserts for the
family table.
Eggs find a place at other meals
besides breakfast, with which they
are so closely associated. Omelets,
poached eggs with various savory
sauces, deviled eggs and salads are
all popular luncheon dishes. With
dinner the egg serves often as a