Henderson daily dispatch., 1934-07-06

study of foods.
Eggs are so very important, says
the Bureau of Home Economics of
the u. S. Department of Agriculture
that this country would be better off
if everybody could be sure of at least
three or four eggs a week, and more
if possible. Apparently we did aver
age something like that a few years
ago. But more eggs are eaten on the
farms that produce them, it seems,
than by people who must buy them,
and great many people get eggs very
seldom indeed Certainly, at city prices
a dozen or two of eggs for the family
each week makes something of hole
in a food budget trimmed down to
the slimmest pocketbooks. But faybe
at that, the eggs would be better
investment in food values than some
other things that seem cheaper.
The big point is how to cook them.
That has much to do with the diges-
tiblity of eggs. Always cook them
slowly, at moderate, even heat.
For soft-cooked eggs or for hard
cooked eggs with tender whites, start
the eggs in cold water to cover, sup
ported on a rack. Heat the water
gradually to simmering, but do not let
it boil. Boiling temperature toughens
white of eggs. The temperature of
the water should not be allowed to go
hioher than 185 degrees F. For soft
cooked eggs, remove from the fire
when the water SINNERS Cor is 1S5
degrees F) cover the pan aDd let
stand for a, few minutes. The length
of time required must be found hv
experience. The number of eggs cook
ed at time, the size of the pan, and
the quantity and temperature of the
water all affect the rate at which
eggs cook. For hard-cooked eggs
continue the cooking over a low fire
for 80 minutes after the water SIM
mers, and keep it below boiling.
To poach eggs, break them into
enough boiling salt water to cover
them in a shallow pan, and immedi-
ately remove from the fire. Cover
and let stand for about five minutes
Remove the eggs carefully with a per-
forated spoon.
To fry eggs, break them into mod
erately hot pan containing bacon or
other fat, and Pook over a low fire
If the eggs are to be cooked over the
top, dip UP the hot fat with a spoon
and pour it over the yolks until coat
ing is formed. Or, if preferred. turn
the eggs carefully and cook them on
both sides.
For shirred or baked eggs, break
them into a shallow buttered baking
dish or ramekin, dot with butter and
sprinkle with salt and pepper. Place
the dish in pan of water and bake in
a moderat oven $3.50 degrees F.) until
the whites of the eggs are set.
Even when the price of eggs is up,
they are comparatively cheap as a
main dish for any meal, because they
give so araieh }? food svalue for the
money. -;
I With eggs and milk, green's or 4on1a-.
toes, and bread you have all the kinds
of food you need for a meal; or say
you have an omelet, toast and fruit,
with milk to drink: CT creamed hard
cooked eggs, or baked eggs in white
sauce or eggs with salt pork or ba-
con-to any Of these add tomatoes or
cabbage, or fruit, drink milk or but
termilkk land you have a balanced
meal.
And keep this in mind for economy's
sake Two protein dishes, like eggs
and lean meat, eggs and fish, or eggs
and beans served at one meal, are
extravagant. If you wish to keep your
food bill down, and at the same time
keep the family diet balanced, use as
main dish when you are not serving
lean meat or beans
Baked Eggs and Rice in Tomato Sauce
1-2 cup uncooked rice
pint canned tomatoes
34 teaspoon salt