Smyrna times., 1939-03-02
RIGHT FOOD FOR
GOOD HEALTH
Your Health and Vitality De.
pends on Proper Food
and Right Amount
BY CHARLOTTE SPENCER

Eggs are plentiful now and pric.
es are low. The poultryman's los
10 price is the housewives gain.
Eggs are one of our best foods
and are included il the grour
which we call protective. Eggs
help to protect our diets from de-
ticiencies because they are espec.
tally rich in iron, vitamins "A. d
and G, efficient protein and phos-
phorus. The lower egg prices
make it easy for us to use this
high value food in our everyday
cooking.
! Quality Of Eggs To help the
buyer in her selection there are
many indications Of good quality
in egg. The porous shell Of fresh
eggs is covered with a gelatinous
coating which prevents spoilage
and gives a dull appearance to the
shell. Soaking in water removes
this protective coating. Stale eggs
or eggs that have been soaked in
water become shiny.
AS an egg becomes stale the size
of the air cell at the end of the
egg becomes larger. A fresh egg
with a small air cell sinks in wat
er and lies on its side. AS the egg
ages the larger air cell makes the
end Of the egg lighter and that
end tends to rise in the water. A
very stale egg will float
Gambling of eggs is done by hold
ing them before an opening in a
shade behind which there is a
light. The albumen of an egg is
thickest when it is fresh. In cand-
ling the yolk of a fresh egg ap-
pears lighter than the yolk of a
stale egg. Gambling is used for
commercial grading of eggs.
Once the shell has been broken
it very easy to observe the quail
ity. The yolk is round and firm.
The albumen divides itself into
two parts. The part which re-
mains around the yolk is thick;
the other part of the albumen is
thin and liquid. AS the egg be
comes stale the yolk flattens and
is very easily broken. All of the
albumen becomes thin and watery
with age.
Some localitise prefer brown
eggs and some prefer white eggs.
There is really no difference in
quality or food value Many times
the housewife can save money by
buying brown eggs in a commun-
ity where white eggs are at a
premium.
Storage in a cool place will do
much to preserve eggs until they
can be used. Close contact with
such things as onions should be
avoided since eggs absorb favors
and odors through their porous
shell.
The vitamin content of an egg
varies with the vitamin content Of
the hens diet. We are lucky here
in Delaawre that SO many of our
feed their tlocks sci
entifically. Good feeding not only
produces more eggs but it produc-
es better eggs.
Cooking of Eggs Boiled,
fried or poached eggs,
omelets, and custard are the most
obvious uses of eggs. The pro-
tein in eggs helps them to serve
more purposes in cooking than
any other food. Egg protein
makes possible the lightness of
angel fod cake and it helps to
make other cakes light. 1t stab
ilizes mayonnaise and coats GRO
quettes and outlets for frying
Egg whites are sometimes used to
clarity coffee and soups. We add
eggs to puddings to help thicken
them and to add rich flavor.
Slow cooking is an essential in
the preparation Of any egg dish.
Fast cooking toughens the white,
causes shringage in the amount
and causes egg dishes to become
watery.
The use of more eggs in our
diets will not only help our own
local farmers but it will also give