Milford chronicle., 1939-03-03
FOOD FOR THOUGHT
The Food YOH Eat Greatly
Affects Your Appearance
BY CHARLOTTE SPENCER
NutritiOnist for the State Board
of Health.

Eggs are plentiful now and prices
are low. The poultryman's loss il
price is the housewives gain.
Eggs are one of our best foods ant
are included in the group which We
call protective. Eggs help to pro
tect our diets from deficiencies be-
cause they are especially rich IL
iron. vitamins A, ID and G., efficient
protein and phosphorus. The lower
egg prices make il 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 eggs. The porous shell
of fresh eggs is covered with a gel
atinous coating which prevents spoil
age and gives a dull appearance tC
| the shell. Soaking in water removes
this protective coating. Stale eggs
or eggs that have been soaked in wa
! ter 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 water 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 u
gh 10 hnhfnA RrTnfrh fhnRa 10 ltuht
The albumen of an egg is thickest
when it is fresh. In Gambling the
yolk of a fresh egg appears lighter
than the yOlk of stale egg. Gambling
is used for commercial grading of
eggs.
Once the shell has been broken
il is very easy to observe the quail
ity. The yOlk is round and firm. The
albumen divides itself into two parts.
The part which remains around the
yolk is thick; the other part of the
albumen is thin and liquid. AS the
egg becomes stale the yOlk fiattens
and is very easily broken. All of
the albumen becomes thin and wa
terry with age.
Some localities prefer brown eggs
and some prefer white eggs. There
is really no difference in quality or
food value. Many times the house
wife can save money by buying
brown eggs in a community 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 fiavors and Odors
through their porous she'll.
The Vitamin content of an egg var
les with the vitamin content OF the
hens diet. We are lucky here in
Delaware that so many of our poul-
trymen feed their flocks scientifically.
Good feeding not only produces
more eggs but it produces good eggs.
Cooking OF Eggs
Boiled, scrambled, 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 food cake and
il helps to make other cakes light.
II stabilizes mayOnnaise and coats
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 favor.
Slow cooking is an essential in the
of any egg dish. Fast
cooking toughens the white, causes
shrinkage 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 poul- |
try growers but il will also give re- |
turns in the health of the family.
Here is a recipe for baked GUS
lard which | like particularly.
Baked Custard a servings)
eggs
| pint milk
9 tablespoons sugar
pinch of salt
vanilla
Scald the milk. Beat together the
agg. sugar and salt Pour milk slow
y on the beaten egg mixture. Add
/ few drops of vanilla. Put in bak-
ng dish. set II IN pan Of water and
,ake very slowly. The custard is
lone when il will not stick to
inife.