I WHAT to EAT and WHY C C. C Houston H uston Goudiss Recommends Generous Sonorous Use Uso of I Eggs Shows How This Protective Food Helps to Balance Blanco the tho Diet By Hy n C HOUSTON GOUDISS ANY NY f experienced knows the ninny cookery 1 uses of or e eggs egis s. s Indeed she is likely lIkly to tn feel ll that she could not keep house without this tills indispensable which a French chef hd once onel described as ns the cement lint hulls holds the castles ens ties of cookery coul IQ together It is true that we should hove have to do without sonic some of or our oUt most delectable dishes if ey eggs s were not available n to tn mo u a to as liS thickening leavening IN coating binder or 01 garnish h. h r f But even more moi e than I their contribution to good cooking me nee their I splendid nu- nu nutritional values A Notable Nol blo Protective Food I Eggs rank rani next ne to 10 o milk In that lint that group of mineral mineral-aud ami rich foods lint th we Wt call rail protective I v IIse Ihl They contain rOil lain sub sub- stances that arc arl t very vr-ry efficient for forK K ninth anil level II M And l In the lie I opinion if ot nutritionists i h tile hey are mute nearly litter later l' l cl hl II IIa a hll milk nn all any oth uth other I er lr food I ate are among I list first foods fonds to ho hi added to the time mills milk diet of If infants And hono- hono makers who lio to give i 1 their families tutu ls l's well meals should provide nn on egg l' l dally daily for fur every Y individual Indi vid un 1 This Thill lie he con can 1111 ic- ic reduced if to four eggs weekly wr d Hut Bul luckily as us aso o wu head bend spring eggs become 1 none moie plentiful and lower 10 In price pi Ice And Arid it il is usually possible le for to I e C cry family to obtain a II full quota of or this splendid food so rich in inthe inthe the tie elements that help to lu build muscle bone mono nod and 1 III blood blond A Fino Fine Body Builder Build cr crEggs Eggs contain proteins of high lIi h quality and ami their L' L proteins seem scorn to be well adapted to III building hody tissue That Ihal is one reason leason why wiry this food is su so desir- desir able in ill the childs child's diet so useful III In constructing the lite diet diel fur for who lio need Iwed building up ul It also tilso makes eggs a 1 logical choice as a II main a In dish Blab for rOl Lenten en ten teals meals Its It's Intel interesting to note that the proteins of the time white and yolk olk oll of o nn on egg lire are quite in their Egg white while Is t purl protein water while th the e protein ot 01 g. g tho j yolk sia 4 la composed compose d of n a of amino no acids or building stones The yolk also contains fat ut in a n finely emulsified form onto so bo that like milk fat fut it Is comparatively easy to digest And it is the yolk which Is it highly prized priced for its rich store of minerals and LInd vita vita- mins It is therefore considered the most important part of o the egg for young children childen and the white while is often withheld and only the grated yolk given Rich in in Iron and Phosphorus Eggs are notable as os a n source of o Iron and phosphorus 19 Iron is necessary for the formation of 0 the hemoglobin or red pigment of the blood and the iron in eggs is valuable for this purpose Phosphorus Phosphorus Phosphorus is the mineral that pairs with calcium in building teeth leeth and bouts tones It also plays an nn important part i rt in regulating the time neutrally neutrality or of f the blood The phosphorus in eggs ggs g s occurs 1 in n a form orm that is liar par well 11 u cil adapted to the needs of time the glowing mug body hody Four Important Vitamins Vit m nl As 1 our knowledge of if vitamins vita in his Ius us Increased nutritionists have han urged that thal eggs tie hl accorded n a awilder wilder wider place rt In III the diet for ur they supply four of elf these vital lIal factors r A i II n I II and n. n l They ore ire an on source of o vita vita- mill nin A which growth md and helps to ell clis- ase lS The appetIte vi- vi vitamin tamin amm 11 It ours occurs in lesser amounts than linn A but its help helps to increase the quantity of lr this es essential s 's substance SUh included in the daily diet l' l s me ore one of or the time few rew foods naturally containing vitamin t D sometimes S 'S called the II sunshine vi- vi amin tannin And r It Il has hils been deter deter- determined mined that they aie are rich r th in ht vita vitamin min mill 1 n l which is required for health leidth and vitality at nl nil all ages Raw Eggs vs vt Cooled Coo od odEH EH s me ore one mine of o the foods roods Hint that digest most 7 17 to fill per pel lent Ill of or their protein hying bling ti and II lit I ti Morlo cr Moi cover yet the lime of di di- digestion digestion lines lIllIS not ot seen seem to be he uC- uC affected f- f by the till method of or cooking and a it cooked egg when n well masticated is ts is as us completely di dl di- di ns os tine one IW that is soft soft tow Raw egg while on the outer other hand ham handis hamis is not as us completely utilized ns its ns when slightly al cooped cooked This shows the fallacy c of the Ui t old fashioned tt c idea that lint law row eggs were snore mote desirable fur for Invalids than Hum cooked coaled eggs Brown vs Whito Some Home people have h an inn Idea hll that time the color lulor of or the shell has h a bear bear- hC r. r lug liiK upon time the nutritive value of nf in tun egg lO In certain cert parts of or the coun rous- country I try homemakers win will pay lay a II lire in in ni for eggs CIS with white shells hells In oilier oh brown ergs eggs are ra In greater demand and ana therefore sel ell at a higher price There is isio io no justification for lor attaching any importance to the color of the tho such hell Avoid Sumo Samo S mo Old Thing Occasionally homemakers tell teU me no that sonic some member of their family doesn't like eggs It is true rue that some people have an ale al- ergy to eggs that is they cannot I col at nl them without having some ab oh- abnormal abnormal normal reaction But nut more often any antipathy to eggs is due to the he fact that they have been served in III the same way day in ill inand and day clay out There is no excuse for or that for eggs I. I gs are me so versatile that hut they may bo ue served in dozens of different ways and in some dishes ti their identity can be en en- entirely entirely concealed Sunny side up tip may be the most popular method of preparing eggs Hut But dont don't get into a menu rut whether you are arc serving them for fot breakfast dinner lunch or supper Cook them soft Cook Coole them hem hard Transform them into omelets nod and souffles sou flies Scramble them hem plain pIn In or dressed up with cheese heese diced bacon frizzled dried beef or sausages Egg Eggs for Lenten Lonten Meal Me l lAs As a n main dish for a Lenten meal cooked halll eggs may be creamed and and served alone or combined with cooked vegetables or 01 fresh or canned fish Use them themis II its is a II binder in croquettes and loaf mixtures as IlS n a coating for or deep- deep fried foods food French toast Is a simple lunch lunch- luncheon eon con dish combining the energy values of oC bread with the fine nu nutritive tt values of or eggs e gs Hearty luncheon salads or sandwiches can cnn be made by combining chopped or sliced hard-cooked hard eggs c Is with fresh or 0 cooked vege vege- tables Since eggs admirably supple supple- supplement supplement ment the time food values of milk puddings s shade made from milk and eggs ggs I gs ore aie nn nil Ideal dessert ert for chil chile then dren and help to balance the diet dietor or of f adults Custard pies fruit whips 5 and cakes are arc also delight delight- id fill that thal bring to the diet diethe the he values of eggs C C. c C Houston isle aa 83 1930