Show WHAT to EAT and WHY HY C. C Houston Goudiss Recommends Generous Use of Eggs Shows How This Protective the Food Helps to fo Balance the Diet Die f By C. C HOUSTON GOUDISS ANY NY experienced homemaker knows the many cookery fl uses of eggs Indeed she is likely to feel fee that she could not keep house without this this indispensable indispensable ingredient which a French chef once described as the cement that holds the castles of cookery together It is true that we should have to do without some of our most delectable dishes if eggs were not available to use as thickening leavening coating binder clarifier stabilizer or garnish But even more significant than their contribution to good cooking are their splendid nutritional nutritional nutritional nu nu- nu- nu values A Notable Protective Food Eggs rank next to milk in that group roup of mineral mineral and and vitamin vitamin- in- in rich foods that we call protective s' s They contain substances substances sub sub- ap stances that arc are very efficient for growth and devel devel- And in the opinion of nutritionists nutritionists nutritionists they are more nearly interchangeable interchangeable interchangeable inter inter- changeable with milk than any other other other oth oth- er food Eggs are arc among the first foods to be added to the milk diet of infants And homemakers homemakers homemakers home- home makers who desire to give their i families well-balanced well meals should provide an egg daily for every individual This requirement can be reduced reduced reduced re re- if necessary to four eggs weekly But luckily as we head toward spring eggs become more plent plentiful and lower in price And it is usually possible for every family to obtain a full quota of this splendid food so rich in inthe inthe the elements that help to build muscle bone and blood A Fine Body Builder Eggs contain proteins of high quality and their proteins seem to be particularly well adapted to building body tissue That is one reason why this food is so desirable desirable desirable desir desir- able in the childs child's diet so useful in constructing the diet for adults who need building up It also makes eggs a logical choice as a main dish for Lenten meals Its It's interesting to note that the proteins of the white and yolk of an egg are quite different in their properties Egg white is almost pure protein and water while the protein of the yolk is composed of a different assortment of amino acids or building stones The yolk also contains fat in a finely emulsified form so that like milk fat it is comparatively easy to digest And it is the yolk which is highly prized for its rich store of minerals and vita vita- mins mins It is therefore considered the most important part of the egg for young children and the white is often withheld and only the grated yolk given Rich in Iron and Phosphorus Eggs are notable as a source of oi iron and phosphorus Iron is necessary for the formation of 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 buDding teeth and bones It also plays an important part in regulating the neutrality of the blood The phosphorus in eggs occurs in a form that is particularly particularly particularly par par- well weB adapted to the needs of the growing body Four Important Vitamins As our knowledge of vitamins has increased nutritionists have urged that eggs be bc accorded a wider place in the diet for they supply four of these vital factors factors- vitamins A B D and G. G They are an important source of vitamin vitamin vitamin vita vita- min A which promotes growth and helps build resistance to dis dis- dis- dis ease The promoting appetite-promoting vitamin vitamin vitamin vi vi- tamin B occurs in lesser amounts than A but its presence helps to increase the quantity of this essential essential essential es es- es- es substance included in the daily daDy diet Eggs are one of the few foods naturally containing vitamin D sometimes called the sunshine vi vi- tamin And it has been determined determined determined deter deter- mined that they are rich in vitamin vitamin vitamin vita vita- min G which is required for health and vitality at all ages Raw Eggs vs Cooked Eggs are one of the foods that thai digest most satisfactorily about I 97 to 98 per cent of their protein being digested and absorbed Moreover the thoroughness of digestion digestion digestion di di- does not seem to be affected affected affected af af- af- af by the method of cooking and a hard-cooked hard egg when well wel masticated is as completely digested digested digested di di- as one that is soft cooked Raw egg white on the other hand hanc handis is not as completely utilized as when slightly cooked This shows the fallacy of the old fashioned idea that tha t raw eggs were more desirable for invalids than cooked eggs Brown Eggs vs White Some people have an idea that tha the color of the shell sheIl has a bearing bearing bearing bear bear- ing upon the nutritive value of an egg In certain parts of the country country country coun coun- try homemakers will pay a premium premium premium pre pre- for eggs with white shells In other sections brown eggs are in greater demand and therefore sell ell at a higher price There is iso no o justification fo for attaching any importance to the We color of the shell hell Avoid Same Old Thing Occasionally homemakers tell teU me ne that some member of their family amily doesn't like eggs It is true rue that some people have an allergy allergy al- al ergy to eggs that is they cannot eat them without having some abnormal abnormal abnormal ab ab- ab- ab normal reaction But more often any antipathy to eggs is due to the he fact that they have been served in the same way day inand in inand inand and day out There is no excuse for or that for eggs arc are so versatile that hat they may be served in dozens of different ways and in some dishes their identity can be entirely entirely entirely en en- concealed Sunny side up may be the most popular method of preparing eggs But dont don't get into a menu rut whether you are serving them for breakfast dinner lunch or supper Cook them soft Cook them hard Transform them into omelets and souffles Scramble them plain or dressed up with cheese diced bacon frizzled dried beef or sausages Eggs for Lenten Meal As a main dish for a Lenten meal hard hard cooked cooked eggs may be creamed and served alone or combined with cooked vegetables or fresh or canned fish Use them therm as a binder in croquettes and loaf mixtures as a coating for deep- deep fried foods French toast is a simple luncheon luncheon luncheon lunch lunch- eon dish combining the energy values of bread with the fine nutritive nutritive nutritive nu nu- nu- nu values of eggs Hearty luncheon salads or sandwiches can be be made by combining chopped or sliced hard-cooked hard eggs with fresh or cooked vege vege- tables Since eggs admirably supplement supplement supplement supple supple- ment the food values of milk puddings made from milk and eggs are an ideal dessert for children children children chil chil- dren and help to balance the diet of adults Custard pies fruit whips and cakes are also delightful delight delight- ful dishes that bring to the diet the protective values of ot eggs ggs I Goudiss Goudiss 53 53 1933 53 C. O C. C Houston |