Show Eggs Ar Are Cheap Eat Lots of Them While eg eggs 8 are arc cheap is a good time for the farm family to eat them True an egg gg diet let Is tiring but hut if the they arc are properly prepared the they may be made very wry appetizing Our estimate of the value of eggs in the diet is based on two sets of facts said Dr Hazel K of the time Bureau Bureau of Home Economics of the United States Department of of f Agriculture Agriculture Agriculture ture in speaking before the National Poultry Congress These are arc facts regarding re reo regarding garding their nutritive importance and facts concerned with their adaptability adapt adapt- ability to cookery processes es The he extent extent extent ex ex- tent of their use depends partly on such values partly on their flavor or and partly on their cost The lh physical properties of eggs she said make them useful in giving ing lightness and anel bulk to such cooked cookro ro- ro ro ducts ducts as sponge cakes meringues meringue omelets and certain desserts and in ining ini i giving ing the characteristic consistency to mayonnaise nise From the standpoint of nutrition she continued the eg egg is really two foods food instead of one The white part of the egg is almost a pure watery so- so so-I so I Union of certain proteins of high biOlogical biological biological bio biO- logical value lue for bodybuilding and aurl maintenance The Time yolk on the time other hand contains many well recognized food substances It furnishes concentrated concentrated concen concen- fuel for the body contains protein protein pro pro- tein loin of fine quality and amI has an nn unusually unusually unusually unus unus- rich store of the minerals and vitamins necessary for growth and development development de de- and for the maintenance of health and and vigor Every calorie portion of egg is about three and one- one half times time a as rich in protein twice as aC rich in calcium three times as rich in phosphorous and four times as rich in iron as ns we believe the average a calorie calorIe portion of oC food for the adult need be he these nutrients are in forms especially adapted for conversion conversion con con- version in into body t tissue tissue tissue-A a r fact lct which makes the time food value alue of the egg muc much greater reater than mere enumeration of these nutrients would indicate The egg yolk is also rich in the fat soluble vitamins An egg a n day for children over two years old is suggested l for the time formation formation formation forma forma- I tion of good red blood For younger children smaller amounts of the yolk may be given gi with benefit COUNTY COUNTY AGENT |