Show egg goodness Is decided by kitchen testing housewife determines quality of eggs egg s by several tests any I 1 housewife ous ewite who wishes t to 0 check on oil tile ot of e ggs eggs she buys can call do so fairly accurate i right in tier her own kitchen by bren breaking c on nn egg ega into a dish and picking up oil tile hie yolk olk with the fingers angers the amount of thick white tile the amount of thin while and the firmness Irm ness of the yolk can be determined ld V abood A good baking and poaching eg egg contains mostly thick white that clings to the yolk when the raw egg Is picked up with the fingers there e should be more thick white than thin the rho yolk should be firm and aad lenion lemon colored when tho the yolk Is s picked nil ill with wit li the lingers fingers the t thick hick white should ell cling n g to the yolk and tile thin thill while should se and remain in the lish the more thick white the heller better tho the egg abin whites mean watery eggs yolk can be bounced in hand to test the egg further the yolk should ile he subjected to the pitching test produced by hens fell fed on high quality feeds contain yolks that may inay be bounced up and down in the hie bond without breaking when the white Is removed tho the yolk should I 1 unbroken even when tossed froin hand to hand when nil egg stands up under this test the housewife can be pretty sure that she tills lins a good egg another I 1 kitchen test lest of eggs to la the of angel food cakes rhe difference in the rise and anil fluffy smooth smoothness riess of cakes to it duo to the thickness of white ol of epps eggs used it in baking eggs with thin whit PS s result in flat boggy bogg bolies that thai luck tile the fluffiness and smoothness nr nf cakes ninde made with eggs h haying whites cak oab t QUALITY z but perhaps the most exacting test of an egg Is its appearance after poaching because the white of tile high quality egg Is bilek I 1 ej and stands up higher on the yolk very little Is lost in tho the water there are no big pieces of white floating n round around in the water when a 11 quality egg Is la poached litif at an ordinary egg as much a ns 25 pet pel cent of the white may be lost lo in cooking hen makes egg from feed how to judge the interior of eggs when buying them Is a perplexing problem it Is only when the housewife knows how the liens hens anat laid them thein lire are red fed that she can be surf of what the lie interiors are like feed entirely the color of yolk and to some extent the amount of thick aind thin white in a frost egg practical poultry valsera and scientists agree that sinco since the ess la Is made mada entirely from what the hen fien eats control feeding must be it f eggs aggs of uniformly dij hagli b quality ore to be produced in thi IN purina labora laboratories and nii on the pu pa rina experimental farni nn an allin all in ln one laying kiash that glea gives con coil strolled trolled inferiors Inter iuis has been developed hens red fed on tills this complete teed feed pro itice eggs anks with a wholesome de lioi flavor lenion lemon colored yolks alks and whiles lilies unit that up when al 01 booked to obtain such eggs go to the local ferd feet merchant handling ru i rina inn lim d feeds tint und as ask hin bilm for tho n kincs ananies of ills his customers using tills this li alienn enn binash poultry ril gilbirt birt who lin fiod feel lavena to their birds pr ohice the kind of egg the Anio rIvan Is becking sec kIng |