Show i Egg g Production Up In February r The housewife's shopping egg-shopping calendar has changed in o 0 one n e generation Nowadays February February February ary is a good month for her to i take advantage of plentiful supplies supplies supplies sup sup- plies of high quality eggs at reasonable prices That's the prospect prospect for for this February barring barring barring bar bar- ring very bad weather County Home Demonstration Agent Bernice Bernice Bernice Ber- Ber nice says In contrast only 20 years ago thrifty cooks used eggs sparingly sparing sparing- ly in mid and waited until until Unlit un un- til lit spring when h hens hen e n s started heavy laying to indulge in an angel angel angel an- an gel food cake or other dishes calling for generous use of top quality eggs Winter Vinter temperature is responsible responsible responsible sible for high quality of SQ many eggs on the market But the home agent credits the modern modern modern mo mo- dern hen for the large supply This bird the result of improved improved improved im im- proved breeding feeding and care starts laying several months earlier than she did 20 years ears ago and lays more eggs Thus in February grade A eggs go to market in abundance and the housewife can take take advantage advantage advantage tage of them before the commercial commercial commercial com com- mercial buyers offer tion lion The breakers those who buy for wholesale freezing or drying prefer to wait until later Yolks are a deeper yellow yellow yellow yel yel- yeli i low then because hens are arc outside outside outside out out- outI I side eating green feed The deeper-colored deeper yolks give more more color to commercially made made products Housewives should understand that color is no guide to nutritive nutritive tive value says Miss 1 Palfrey Palfrey- man Today most hens are fed scientific rations which are arc well- well balanced in all important nutrients nutrients nutrients nu nu- including vitamin A. A Yolks are arc generally a rich source of this vitamin whatever their shade of yellow The vitamin A in the ration may be colorless or it may come from green feed At this season when supplies of Grade AA or A eggs are so plentiful the housewife should be especially interested in their quality characteristics and cooking cooking cooking cook cook- ing uses Such eggs have a large proportion of thick white which stands up well around a firm high yolk and they usually are delicate in flavor These qualities are especially appreciated for poaching dryIng drying drying dry- dry Ing cooking in the shell hard- hard cooked or soft-cooked soft and for angel food cake and custard ac according according according ac- ac cording to the home agent Recent Recent Recent Re Re- cent tests indicate that t the h e higher the quality of the egg the better the cooked product |