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Show Extensionists Issue New Egg Bulletin For Utah Homemakevs ' Eggs As You Like Them" is the subject of a new bulletin released releas-ed this month from offices of the Utah Extension Service Logan. Lo-gan. Co-authors of the panVphlet are Elna Miller, nutritionist; Rhea Hurst, food preservationist, and Carl Frischknecht, poultryman. In the introduction, the special ,sts state, "The egg is one of the most vrsatile, of all food products, prod-ucts, and its uses are so varied that it may take its place at anyone any-one of the courses of the meal." In addition, the egg is rich in food value; it ados color and flavor to the meal; it gives lightness to many popular pastry dishes ; it thickens custards, sauces, salad dressings, puddings and pies; and makes a protective covering on croquettes to prevent them from soaking up too much hot fat. First section of the bulletin is devoted to a discussion of "egg values,'' and it explains the importance of proteins, minerals, vitamirs and fat m the egg. In the ttpic, "egg temperatures" it is shewn that eggs should be kept fresh before cooking and cooked slow and moderately to achieve heat results. Mr. Frischknecht provides a -sec-i Hon of the preservation of eggs ) tor home use, emphasizing the "water glass" system of preserva-1 preserva-1 tion. Directions for the use of water glass, or sodium silicate, are eiven, and the use of preserved eggs is also emphasized. The remainder of "Eggs As You Like Them" is given to recipes for the use of eggs. The following recipes are advised by Miss Miller Mill-er and Miss Hurst: coddled eggs, creamed eggs, eggs au gratin, golden rod eggs, steamed eggs with cheese, poached eggs in to- mato juice, scrambled eggs, steam fried eggs, fiat and fluffy omelets cheese souffle, foamy eggs sauce, jonquil sauce, custard sauce, Hol-landaise Hol-landaise sauce, custard, quick egg noodles and orange egg nog. Copies of the bulletin may be obtained at the office of your county home demonstration agent, the Extension Service announces. |