Show WHAT to EAT and WHY C houston goudiss recommends generous use of eggs shows how this protective food helps to balance the diet by C HOUSTON GOUDISS my ANY experienced homemaker knows the many cookery uses les of eggs indeed she is likely to feel that she could not keep house without this 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 cl antler stabilizer or garnish garnisha but even more significant than their contribution to good cooking are their splendid nutritional values A notable protective food eggs rank next to milk in that group of mineral and vitamin rich foods that we call protective they contain substances that are very efficient for growth and development and in the opinion of nutritionists they are more nearly interchangeable with milk than any other food eggs are among the first foods to be added to the milk diet of infants and homemakers who desire to give their families well balanced meals should provide an egg daily for every individual this requirement can be reduced if necessary to four eggs weekly but luckily as we head toward spring eggs become more 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 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 in the childs diet so useful in hi constructing the diet for adults who need building up it also makes eggs a logical choice as a main dish for lenten meals its 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 nely finely fl emulsified form so that like milk fat it is comparatively easy to digest and it is the yolk which is highly prized for for its its rich store of minerals and vitamins 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 orus eggs are notable as a source of iron and phosphorus iron is necessary for the formation of the hemoglobin or red pigment of the blood and the iron in eggs is is valuable for this purpose phosphorus is the mineral that pairs with calcium in building teeth and bones it also plays an important part in regulating the neutrality of the blood the phosphorus in in eggs occurs in a form that is particularly ticul arly well adapted to the needs ot of the growing body four important vitamins 1 ins As our knowledge ol of vitamins has increased nutritionists have U urged that eggs be accorded a wider place in the diet for they supply four of these vital factors vitamins A B D and G they are an important source of vitamin A which promotes growth and helps build resistance to disease the appetite promoting vitamin B occurs in lesser amounts than A but its presence helps to increase the quantity of this essential substance included in the daily diet eggs are one of the few foods naturally containing vitamin D sometimes called the sunshine vi vitamin and it has been determined that they are rich in vita ml min n G which is required for health and vitality at all ages raw eggs vs cooked eggs are one of the foods that digest most satisfactorily about 97 to 98 per cent of their protein being digested and absorbed mor moreover bover the thoroughness of digestion dimor does not seem to be affected by the method of cooking and a hard cooked egg wh when en well wel masticated is as completely digested as one that is soft cooked raw egg white on the other ha hand nd is is not as completely utilized as when slightly cooked this shows the fallacy of the old fashioned idea that raw eggs were more I 1 desirable for invalids than cooked eggs brown eggs vs white some people have an idea that the color of the shell has a bearing upon the nutritive value of an egg in certain parts of the country homemakers will pay a premium for eggs with white shells in other sections brown eggs are in greater demand and therefore sell 0 11 at a higher price there Is n no 0 justification for attaching any importance to the color of the shell avoid sarno samo old thing occasionally homemakers tell me that some member of their family like eggs it la Is true that some people have an allergy to eggs that is they cannot eat them without having some abnormal reaction but more often any antipathy to eggs is due to the fact that they have been served in the same way day in and day out there is no excuse tor for that for eggs are so versatile that they may be served in dozens of different dil lerent ways and in some dishes their identity can be entirely concealed sunny side up may be the most popular method of preparing eggs but dont 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 scuffles scramble them plain or dressed up with cheese diced dicea bacon frizzled dried beef or sausages eggs for lenten meal As a main dish for a lenten meal hard cooked eggs may be creamed and served alone or combined with cooked vegetables or fresh or canned fish use them as a binder in in croquettes croquet tes and loaf mixtures as a coating for deep fried foods french toast is a simple luncheon dish combining the energy values of bread with the fine nutritive values of eggs hearty luncheon salads or sandwiches can be made by combining chopped or sliced hard cooked eggs with fresh or cooked vegetables since eggs admirably supplement the food values of milk puddings made from milk and eggs are an ideal dessert for children and help to balance the diet of adults custard pies fruit whips and cakes are also delightful dishes that bring to the diet the protective values of eggs 0 C houston goudiss 1039 53 |