Eggs, their importance and place in the diet

Eggs constitute one of the best proteid foods known. The white is almost pure albumen, readily soluble, easily digested, and contains about the same per cent, of moisture as the healthy human body. The yolk is composed largely of phos­phorous and fat. The whole egg, therefore, is one of the best articles in the nitrogenous family of food.

While eggs are what might be called "year around" food, they are of more importance in winter and spring than at other seasons of the year.

When corn, legumes and the large number of tuber vegetables are in season, everything the body requires can be obtained without the use of any animal pro­ducts, but in order to balance the bill-of-fare in winter and spring, the egg becomes necessary and occupies a place that is difficult to fill by any other article.

In certain cases of extreme emaciation the egg diet has been resorted to, a normal size person taking from eighteen to twenty-four per day with splendid results. In each case they are best broken one at a time into a glass and taken with a little salt.

EGGS—MILK

To one pint of milk add one thoroughly beaten egg. This is sufficient for an ordinary meal, and being so largely composed of proteid matter no other nitro­genous food, such as fish, meat, beans, etc., should be taken at the same time.

EGG FLOAT

WHOLE EGG.—Whip the white and yolk separate­ly from 2 to 3 minutes. Add slowly a teaspoon of lemon juice, half a teaspoon of sugar, and a tea­spoon of heavy cream to the yolk; then add the whipped white to the yolk mixture.

If properly mixed, this will stand up like whipped cream. This makes a delicious dressing for salads and fruits. NOTE.—Any fruit juice can be used in place of lemon. Fruit and egg float constitutes almost an ideal meal taken in the following proportions: Two or three ripe peaches, or an equivalent amount of soaked evaporat­ed peaches or apricots, eaten with two eggs prepared as recipe above.

EGG MILK SHAKE

Put about two tablespoons crushed ice in a glass, add 1 tablespoon maple syrup, 1 egg and 2/3cup of milk. Shake thoroughly and strain into a glass for serving. A little grated nutmeg or cinnamon can be added if desired.A lemonade shaker can be purchased at any kitchen furnishing place.

CREAM EGGS

Whip thoroughly three or four egg whites, adding slowly a cup of cream. Slightly flavor with nutmeg or vanilla. This makes a delicious sauce to use over any kind of crushed fruit or berries.

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