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INCLUDE EGGS IN THE WEEKLY FOOD BUDGET STORE EGGS CAREFULLY To be sure your family is receiving its just allowance of this excellent body- Cool eggs quickly after gathering and keep them cool. If purchased, store building food, give eggs a definite place in the weekly food plan. Provide at at once in a eool place. Eggs should 'he kept at a temperature of from 40 least four eggs a week for each person in the family. Better yet, when the degrees to 50 degrees F. and away from odours. If kept in a warm place or price is low or moderate and the combined consumption of meat, fish and eggs is near anything with a pronounced odour, they will lose moisture and change not too high, use one egg a day for each person. When prices are high, allow flairoul. quickly. one egg a day for each member of the family under sixteen and three or four a Wash eggs just before using. Left over whites may be kept covered in a week for each adult. ' cool place. Unbroken yolks will not harden if covered with cold water. When On this basis, estimate the number of eggs required hy your family each ready to use them pour the water off. week. For a family of two adults and three children under 16 the weekly allow- With care eggs may be preserved quite satisfactorily at home. Pack only ance should be 35 to 36 when eggs are low or moderate and 29 when eggs are fresh, clean, infertile eggs. Do not wash them before packing. Spring eggs high. seem to keep best. CHOOSE EGGS WISELY ' Waterglass is a good preservative. It may be purchased at almost any drug Much of the popularity of eggs depends on their freshness and flavour. The or grocery store. Follow the directions on the package. quality, flavour and colour of eggs may he affected to a marked extent by the USE EGGS IN MANY WAYS food of the hens. If they are allowed a free range of natural foods, there is Few foods offer such scope for use in the diet as eggs. Use them often as a wide variation in the quality and flavour of the eggs. A fresh egg has a clean, the main dish of the meal, being careful to vary the methods of cooking and dull shell. The air cell at the hlunt end is small and non-movable. The white is serving. Because of the quality of entangling and holding air when tbeaten, eggs firm and thick; the yolk is clear and holds its shape when separated from the ' are in great demand in lightening flour mixtures. They may be the sole means white. Candling or rotating in front of a light shows the egg transparent. A of leavening, as in sponge cakes and angel cakes, or may do a part of the work . large air cell, a watery white and a mottled, flat yolk are indications that the as in butter cakes and muffins. The egg white has a much greater ability to egg has lost its freshness. . enclose air than the yolk with its high fat content; hence the warning to cooks , Fortunately for the person who holds the purse strings, modern methods of to beware of any yolk clinging to the white when an egg is separated. ' egg storage will keep eggs in good condition for months. While they cannot Eggs have a thickening power which is important in certain types of eoolr. _ then be classed as strictly fresh eggs, they can be used in a countless number of ery. One whole egg, two yolks or two whites will thicken one cup of liquid. ways. Usually they command a lower price than new-laid eggs. Remember that the method of cooking will affect the consistency of such an egg In buying eggs it is difficult to distinguish at a glance between desirable and mixture. A stirred custard is not as thick as a baked custard. When eggs are undesirable quality. In Canada eggs are graded. If you buy your eggs, let reasonable in price, why not substitute them for some of the flour or cornstarch these standards help you to choose them wisely. in a starch mixture? One egg yolk has the thickening power of one tablespoon CANADIAN STANDARD EGG GRADES of flour or half a tablespoon of cornstarch. When eggs are to he combined with Grade A-l. There are three sizes, large, medium and pulled. The weight a hot starch mixture pour the mixture over the beaten eggs, stirring carefully range is from 20 to 24 ozs. and up to the dozen. Eggs of this grade may he to keep a smooth consistency. . . packed only by producers authorized hy the Department of Agriculture, They Eggs are also used to make an emulsion such as mayonnaise dressmg; to are especially useful where eggs of the finest quality and flavour are desired, as prevent a granular texture in frozen mixtures; to coat food to he cooked m deep for invalids. fat and to clarify soups and coffee. Grade A. Clean eggs, sound in the shell; air cell less than IA" and graded COOK EGGS PROPERLY as large, medium and pullet, weighing from 18 to 24 025. and up to the dozen. Perhaps no other food is affected by improper cooking to such a degree as They may be used for any of the fine uses to which eggs are put, such as poach- eggs whether cooked alone or in combination with other foods. IHigh temper- ing and boiling. A ature toughens and hardens the egg proteins and makes the egg less delicate and Grade B. Reasonably clean eggs, sound in the shell; air cell less than W' palatable and digestion more difficult. t and known as large or medium, weighing 22 to 24 ozs. to the dozen. Eggs of To ensure success, cook eggs and egg mixtures at a very moderate, even this grade may be used for practically any purpose though the quality is, not so . heat. This is particularly necessary for souffles, omelettes and sponge cakes. reliable as that found in gradeA. They are lower in price and in greater demand . In. these dishes eggs are used to lighten the mixture and only careful cooking when eggs generally are high in price. will prevent a tough product which tends to fall when ready to serve. Custards Grade C. All eggs fit for human consumption which because of inferior or sou/flee bake at an even, moderate temperature when the dish containing quality or lack of cleanliness or size cannot he placed in the higher grades. They them Is placed m e pan of hot water in the oven. This is known as oven Poach- are not recommended for the more particular uses to which eggs are put :but mg. Serve egg dishes promptly. are quite suitable for certain classes of cooking. TO SOFT'CQOK EGGS IN THE SHELL Cracked Eggs. They must he packed separately and marked as such. Put eggs m celd. water, using enough to cover the eggs completely and bring For further information concerning grades, see Canadian Egg Grading the, water to the 'boiling point. When water reaches boiling point, the eggs are Regulations. e, soft-cooked. Leave them m a minute or two longer for. medium cooked eggs. 2 3 l L _--.---.---, l __ - - 7 -