Foods, their selection and preparation

Dried Eggs. When consumers become better acquainted with uses for dried eggs and find them readily available on the mar¬ ket at a suitable price, these products will no doubt win the place they deserve in many kitchens — in the home as well as for large-quantity use. They are economical, conven¬ ient, easy to store, and easy to measure and use in cookery. Dried whole eggs, egg yolks, and egg whites are available with virtually the same nutritive value as shell eggs. There may be losses in the less stable vitamins, but dried eggs retain the protein and mineral values of the original shell eggs. The volume of eggs being dried is about the same as that being placed in either cold storage or frozen storage. Dried whole eggs may be used in most recipes that call for eggs. Two tablespoons of dried whole egg plus two and one-half tablespoons of water are equivalent to one medium-size shell egg. Eggs are perishable and they lose quality rapidly if left in a warm place. In a short time they may reach a stage at which they are no longer edible. One of the first steps in deterioration is the evaporation of water from the white through the shell. This is indicated by the enlargement of the air cell, which in candling is used as one meas¬ ure of lowered quality. Other indications are the flattening of the yolk and thinning of the white when the egg is broken onto a plate. Refrigeration of Eggs. To prevent dete¬ rioration, shell eggs should be stored in the refrigerator. It is wise to permit as little time as possible between removing eggs from the store refrigerator and placing them in the home refrigerator. A temperature of ap¬ proximately 45° F. is best, and it should not go above 55° F. Temperatures below 30° F. should be avoided for shell eggs. Eggs should be covered before storing to prevent evaporation and the absorption of odors from other foods. They should not be washed until a short time before they are to be used. Any cracked eggs should be used first. Store egg yolks or whites in jars with tightfitting covers. Unbroken yolks may be covered with water before storing, to prevent drying. Frozen eggs are best stored at approxi¬ mately 0° F. Dried eggs should be stored in covered tin or glass containers and kept under refrigeration, if possible. Home Preservation. In farm homes, vari¬ ous methods are used for preserving eggs when they are plentiful for use during less productive times. From primitive times, people have packed eggs in ashes, clay, wheat, oats, salt, lime water, and other ma¬ terials to prevent their spoiling. In preserving, only very fresh clean eggs with sound shells should be used. One low-quality egg may contaminate the lot. It is best to use infertile eggs not over eight hours old. The method of home preservation of eggs most generally used is the water-glass (sodium or potassium silicate) method. The preserva¬ tive solution is made by dissolving one part of the silicate in nine parts of boiling water. Boiling sterilizes the water and, if the silicate is added while the water is hot, it dissolves readily. Cool the solution before adding any eggs. Use a container of glass, crockery, or wood for storing eggs in water glass. A five-gallon crock or jar will hold approximately 14 dozen eggs. The eggs may be added to the [100]