In fact, they are proving to be almost
indispensable to the cook, the baker, the manufacturers of certain
foods, and many others.
4. With the increase in the demand for eggs has come a corresponding
steady advance in the money value of this product and, consequently, an
increase in its price. The housewife who would practice economy in
cookery can readily see, therefore, that with reference to the number of
eggs required and the ways in which they are used, she must choose
carefully the recipes and methods she employs. If the eggs are always
considered a part of a meal, their use is seldom an extravagance, even
at such high prices as they sometimes attain. On the other hand, if a
dessert that requires the use of many eggs is added to a meal that is
itself sufficient in food value, it is not unreasonable to regard such
use of eggs as an extravagance. A point that should be taken into
consideration in the use of eggs in the diet, especially when their
price seems very high, is that there is no waste matter in them, unless
the shell is regarded as waste. Therefore, they are often more
economical than other foods that can be bought for less money.
It must not be understood, however, that eggs are used only as an
article of diet. They are also a very important food ingredient, being
employed in the preparation of many kinds of dishes. For instance, they
are often used to thicken custards, sauces, etc.; to clarify soups and
jellies; to lighten cakes, puddings, hot breads, and other baked
mixtures; to form the basis for salad dressings; and to combine or hold
together many varieties of food.
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