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Since the dawn of time people have been eat
ing eggs. He has eaten chicken eggs, duck eggs,
goose eggs, turkey eggs, even ostrich eggs, and he
probably started out eating dinasauer eggs. But
most of all he has eaten chicken eggs. Millions of
them—in fact billions. So, why say "the eggs and
you?” The answer is that, like everything else,
eggs have changed. Feed for chickens has changed,
care of chickens has changed, production, packing,
shipping and marketing, all have changed. And
the result for you is a better egg and a better food.
Eggs nowadays are not only good eating, they are
perhaps the best all round food for everyone from
grandpa to baby sister. Lets see why.
"Way back when”, chickens were raised in a
pretty hazardous way. Most everyone, except in the
middle of a city, had enough chickens to handle
their own egg supply. No one made any attempt
to give their flock a special feed.
This situation didn’t last. Cities grew, and the
farms got to be farther away. The egg situation
got worse and worse, so something had to be done,
and, this being America, something was done. New
ideas were explored on the keeping of eggs in
THE EGG AND YOU
good condition, transportation and storage, and
marketing.
Hens lay more eggs in some months than they
do in others. So if we ate up the supply in heavy
production months we wouldn’t have any to eat
in the other months. During the first three or four
months of the year the supply of eggs will meet
the demand, but in some months the supply re
quired from outside sources is in excess of 75 per
cent.
The formation of a control market, the Chicago
Mercantile Exchange, answered the problem of
buying and selling—not only for present demand,
but to increase a supply to places like our own
county during future months. Here all the news
and statistics of supply and demand are centered.
Let’s get down to cases as to just how good the
present day egg is. Even at today’s prices they’re
a bargain in food value. Those two eggs you eat
for breakfast in our Cafeteria cost you 10c, but
they give you 20 percent of all the proteins you
need for the day. You get 26 percent of all the
day’s iron you need, 24 percent of the Vitamin B2,
24 percent of Vitamin D, 22 percent of A, and 18
percent of the phosphorous. Add to that 12 per
cent of Bl, 8 percent of Niacin, 7 percent of the
calories and 6 percent of the calcium and you’ve
really got a bargain for 10c.
People are catching on to just how good eggs
are, and they are constantly finding new ways to
fix them. Everyone has eaten boiled, fried or
scrambled eggs, but have you tried egg potato pie,
spanish eggs on toast or zesty baked eggs. Well, if
you haven’t, here’s the way to fix them.
EGG POTATO PIE
2 tablespoons fat
1 tablespoon flour
1/4 cup milk
Vj teaspoon salt
Dash of pepper
6 medium potatoes,
cooked and mashed
5 hard-cooked eggs
2 tablespons chopped
parsley
cup grated sharp
cheese
Melt fat, add flour, blend well and cook over
low heat until bubbly. Add cold milk all at once
and cook stirring constantly until thickened. Add
s.ilt and pepper. Line bottom and sides of a greased
T or 9-inch pie plate or shallow casserole with
half the well-seasoned mashed potatoes. Arrange
the sliced eggs in potato shell. Top with parsley,
cheese, sauce, salt and pepper. Cover with remain
ing mashed potatoes. Brush top with milk. Bake
in a moderate oven (350 deg. F.) until nicely
browned and thoroughly heated, about 30 minutes.
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