WHEN EGGS ARE SHORT

Auckland Star, Volume LXXIV, Issue 80, 5 April 1943, Page 5

WHEN EGGS ARE SHORT

NUTRITION SUBSTITUTE Only housewives will be able to appreciate the value of the humble egg in the dietetic scheme of things, and only those who have had to endure severe rationing can know what a serious handicap it has been in the kitchen. There is no one food that can take the place of the egg, either from the point of view of nutrition or the culinary point of view, and it is important that any loss of food value in the diet through the egg shortage should be made good by substituting other foods, or by'using more or the foods already in use, states a Health Department bulletin. The egg yolk provides iron phosphorus for the teeth—so do milk, meats, fish, liver and cheese. The egg yolk provides iron iron for the blood—so do liver, kidney, dried peas, beans, lentils, oatmeal, and wholemeal. And prunes, raisins and dates in a lesser degree. Egg y<?lk again helps growth and assists in building up resistance against colds and other infections; it helps the appetite, tones up the nervous system, helps to keep the skin healthy. To sum up, when eggs are short the family should eat: More cheese, liver, kidney, bacon, ham; dried pea or lentil soup, lentil loaf, oatmeal and wholemeal foods, wheat germ (with stewed fruit and porridge); plenty of green and root vegetables; increased amounts of peanuts, prunes, raisins or dates, as the market allows; and lastly, plenty of milk and butter, particularly in such things as junkets and seameal custards, where boiled custard was used before.