All Good Cooks Know—

Press, Volume XCVIII, Issue 28906, 28 May 1959, Page 8

All Good Cooks Know—

EGGS ARE A “MUST” IN ALL HOME BAKING

Cakes and sponges made with eggs possess a soft fluffy texture which can never be attained by using baking powder alone. In addition, they are light, fresh, and appetising. You can become a master chef overnight by simply adding eggs to your recipes. For example if your cake-mix directions tell you to add water only, use a little less than they say and add an egg too. Your cake will double its height, have a much more delicate flavour and keep far better. Cooked mealtime dishes made with eggs are not only the quickest and easiest to prepare, but are more easily digestible and tastier.

When you next make mashed potatoes or rice puddings, beat an egg in with the milk and taste the difference!

There’s a power of good In ordinary packet jelly when you use two tablespoonsful less water and add two well beaten eggs to the cooled jelly. This does five people! Meringue Is simply sugar added to the white of an egg . . . and you get an even creamier mayonnaise just by adding an egg yolk to the usual ingredients. Eggs are great value for your money and first-class food value. Rich in the highest quality proteins, easily digested, they promote growth in the young, maintain well being in adults, and safeguard winter health by warding off colds and ’flu. Never stint the use of eggs. They are now freely available and they pay dividends—in flavour and in health. So develop the gdd-an-egg habit. » V • —Adv?