Eggs contain water, mineral and two chief elements of nutrition, protein and fat. The protein of eggs is more easily digested than that of meat. For that reason eggs should be used freely during the summer, particularly in sections where the weather is hot.

Being a highly concentrated food, eggs lack bulk, so should be served with foods that supply this need.

Eggs are really a necessity with the average family, and there is no other article of food more indispensable to the art of cookery. They are used to thicken sauces and custards; to clarify soups; to keep a coating of crumbs on all breaded foods, such as cutlets, croquettes, etc.; to leaven sponge cakes; to make souffles puffy and light; doughs and batters firm in texture - in fact, the use is almost limitless. It may seem a very ordinary process just to boil eggs; however, comparatively very few people do this correctly.

Cooking at a low temperature is absolutely essential if eggs are to be rendered digestible. Raw eggs are very easily and quickly digested. Heated to about 134 degrees F. the white of the egg will be a semi-liquid, the yolk liquid, very easy to digest. Heated to 160 degrees F. the white of the egg will be of a tender jelly-like consistency, the yolk soft, also easily assimilated. Heated to 212 degrees F., or the boiling point, and kept at this degree of heat for several minutes, the yolk becomes hard, the white tough and difficult to digest. Cooked for any length of time at the boiling point they become very hard and tough and decidedly indigestible. These facts are worthy of consideration, particularly if you are cooking for children, elderly persons or those with weak stomachs. These principles will apply to all egg cookery.

When other ingredients are used in combination with any number of eggs the heat must be moderate if the result is to be successful. Custards, timbales, sponge cakes, ometlets, etc., all are tough if cooked at a high temperature. During the spring and summer when eggs are not so high in price the thrifty housewife will pack them for use during the winter months. Of course, perfectly fresh eggs have the best flavor and for table use the packed eggs will never be as palatable as fresh ones. But for making cakes, muffins, griddle cakes, custards, puddings, etc., the packed eggs will be just as satisfactory as the fresh and at one-half the price. With a case or more of packed eggs, a small family may have, at a moderate cost, their favorite cake or pudding, the crisp, tempting waffles, cream puffs, popovers or omelets with just as satisfactory results as if made from fresh eggs. There is a prejudice against packed or cold storage eggs which should not exist.

The practical housekeeper realizes their value for cooking purposes and knows that it is not logical to use these eggs for the table, for their flavor is impaired; but, combined with other ingredients, this lack of flavor has no disadvantage.

Eggs may also be used to replace meat. There are few persons who do not like them, but if served in the same way too often, egg dishes become monotonous. There are many dishes, offering unlimited variety, which should be found on the weekly menu.