Victoria University College

Manawatu Times, Volume 65, Issue 5, 6 January 1940, Page 5

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE THE VALUE OF EGGS Some years ago Jt was thought that when eggs are high-priced other iron containing foods could be substituted for them, provided the diet contained sufficient milk and one serving of meat each day. However, since the recent studies of vitamins and the more thorough studies of the mineral content of foods, it would seem that eggs even at their highest price are never too expensive to include in the diet, especially in tho diet of children.

To-day it is recommended that the family dietary, or menu, be planned to include each day an egg yolk for the baby moro than six months of age, and a whole egg for every member of the family moro than two years old. An egg a day in the diet supplies about 10 per cent, of the day’s iron requirement, 8 per cent, of the day’s protein, and 5 per cent, of the calgium and the phosphorus, as well as some vitamin A and D, thus helping to ensure good muscle, red Wood and strong bones and teeth. Eggs are undoubtedly ono of tho best sources of iron, protein and vitamin A and D. The white of an egg is rich in protein, and the yolk contains the greater part ot the minerals —calcium, phosphorus, and iron —and of the vitamins.

Eggs may be utilized in a greater variety of ways than almost any other food. They are used to make omelets and souffles light, to thicken custards, to give colour to yellow cake, salad dressing, and sauces, to flavour milk puddings and to garnish or decorate either hot or cold dishes. In’ cooked dishes, eggs may be used successfully with all fruits and vegetables. For salads, they should be hardcooked and used with crisp foods, such as lettuce, cabbage, celery, or other green \cgetablcs. They may be served at any meal. Success in egg cookery depends on low, even heat. Fccauso intense heat makes egg whito tough and difficult to digest, a temperature between 250 degrees F. and 300 degrees F. is recommended for oven cooking and a temperature below boiling for cooking in water. This principle holds true for the simplest ways. of preparing eggs, such as baking or soft cooking, as well as for the more elaborate dishes. Alost egg dishes are cooked in a double boiler. When soft cooking eggs allow 1 pint of boiling water to each egg. Pour the boiling water over the eggs, cover and let stand for 4, 5 or 5 minutes as desired.

Hard-cooked eggs may be prepared by cither two methods: (1) Follow the directions for soft-coolccd eggs, allowing tho eggs to stand in the hot water for 45 minutes to 1 hour, or (2) use the same proportion of cold water, put in the eggs, bring the water slowly to the boiling point, remove them from the fire, and let them stand from 20 to 30 minutes. Plunge tho egg 3 into cold water to facilitate peeling. Omelets. —Omelets are of two kinds — French and plain or puffy. They are made of beaten eggs, seasoning, and some liquid, such as water, milk, or juico from fruits or vegetables, in the proportion of 1 egg to each person and 1 tablespoon of liquid for each egg. In cooking, use slow steady heat. • Fuffy Omelet.—Separate tho eggs and beat the whites until stiff. Beat the yolks with the water and salt, and fold ill the beaten whites. Alelt the butter in the pan, turn the mixture into the pan. Cook the mixture slowly on the top of the stove until it, is browned underneath, •well puffed arid beginning to shrink from tho sides of the pan. Finish cooking the omelet in the oven until the top is dried and browned. Tho top may be cooked under a griller. When brown on top crease it through the centre, fold it over with a kniL'o and turn it cn a hot plate. For variety ham, chicken or any other meat or fish may bo added to the mixture before cooking or may be put on the top before folding. ' French Omelet. —4 eggs, 4 tablespoons water, salt., sayenne, 1 tablespoon butter. Beat the eggs and seasoning thorough-

MADE-UP HAPPINESS It is no longer necessary for a great actress, in her pictures performances, to appear tragic and dejected, in order to impress upon her audiences that her performance was a great one. Not so long ago this, apparently, wasn’t true. Being a great actress was a rather somber affair, as far as picture appearances were concerned. Not only did these stars suffer and generally come to a tragic end, but their facial expressions were also quite frequently dejected throughout the whole drama. To-day, however, the more cheerful school of cinematic thought has triumphed for the dramatic actresses, and such stars of Irene Dunne and Greta Garbo—as particularly witnessed in the latter’s newest picture, “Ninotchka” —can deliver admittedly great performances without, perforce, having to steadily register sadness. Smartness. This same progress to a cheerful countanenco is equally attractive in the feminine social appearances. . A few years ago there was a pseudosopliisticatc school which considered it somewhat smart for women’s faces to register a theoretically “interesting” oh-how-I’vo-suffered expression—and the effect was actually heightened with make-up! But this shallow brand of smartness couldn't last. Its psychology was a faulty one. Alost people have real troubles enough, without wanting to associate with a woman whose face is a visible reminder of such woes. Actually, whether a person happens to feel particularly gay and vivacious or not, a desirable appearance-illusion of cheerfulness can be presented to onlookers—and the woman who regularly contrives to do this will find that her company is much more consistently esteemed than that of the lady whose expression is of the oh-the-pain-of-it-all j variety. The art of the makc-uj) can aid in the achievment of an at least basic appearance of happiness and gaiety. In this medium, all which must be remembered is that the accentuation of the facial lines should have an UPWARD cast. Illusion. Age and disappointment in life both tend to make the face droop in nearly all of its contours. Logically, if this drooping effect is even temporarily present, any make-up magnification of its downward slant will tend to advise the whole world regarding the individual's rather unhappy frame of mind—and just as logically,- people will not be overly enthusiastic about that particular person’s company. Obviously, unhappy people do not make the most pleasant of companions. The make-up swing, then, simply must be upward if a semblance of cheerfulness is to be presented for the benefit of others.

Jy. Alelt the butter in a hot pan, and pour the mixture into the pan. When the mixture begins to cook next to the pan, lift it with a fork so that the uncooked portion may flow underneath and be cooked. Repeat until it is all of a creamy consistency, brown the bottom and fold or roll the omelet on to a hot plate. Stuffed Egg Salad.—Cut 4 hard-cook-ed eggs in halves crosswise, remove the yolks, and cut a thin slice from each end of the whites to make cups that will stand upright. Fill those with $ cup of finely chopped celerv and 2 tablespoons grated cheese, mixed with a little boilod Balad dressing. Alash the yolks, moisten with the dressing, and put over the top of each cup. Garnish with pieces of parsley. Arrange tho egg cups on slices of tomato on lettuce leaves. j Next week recipes for using egg yolks will be given. )

There are many little illusionary ( tricks, not ordinarily employed in the regular make-up routines, which can be brought into play— An eybrow which has been penciled into just a faint suspicion of an “ up ’ ’ 1 tilt at its outertip can, to a degree, i counterbalance, so to speak, the “down” effect of sagging cheeks. This samo upward touch can be created for the eyes thcmselvps, by first outlining them at the base of the lashes with eyebrow pencil, and then extend ing this line very slightly outward and upward at tho outer corner of the cys. Lips. A very delicate upward tilt can be be created for the lip rouge pattern by drawing a fine upward line—not too long—at the corners of the lips with the rouged point of an orangewood stick or a toothpick. For those who happen to bo of the appearance-typo which can logically present the “mischievous gamin” variety of countenance, a more elaborate lipstick device can bo employed. This calls for raising the lip pattern’s upper bow,- slightly widening it at the corners, and bringing each corner upwards. This dalicate operation can be achicv-

cd more exactly when the lip rouge is applied with a lip brush, rather than direct from the lipstick, itself. Coiffure softness is essential to the cheerful effect. A high coiffure witfc soft and rather juvenile curls is much more “optimistic,” than is a straight, shoulder length bob, unrelieved by wave or curl. For the impression of carcfreCncss, thfcn, keep your coiffure patterns on the soft side. Clothes also play an essential part iu this important appearance of happiness. For a happy, young effect, clothes of the •daytime should appear as thought you could heedlessly run in them. Clothes colours play their part, too. Gay clothes don’t have to be gaudily coloured ones. A blazingly vivid pearl can make a suit tailored iu black or gray a gay affair. Jeanette MacDonald. A glimpse of Jeanette MacDonald, on the AI-G-M get where she is working in “New Aloon,” provided me with the inspiration l'or this article. Miss AlacDunald actually was one of the most visibly happy persons I have ever seen. Every thing about l cr cast off this aura of perfect happiness, and impressed upon me how necessary this quality is to beauty.