1306 The Cornell Reading-Courses 



reasonably varied, and wholesome winter dietary by careful storage, in 

 time of plenty, of such fresh foods as lend themselves to this method of 

 preservation. It may mean reorganization of the cellar, the addition to 

 the commissary department of a few inexpensive containers, racks, shelves, 

 bins, or some digging in the garden — all processes that are simple and easy 

 to accomplish. When we realize the gain in health and efficiency of having 

 a liberal quantity of fresh fruits, vegetables, and eggs in the dietary, any 

 trouble-cost in making storage conditions right is liberally repaid. 



In spring and summer eggs may be " put down " in sufficient quantity 

 to serve until the season of plenty returns. The winter vegetables, cab- 

 bage, onions, turnips, carrots, parsnips, beets — all of them wholesome 

 foods — may be buried or trenched or stored away, and then brought out 

 for nearly every meal during the cold months when the tendency is often 

 so strong to serve meals that lack succulent foods. Fruits should be 

 given special consideration, and liberal quantities of apples should be 

 stored so carefully that far into spring a housekeeper can proudly boast 

 that the last apples are just going and are still in excellent condition. She 

 will probably add that the family has been well all winter, for is it not 

 said that " an apple a day will keep the doctor away "? Thus, with the 

 apple, and the onion a day which " keeps every one away," the family 

 has secured health and blessed solitude. 



PRESERVATION OF EGGS 



Earl W. Benjamin 



Eggs form an essential element of our food supply. As the result of a 

 search through some of the best modem cookbooks, the writer found that 

 eggs are included in over 80 per cent of the baking and cooking recipes, 

 not including recipes for preparing fish or other flesh. Eggs are required 

 in a larger number of recipes than is milk. This does not mean, however, 

 that the consumption of eggs is greater than that of milk ; on the contrary, 

 the use of milk and cream for drinking purposes, with cereals, and the 

 like, makes its total consumption considerably greater than that of eggs. 

 Eggs sometimes constitute the entire diet, especially in the case of invalids. 

 There are listed over thirty ways in which eggs may be served, and this 

 gives them a place in nearly every person's diet and insures their demand 

 by almost every household. 



The price of eggs probably fluctuates more during the year than does 

 that of any other stock product. The fact that eggs are a perishable 

 product places them in a class with milk. The latter, however, is sujiplied 

 much more steadily throughout the year than eggs can be. This regu- 

 larity in the milk supply has been brought about gradually by the develop- 



