By Harvey W. Wiley, M. D.

THE value of the egg as a food product is not fully appreciated. Eggs are often used because they are so conveniently and so easily cooked and also because when properly prepared they appeal to the appetite. A person who eats an egg, however, should not forget that it contains very essential food ingredients in an ideal condition for nutrition. The white of an egg, though largely water, contains a pure protein, in the form known as albumen, which not only is a splendid protein-tissue builder, but also lends itself easily to digestion. The yolk of the egg contains not only protein, but also almost an equal amount of fat. In addition to these valuable food products, it is very rich in phosphorus and lime, two of the elements so necessary to the building of the bones. The yolk also contains phosphorus in a peculiarly valuable form, which is known to the chemist as lecithin.

While of late the egg has not been an economic diet, it continues to be one of the most valuable armaments of the table. The various attractive forms in which eggs can be served, therefore, appeal particularly to the consumer from the nutritional point of view.