Whether this is an economy or not of course depends on the comparative
cost of eggs and meat.

In general, it may be said that eggs are cheaper food than meat when a
dozen costs less than 1-1/2 pounds of meat; for a dozen eggs weigh about
1-1/2 pounds and the proportions of protein and fat which they contain
are not far different from the proportions of these nutrients in the
average cut of meat. When eggs are 30 cents a dozen they compare
favorably with a round of beef at 20 cents a pound.

Such common dishes as ham and eggs, bacon or salt pork and eggs, and
omelette with minced ham or other meat are familiar to all cooks.


ROAST BEEF WITH YORKSHIRE PUDDING

The beef is roasted as usual and the pudding made as follows:

3 eggs.
1 pint milk.
1 cupful flour.
1 teaspoonful salt.

Beat the eggs until very light, then add the milk. Pour the mixture over
the flour, add the salt, and beat well. Bake in hissing hot gem pans or
in an ordinary baking pan for forty-five minutes, and baste with
drippings from the beef. If gem pans are used they should be placed on a
dripping pan to protect the floor of the oven from the fat. Many cooks
prefer to bake Yorkshire pudding in the pan with the meat; in this case
the roast should be placed on a rack and the pudding batter poured on