widely distributed industry. Owing to the private consumption and sale
of eggs, an accurate statement of the number of eggs produced is
difficult to give. Still, in a report, the United States Bureau of
Agriculture estimated the value of the yearly egg production at
something more than three million dollars, with an allowance of about
210 eggs, or 17-1/2 dozen, per capita each year, or 4 eggs a week for
each person. These figures, however, are only suggestive of the
production, use, and value of eggs, for as the population increases so
does the use of eggs. In fact, they are proving to be almost
indispensable to the cook, the baker, the manufacturers of certain
foods, and many others.

4. With the increase in the demand for eggs has come a corresponding
steady advance in the money value of this product and, consequently, an
increase in its price. The housewife who would practice economy in
cookery can readily see, therefore, that with reference to the number of
eggs required and the ways in which they are used, she must choose
carefully the recipes and methods she employs. If the eggs are always
considered a part of a meal, their use is seldom an extravagance, even
at such high prices as they sometimes attain. On the other hand, if a
dessert that requires the use of many eggs is added to a meal that is
itself sufficient in food value, it is not unreasonable to regard such
use of eggs as an extravagance. A point that should be taken into
consideration in the use of eggs in the diet, especially when their
price seems very high, is that there is no waste matter in them, unless
the shell is regarded as waste. Therefore, they are often more
economical than other foods that can be bought for less money.

It must not be understood, however, that eggs are used only as an
article of diet. They are also a very important food ingredient, being