More Egg Dishes.
In our issue of May 1912 we published a number of special recipes for eggs. These were much appreciated. And even now this and other back numbers are asked for. We now give some further recipes.
It should be remembered that eggs are a simple form of animal food and much purer than meat. They are also easily digested by most people. They therefore form a very useful substitute for flesh-foods, especially where the latter have only recently been discarded.
The normal progress towards a more or less ideal diet involves, of course, the elimination of eggs as well as of other dairy products. But wise food reform proceeds always by steps.