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BUYING AND KEEPING EGGS

Eggs are a good source of B vitamins, especially B12 , also protein, vitamin D, iron, zinc, manganese chromium, iodine, selenium, cholesterol .You should prefer a good " English FREE RANGE new - laid " for breakfast, especially if you are having it boiled .Vast quantities of eggs now come from abroad, and are kept to a high standard of freshness and reliability and are excellent for cooking.

There are various ways of testing the freshness of eggs, but it takes an experienced buyer to tell the difference, remember as eggs get stale they become lighter in weight .

One thing to avoid is braking eggs into the same vessel; should one prove to be tainted the whole lot will be useless, so chip each shell open and drop the egg on to a saucer, examining it carefully ( if in doubt sniff its odour) before adding it to the already broken ones.

Avoid raw or lightly cooked eggs due to the risk of salmonella .

MILK

The exceptional value of milk and its products lies in the wealth of essential food materials that are contained, and the readiness with which these can be digested and absorbed in to the body. Milk is one of the most complete foods known, one pint of milk supplies about three-quarters of the calcium, about one-fifth of the protein, two fifths of the Vitamin B2 (Riboflavin) and about one-eighth of the Calories required daily by a moderately active man.

Milk builds up the muscle and tissue of every baby during its early months when growth is more rapid than at any other time of life, whilst five pints contains enough protein to meet all the needs of a full-grown adult.

A glass of milk is so valuable it is also full of energy both as instant sugar and protective fat, in forms which most people find easy to digest. Besides the fulfillment of these basic needs, milk supplies most vitamins and minerals. It is the richest source of calcium and phosphorus, essential for the growth and strength of bones and teeth, and contains large amounts of vitamins A and B. Children who received a regular daily supply at school were found to grow taller, stronger and brighter, and the introduction of Government schemes for cheap milk in schools has played a major part in raising the general standard of child health. The well-balanced diet requires further foods rich in vitamin C and iron, such as fresh fruit and vegetables.

To ensure optimal health, the average persons diet should include milk, along with a products such as cheese or yogurt . The nutritional value of milk and its products make these the essential basis of the diet at all ages both in health and sickness. In health, special diets are required for two main reasons: to provide energy or to lose weight.

Milk will supply approximately 380 Calories from each pint, and this energy is even more concentrated in butter, cream and cheese. Children over the age of twelve need as much energy and protein as the average adult, milk is the ideal basis for a healthy diet. Old people often neglect the preparation of adequate meals because of the trouble entailed and suffer protein and calcium deficiency

Milk has been established as the basis of diets for digestive upsets, particularly in peptic ulcer where it has the additional advantage of affording a protective film for the stomach against excess acid. This action may also be of value in health, as a glass of milk before a party will protect the empty stomach.

In certain circumstances, the doctor may need to restrict the amount or type of fat that is eaten. This advice may be given in certain types of heart and liver disease, or because the patient is overweight. The advice of the doctor on this particular point should always be obtained. Dairy products contain Vitamins A, B, D, calcium, and protein . Cheese, butter and cream are high in saturated fat

BUTTER

When buying butter, see that it has a fresh and doesn't smell, that it is dry, water is sometimes left in butter to increase its weight, and this interferes with its keeping qualities. Flavour, varies a great deal between brands and the best way is to purchase small quantities of various kinds, to ascertain which appeals most. Keep butter as cool as possible.

MARGARINE

There is much to be said for margarine, it is now in most cases composed of wholesome vegetable oils and is a good substitute for butter, as it keeps longer and is cheaper. It is advisable to buy well-known, branded makes, especially for cooking purposes.

VARIETIES OF ENGLISH CHEESE

There are many varieties of cheese produced in England and Wales and although they are all made from cows milk, they are, nevertheless, all different in flavour and texture. This is due to slight variations in the manufacturing processes, developed regionally over hundreds of years, and to soil differences which affect the food which the cows eat. All well-known English cheeses are made from whole milk, they are rich in protein, fat, calcium, riboflavin and vitamins A and D and contain approximately 120 calories per ounce English cheese will stay fresh and moist if wrapped in a polythene bag or aluminum foil and stored in a cool larder or refrigerator. it should be brought to room temperature before serving.

CHEDDAR
Cheddar, the most popular English cheese, is famed for its unique nutty flavour which becomes deeper as the cheese matures. With its close creamy texture it is used in a wide variety of ways.

CHESHIRE
Cheshire is a mellow, open-textured and crumbly cheese, Its keen tangy flavour is said to be due to the salty soil in Cheshire. Red and white Cheshire both have the same flavour Blue Cheshire has a rich flavour and is very rare.

DERBY
This is a pale honey- coloured cheese with a close smooth texture and soft mild flavour.

SAGE DERBY
This is Derby cheese flavoured with sage leaves.

DOUBLE GLOUCESTER
Double Gloucester has a rich straw colour, it has a smooth velvet texture and a full but mellow flavour.

LEICESTER
This is a mild orange-coloured cheese with a soft flaky texture.

CAERPHILLY
Caerphilly is creamy-white with a mild flavour and semi-smooth texture.

LANCASHIRE
Although Lancashire cheese has a mild flavour when young, it develops a full and rather pungent flavour as it matures. A sage Lancashire is also available.

WENSLEYDALE
Wensleydale has a pale parchment colour with a subtle and unique honeyed after-taste .

Blue Wensleydale is occasionally made.

BLUE STILTON
Blue Stilton - the king of cheeses - has a close texture intermingled with blue veins which give it its special rich flavour and appearance.

WHITE STILTON
This is a younger version of the Blue Stilton and is milder in flavour, chalky white in colour and crumbly in texture.

COTTAGE CHEESE
This is a creamy, acid curd cheese with a distinctive, delicate flavour. It is made from pasteurised, fat-free milk inoculated with a special curd to develop texture and flavour. It also contains added cream and salt. Cottage cheese is a particularly valuable source of protein and riboflavin (vitamin B2). It is easily digested and is especially useful in the feeding of babies, invalids and old people. It should always be stored 'n a cool place