Reidy, Helen2020-06-302020-06-302017-03-31https://dr.lib.iastate.edu/handle/20.500.12876/40742<p>As ''the," "an," and "a" are important articles in our language so is the egg an important article in cooking. A simile one has put it, "the egg is a general harmonizer in the kitchen; serves to thicken custard and sauces; to clarify soups and jellies; to make a coating of crumbs adhere to chops or croquettes; it puffs up souffles; it leavens a whole group of cakes; it garnishes salads and mulsifies oil into a sweet, rich dressing for them; and combined with odd bits of fish or meat it makes many a savory dish of what would otherwise be lost."</p>articleisulib-bepress-aws-west15259896769homemaker/vol3/iss1/8Home Economics