THE "EGG AND I "
According to recent releases from the
"^sultry and Egg National Board” the egg
has been more popular since the publics**
tion of the famous best seller, ”The Egg
and I”. The National Board points out
that this is the first time that a great
food has been mentioned in the title of
a'gredt book. This book has sold
1,400^000 copies and now the rollicking
movie,with a cost production of million
dollars, is on the screen. The National
Board is taking advantage of this great
opportunity and new recipies have been
published--”The Favorite Egg Heeipes of
Claudette Colbert and Fred KacMurrary”.
The picture was scheduled to start showing
in metropolitan areas about April ’5th. At
this tine An Egg Breadkfast observance
was planned nationally. All Americans
were to be invited on a designated date to
eat eggs for breakfast at home, or in thei
accustomed restaurants as a salute to
health, teste and other virtues of the
egg.
Other plans included a gala event in
each city'when the picture of The"Egg and
I" opened. Poultry industry members, civic
leaders, and the local theatre managers
arc to stage a local "Egg and I Breakfast’!
As a part of this outstanding food recog
nition event, they plan to invite the
governor, the mayor, newspaper food edi
tors, heads of civic clubs, hdme service
directors, radio commentators, home econ
omics teachers, and other food and nutri
tion leaders.
THE EGG and YOU
The egg s truly a star in its own right,
and performs many roles,-for you. So here
arc sane star-point ifac.ts under the title
of wThe Egg and You"
VE^SA^H ITY—Modern cooking life in a
kitchen '.could he practically impossible
without an egg. Just think what an able
ally the egg is in your mealtime strate?*
gies and intrigues’ You’ll find them in
ever? chapter of a cook'book.in appeti
zers, beverages, breads, cakes, candies,
cookies, desserts, frostings; fillings;
meat, fish and cheese dishes, pastries,
salads, salad dressings, sandwiches,sauces'
soups, and vegetable dishes. Or you can
dress them in their native'costumes f<Jr
mealtime appearance: fried, scriambled, '
soft- arid hard-cooked, shirred, coddle 4
poached, and omelet. The egg takes both j
a leading‘lady and A leading man part at ‘
breakfast, luncheon, dinner, and snacktime,
or plays ably any supporting part.
HEALTH: Two eggs approximate the average
serving of a protein food( 3| to 4 oz.)
DAVID HOEHN M.D.
BERNICE ANDREWS M.D.
puysicmns
PALMER
SURGEOnS
ALASKA
IT PAYS TO
AND GET A
Frank
'LOOK WELL
GOOD HAIRCUT
H G 11 G r
Co-op Barbk... Shop
LOyflL
ORDER
LODGE
<v
h>;srj.
mooseVZ' HALL
of iTIOOSE
no. 793
MEETS 2nd and 4th TUESDAYS 8 p.m.
|_VISITING MEMBERS WELCOME
PEARL WHITE LRunDR?
r ALL THIS EXTRA SPSING Dm 5* '
AND WASHING TOO is JUST t^ A-'vL
TOO MUCH—LET US HELP YOU by '/]
DOING THAT UEEKLY WASH,
IRENE . LEPAK_ (~j f (f
lou's b EPt uTy sho7
A NEW PERMANENT for this
'‘ 'SUMMER—
MAKE APFO INTMENTS WOW.
LOU RASMUSSEN
/
Licensed' and Bonded Brpkers
JKfotary Public
Box 1791 . ‘ •
Palmer, Alaska
LIST YOUR PROPERTY WITH US
PUR OUICiq SALE
FOR SALE: LOTS FARES HOMES and
BUSINESS OPPORTUNITIES
Two eggs furnish:
5,0$ of the CALORIES your body needs to
help keep warm today
18,8$ of the PROTEIN to bfTset today’s wear
and tear on your muscles,
7,5$ of the CALCIUM'to help preserve your
teeth and bones,
20,00$ of the PHOSPHOROUS for help in
normal body functioning,
16,6$ of the IRON to keep your eyes a
sparkle and give your blood stream new
red, corpuscles.
20$ of VITAMIN A-12.4$ of ‘ THIAMINE (3, )
L9$ of RIBOFLAVIN (B„ or G) .53$ of the
NIACIN and 25$ of your VITAMIN D.
ZD