called Blue Veiny, from its blue-veined appearance. It may be compared to Stilton in flavour, but is less rich, being made entirely from skimmed milk. There are, in addition to the above, various fancy cheeses.
EGGS.
The Nutritive Properties of Eggs.—Although the qualities of those belonging to different birds vary somewhat, their nutritive constituents of fats and salts are identical, varying only in degree. Eggs are valuable on account of their concentrated nourishment, and their ready digestibility when raw or slightly cooked. The quality of eggs depends much upon the breed of the hens, and upon the character of the food given to them. New-laid eggs are more easily digested than eggs a day or two old, but the milkiness of an egg cooked almost as soon as it is laid is generally disliked. Poaching is undoubtedly the lightest way of dressing eggs; and this is effected by putting them for 2 or 3 minutes into boiling water, to which is added a little salt and a few drops of lemon-juice or vinegar to assist the coagulation of the albumen. Another light digestible way of cooking an egg is to place it into a saucepan of boiling water, and let it remain covered by the side of the fire for 10 minutes. Immersion for this period will cook the white of the egg to the consistency of a jelly, but the water must not be allowed to even simmer.
Uses of Eggs.—The purpose for which eggs are employed are more numerous and varied than any other article of food; they form an impervious coating for frying; they bind dry mixtures; they increase the tenacity of paste and dough, so that they more completely retain the air; when beaten to a froth, they are the means of introducing a good deal of air into a mixture, and thus increase its lightness; and to all mixtures they give colour, flavour and lightness.
Sources of Supply.—The Metropolis is supplied with eggs from all parts of the United Kingdom and Ireland, and they are likewise largely imported from various parts on the Continent; as France, Holland, Belgium, Denmark, Russia, Guernsey and Jersey, and also from Canada. The last Board of Trade return furnishes the following statistics:—
Eggs Imported into the United Kingdom.
| Principal Countries | Great Hundreds. | Value. |
| Russia | 7,932,906 | £2,042,520 |
| Denmark | 3,602,326 | £1,461,459 |
| Germany | 3,554,232 | £1,191,161 |
| Belgium | 2,157,073 | £837,120 |
| France | 1,698,614 | £710,057 |
| Egypt | 572,312 | £142,192 |
| Canada | 317,772 | £129,631 |
| Other British Possessions | 318,861 | £130,010 |
| Total imported. | 20,154,096 | £6,644,150 |
