Prices Slated To Begin Rising Will the egg-price slump con tinue? Thai’:; the question currently being asked by poultry producer, ip Virginia. And here-, the answer ;is summed up by Dr. Robert Krueger, associate agricultural economist at VP1. The increase in late of lay which took place in December w ill probbaly carry over into Jan uary and even slightly into Febru ary, thus partially offsetting the reduction in potential years. Later, however, perhaps the last half of February ana during the months of March. April, and May monthly egg output will probably fall off three to five per cent be cause of fewer layers and a re duced rate of lay. This should cause egg pi ices to auvance above last year's levels for the cor responding period. Another factor pointing to a more favorable situation for poul tjrymen is that current prices for frozen eggs are high enough to encourage expanded commercial breaking and freezing of eggs Present stocks of frozen eggs arc lpw and large scale commercial breakage is likely to be resumed as early in the spring as the yolk becomes deep enough, in color to satisfy the trade. BETTER BRUSH IT ON BEEF TECHNIQl ES With beef supplies increasing it's a good idea to brush up on the how and why of beef ■ Cookery. The most demanded beef cuts are the tendei ones which Come from the centei of the nai mal, right along lue backbone These cuts include rib roast of beef and the tender steaks. The tender cuts arc cooked by dry heat . . . that is by roasting. ! pan-frying, moiling and pan ijroiling. The oven temperature to Use m cooking a rib roast of beef , is 325 degrees. No water should be added to the pan and it should not be covered. The less tender cuts, and more Economical ones, come from the ijarts of the animal wnich get the most exercise. These are the shoulder, leg. and fund quartet ('hose less tender cuts should be cooked by adding watei or other

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