Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 3 of 6 · from the scan, no model involved
Here are some important handling tips from the Virginia Egg Council and Virginia Tech Extension Home Economists that can assure that the highest quality and safety is maintained at home, and that bacteria do not have an opportunity to grow:
• Use Grade A or better eggs which have been washed and sanitized.
• Keep eggs refrigerated.
• Use only uncracked shell eggs. Do not use eggs that are cracked or leaking.
• Never leave eggs or egg-containing foods at room temperature (68-72 degrees F) for more than one hour.
• Keep hot foods hot (above 140 degrees F) and cold foods cold (below 40 degrees F).
• Never mix the egg shell with egg contents.
• Use separate cutting surface for preparing raw and cooked foods.
Serving eggnog
Because raw eggs are perishable, cooked eggnog recipes are recommended. Avoid serving raw eggs to infants, the elderly and the chronically ill.
Keep eggnog very cold. Start out with a chilled punch bowl and ladle.
93.1%