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Ministry of Agriculture and Food ONTARIO Dennis Timbrell Minister CONSUMER UPDATE Rural Organizations and Services Branch ighting accounts for about 10 per cent of the energy used in e average home. During the onths when we have few daylight ours, and must use artificial light or long periods, we look for ways 0 save energy and money when it omes to lighting. One thing that we can all do easily, 5 to turn off lights when leaving a corn. To be more specific, switch ff incandescent or ordinary light ulbs if you are leaving a room for hree minutes or more. Fluorescent . ights should be turned off if you are leaving for fifteen minutes or more. Fluorescent light bulbs are about three times more efficient and last about ten times longer than inâ€" candescent bulbs. A twenty-five watt fluorescent bulb gives off as much light as a one hundred watt in- Eggs for Dinner ggs, because of their excellent nutritional value and their wide use in cookery have always ap- peared as a common item on the grocery list. But now that other sources of protein are becoming higher priced, we’re encouraging people to try eggs in main course dishes, says Foods and Nutrition specialists, Ontario Ministry of Agriculture and Food. Eggs are a source of high quality protein. Because of this, they may be used in place of meat. Two eggs are recommended as a serving in the Meat and Alternates group of Canada‘s Food Guide. Eggs are also a source of iron, vitamin A, and riboflavin, and are one of the few foods that contain vitamin D. the sunshine vitamin. A large egg has only 80 calories making it parti- cularly useful to those counting calories. They’re good, and should be featured as the main dish at the dinner meal, once a week. candesccnt bulb, and costs only about one-quarter as much to operate. So it’s a good idea to install fluorescent lights where you can. It makes good sense, and saves dollars to use lower wattage bulbs in places where you don't need a lot of light. Concentrate the light where you need it. For close work, and reading, use good lighting from well-placed lamps or wall-fixtures. Keep light bulbs and fixtures as free from dust and dirt as possible. Even a thin film can reduce the light out- put. Choose white and light colours for lamp shades and ceiling or wall colours. Darker colours tend to ab- sorb light, while white or light pastels diffuse and reflect it. Light dimmers are a good energyâ€" saving idea. If you are a romantic at heart you can turn the lights down When buying eggs remember that the quality of an egg is not deter- mined by its size. For example, all eggs sold as Grade A must meet the same standards of quality whether they are small, medium, large or ex- tra large. The colour of the shell has no effect on the food value, the quality or the flavour ofthe egg. lt’s dependent on the breed of the hen. Eggs are a perishable product. To maintain their freshness they should be stored in the refrigerator. Because the shells are porous and can absorb odours, it is advisable to aking Light of Energy Conservation low for dining more often. There are other products in the form of special sockets, or thin wafers or rings, that fit into the existing socket under the bulb, which lower the amount of electricity the bulb uses and reduce the amount of light also. Perhaps a good phrase to keep in mind for conserving energy would be, “Let there be light but not too much." leave the eggs in their original car- ton. but away from strong smelling foods. In addition to using eggs in bak- ing, in sauces, for breakfast or lunch, serve them once a week on their own. You’ll not only get the same high quality nutrition as found in a serving of meat, you’ll save quite a bit of money. With all of us trying to stretch our food dollars, it's time to get out the cookbooks and search out main course egg dishes. And to get you started, here are a couple of ideas. PIZZA-lN-A-DISH 10 slices cubed French bread 2 cups (500 mL) salami, coarsely chopped 1I2 cup (125 mL) mushrooms diced 2 cups (500 mL) shredded mozzarella cheese 6 eggs cups (625 mL) milk continued to p. 15 13