Evening Republican, Volume 16, Number 242, Rensselaer, Jasper County, 9 October 1912 — CHEESE AN ECONOMICAL FOOD [ARTICLE]

CHEESE AN ECONOMICAL FOOD

Really, Better for the Health of the Family Than’ the Very Much Mere Costly Meat. While so much is being said and written about the high cost of food stuffs, it is well to remember that the housekeeper who has the most knowledge of the materials with which she works and the most skill In applying her knowledge, is the one who can make the money at her disposal go the farthest. The cheaper cuts of meat are as nutritious, and when well cooked, are as palatable, as the more expensive cuts. If she wishes to use something in place of meat, she has sish —fresh and cured —milk, eggs, beaus, peas, and similar legumes, nuts if they are relished, and last, but very Important from the standpoint of Its food value, palatabiltty, and the great number of ways in which it can be used — cheese.

The way in which these substitutes for meat can be served are numerous and varied. Individual taste and food habits are to be considered, but, in general, it is true that the relish with which other.dishes are accepted in place of meat defends upon the ingenuity and skill of the cook. It Beems a foundation principle that as meat is a savory dish, any acceptable substitute for it must be savory or must be made so by suitable seasoning and proper cooking. Those who wish to make substitution of these foods for meat often desire to know how muqh of each Is necessary in order to replace a given amount of meat. If we consider only the proteins of the meat, the following general statement may be made: Two and one-half quarts of milk, 11-1 pounds fresh lean fish, three-fourths pound dried fish, two-thirds pound ordinary cheese, somewhat less than a pound of mixed nuts, nine eggs, onehalf pound shelled peanuts, or twothirds pint dry beans, peas, cowpeas or lentils is equal to a pound of beef of average composition. It will be seen that two-thirds of a pound of cheese contains as large an amount of what laymen call “the muscle-forming” materials as one pound of beef of average composition. According to abundant analyses, cheese compares even more favorably with meat If Its fuel Value instead of Its percentage of protein is taken into consideration, for one-half of a pound of ordinary cheese yields as much energy as a pound of beef of average composition.