Evening Republican, Volume 20, Number 154, Rensselaer, Jasper County, 28 June 1916 — INSTEAD OF MEAT [ARTICLE]

INSTEAD OF MEAT

SOME SUBSTITUTES FOR THE HIGHEST-PRICED FOOD. Expert Gives Advice That Is Well Worth Following at This Time When Provisions Are Generally at a High Figure. (By MISS BAB BELL, Missouri College of Agriculture.) The high is a great cause of the high cost of living. Many people believe that meats are absolutely necessary, and they do have the advantage of having a good flavor and being very easily and quickly cooked, but many of us would have bigger pocketbooks and better health if we spent for meat only a sixth instead of a third of what we pay for food. One of the members of the home economics faculty of the University of Missouri goes home to the farm every summer, where her father and brothers are doing plenty of hard outdoor work. She gives her mother A vacation, takes charge in the kitchen herself and feeds the household to a large extent on meat substitutes, which they seem to find well adapted to their needs. Fish is not as good a meat substitute as many people believe. For while it seems less heavy, it is not less likely to form objectionable acids, but milk, milk products and eggs are good things to use instead of so much meat. A quart of milk or eight or nine eggs has about as high a food value as a pound of the best steak, but on most markets -will cost much less. Other wholesome dishes which should be used to take the place of meat are soups, cottage cheese, cream sauces, variously flavored puddings made of milk and cereal of different kinds, and countless other economical, nutritious, easily digested dishes which any good housewife knows how to prepare. ■

Boiled eggs cooked in water below the boiling point are not as hard to digest as many people believe, but if cooked in very hot water they are more likely to be leathery and hard to digest. Fried eggs are also more digestible if cooked slowly. Nuts are becoming more popular as meat substitutes, although many kinds of nuts are not cheaper than meat if bought on the market at present prices. On many farms, however, it is merely a matter of picking up hickory nuts, hazelnuts or walnuts, instead of letting the hogs get them, and on a great many others it is a very easy matter to raise peanuts enough for the family and have plenty to fatten a few hogs. Those who wish to try some meat substitute dishes can secure directions for making them by writing to the Missouri college of agriculture at Columbia. We Include here t*o tried at the college: Cottage Cheese —Use sour milk that has set. Warm it slowly in a double boiler, if one is at hand, until the whey separates from the curd. Then strain through cheesecloth; chop fine, mix with milk or cream and season to taste. Be careful not to heat too long or too hot before straining, or the curd will be tough. Creamed Fish in Rice Cases —Line a buttered mold about a quarter of an inch thick with boilecl rice. Fill with chopped or boned salmon or other fish, to which thick white sauce has been added. Brown slightly in the oven, turn from the mold and serve.