Evening Republican, Volume 21, Number 48, Rensselaer, Jasper County, 6 March 1918 — OLD FOODS TAKE PLACE OF MEATS [ARTICLE]

OLD FOODS TAKE PLACE OF MEATS

Eat. Substitutes Occasionally and You Save Fighting Material for Army. VALUE OF COTTAGE CHEESE One-Third Cupful Equals One-Fourth Pound of Sirloin Steak in Protein —Cupful of Baked Beans Is Another Equivalent

Meat is only one of the foods which furnish that body-building material, protein. Cheese, milk, eggs, beans, peas, cereals, and nuts contain it in plentiful amounts. Take cottage cheese, for example. It is richer in protein than meat. You can eat a third of a cupful of it with relish, and this third of a cupful will give you as much of the protein as a quarter, of a pound of sirloin steak —a good, generous serving. Or if you like baked beans eat a cupful to get the same amount of protein. The child to grow must have food that furnishes this kind of body-building material. You need it, too. Even if yoq are grown up you must have it to renew parts of your body used up by work and exercise. Eat meat substitutes occasionally, and you save a* fighting material. Peas, beans, peanuts, and cereals are cheaper than meats and good to eat- x They should be used, but eat some milk or cheese besides. Here are some suggestions : Kidney Bean Stew. 1% cupfuls driea z tablespoonfuls kidney or other flour. beans. 1 onion. 2 cupfuls canned 1 tablespoonful tomatoes. salt. H cupful rice. Wash the beans, put in covered kettle, and soak overnight in two quarts of cold water. ’ Cook the beans slowly in the water in which they soaked. If necessary, add more water to cover and continue the cooking until they are nearly tender, usually about two hours. Wash the rice, cut up the onion and add with the tomatoes*to the beans. Cook until rice is tender—about 80 minutes. Mix the flour with a little cold water and stir in carefully to thicken. A .small piece of salt pork cut up in cubes and added to, the beans at the beginning ot the cooking gives a pleasant flavor to the dish. This stew will make a whole meal in itself, with bread and butter and fruit for desert, to serve five or six people. Pea Souffle. 2 tables poonfuls > eggs. flour. 1 teaspoonful salt. 2tab 1e S poonfuls % teaspoonful pepfat. per. 1 cupful skim milk. Few drops of onion •1’ cupful mashed juice. cooked pdas (any kind). 1 Make a white sauce from flour, fat and milk, as in preceding recipe. Mash the cooked peas to, pulp. Beat white and yolks of eggs separately. Mix vegetable pulp, seasonings, sauce and well-beaten yolks. Fold in stiffly-beat-en whites, put in greased baking dish and bake in slow oven until firm. Lima beans, split peas, cowpeas, or fresh or canned green peas may be used. Cheese, milk, eggs, and meat give

body-building material in a little better form than the plant foods do. Creamed Peanut* and Rice. 1 cupful rice (un- 8 tables poonfuls cooked). flour. 2 cupfuls chopped 8 tables poonfuls peanuts. fat. % teaspoonful pap- S cupfuls milk rlka. (whole or skim). 2 teaspoonfuls salt. White Sauce. 801 l rice. Make white sauce by mixing flour in melted fat andjnixlng with milk. Stir over fire until it thickens. Mix rice, peanuts and seasoning with sauce, place in greased baking dish and bake for 20. minutes. Calcutta Rice. 2 cupfuls rice. % pound cheese. 2- cupfuls tomatoes. 1 tablespoonful salt. Peppers and celery or onions may be added if desired. 801 l rice. Mix It with tomatoes, grated cheese and seasonings, and pour into baking dish. Bake half an hour. If peppers or celery are (feed, cut up and boil with the rice. All of these four dishes except the pea souffle have as much building material, protein, as a pound and a quarter of solid meat. The pea souffle furnishes only about half as much protein, but is very good instead of meat at a lighter meal. Nuts are foods, too. Twenty single peanuts are about the same as the inch cube of cheese. Remember that nuts are good food. Chew them thoroughly of grind them up for a cooked dish and eat them as an important part of your meal.

More Uses for Toast

Saving stale bread by making it into toast is an , economy. In many families, toast is served only for breakfast, luncheon, or supper, but the cystom which many high-grade restaurants have adopted of serving thin, crisp, hot toast with the more substantial meals might well be followed at home. Such dishes as chopped meat with gravy, creamed chicken or fish, poach■ed eggs, melted cheese, cooked asparagus, Swiss chard, baked tomatoes, etc., are served very commonly on toast. Cream or milk toast (that is, toast with a cream sauce or milk gravy, perhaps flavored with a very little chipped beef, salt fish,'or other Savory) may be used at the main dish at breakfast, luncheon, or supper. Slices of toast may also be dipped in water or milk and beaten egg and lightly browned on a hot greased pan. It may be used at breakfast, and has the advantage of making the eggs “go further” than if used in a separate dish, or it may be served with cinnamon and sugar, sirup, or any sweet sauce for dessert. Egg Toast 6 slices bread. 1 cupful milk, skim 1 egg. milk or water. % teaspoonful salt. Beat the egg, and add the liquid and salt. Let the bread soak In the mixture until slightly soft. Then fry to a light brown on a hot well-greased pan yr griddle. More -eggs may be used if available.

Citric Acid From< Cull Lemons. The production citric acid on a commercial scale from cull lemons has been solved by the United States Department of Agriculture. Citric add prepared in this way has been sold at a price several cents above the market. Orange pulp for the manufacture of marmalade has been prepared and methods for preparing citrus peel for the market, developed by the United States Bureau of Chemistry.