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Show Include Nuts On-Daily-Menu To Lower Cost 1 (This it tW ninth of twelve article en "SUihinf the Coit f Living" by Mrt. Gaynor Maddot. ) i By MR. GAYNOR MADIM)X Nuts have graduated from holiday goodies into all year sources of - plensurcuntf protein-: Right now. with meat sky high, they tske on extra domestic importance because - they can materially help to -keep Kitchencraft the family protein needs within the average food allowance. Nuts are a highly concentrated form of protein and should not be eaten in too large amounts. They BREAKFAST: Sliced bananas banan-as in orange Juice, hot oats cereal, cer-eal, bacon, waffles, syrup, coffee, cof-fee, milk. LUNCHEON: Pan broiled round steak, lemon butter, mixed green salad, bread and butter, ginger pears, tea, milk. DINNER: Grapefruit on half shell, Albanian stuffed squash, egg sauce, brussels sprouts, diced beets, apple pie with melt s4 ehaais, coffee, milk.,! ... - may be substituted for either meat or fish, but should never be used In place of eggs or milk. Nuts are usually low in mineral salts and vitamins, and therefore are more valuable when served with fruits and vegetables. How About Peanut Butter? Remember the old school luncheon lunch-eon favorite peanut butter? Well, today it is even more important, for It can take the place of expensive expen-sive meat. Peanuts .can also be pulverised and mixed with cream cheese and a little minced parsley for an all-round valuable luncheon spread. Rolled into balls and served with green salad, this combination is of great food value. Beside the low-cost peanut, walnuts, wal-nuts, almonds and pecans are the most commonly grown nuts in the United States. Scan your favorite cook book for recipes using nuts and thereby cut down your protein costs and at the same time add variety va-riety and flavor to your family menus. According to Sheila Hibben, whose National cookbook, though not new. stilt remains one of the best of our kitchen Americanna, Georgia understands un-derstands what to do with pecans. Georgia Nut Bread 41 large loaf) Two cups finely chopped pecan meats, 1 cup sugar. 1 cup milk, lj teaspoon salt. 2 2-3 cups flour, 1 egg. 2 teaspoons baking powder. Mix together the flour, sugar, salt and milk. Add unbeaten egg. baking bak-ing powder and pecans. Set In warm place to rise for 20 minutes. Grease a loaf tin, then pour in the bread batter. Bake In moderately hot oven (373 degrees F.) for one hour. Do not slice until cold. Desserts can carry the protein of the meal, or at least augment the smaller amount of meat served for the main course. Plantation Pudding (tt to 8 servings) One and one-half cups pastry flour. 3 teaspoons tartrate bakinf powder. 3-3 cup sugar, ' teiipoon each cloves, cinnamon and allspice. 1-3 cup orange juice, ' cup melted butter, 1 egg, S cup warm mashed sweet potato, 1-3 cup seeded raisins, 1-3 cup chopped pecans, IS ounces unsweetened chocolate, grated (not melted). Sift together dry Ingredients; mix together orange Juice, melted butter but-ter and well beaten egg; add to dry ingredients: mix well. Add sweet potato and mix thoroughly; add raisina and nuts; fold in gratrd chocolate last. Put Into large, well-greased well-greased mold and stcsm two and one-half hours. Serve warm with thin cream slightly sweetened and flavored with nutmeg. |