Show home horne course r domestic A n science VII substitutes for meat by EDITH G CHARLTON in charge of domestic Dome ilic economy iowa state college copyright 1910 by american press As ills tits ben usty hinted in IT these artIc Its a that meat need not form a part of every meal lu iu fact act the majority of 0 people mill ul have better health it abstain fron front lipsh if sh eating oftener than once i L day the ifie suggestion has also been made that meat substitutes such as dishes in s bleb eggs beans beaus cheese or nuts form the chief ingredient be served at least two meals a day the variety of ways ays in which the tile mater lils may be used Is in numerous all that Is needed being it 11 little ingenuity in corn com hining them then iab othar ingredients in to order to obtain satisfactory results sonic people mho uru are fond of hearty foods und and meat flavors ro re loath to e the blitter depart from the table to only to ar once a day im auch such ter ferons ons it will bo be necessary in n practice the virtue of patience inky the other dishes substantial and appetizing and occasionally take n few it ic sauna on fad alucs alues beans nuts und ind auest bac at nil all contain a larrer larger per cent of protein than melt ind corn com bained as thea a often ofin are with other arotlin food anre really more nutritious than meat cheese na h a food richin rah in nutriment it contains cou talus wore than twice as much Us nue ue building material than meat and a large per cent of fat but because it li a concentrated food it gives the dl di cestive organs considerable woric work one for this 1 Is because be cause the curd of the nilla his been hardened by heat in tha the process of making besides being closely pressed grated or finely broken chees cheese ie Is more readily digested than that served la in larger pieces cooking al also 0 the indigestibly lt it of cheese nud and for this reason in cr RM aro c H K Z CROW W SHEL L YOLK fie I 1 TWISTED SPA cr between AND THE SKIN FIG 3 pig fig I 1 illustrates composition af f an ess egg I 1 UK is 2 iff tests for freshness of an ez egg its 3 that nine eggs KS one half ha f poun I 1 tw a fourteen ounce ounces beet beef one halt half pound bread and one half pound cheese equals asio u quart of milk in too I 1 value I 1 all alb daibes requiring cooking tb cheese should be to as little alf li it As 11 1 there id Is a 1 large amount of fat I 1 in cac tk ta it ml nd boking ook ln fu fit chancis ita its character aking it up into glye rin and anti it aud id I 1 lor or this till n a ull flit fat und for coelln cool ln purposes lur poses should hould biot bi be licater boulo ion r ur or to t a higar adget than u ir tr er delicious clous supper or un elsh dish in lil which Is used it altti ili cooke cooked maci macir roul oril egg a 4 and milk Is known as nn caroni and la Is inide as fol follows losi macaroni loaf quarters of a cup of or macaroni one cup up of if creim one cup soft bacad crembi otie oue quarter of a cup of butter one table il ii of red or green pep per one half cup of gaited cheese one tablespoonful onion juice one tablespoonful of or chopped parsley three 91 14 and abne n tible spon afu of salt cook look the mj caroul in salted until under drain abd and rine rin e in tit cold ilter scald the cream udd idd bre breadcrumbs butter salt all prated grated aci hc i t hirsley pir sley le onion anle then beaten eggs a and anti un cironi fin in a quirt baking diali with buttered bettt bcd pi turn in inix turk t the pan DOD on many folds of paper I 1 11 it diali dish of water unter and bake in a itt oen from one half to three quarters of at an atre fill tonito anict tomato sauce saute of cnota ta of hour tiala ful nail mill one eighth of pepper P one cup cut of and strained elico slice of onion and half a tea of cap captra rs brodu hour flour and butter separate sep arite then and add mit salt and cook toes with slit ika 0 of union for n few minutes then remove onion and nud add juice gradually to butter and flour cook thoroughly then add capers the lan tati caroni should tw be broken in inch and cooked in a quart of bollan water to watch which a it of ait aalt has ben been idled keep boiling rapidly until ill the macaroni J c can an be crushed crua lied between e a tb ib thumb and linger unger dra arato a ami and pour over it a quantity of 0 cold cokl water later to keep the pieces from together how to cook egg eggs the m unite bite of ves egg Is almost entirely pure albu albumen a which iq i quickly quick I 1 y c coagulated by beat and tough enid ened eni d b ba prolonged cooking albumen ii 1 the part of animal foods aud when hen by looking cooking Is ren rendard derod rd much n ss ejay easy of digestion it i is 1 probable 0 bable thai that u aggs anil lind meat cooked lia i ca irefully a in 4 may be are le less leis is rt edily acted upon by the gastric juices thin either would b lu in the uncooked state Albutt leu at a very moderate m temperature only a little b 1 00 degrees degre and at less simmering point 1 degrees it la Is tiani hard kolling bolling maats it tough and indigestible hence it can readily be sien that ggs should never be boiled if their digestibility ts Is to be retained aed la in even esen a moderate degree I 1 ahe be term toft oft boiled or hard boiled should never be applied to eggs rather soft cooked ani hani hard cooked would bet ter be used the custom oc of boiling bolling eggs three minutes Is an unwise one to follow thia this 1 the meth od for cooking eggs in the shells and when it la Is followed even the bard ess egg cooked until its bolk can be the grated will be found perfectly digestible soft cooked egg allow one pint plat ot 0 water for two to eggs bleat lu in double boiler until wa ter in the outside part or of utensil Is boiling temperature of water ID in in ner beviel 1 will be ISO degrees lut in eggs with a spoon cover and let avind over fire for six siz to eight minutes it if liked soft cooked thirty min utes for hard cooked the ibe tam result L may be obtained by having water boiling in saucepan slip in eggs and remove saucepan to back of range where water will not bolt boil again eggs perfectly cooked should be placed and kept in nater nt at a temperature oc of degree vi nothing it I t more tempting for breakfast than a tight light fluty duelet oai elet s so tender that it vanishes nt at a touch the secret of a good omelet la Is to beat much air ibio tn the eggs and then apply a moderate temperature tn in cooking that the album 1 n bay cot not be toughened abe 1 be air in the egg eggs will mill expand by the heat beat and be retained by the albumen as its it Is hardened har denel my sly favorite recipe for an omelet which may way be served with tomato cheese or oyster sauce Is as follows plain omelet four eggs half teaspoonful of salt a few grains of pepper four tablespoonfuls of water ater and one tablespoon tul ful of butter separate yolks from rom whites heat beat yolks yolk in a bowl with a dover beater until thick add adi salt pepper and leater beit ite whites until stiff cutting and folding the yolks into them until the mixture ta Is blended melt butter lu in omelet pan and when moderately hot bot turn in mixture spread e evenly place on inge ringe r where it will nill cook slow 13 a bout about nih minutes autes keep the temperature low until the lat minute 1 when hen it may be raised to brown the bottom hen ben well puffed put pan tin in a moderate oven to cook the top tol that la Is until omelet la is aim nj t to the touch greabe cross the top and fold serve at once chee cheese custard half cup cut of cheese three egge a two cup of milk salt and pepper and anti sl of buttered bread beat eggs n adding salt pepper milk and grated cheese rhen pour over slices of but tired bread breid and bake in ia moderate oren following WIng method of baking custard hat a simple dessert li 1 a baked custard us tard li it la Is a favorite wito almost tery cery person when baked until firm fir with ili no indications of wateriness nate anil and yet 4 ua because it la is so elm sim pie it very often appe irs more like burdi and whey than the article which the name implies the secret ot of success 1 is in tue the method of cooking the irba aea 0 e n should be einoder ite only liot hot enough to brown a piece of white laper aper 1 ta to twenty min utes and the ilish dish containing tile cus taril lard should lf b v set in a pan of liot hot m a tor ter on several folds of paper ti to aquil ize the ami and prevent the cestard boiling flaked custard four cups of scalded mill fire eggs a one balf cup of sugar one quarter tea cp duful of salt and n little grated nut aneg kelt ggs add sugar and salt pour on slowly dowly the scalded milk pour into buttered hiking b king alib or into ludlO dull buttered arla lie with nutmeg set la ia a pin of hot rater and bake in n slow aea o 0 until custard Is 1 firm remove from pan containing hot water and set et in cold stews and soups fcc ft hi coundi of the clod or fore for cirin irm aro are excellent for a stew cut ta tie e nuat I 1 into small pieces for serving plunge into rapidly a wiling vs iter set the ket let tie tic over tile simmering 11 burner or it very cry low ire fire im it IM cot not boll boil again and awk until nt nt li Is tender salt and pt in eniy ay be he added after thi the meat has hn lau ij selred lind as the biter altay inore should b bt added lie it I 1 1 cooked in a small quantity quan tit of niter N iter and borne of the juice and travor tia or nr art tn hi the 11 auld uld meat sleat Is boiled in a lime lunn tit of mater ater by plunging the 1 into be the boiling batir and allowing it to t L boll 41 three or four minutes minute ahn closes th tut cu mus I 1 clee cles ildeni li the outside and nod k eaps the juices juice in ia the meat in iuna making in soul the method Is exact ly opposite ali ahe nip ni it I 1 cut into email small pie cedI t shank or ehin shin Is 13 best for put into old laid anter and alt added at this n iiii draw out the aulce of the meat into the liquid the water should not be allow allowed eti to 1501 throughout the entire time of 1 cooking if ablen are used they should not tx tw addad until the last hour |