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Show MEATLESS MEALS ME NECESSARY TO -V SUCCESS From all sources we are now hearing hear-ing about meatless days, yet not every one has started to observe them. The American and English speaking people, peo-ple, have been noted for their large consumption of meat . but now the time has corao when we, .the Ameri- cans, are 'asked fftp 'substitute or beef, pork, and mutton Cheese, eggs," (fried beans .and peas, iiut,s, fish, game' and poultry; still gives a plenty from which to choose. The consumption cheese has .always been low as .compared to its high food value. It should appear on the table many more times than it does. Too often dried peas or beans will appear on the same table with meat, and nuts are eaten between meals or even after a heavy meal. This is an actual waste and furthermore, is harmful to the body. Yes, game and poultry are meats, but notice what meats you are asked to save. Is it not those easily shipped and poultry .Is not shipped to the allies. al-lies. So that is why you see chicken, wild duck, fish on the menu of cafes and hotels on meatless days. No person who will buy veal at any time during this war has tme patriot-Ism, patriot-Ism, and yet, butchers arc being asked for it and some people arc complaining complain-ing because they cannot get lL How many more of hungry and even starving starv-ing people that veal would feed when grown as compared to the young animal. ani-mal. A word of warning to the people who cannot buy meat the six days a week, see that the menu is balanced. You who have so much milk at hand do not appreciate your good fortune. Everyone Every-one should know how to make cottage cheese and use it more often in the diet because it contains 25 per cent more tissue building material than an equal amount of ordinary fat meat. Meat should not appear more than once a day, of the six. on any table for people who are doing moderately light work, nor should ham and eggs be served at the same meal. Forget about veal for the period of existing conditions and set aside one meatless day a week and systematically and continuously observe it. Try' this: Corn and Cheese Souffle 1 tablespoonful drippings, 1 cupful of chopped corn. 1 tablespoonful of chopped, 1 cupful of grated cheese, green peppor, 3 eggs. 1-4 cupful of flour, 1-2 tenspoonful of salt, 2 cupfuls of milk. Melt the butter and cook the pepper thoroughly in it. Make a sauce out of the flour, milk, and cheese; add the corn, cheese, yolks, and seasoning, cut; and fold in the whites beaten stiffly; turn into a buttered baking dish and bake 'in, a moderate oven thirty minutes. min-utes. ". . . Made with skimmed milk and without with-out butter, this. dish has a food value slightly in excess of a pound of beef and a pound of potatoes. |
