The Camden chronicle. (Camden, Tenn.) 1890-current, 1904-10-07
SUBSTITUTES FOR MEAT.
NUTRITIVE DISHES OF FISH, EGGS
AND CHEESE.

MGGL WHY NdNH 49,
The threatened famine of meat
cpurred the wise housewife TO iooh
about for something to take its place.
The substitute must, OF course, oe
equal to meat in nutritiye value ana
cost no more than it did before prices
began to soar. This is fortunately az
easier matter to face in sum Ihan
in winter, though in some families II
will be difficult to find anything thal
will really be as acceptable as meat
Although meat is Strengthening ana
stimulating, its nutritiye properties
are exaggerated in the mind OF the
average person. Too much meat Gloss
I'D the system, making an unnecessary
amount of blood. 1t is said on goou
authority that only laboring men VINO
work outdoors need the blood making
qualities of meat three times day.
Among the peasants of Europe now
overland they are hardy people-
rfeat is not much used, eggs, cheese
and milk taking it's place.
Attractive dishes of fish, cheese ana
eggs dressed in new ways are gooo
substitutes for meat. Nuts are very
nutritious and if eaten at proper tunes
there is no better substitute for ami
NAL food Some psychologists go SO
| far as to assert that nuts contain more
| elements Of nourishment than butter
| and meat combined When there is
scarcity Of meat it is a good plan TO
serve nuts quite freely, with plenty u
salt or in cooked dishes. They are, Oh
course, not good in quality at present,
ind not an especially cheap SUBSTITUTE
Mushrooms are also wholesome. Peas
and beans are rich in proteids. An
appetizing way of serving baked beans
is to place a small onion in the DOT
tom of the pipkin and bits OF butter
on top of the beans to we tnem
very rich, brown crust.
Rich fish, like salmon, biuensn,
mackeral and others, in which the OIL
is about evenly distributed through inc
flesh, are more nutritious than codnsh,
halibut and the dried fish. When most
of the oil centres in the liver, as III
the cod. cusk and others, the hesn Oh
the fish deteriorates rapidly. When II
is evenly divided through the body' II
gives the fish rich, fine favor, ana
tends to preserve 1t.
Among the many rich, cheap nsn,
bluefsh must be considered as one OF
the best. Cod, halibut, haddock, Ken
nebec salmon, Restigouche salmon
common mackerel and Spanish mack
erel are also abundant and in their
best condition. There are numDerless
other good fish from the lakes and
streams. as we'll as from the ocean. In
selecting a fish the flesh must be hrm
and bright, never limp or dull LOOKING
1t should be washed in clear. colo
water, but not be allowed to stand IN
II. II fish is not washed whole before
the flesh is cut into 1t loses its flavor
in the washing.
Cheese is rich in nutritive elements
There has been a popular belief that II
is not easily dlgested. This objection
however, applies only to poor and new
cheese. Chooses that are old and rlcr
are not only easily digested, but pro
, mote the digestion of other FOODS
Cook books usually contain an abun
dant supply of recipes for rich ane
wholesome cheese dishe3-roasted Of
toasted cheese, soufies, Welsh rabbits
omelets, etc. Therefore there shouit
be no lack of variety.
/ In the height of summer fancy ant
wholesome dishes OF eggs, which arr
, rich in proteids. may take the place 0
) meat very satisfactorily for while a
: least. A novel way Of serving eggs i
the following: Peach them until ten
!. der and firm throughout. Just befor
; sending to the table place them OF
delicate slices of toast and cover eacI
t egg with rich grated cheese, Serv
. with a little spicy sauce or ketchuI
/, sometimes the eggs and cheese ar
q placed in the oven for few minute
8 before serving. until the cheese is sof1
, ened.
r Another way Of serving eggs is i
0 the form of Spanish omelet. Make
{ large omelet, using six fresh eggs
n Beat them thoroughly together, addin
Y about half cup of milk and plenty
t salt and pepper. Just before foldin
s the omelet spread on it some tomat
@ sauce. Then fold and place on pla
o ter with a little parsley, and If d.
L sired serve tomato sauce with 1t.
G An excellent tomato sauce for thi
n purpose is the following, which doe
G not demand meat stock in its makeup
/ Put one tablespoonful of butter in
G frying pan. When melted add tin
V white onion and three slices of caro-
). minced fine; half sprig of thym