The star. (Reynoldsville, Pa.) 1892-1946, 1904-09-07
SUBSTITUTES FOR MEAT.
NuTRIrivE DISHES OF FISH, EGGS
AND CHEESE.
Nuts, " Eaten at the Proper Time,
Are Good Substitute for Animal
Food-Mushrooms Are Wholesome.
Meat Very Much overvsIued.

The threatened famine of meat
spurred the wise housewife to look
about for something to take its place.
The substitute must, of course, be
equal TO meat in nutrltive value, and
cost no more than II did before prices
began to soar. This is fortunately an
easier matter to face in summer than
in winter, though in some families 1t
will be difficult to find anything that
will really be as acceptable as meat
Although meat is strengthening and
stimulating, its nutrltive properties
are exaggerated In the mind of the
average person. Too much meat clogs
up the system. making an unnecessary
amount of blood. II is said on good
authority that only laborlng men who
work outdoors need the blood making
qualities OF meat three times day.
Among the peasants Of Europe. how.
ever-and they are hardy people
meat is not much used, eggs, cheese
and milk taking its place.
Attractive dishes Of fish, cheese and
eggs dressed in new ways are good
substitutes for meat. Nuts are very
nutritious and If eaten at proper times
there is no better substitute for ami
NAL food Some psychologists go so
far as TO assert that nuts contain more
elements Of nDurishment than butter
and meat CON bined When there Is a
scarcity Of meat It is a good plan to
serve nuts quite freely, with plenty OF
salt or In cooked dishes. They are, on
course, not good in quality at present.
and not an especially cheap substitute.
Mushrooms are also wholesome. Peas
and beans are rich in proteids. An
apDetizing way Of serving baked beans
Is 10 place a small onion in the bot.
tom Of the pipkln and bits of butter
on top of the beans to give them a
very rich, brown crust.
Rich fish, like salmon, blueflsh,
mackerel and others, in which the oil
is about evenly distributed through tho
flesh, are more nutritious than Goldfish,
halibut and the dried fish. When most
of the oil centres in the liver, as in
the cod, cusk and others, the flesh of
the fish deteriorates rapidly. When 1t
Is evenly divided through the body, II
gives the fish rich, fine flavor. and
tends to preserve il.
Among the many rich, cheap fish,
bluefsh must be considered as one Of
the best. Cod, halibut, haddock, Ken
nebec salmon, Restigouche salmon,
common mackerel and Spanish mack
ereI are also abundant and in their
best condition. There are numberless
other good fish from the lakes and
streams, as well as from the ocean. In
selecting a fish the flesh must be firm
and bright, never limp or dull looking.
II should be washed in clear, cold
water, but not be allowed TO stand in
II. If fish is not washed whole before
the flesh is cut into, it loses its flavor
in the washing.
Cheese is rich in nutritive elements.
There has been popular belief that IL
Is not easily digested. This objection,
however, applies only to poor and new
cheese. Cheeses that are old and rich
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 and
wholesome cheese dishes-roasted or
toasted cheese, soufIles, Welsh rabbits,
omelets. etc Therefore there should
be no lack of variety.
In the height Of summer fancy and
wholesome dishes Of eggs, which arc
rich in proteids. may take the place Of
meat very satisfactorily for a while at
least. A novel way of serving eggs is
the following: Poach them until ten
der and firm throughout. Just before
sending to the table place them on
delicate slices Of toast and cover each
egg with rich grated cheese. Serve
with a little SPICY sauce or ketchup.
Sometimes the eggs and cheese are
placed in the oven for few minutes
| before serving. until the cheese Is soft
ened.
Another way Of serving eggs is in
the form Of a Spanish omelet Make a
large omelet. using six fresh eggs.
| Beat them thoroughly together. adding
about half a cup OF milk and plenty of
| salt and pepper. Just before folding
| the omelet spread on il some tomato
sauce, Then fold and place on a plat
ter with a little parsley, and If de-
sired, serve a tomato sauce with ii.
An excellent tomato sauce for this
purpose is the following, which does
not demand meat stock in its makeup:
Put one tablespoonful Of butter in a
frying pan. When melted add a tiny
white onion and three slices Of carrot,
minced fine; half sprig of thyme,
half bay leaf. half a spray of bleach
ed celery. cut in small pieces, two
sprigs OF minced parsley, and, if con-
venient, tablespoonful OF boiled ham,
also finely minced. Let the herbs and
| vegetables cooks for five minutes,
then stir in a large heaping table
spoonful OF -four, and when this
browns add quart of canned or ripe
tomatoes. Select tomatoes which pos
sess a large proportion Of pulp to the
seeds. Cook this sauce As minutes,
season with scant teaspoonful of
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