Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1914-09-05
AS MEAT SUBSTITUTE
NUTS ARE VALUABLE
Much Nutrition In Kernels
and Many Ways to
Use Them.

THE PEANUT is really a legume,
though IL is so rich in fat that 1t
seems to belong with nuts. The con-
Venient peanut butter has many uses; ;
1t may be thebasis of a cream soup;
or, reduced with oil and vinegar, be-
comes a salad dressing; or, between
slices or bread, become a sandwich.
The average cook rarely gets be-
yond making soups from beans and
peas, but any OF these pulses may be
baked and boiled alone or in combi-
nation with other things, or appear
as salads and croquettes. Few house,
Keepers allow sufficient time for the
preparation of dry legumes, but when
these are carefully done they are su-
perior and far cheaper than when
canned
The following general preparation is
common TO all; Pick over carefully,
wash and soak in three or four times
their bulk of clear. cold water Until
fully double size This will require
ten or twelve hours, at least, and
they will not be harmed by more
They are often improved by draining
and then parboiling in water to which
a little baking soda is added, about
one-fourth teaspoon for quart OF dry
beans. Again they are drained and
are ready for further stewipg or bak-
ing This treatment results in some
loss OF material, but makes them more
palatable.
The split pea or bean from which
the skins have been removed may
not require the parboiling with soda
Stewed gently with a small piece of
pork or fat meat until about the con-
sistency of mashed potatoes, split
peas, either green or yellow. are
enough for a meal in themselves, like
the baked bean which has for gener-
atoms been staple food in New
England
Nuts have hardly attained the posi-
ton they deserve as a food instead of
a relish. Like cheese, they offer so
much meat value in compact form
that it is desirable to grind them and
combine with less solid foods. The
intense vegetarian uses nut cream on
his cereal, and others may like ii for
variety; or We may try grated al
monds with our oatmeal, walnuts with
our wheat, or mixed nuts with corn.
Nuts lend themselves admirably to
timbales, etc, and with slight changes
in many such recipes with which We
are familiar. Meat choppers now are
often provided with a special plate for
making nut buffers. If We provide
ourselves with nuts of the best quail
ity, the Smelling and grinding need
not be more laborious than the pre-
paration of vegetables Once We learn
10 think Of nuts with the exception
a Nhnctnntl I'M 81
average as much protein as cheese
and more than half as much fat as
butter, we shall see that they must
be used sparingly, but may find many
ways of using few spoonfuls here
ana there TO increase the nutritive
value of some simple dish.
"Mock" steaks, etc. and nut loaf
or nut croquettes and many Of the
other nut recipes now appearing from
vegetarian sources may be united I'M
der some such general rule as this:
Have ready ground nuts, coarse or
fine, of one kind or several Combine
these with some starchy foundation
such as mixture of bread and milk,
thick white sauce, or cooked cereal,
or mashed potatoes. Equal proportions
may be used or half as much nut as
may be seasoned with salt alone. or
also with pepper herbs, celery salt
and onion juice. Some egg may be
added when We wish to shape the
mixture in croquettes or turn It from
a mold after cooking.
After all, we may miss the flavor
of meat more than it's nutritious
qualities. Yet there are infinite pos
ell IF
table kingdom, some familiar. many
known but rarely used, others yet to
be developed.
The browning of meats results In a
flavor often aided or intensified by
sugar. That Is quite as acceptable In
soups and sauces of vegetable origin,
and a similar effect il often secured
by browning carrot and onion in fat
Drowned bread, whether the crou-
ton or toasts points for soups, the
coarser crumbs for the scalloped
vegetables or the fine ones on the
croquette, all have flavor suggesting
that OF the crlsped animal tissues.
The onion and its relatives, chives,
garlic and leek, and the tomato, are
our most common vegetable favors.
specially meaty flavor but because of
its large water content, often 80 per
cent, it cannot take the place of meat
to the extent that some enthusiasts
would have us think
OF peppers there is a long list, US
able In many ways, and these have
become more common since the
Spanish war, as thew are used In our
new territories so much that Ameri-
cans are beginning TO use them as
the English learned curry from India.
In any case the elimination of
meats from our diet should not be
done too suddenly. Let ID come by
diminution of quantity rather than to-
tai obliteration at first; a gradual les
SEEMING enables household. before
they realize 1t, to become almost
vegetarians.
FROZEN CREAM CHEESE-Scald
one Mint Of craQm in double hoi1or.