The Washington times., 1915-01-21
Which Would You Pay
For Nourishine Foods,
t
Meat or Peanut Prices? ?
Qualities Which Make Meat Nutritious Shared BY Numer
Gus Other Foods Which Are Much Cheaper In Price,
Such AS Peanuts, Fish, Cheese, Beans, Maca-
roni and Many Others.
Bv MRS, CHRISTINE FREDERICK,
Author Of 1.-The New Housekeeping.'

really natural grain is much more nu-
tritious. has more phosphatcs in the
outer coat, and is. Of course. pure and
uncoated. Too few women know Of and
use it. 1t can be secured, and any
grocer will do so II urged.
OF beans, peas. and ientils we have
spoken before. In condensed form all
the legume family give us much nutri-
ment. PORK and beams Is not the
only way to serve them. either. A black
bean soup, a lentil puree. or lentils and
tomatoes. or navy beans used like
tzing and nourishing. Nuts have long
been esteemed by the vegetnrians. OF
these the cheapest is the peanut. which
Is especially valuable in the familiar
peanut butter. II mixed with cream
soup is worthy Of an epiclire.' and pea
nut salads have as much nutriment as
porterhouse.
Another staple that has jumped
over the moon is sugar. which we
do not seem to be able to do without.
Probably few now living remember the
what did they uA then in place OF It?
First. there was honey. and In some
rural sections still this may be used in
many cakes. etc.. to replace It, Then
| there was nolasses. less expensive than
| the more refined sugar. and we can
/ still use that. But Row and better
sweetening discovered since the, war Is
| the starch of the corn kernel. by q
wholesome process. and thus We have
the nourishment of the starch grain
transformed into most inexpensive
analysis this syrup has been declared
pure. and there are very many ways
in which to utilize It. 1t can replace
| sugar in all cakes, breads. in preserV-
ing, and candymaking. and be used as
syrup for griddle cakes. etc. Since the
rise in sugar finds the housewife right
in the middle Of the preserving sea-
son. she can use this excellent sub
stitute Of corn syrup, and thus not de-
lay or prevent tho canning and prcserv-
ing Of her fruit.
on coffee. there has been some talk OF
it. and 1t might he we'll to consider
what what the family family ,, would drink ,,s,.," i the
} Cereal coffee. SO called. is disliked b,
many: yet 1t is not a bad substitute
and is about half the price; The "nibs'
cocoa. and should be used more ex
tensively even If there is no question
of price. as the fat is removed from
the nits. and hence the drink is fount
fee Is another drink especially palat
able in winter 1t is made from th'
rowdered flour Of the banana. and cost
about half Of the price of coffee.
Comparative costs and nutritive val
ues Of some common foods (protein-
carbohydrates):
Porterhousc steak. 100 calories pc
pound: cost. 40 cents
Beans (dried). 1920 calories per pound
cost S cents
: Rice. 162o calories per pound: cost. /
, cents.
Cheese. full cream. l.ss5: cost % cents
Peanuts. 1.77o per pound: cost. /
cents.
From this list it will be seen that 70
, the same amount of nourishment "
can pay either porterhouse or peanu
prices! OF course. we do not want I
live on an entirely meatless diet. bu
once the habit Of eating other dishe
and Of trying new foods Is acquired "
> will be SURPRISED to find how many cut
; Of meat. how many other foods We ca
. use instead Of the expensive kinds.
. Other nations. poor in meat suppl,
have solved the difficulty by textend
ing the favor Of the meat. To this enc
noodles. dumplings. casserole. and sim
l lar dishes ere used. with much grav
: and flavor. hut little solid meat. As
nation We have been eating too muc
l meat. and this era Of high prices ma
: help make our cooking better and fore
us to increase our brains to meet tn
e increased cost Of living,