The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1916-03-26
CHEAP SUBSTITUTES FOR
I. MEAT ARE PROPOSED BY
NOTED CULINARY EXPERT
Fresh Eggs Are Cheap at This
Time of the Years; Says
Mrs. A. B. Scott.

Mrs. A. B. Scott.
CBy Mrs, Anna B. Scott, Culinary
Expert OF the Philadelphia North
Amertcan.l .,s,.
Again the housekeeper Is told that
meat has advanced in price. Good
ness knows 1t was high enough be-
Tor this announcement, and perhaps
the time has come when we should
use meat substitutes and do without
the hiEh-priced article.
Fortunately eggs are getting
cheaper. Fresh, ones can be had at
twenty-eight cents a dozen, and the
price may go still lower with warm
weather. Eggs are excellent suhsti-
tuteS for. meat and should take the
place OF chops or steaks at many
meals. There are so many things
that can be done with eggs.
Then, there Is peanut butter. II IL
widely used az q table delIcacy, but
Its excellent food value Is not gener-
ally realized. For the amount Of
nourishment 1t supplies, peanut
butter Is almost equal to the finest
meat, and 1t Is more nutritious than
some Kinds OF meat, 1t Is cheap,
and there is no waste to It.
American cheese is another sub
stttute. 1t can be prepared with
rice, hominy, macaron1, noodles and
potatoes. and a well balanced meal
may be had out OF these combIna-
tions at moderate cost.
It has been said that our American
people eat entirely too much meat,
md certainly there can be no harm
done by refraining It's use, especially
since we will find that our pocket
books are benefited. as well as our
health. Perhaps II we are forced to
use meat substitutes we will like the
change Of variety.
The principal thought In using
meat substitutes is to make combine.
lions that will be satisfying as we'll
as appetiztng. I have prepared a
number OF recipes for family of two
children and two adults. All spoon
measurements are rounding unless
otherwise specified. All questions
cheerfully answered II addressed to
the North American.
Eggs Japan.
One cup rice.
Four eggs. u =
One tablespoon Aourr. ! : :. Z
One cup of milk.
One tablespoon cut parsley.
One teaspoon salt.
Dash white pepper.
One.fourth teaspoon paprika.
One teaspoon curry powder.
Put the eggs IN boiling water, boil
slowly twenty minutes: remove and
lay in cold water. Boil and blanch
the rice as usual, spread on platter,
sprinkle with one-half teaspoon salt,
set IN over few minutes. Shell the
eggs, cut three into three pieces
lengthwtse and lay them on the rice,
evenly down the eenterw Remove the
yolk OF the fourth egg and chop the
white fine; add to the cream sauce;
then pour the sauce over the rice and
eggs. Crate the yolk over the top
and garnish the eggs with the chops
ped parsley; dust around the grated
yolk with a little paprika. Sauce:
Put the butter into the saucepan:
when melted add the -four, mix we'll
and add the cold milk slowly, stir
ring until smooth; add one-half tea
spoon salt, dash white pepper, the
chopped white of one eggs. One tea
spoon curry powder added to the
cream sauce will make very pleas
ant change.
Rice Balls, Cream Sauce.
Wash and boil one cup OF rice as
usual; drain. but do not blanch; sea-
son with salt and pepper to taste, a
little grated nutmeg, II desired; then
roIl5into balls and serve with cheese
sauce. Sauce; Put tablespoon but
ter into a sauce pan, over. fire, re-.
move fro mfire, add one tablespoon
flour, mix until smooth. then add one
cup cold milk slowly; add three ta-i
blespoons grated cheese, salt and
pepper to taste and serve with the
rice balls. You can add one table
spoon caramel to the sauce if destr-
ed ~ ~ ,t.t.s ,ia8s7fss r 'sTr ~ II
Rice and Cheese en- Casserole.
One cup rice. ~
One cup grated American cheese.
One cup canned tomatoes.
One tablespoon butter. Il
One tablespoon finely cut onion.
Cu6 dAu uue-ud44 IehSPOQu bhLL.
One tablespoon sugar.
One-fourth teaspoon papTfka.
One tablespoon caramel.
Two tablespoons green bread
crumbs.
Wash and boil the rice as usual.
drain and blanch. Brush casserole
dish with a little melted butter, put
In halt the rice, cover with half the
sauce and half the cheese: then the
rest of the rice, sauce and cheese
cover with tbreadcrumhs. Put, on
cover and place in hot oven. twenty
five minutes. Serve In casserole.
Sauce: Put the onion and butter,
into saucepan and shake the pan I'M
til the onion Is cooked; then add the