The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-03-02
HOME ECONOMICS

Ter of the white being overlooked
than of the yolk. The best ways
of serving eggs for children are
poached, soft-boiled, or coddled, tho
they may be scrambled for a change
If one is careful not to scorch the
fat used or to overlook the egg.
Ooddled Eggs
Many means have been suggested
for cooking eggs in such a way that
the yolks will be cooked and the
whites will not be overlooked. One
of the most satisfactory is by cod
ding and is done as follows: Allow
cupful of water to each egg, bring
the water to the boiling point, re-
move it from the fire, put in the
eggs, cover the dish closely, and
leave the eggs in the water for
about seven minutes. There is some
uncertainty about this method, for
eggs differ in weight and also in
temperature at the time the cook
ing begins. On the whole, however,
this method can be more depended
on than others. Good results can
be obtained by pouring hot water
over eggs, if the same dish with the
same amount of water is always
used, but each cook must make her
own rules.
Meat Substitutes
Milk and eggs, as stated above;
are common meat substitutes. Among
vegetable foods, dried beans, peas,
lentils and cowpeas, which are often
classed together and called legumes,
are the best substitutes for meat in
the diet of older people, chiefly be-
cause they have large amounts Of
nitrogen needed for muscle building.
In this respect they have some ad-
vantage, tho not a great one over
cereals. Beans and the other legumes
are not to be recommended for
young children except when milk,
meat, eggs, fish and poultry are not
to be obtained. When used they
should be cooked until they are re-
duced to a mush. Since the skins
are likely to be tough, it is well to
p t the cooked legumes thru sieve.
A general recipe for soups made
from beans, peas, lentils, cowpeas
and other legumes follows:
Soup From Dried Beans or Other
Legumes
One cup dried legumes; one quart
of water or soup stock; two table
Spoonfuls of butter or SavOry fat;
two tablespoonfuls of flour; salt and
other flavoring.
Soak the dried legumes in water
over night. Drain, add the water
or stock, cook slowly on top of the
less cooker for four or five hours or
until tender. Renew the water as it
boils away. Strain and thicken with
the fat and -four rubbed together.
These soups may be favored in many
ways. Sometimes a tomato, onion,
a few celery tops, spring of parsley,
or mixture of vegetables is boiled
with the beans or peas, or just be-
fore serving a few drops of onion
juice, little celery salt, or one-half
level teaspoonful of curry powder is
added. Sometimes the water used
is that in which ham or other meat |
has been boiled, but in such cases
care must be taken not to have the
liquid too fatty.
Food Group No. Two-Bread and
Other Cereal Foods
Cereal foods of some sort are used
~ children practically all over the
world Bread is the commonest cereal
'ood in this country, tho cereal
nushes are also very generally used.
Nell-baked bread and thoroly cooked
breakfast cereals are both good for
children and with milk should make
Up large part of the diet. These
wo foods, bread and breakfast
ereals, provide almost the same
.inds of nourishment. Bread may
therefore, take the place, to a GER