The Pickens sentinel. (Pickens, S.C.) 1911-2016, 1917-12-06
What to Serve on Meatess Days.

AINAS 49, = cAAoSSb bSlho wv
nomic director for South Carolina, act.
ing in the special capacity Of homo
economics director Of the food admin.
istration, has the following to say on
what to serve on meatless days in this
state:
thousands Of women in South Car
DINA have signed the food conserva-
ton pledge cards. In as many homes
at least one wheatless and one meat.
less day will be observed each week.
The question comes, what may we
constantly serve on our meatless day?
On no account must w eat too little
food to keep each and everybody in
perfect health. The food served on
the meatless day may be just as nu-
tritious as that on any other day. If
some other kind OF food Is to take the
place of meat, this food must contain
the same power to furnish needed ma.
terial to the body.
"Meat is an essentially protein food;
that means 1t gives nitrogen for body
growth. 1t is true that nitrogen is
as necessary for growing bodies Is
1t Is for growing plants. If the use
of meat Is restricted, other nitrogen
foods must be supplied. These nitro
gen foods are milk, eggs, fish, poultry,
cheese, dried beans and peas and
nuts. We are not asked to conserve
these products and an increasing use
Of such materials will render our diets
both more varied and more wholesome.
"Of all the growing foods, milk is
the best. A child's weight is gener-
first year of his life, and his normal
food during this growth period is
milk. Milk Is also rich in minerals
so" necessary for strong bones and pure
blood. Iron is not found in large
quantities in milk, and must be sup.
piled by other feeds. Too much en-
phasis can no be placed on the i'm.
portance Of a liberal use Of milk and
milk products. Where there are chill.
dren in the family milk is almost a
necessity, and even where its price is
highest milk should be bought and
economy practiced along other lines if
necessary.
Cottage cheese is an excellent sub,
stitute for meat dishes; so Is other
cheese, both American and foreign
makes. A liberal use of cheese would
reduce the consumption Of meat.
"Too many Of us know very little
of fish. It is not available in many
districts, except dried or sailed, or
canned Fish furnishes, pound for
pound, the same amount of protein as
meat. Every housekeeper can save
many pounds Of meat If she will plan
to use more fish on her table.
"This year peanuts are very plenti.
full in our state. Peanuts are ex.
cellent sources Of fat as we'll as pro.
tein and there are a variety Of ways
or using these nuts. Cookies and nut
breads as we'll as nut-loaf and peanut
butter are always popular with school
children and can we'll be used in place
Of meat in lunches.
"For years the Chinese, as a nation,
have depended OF soy beans to furn-
ish protein to their diet and we may
consider beans and peas in our study
Of meat substances. There are so
many ways OF preparing and serving
beans that one need not tire Of them
though they become M of the staple
foods on our American tables. Baked
beans, soup, stewed beans, pean loaf,
n bean bread are only a few of the
delicious dishes that may be prepared
from this excellent meat substitute"