The Democratic banner. (Mt. Vernon, Ohio) 1898-192?, 1917-09-18
CHoWDER SEASON
us Time to Begin to Feed the
Family More Heavily.
MEAT SUBSTITUTES LIKED.
Ways Of Combining Vegetables With
Pork or Eggs So That You Get the
Same Amount Of Nourishment That
You Would In Expensive Meats.

You Would In Expensive Meats.
Prepared by department of agriculture
Vegetable chowdcrs offer good way
OF using vegetables and also skimmilk
They differ little from milk vegetable
soups, except that less liquid is used
and the potatoes are usually cut into
small pieces instead of being chopped
fine. For this reason chowders seem
more substantial. 1t Is a mistake to
be confined to any definite recipe.
MIXED VEGETABLE CHOWDER
One-uuarter pound of salt pork or ba-
con, one onion, six medium sized tomatoes
or one pint stewcd tomatoes, one green
pepper four medium sized potatoes, three
carrots, two cupfuls of skimmilk, two ta-
blespoonfuls Of flour, two teaspoonfuls of
salt.
Put the bacon or pork. onion and
pepper through the meat chopper and
cook in a frying pan carefully about
FIVE minutes Add little water and
tomatoes and cook until the vegetables
are tender Cut the potatoes and car
rots into small pieces and cook In wa
ter until tender, drain and add with
the skimmilk to the other ingredients
Thickcn with the -four mixed with
little cold milk
LIMA BEAN CHOWDER.
One pound of salt pork, one onion, one
green pepper. three cupfuls Of skimmlk,
one pint or half a pound of green shclled
lima beans. four small potatoes. salt and
pepper.
Put tho pork. onions and pepper through
the grinder. Cook carefully for two or
three minutes, being careful not to burn.
Add either the beans or the potatoes with
water enough to cover, and cook until the
| vege tables are soft Cook the other vcge-
| tables separately and when soft add with
the milk to the other mixture. Reheat
| and season.
The protein in the above dish is
equal to that in about three-fourths
| pound Of beef Of average composition.
Any vegetable may be used in place
Of the beans. Corn and satisfy are per-
haps oftenest so used.
Vegetable SouffIe.
These dishes are good way to com
blne eggs and vegetables If made
with the green shcIed legumes-
beans, soy beans or compensatory may
be considered meat savers.
First-A thick sauce made with one,
fourth cupful OF fat, one-fourth cupful OF
-four. one cupful OF liquid which may be
milk (whoe or skim, cream, meat stock
or the water In which vegetables have
been cooked .r.
| Second.-One cupful of thick vegetable
pulp made by draining cooked vegetables
and then mashing them or putting them
through a sieve. l.
Third.-Thrce eggs the whites and yolks
beaten separately
Fourth. .--Flavoring. Salt, pepper. onion
Juice and any one of the following may
be used: Very finely chopped parsley.
chives or ham or one-eghth teaspoonful
curry powder Bacon used In making the
sauce gives a good flavor
Mix the vegetable pulp, seasoning. sauce
and well beaten egg yolks. Carefully
fold In the well beaten whites of the
eggs put into a buttered baking dish and
bake In n slow oven until firm.
The amount of vegetables In this dish
may be increased by serving vegetables
around the soufiie.
The following is typical recipe in
which the protein Is equivalent to that
In ten or eleven ounces of average
beef.
GREEN PEA SOUFFLE.
One fourth cupful of fat. onc-fourth cup
ful of flour one cupfu OF skimmilk one
cupful mashed cooked peas (Which will re-
auire about one fourth peck OF peas, three
eggs, salt and pepper. few drops OF
onion juice or a very small piece of onion
boiled with the peas. Combine the ingre.
dients as directed above