Imperial Valley press., 1917-05-04
how HIGH-PRTCED FOODS
MAY BE SUBSTITUTED FOR

= This question is answered in a Sc
ries of suggestions which the Com
y nittee on Resources and Food Supply
OF the State Council of Defense ha:
ked a committee of experts on nu.
triton, mostly from the College OF
Agriculture of the University of Cali
fornia to prepare. These suggestions
Fave been sent by the University to
every teacher of domestic science ir
the state, they will be taught in spe-
cial courses in the surlmer session at
Berkeley, and the aid of the State
Federation Of Womens Clubs enlisted
in bringing this information to the
widest possible use among all the
women Of California, as an aid in win
nng the great war.
The most expensive foods are the
proteins, to which group meats and
II ilh belong, yet the proteins are in
l,spensable.
! But cheaper cuts Of meat may be
substituted, and the toughness and
POSSIBLE lack of flavor of the cheaper
cuts may easily be overcome by prop
eT cooking and proper seasoning.
The use of home ground meat
should be encouraged. as these are
inexpensive. cooked quickly, with lit
tie use of fuel, touehness is over
come, and there are great possibilities
III the way of toothsome preparation.
There are many meat parts not
commonly in great demand, such as
the heart, for instance, which may be
stuffed.
One great means of saving is to
extend the flavor of meat to other
food and thus give bulk to meat dishes.
Thus meat can be made to go as far
a, possible by cooking it with dump
hugs and stuffing, so using up bread
ard cracked crumbs which otherwise
might be wasted, or baking powder
biscuit dough or pie crust used. Rice,
rlacaroni or hominy, when cooked with
meat, will take on meat flavor. One
way to help retain the flavor of meat
IS to pound flour into it.
The food value contained in one
pound of lean meat (protein alone be-
ing considered) may be obtained from
two ad one-half quarts of milk or
skim milk, one and a fifth pounds
(ancooked) of oatmeal, six-seventhsof
-~,,,,l e 1,;oI boo,,- e;va cayap-bc
OF a pound of dried peas. lentils OF
click peas, two-thirds Of a pound of
full cream cheese or cne pound OF
fresh moist cottage cheese, ten or
twelve eggs, three-fifths of pound
OF shelled peanuts or a pound or
snelled walnuts or almonds.
The housewife ought to put down
eggs in waterglass while cheap. In
formation as to how to do this can
he obtained from any druggist. Thus
in winter time, when eggs are high
in price, family may eat eggs at
the minimum summer cost.
II is good economy to buy skim
milk instead OF whole milk for cook
ing, as it is high in food value. Sour
l.ilk should never be wasted.
In making bread ,cornmeal or gra-
ham flour may be substituted for
part of the white flour.
There are various available substi-
tutes for butter, of which many are
in the market for cooking purposes
and others for table use. There are
cthers which 10 not equal butter in
lat, but which may take the place of
bptter in making bread appetizing,
such as peanut butter.
( Breakfast foods, such as steel cut
/ oatmeal, corn meal, ETC., are most
+ economical bought in bulk, instead OF
ia the very expensive way of buying
prepared breakfast foods in packages
which usually gives far less nutri-
ment for the price.
Rice, macaloni and hominy can be
substituted for potatoes while pota-
toes are expensive.
The housewife should study the
Proper cooking Of vegetables so as
to prevent waste Of valuable mineral
matter and food accessories.
Dried peas and beans and dried
fruits can be used at times when fresh
varieties are expensive.
! At soda fountains people can buy
.luuitious beverages such as those
which contain whipped cream, ice
cream and plain or matted milk, in
stead Of non-nutritious beverages, at
the same price, and no more refresh
ing.
That all vacant land which can sue
clssfully be devoted to food produc-
ton should be put into use is urged
by the Committee on Resources and
ood Supply. Where land is available
and water not too expensive, school