El Paso herald. (El Paso, Tex.) 1901-1931, 1918-01-29

second line Of defence these women
at home have been called, and they
| are voluntarily Placing themselves
| under orders" and welcoming the
Victory Loaf as they would a lux
ury.
Mrs. Krakauer, in a chemical an
alysis OF meats. showed this food to
/ contain the following constituents:
Water. - per cent; protein. 20 per
/ cent; fat, 5 per cent; mineral matter,
! II per cent: sugar and starch, 1 per
cent. said Mrs. Krakauer: The prin-
cipal thing found in meat that makes
] Il a desirable article of food is the
I protein. It contains heterogeneous ma
terial. which is absolutely necessary
! in the carrying on Of life But 1t may
also be found in many vegetables
and other edibles. which offer other
things that are good food as well and
do not have the drawbacks of being
composed mostly Of impure water, as
water IN meat has been found to be
Of very inferior quality to the water
found in vegetables. eggs and milk.
"Since the protein. then. is the most
desirable part Of meat, any other ar
ticle OF food that will give as large q
per cent of protein viii be a good sub
stitute for it Dried lentils are e5 per
cent protein; dried peas. % per cent:
dried beans, q Fer cent; eggs Il per
cent; sea fish, II per cent; almonds.
p per cent; walnuts, 10 per cent;
wheat. Is per cent; corn, 9 per cent;
pecans. Il per cent.
But" exclaimed Mrs Krakauer.
probably the most logical substitute
for US who live in FL Paso is the
common red bean or frijole. It should
be soaked several hours, or all night
and cooked in a fireless cooker with
grated cheese. or any preferred sea
soning, and It makes an enjoyable
dish. It is better than the white
bean, getting its color from the iron
in it-an added argument in its IA
vor.
TOO much stress cannot be laid on
the use Of cheese as a substitute for
meat. The American people do not
appreciate cheese as much as il de-
serves. It should be cooked as eggs
are cooked (if cooked at AID, remem-
berlng that the longer eggs are
cooked the more difficult Of digestion
they become. The soft boiled are
more palatable. so Is cheese that is
just heated. Cheese should properly
be eaten with twice its weight in
stewed fruit MIX is splendid to use
instead Of meat, and cottage cheese
is high in nitrogen. All poultry can
be used to replace meat, and many
use rabbit, although the latter offers
the same dangers that PORK does.
the Japanese and Chinese, to replace
meat, but there are so many better
things"
Mrs. F. o. stain. in handling but
ter substitutes, was most thorough,
and drove home to the heads or keep
ers Of families their responsibilities.
in even small things. If every
housewife saves one third Of an
ounce Of fat from meats, each day,
America will have 395, 600 tons Of fats
in q year." was her startling asser-
ton
With Hooyer's warning. NO butter
in cooking: use substitutes" as the
keynote of her talk. Mrs. Stain went
intelligently into the heart Of her
topic. with the idea OF keeping up to
the standard in good health, and
proved that 70 does not take much
study TO use fat substitutes that have
practically the same qualities that are
essential for growth, as are found in
butter fat. "Suet is my favorite sub
stitute." averred the speaker. keep
a scrap can in the kitchen and put
all the bits OF fat and gristle that
are cut from meat into this. When
sufficient quantity is saved, run
through the meat chopper and then
melt in a double boiler and strain.
adding a little salt This rendered
beef fat may be used as shortening
for fruit cakes, mullins, ginger
breads, spice and molasses cakes and
cookies, and should be used in melted
form It may be chopped very fine
for biscuits and pastry Use one sixth
less. Every dros Of dripping from
meats can be used IN some way. eth
er for seasoning (such as bacon and
sausage drips) or shortening, or even
as a spread for bread and toast. Don't
throw away the rinds OF bacon and
salt pork When cooked with spinach
or greens, or in soups Of peas or
beans. these rinds will be found TO
add flavor and richness TO the dish.
Surplus fat from chickens or poultry
makes excellent shortening for bis
cults and dumplings, cakes and
cookies.
The many peanut products are
splendid products. The peanut pos
sesses 3S.6 per cent fat and its food
value IS 2500 calories per pound Ten
cents worth Of peanuts have caloric
value equal TO 60 cents worth of
steak; 81 cents worth OF milk; 20
cents worth Of cheese; IS cents worth
Of potatoes, and 9 cents worth Of
beans. There are many reasons why
the peanut should be- valued food,
especially in Texas. % They are
easily produced on the farm, and
hence are very economical. ~ They
can be easily kept for long periods.
80 Many products can be made from
them. such as peanut butter. peanut
meal. peanut oil and peanut flour.
hence they offer a pleasing variety
in the dietary. 20 They are a valu-
able and convenient food for school
children's sandwiches, once or twice
a week IN the dinner pail is better
than the thick slices of ham or fried
pork A bowl Of hot peanut soup for
the noon luncheon at school viii go
further is giving strength to prepare
the q TNnwnnnr1 -nrffo~fnnE than 10
cold meat. cold fried eggs,
and soggy biscuit. In using the yea
nut IN the dietary Of children. II
should be ground up or pounded TO
insure a thorough breaking up. 90
Peanuts are 4 good substitute for
meat, which should not be eaten at
every meal Eating too much meat
member that. though olive oil. lard
and cOttonseed oil are practically all
fat. butter is only about nine tenths
fat Therefore. when one Of these is
used as a butter substitute, only four
fifths as much is required. Is not
the difference in the cost worth saw
ing2 In the discarded. so called.
empty sardine can there is a quar-
ter Of a cupful OF useful oil. which
IL utilized in frying fish. saves one
fourth cupful OF fat Glycerine. made
from fats. is one OF the chief sub
stances used to make explosives.
That is why the world supply Of fat
is low.
The following practical recipes FOR
using drippings were offered:
Gingerbread. made with sausage
half cup of sugar, =
cup OF molasses. Is cup OF hot water.
/ teasr oonful ginger, 2 cups Of flour.
2 teaspoonsful baking powder, tea
spoonfuls Of melted sausage drip