Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-08-09
They Furnish the Kind OF
Nourishment a Cro,Uing
Family Needs and They
Are Delicious
Cream Of Corn, Beet Puree,
a Tempting Spinach Soup
and Others That Viii
Tempt You
nv MRS NJ. A. WILSON


THE brawny Scot attributes his
: splendid physical condition to the
liberal use of oatmeal, while the
sturdy son of Italy prefers his pastas
and those of central Europe like the
rye bread. The American household
has, until quite recently, preferred
liberal diet of meat. In many OF
the Old World countries where meat
is always scarce, nuts, legumes
and cheese may all replace expensive
meats. Fish, eggs and milk are we'll
known equivalents that the prudent
woman should keep in mind when
arranging her menu.
The following foods will replace
the protein content of one pound OF
meat: Two quarts of skim milk, ten
ounces of cheese, eight eggs, twenty
ounces of fish. six ounces of peanut
butter, one and one-half cups of DRIED
navy or soy or lima beans, COW
peas or lentils.
When estimating the fat content,
still lower portions of these foods
would be required and without the
loss due to shrinkage, etc, in cook
ing. Now, with the exception OF
eggs, all the above foods are approx
imately one-half the cost of meat.
It would be a real economy for
the large family to purchase a suffi-
cient amount of milk to supply them
with cream. To secure the cream
use the cream dipper and remove the
cream from the top. Then use the
balance of the SKINNED milk for
breakfast cereals, cream soups for
iluncheons, sauces, custards and des-
serts. Nourishing and delicious
cream soups can easily and quickly
be made from the various green sum-
mer vegetables.
cream OF Union
Place two cups of thinly sliced
onions in a saucepan and add one
cup of cold water. Cook until soft
and then rub through a fine sieve
Measure and return to the saucepan
and add one cup of milk for every
cup of the onion puree and two
level tablespoons of flour to every cup
of milk. Stir to dissolve the flour
then bring to a boil and cook slowly
for five minutes. Season, using salt
and white pepper. Serve, then add
one tablespoon of butter to every
quart of cream soup. Croutons OF
toasted strips of bread make de
licious accompaniment to cream
soups.
How to prepare croutons: Cut slices
Of bread into one-inch blocks, ant
place on a baking sheet and bak'
until golden brown. Place in a til
!, box or jar and seal. When ready t.
use just reheat to crisp, and thel
serve. Stale bread may be used fo
this purpose.
Cream Of Corn, Supreme
Use a corn scraper and thel
score and scrape the pulp from fou
\ large ears of corn, and rub through
a sieve into a saucepan. Now add
Four cups of milk,
t Sir tablespoons Of -four,
One tablespoon of grated onion.
Stir to dissolve, and then bring t
&oil and cook slowly for five min
utes. Season to taste and add
One tablespoon of butter,
One tablespoon of finely mimce
parsley.
Cream of Cucumber
Pare and CRATE one large cucum
Der, and then place in saucepan an
add
One cup Of cold 10ater,
One tablespoon Of grated onion.
Bring to a boil and cook slowl
for ten minutes. Rub through fin
4 sieve and add
Four cups Of milk,
Sir tablespoons Of -four.
Stir to dissolve the flour, and the
bring to a boil and cook slowly fo
five minutes. Now add
One teaspoon of salt,
One-hdf teaspoon Of papriku,
One-quarter green pepper, choppe
fine,
One tablespoon of butter.
Beat hard to mix.
Puree of Squash or Cymling
Pare and CRATE two medium size
squash, and place in a saucepan ar
add
..s One cup of cold Water,
Tioo teaspoons Of grated onion,
Pinch of thyme.
Bring to a boil and cook for fly
minutes. Rub through a fine siev
then measure and then follow IL
method used for making cream
onion.
Beet Puree
Pare and rub a sufficient numb
If cold-boiled beets through a fiji
sieve to measure one cup. Place
saucepan and add
tl g1.,s ann of 9Dnfver