Healthful cookery

G 0 C 'O.d 0 C/J a 2 rt cm £ 0 0-m'G 1/1 u) Jr g o o o o P o S Pi tl ~ ^ _g u .a J- u’j^ o g o cx a a a crj 0 jp p . — .(/)(/>(/)< sagS-S, aar SI:S2»Se§S 0 0 « P s s iRCR ^~6-a T3 a) 4) £ ^ ^ g 0 0 cd to t/> o s-; - G jc/5 3 u'- p 3 o aaaatd 0xj 5) 0 S'3 ^<cQ2za,c^<:uS«^(jw<:<<cQffiuQfeOJO(xl^fi.^ M rO 0 0 ^ M 1 1 Healthful Cookery lentils and rice, this combination constituting the staple food of many millions in India, China, and Japan. Analyses of Some Common Foods Water Albumin Starch Free Fat Salts Total Nut. Value Lean Beef 72.0 IQ. 3 3.6 5. I 28.0 Lean Mutton 72.0 18.3 4*9 4.8 28.0 Whitefish 78.0 2.9 1.0 22.0 Garden Peas 10.3 24.6 52.6 3-5 2.6 83-3 White Beans 15.O 26.9 48.8 3-0 3-5 82.2 Lima Beans 9.0 21.9 60.6 1.6 2.9 87.0 Lentils 12.3 53-0 1.9 3-0 83.0 Peanuts 6.5 28.3 1.8 46.2 3-3 79.6 Chestnuts 7-3 14.6 69.0 2.4 3-3 89.3 Almonds 6.2 23 5 7.8 53-o 3-o 87-3 Eggs 74.0 I4.0 10. 5 I. 5 26.0 Wheat (Mich. White).. 12.8 1 1.6 71.0 i-3 1.6 85-5 Nuts are also especially valuable as substitutes for animal foods, since they contain both nitrogenous and fatty material; but they often prove difficult of digestion because they are not pulverized sufficiently fine by mastication as ordinarily eaten. Most nuts have such firm flesh that to render them digestible they require very careful mastication, or the reduction in some manner to a pulverized state before being eaten. The peanut is quite indigestible in the raw state. Different nuts, reduced to a fine meal and thoroughly cooked, are Flesh-Food Substitutes now manufactured into a variety of palatable, wholesome, and easily digestible products, which serve as an excellent substitute for meats and butter, and may be prepared in numberless tasty and appetizing dishes. Of these products, Protose, or vegetable meat, is a perfect substitute for flesh food, containing the same food elements as beef and mutton. Its nutritive value is about 25 per cent greater. It contains 10 per cent more fat, an element in which lean meat is deficient, thus making it not only a more nourishing but a better-balanced food than lean meat. Its appearance is almost identical with that of pressed chicken or turkey, which it also resembles in color. Broiled Protose. — 1 can Protose, 2 cups lentil pulp, il/2 cups stewed tomato, 1 tablespoonful Nut Butter. Remove the Protose from the can, slice rather thin, and pan-broil the same as beefsteak. Serve hot, with a dressing prepared by cooking together for a few moments two cups of lentil pulp, one and one-half cups of strained stewed tomato, a tablespoonful of Nut Butter, and one-third cup of 7 2 Healthful Cookery Protose made into pulp by being put through a vegetable press. Broiled Protose, No. 2. — Cut Protose into rather thin slices, and pan-broil until a delicate brown on both sides. Serve with Chili Sauce. Broiled Nuttolene. — Cut Nuttolene into slices one half to three fourths of an inch thick, and broil in a wire broiler over the coals to a delicate brown. It should not have spots of dark brown upon it. If it is not convenient to have the coals, the broiling may be done under or over the blaze of a gas stove.