used to having meat twice a day, it will be well to start
out with meat once a day and keep up this régime for a
eouple of weeks. Then drop meat for a whole day, sup-
plying in its stead a meat substitute dish that will furnish
the same nutriment. After a while you can use meat sub-
stitutes at least twice a week without disturbing the fam-
ily’s mental or physical equilibrium. It would be well
also to introduce dishes that extend the meat flavor, such
as stews combined with dumplings, hominy, or rice; pot
pies or short cakes with a dressing of meat and vege-
tables; meat loaf, souffle or croquettes in which meat 1s
combined with bread crumbs, potato or rice.
Meat eating is largely a matter of flavor. If flavor is
supplied, the reduction of meat in the diet can be made
with little annoyance. Nutrition can always be supplied
in the other dishes that accompany the meal, as a certain
proportion of protein is found in almost every food pro-
duct. The meat that we use to obtain flavor in sauces and
gravies need not be large in quantity, nor expensive in
eut. The poor or cheap cuts have generally more flavor
than the expensive ones, the difference being entirely in
texture and tenderness, freedom from gristle and inedible
tissue. There are many cereals, such as rice, hominy,
cornmeal, samp and many vegetable dishes, especially
dried beans of all kinds, that are greatly improved by
the addition of meat sauce and when prepared in this
way may be served as the main dish of a meal.
Dr. Harvey W. Wiley has stated that the meat eating
of the future will not be regarded as a necessity so much
as it has been in the past, and that meat will be used more
as a condimental substance. Europe has for years used
meat for flavor rather than for nutriment. It would seem
that the time has come for Americans to learn the use
of meat for flavor and to utilize more skillfully the protein
of other foods.
39 FOODS THAT WILL WIN THE WAR
It may be difficult to convince the meat lover that he
can radically reduce the proportion of meat in his diet
without detriment to health. Many persons adhere to
the notion that you are not nourished unless you eat
meat; that meat foods are absolutely necessary to main-
tain the body strength. This idea is entirely without
foundation, for the foods mentioned as meat substitutes
earlier in this chapter can be made to feed the world, and
feed it well—in fact, no nation uses so large a proportion
of meat as America. |
The first step, therefore, in preparing ourselves to
reduce meat consumption is to recognize that only a small
quantity of meat is necessary to supply sufficient protein
for adult life. The growing child or the youth springing
into manhood needs a larger percentage of meat than the
adult, and in apportioning the family’s meat ration this
fact should not be overlooked.
The second step is to reduce the amount purchased,
choosing cuts that contain the least waste, and by utilizing
with care that which we do purchase. Fat, trimmings,
and bones all have their uses and should be saved from
the garbage pail.
Careful buying, of course, depends on a knowledge of
cuts, a study of the percentage of waste in each cut, and
the food value of the different kinds of meat. Make a
study of the different cuts, as shown in the charts on
pages 36, 37, and armed with this knowledge go forth
to the butcher for practical buying.
Then comes the cooking, which can only be properly
done when the fundamental principles of the cooking
processes, such as boiling, braising, broiling, stewing,
roasting and frying are understood. Hach cut requires
different handling to secure the maximum amount of nu-
triment and flavor. The waste occasioned by improper
cooking is a large factor in both household and national
economy.
AND HOW TO COOK THEM 33
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Page 12
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
used to having meat twice a day, it will be well to start out with meat once a day and keep up this régime for a couple of weeks. Then drop meat for a whole day, supplying in its stead a meat substitute dish that will furnish the same nutriment. After a while you can use meat substitutes at least twice a week without disturbing the family’s mental or physical equilibrium. It would be well also to introduce dishes that extend the meat flavor, such as stews combined with dumplings, hominy, or rice; pot pies or short cakes with a dressing of meat and vegetables; meat loaf, souffle or croquettes in which meat is combined with bread crumbs, potato or rice.
Meat eating is largely a matter of flavor. If flavor is supplied, the reduction of meat in the diet can be made with little annoyance. Nutrition can always be supplied in the other dishes that accompany the meal, as a certain proportion of protein is found in almost every food product. The meat that we use to obtain flavor in sauces and gravies need not be large in quantity, nor expensive in eut. The poor or cheap cuts have generally more flavor than the expensive ones, the difference being entirely in texture and tenderness, freedom from gristle and inedible tissue. There are many cereals, such as rice, hominy, cornmeal, samp and many vegetable dishes, especially dried beans of all kinds, that are greatly improved by the addition of meat sauce and when prepared in this way may be served as the main dish of a meal.
Dr. Harvey W. Wiley has stated that the meat eating of the future will not be regarded as a necessity so much as it has been in the past, and that meat will be used more as a condimental substance. Europe has for years used meat for flavor rather than for nutriment. It would seem that the time has come for Americans to learn the use of meat for flavor and to utilize more skillfully the protein of other foods.
It may be difficult to convince the meat lover that he can radically reduce the proportion of meat in his diet without detriment to health. Many persons adhere to the notion that you are not nourished unless you eat meat; that meat foods are absolutely necessary to maintain the body strength. This idea is entirely without foundation, for the foods mentioned as meat substitutes earlier in this chapter can be made to feed the world, and feed it well—in fact, no nation uses so large a proportion of meat as America. |
The first step, therefore, in preparing ourselves to reduce meat consumption is to recognize that only a small quantity of meat is necessary to supply sufficient protein for adult life. The growing child or the youth springing into manhood needs a larger percentage of meat than the adult, and in apportioning the family’s meat ration this fact should not be overlooked.
The second step is to reduce the amount purchased, choosing cuts that contain the least waste, and by utilizing with care that which we do purchase. Fat, trimmings, and bones all have their uses and should be saved from the garbage pail.
Careful buying, of course, depends on a knowledge of cuts, a study of the percentage of waste in each cut, and the food value of the different kinds of meat. Make a study of the different cuts, as shown in the charts on pages 36, 37, and armed with this knowledge go forth to the butcher for practical buying.
Then comes the cooking, which can only be properly done when the fundamental principles of the cooking processes, such as boiling, braising, broiling, stewing, roasting and frying are understood. Hach cut requires different handling to secure the maximum amount of nutriment and flavor. The waste occasioned by improper cooking is a large factor in both household and national economy.
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