Almonds are always available in the markets and are so rich in
protein and fat that a pound of shelled almonds is equivalent in
food value to about three pounds of steak. At usual prices a good
grade of almonds is more economical than the ordinary cuts of meat.
Chestnuts are a staple food in parts of Italy, and have a delicious
flavor in soups, stufi&ngs, and sauces. Our own naf;ive chestnuts,
boiled and served whole or roasted, make an excellent simple dessert.
Hickory nuts, English walnuts, pecan nuts, and filberts are not
only palatable in muffins, cake, and yeast bread, but add to the
food value in a rational way. ^
Peanuts are rich in oil and protein. They are nearly equal to
almonds in food value and are even more economical. Peanuts
are too concentrated a food for eating between meals or to be taken
after a meal already sufficient, but they may take the place of meat in
the meal and peanut butter may be used on bread and in sandwiches
without butter. They, too, may be used with cake and cookies.
Chopped nuts may be served with a variety of desserts. Remem-
ber always that they are to be considered food.
100-Calobib Portions of Shelled Nuts
Kind Weight of 100-Calosib Portion
Ounces
Brazil nuts 0.5
Chestnuts 1.5
Filberts 0.5
Hickory nuts 0.5
Peanuts 0.6
Pecans 0.5
Wabiuts (English) 0.5
Teacher's Note. — When time permits and circumstances make desir-
able the development of the economic phase of the food work, students
may be directed to look up the composition, or the food value per ounce or per
pound, of a variety of the foods of whatever group is under study and work
out the return in food value for a given expenditure of money. The tables
in Rose's "Laboratory Handbook for Dietetics" will be found especially
usefiil in such work.
246 FOODS AND HOUSEHOLD MANAGEMENT
«
EXERCISES
1. What is the chief food value of fish ?
2. Compare the composition of fish and meat.
3. What are the causes influencing the flavor and quality of
fish?
4. What precautions may be taken to prevent the spoiling of
fish?
5. How may the oyster beds be safeguarded ?
6. In what way does the cookery of fish and shellfish resemble
that of meat ?
7. In what important way does the cookery of fish differ from
that of meat ? /
^8. Why is fish cheapest in season ?
9. Estimate the cost of.lOO-Calorie portion of one or two given
varieties.
10. What precaution is necessary in opening a lobster ?
11. What must a food contain to make a meat substitute?
12. What are the important meat substitutes ?
13. In what way should nuts be used in the diet ?
14. What are some of the practical ways of using nuts ?
15. Price several kinds of nuts and several cuts of meat in the
market, then look up the composition of each, remembering that
the whole kernel of the nut is eaten, but often only the lean part
of the meat. With this in mind calculate the food value actually
obtained for a given expenditure in each case.
CHAPTER XV
SALADS AND DESSERTS
Page 123
Presented as published in 1914. 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
Almonds are always available in the markets and are so rich in protein and fat that a pound of shelled almonds is equivalent in food value to about three pounds of steak. At usual prices a good grade of almonds is more economical than the ordinary cuts of meat.
Chestnuts are a staple food in parts of Italy, and have a delicious flavor in soups, stuffings, and sauces. Our own native chestnuts, boiled and served whole or roasted, make an excellent simple dessert.
Hickory nuts, English walnuts, pecan nuts, and filberts are not only palatable in muffins, cake, and yeast bread, but add to the food value in a rational way. ^
Peanuts are rich in oil and protein. They are nearly equal to almonds in food value and are even more economical. Peanuts are too concentrated a food for eating between meals or to be taken after a meal already sufficient, but they may take the place of meat in the meal and peanut butter may be used on bread and in sandwiches without butter. They, too, may be used with cake and cookies.
Chopped nuts may be served with a variety of desserts. Remember always that they are to be considered food.
100-Calorie Portions of Shelled Nuts
Kind Weight of 100-Calosib Portion
Ounces
Brazil nuts 0.5
Chestnuts 1.5
Filberts 0.5
Hickory nuts 0.5
Peanuts 0.6
Pecans 0.5
Walnuts (English) 0.5
Teacher's Note. — When time permits and circumstances make desirable the development of the economic phase of the food work, students may be directed to look up the composition, or the food value per ounce or per pound, of a variety of the foods of whatever group is under study and work out the return in food value for a given expenditure of money. The tables in Rose's "Laboratory Handbook for Dietetics" will be found especially useful in such work.
«
1. What is the chief food value of fish ?
2. Compare the composition of fish and meat.
3. What are the causes influencing the flavor and quality of fish?
4. What precautions may be taken to prevent the spoiling of fish?
5. How may the oyster beds be safeguarded ?
6. In what way does the cookery of fish and shellfish resemble that of meat ?
7. In what important way does the cookery of fish differ from that of meat ? /
^8. Why is fish cheapest in season ?
9. Estimate the cost of.lOO-Calorie portion of one or two given varieties.
10. What precaution is necessary in opening a lobster ?
11. What must a food contain to make a meat substitute?
12. What are the important meat substitutes ?
13. In what way should nuts be used in the diet ?
14. What are some of the practical ways of using nuts ?
15. Price several kinds of nuts and several cuts of meat in the market, then look up the composition of each, remembering that the whole kernel of the nut is eaten, but often only the lean part of the meat. With this in mind calculate the food value actually obtained for a given expenditure in each case.
CHAPTER XV