Foods and home making

fill the measure. Make a sauce as directed on page 237, using the remaining ingredients and the milk and spinach water. Add the finely chopped spinach. Heat until the soup boils. Serve hot. Yield : 5 servings. Cleveland Plain Dealer Figure 84. A Chopping Knife Useful for Cutting Juicy Vegetables The large blade shaped to fit the bowl makes this chopping knife more efficient than many of this type. For chopping spinach and other juicy vegetables such a knife is desirable, for less of the juices are pressed out than when the food is ground through a chopper. CAEBOH YOR/I TES 24.4 -215/4 E. O WATER 9.2 PROTE/N 25.8 'PAT 53. 6 Redrawn from U. S. Department of Agriculture Chart Figure 85. Composition of the Edible Portion of a Peanut Notice the high percentages of fat and protein. Also notice the percentage of carbohydrates. Vitamins: A+, B + +, C*. Luncheon or Supper Soups — Canned Foods 249 Peanut-tomato soup is easily made, delicious, and very nourishing. The composition of peanut is shown in Figure 85. PEANUT-TOMATO SOUP 1 can tomatoes, No. 3 1 cup peanut butter 1 pint boiling water If teaspoons salt £ teaspoon paprika Put the tomatoes and water into a saucepan. Boil the mixture at least 5 minutes ; then strain it. Return the mixture to the saucepan and add the other ingredients. Mix well. Heat the mixture until it boils. Serve hot. Yield : 7 servings. SOUTHERN BEAN SOUP 1 cup dried beans 6 cups water and a ham bone or 6 cups water in which ham has been cooked 1 cup fresh celery leaves and stems or 1 cup dried celery leaves 2 slices onion 3 tablespoons flour 1 teaspoon pepper 3 tablespoons ham or bacon fat Salt, if needed Wash the beans. Add enough cold water to cover the beans well. Cover with a lid and let stand over night or at least 6 hours. Then drain off the water. Add the water and ham bone or ham water. Also add the celery and onions. Let the beans cook (boiling gently) until very tender. Press the beans through a strainer. Add enough water to the strained beans to make 5 cups. Put the flour, pepper, and fat in a saucepan. Mix and cook as directed for white sauce (page 237) using the strained bean mixture instead of milk. Add salt if necessary. Serve hot. This soup may be garnished with slices of lemon and of hard-cooked eggs. Yield : 6 servings. CHAPTER XX THE MAIN LUNCHEON DISH — MEAT SUBSTITUTES Can you answer these questions ? If not, look for the answers as you study this chapter. 1. Should we make a practice of eating meat for luncheon? 2. What are meat substitutes? Name some. 3. Peas are related to beans. Name some points of similarity. 4. What nourishing substance does macaroni contain that is not found in cheese ? 5. What do proteins do in the body? 6. What foods contain proteins of the best quality? 7. What is whey? 8. What may make some cottage cheese taste bitter? 9. How much cottage cheese can be made from a gallon of sour milk ? 10. What is the name of the kind of protein occurring in milk in larg- est quantity?