B. SPOON BREAD. Serve the dish prepared in (^4) with Southern Spoon Bread. Use two tablespoons of cornmeal and other ingredients in proportion. SOUTHERN SPOON BREAD. Place two cups of cornmeal mixed with a quarter of a cup of flour in a strainer and pour boiling water over it. Let the mixture drain. Add 1 tsp. salt 1 tbsp. melted fat 2 1 c. sour milk or buttermilk 1 egg, beaten slightly 1 tsp. soda✪ Southern Spoon Bread Bake in a buttered dish until of the consistency of a firm mush. Serve with gravy or jelly. PROTEINS Much has been said about proteins, but to understand their relative value and the place in the diet, it is necessary to know more about them. American physiologists are using the classification of which a simplified form is given here. The proteins are divided into three main classes : I. Simple proteins, which are found as such. a. Albumins — as found in egg white, in meat, in wheat, in milk, and in many other protein foods. 184 FOOD STUDY U.S. Department of Agriculture Office of Experiment Stations A.C.True. Director Prepared by C.r7LANGWORTHY Expert in Charge of Nutrition Investigations COMPOSITION OF FOOD MATERIALS nmD 813^ w^m ^^ rmrni Fat Carbohydrates Ash Proton Water Fuel Value .WALNUT CHESTNUT -Protein: 16.6 ***»W-^te^"** ^ Fat:7.0 2825 CALORICS PER POUND 3125 CAUJR1C5 PC* POUND COMPOSITION OP NUTS PROTEINS 185 b. Globulins — of which the myosin of meat is a good example. It is also present in small quantities in egg white and in wheat, as well as in many other foods. Gluten from wheat is made up of two proteins, glutenin c. Glutelins. d. Alcohol-soluble proteins. which belongs to group (c) and glia- din which is an alcohol-soluble pro- tein. e. Albuminoids — of which collagen, elastin, and ossein of bone are examples. II. Conjugated proteins — which are proteins linked with some other substance. ' Casein, which is protein linked with a phosphorus compound and is the chief protein of milk, is one example. Haemoglobin, which is protein linked with the coloring matter of blood, is another. III. Derived proteins. These are formed or derived from the others. For example, in digestion proteins are changed first into meta-proteins, then into proteoses, and peptones; these last three are all derived proteins. When protein is coagulated, as egg white when it is cooked, it becomes a derived protein. All these proteins can be still further broken down into amino acids. This action is probably largely carried out in digestion, and then these amino acids are afterwards combined and built up into body proteins if they are used to repair tissue. But analysis shows that not all proteins contain the same amino acids, and even where the same acids are present, they vary greatly in amount. This 186 FOOD STUDY

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B. SPOON BREAD. Serve the dish prepared in (^4) with Southern Spoon Bread. Use two tablespoons of cornmeal and other ingredients in proportion. SOUTHERN SPOON BREAD. Place two cups of cornmeal mixed with a quarter of a cup of flour in a strainer and pour boiling water over it. Let the mixture drain. Add 1 tsp. salt 1 tbsp. melted fat 2 1 c. sour milk or buttermilk 1 egg, beaten slightly 1 tsp. soda Bake in a buttered dish until of the consistency of a firm mush. Serve with gravy or jelly. Much has been said about proteins, but to understand their relative value and the place in the diet, it is necessary to know more about them. American physiologists are using the classification of which a simplified form is given here. The proteins are divided into three main classes : I. Simple proteins, which are found as such. a. Albumins — as found in egg white, in meat, in wheat, in milk, and in many other protein foods. U.S. Department of Agriculture Office of Experiment Stations A.C.True. Director Prepared by C.r7LANGWORTHY Expert in Charge of Nutrition Investigations Fat Carbohydrates Ash Proton Water Fuel Value .WALNUT CHESTNUT -Protein: 16.6 ***»W-^te^"** ^ Fat:7.0 3125 CAUJR1C5 PC* POUND COMPOSITION OP NUTS b. Globulins — of which the myosin of meat is a good example. It is also present in small quantities in egg white and in wheat, as well as in many other foods. Gluten from wheat is made up of two proteins, glutenin c. Glutelins. d. Alcohol-soluble proteins. which belongs to group (c) and glia- din which is an alcohol-soluble protein. e. Albuminoids — of which collagen, elastin, and ossein of bone are examples. II. Conjugated proteins — which are proteins linked with some other substance. ' Casein, which is protein linked with a phosphorus compound and is the chief protein of milk, is one example. Haemoglobin, which is protein linked with the coloring matter of blood, is another. III. Derived proteins. These are formed or derived from the others. For example, in digestion proteins are changed first into meta-proteins, then into proteoses, and peptones; these last three are all derived proteins. When protein is coagulated, as egg white when it is cooked, it becomes a derived protein. All these proteins can be still further broken down into amino acids. This action is probably largely carried out in digestion, and then these amino acids are afterwards combined and built up into body proteins if they are used to repair tissue. But analysis shows that not all proteins contain the same amino acids, and even where the same acids are present, they vary greatly in amount. This

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Southern Spoon Bread

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