Use and preparation of food

• C. Nuts are added to confections and cakes as a source of fat and flavor. From this point of view it is interesting to note the amount of fat some of the more usual forms of nuts contain and the measure of butter to which their fat content is equivalent.* Description. Weight (Icup). Fat. Weight fat in 1 cup nuts. Measure of butter to which equivalent. Pecan Peanuts Hickory Almond Coconut (shredded) Grams. Per cent. Grams. Cup. 0.4 .3 .4 .35 .3 5. Comparative economy. — All the nuts are concentrated sources of energy, and the peanut and almond are high in protein. They vary greatly in price according to locality and time of year. Peanuts are the cheapest and are usually very economical sources of both energy and protein. In some localities black walnuts, hickory nuts, and chestnuts may be had for the gathering. Pecans are becoming more abundant. In this lesson the use of locally available nuts should be emphasized. Have typical nut dishes prepared. Compare cost per service with similar dishes prepared from the legumes and from meat. Have nut dishes used at home and reported upon. In the following recipes nuts other than those given may be substituted. Suggest other recipes which are particularly adapted to local conditions. PEANUT LOAF. Ground peanuts, 1 cup. Bread crumbs, 1 cup. Rolled rice, 2 cups. Tomatoes, i cup. 1 egg. Chopped onion, 2 lablespoons. Salt. Pepper. Mix, mold into a loaf, and bake 30 minutes. » Unpublished material. Department of Home Economics, University of Missouri. MOCK VEAL CUTLETS. Lentils, 1 cup. Grated celery, 1 tablespoon. Butter, i cup. Minced onion, 1 tablespoon. Graham-bread crumbs, fine, 1 cup. Mixed berbs, J teaspoon. Strained tomatoes, 1 Strained tomatoes, 1 cup. Peanuts, blanched and chopped, 1 cup. Pepper. Wash the lentils and soak overnight; in the morning strain and parboil for 30 minutes in fresh boiling water. Drain and cook until soft in sufficient boiling water to cover them. Rub through a sieve and to the mixture add the butter, bread crumbs, tomatoes, to which a speck of soda has been added,and all the other ingredients. Blend all thoroughly and form into cutlets. Dip these in egg and then in fine bread crumbs ; place in a well-greased baking pan and brown in quick oven. Arrange around a mound of mashed potato and serve with brown sauce. BEOWN SAUCE. Peanut butter, 1 teaspoon. Cream, 1 tablespoon. Browned flour, 2 tablespoons. Milk, 2 cups. Tomatoes, 4 tablespoons. Salt and pepper. Mix the peanut butter and flour with the cream; heat the milk and add it gradually; stir and cook until the mixture thickens. Just before serving add the tomatoes, salt, and pepper. Lesson 4. The Meatless Meal. AIM. To bring out the point that meat is not an essential of the meal and show how meals may be built around legumes and nuts as the principal source of protein. 1. These dishes are concentrated and high in protein and should bo combined with more bulky foods rich in carbohydrates. 2. These dishes are especially valuable sources of protein when milk is used in their preparation to supplement the incomplete proteins.