162 STATE BOARD OF AGRICuLTURE. 



SUBSTITUTES FOK MEATS. 



BY CARRIE A. I.YFORD. AGRICULTURAL COLLEGE. 



Next to a knowledge of the underlying principles which should gov- 

 ern the house stands the ability to conduct that home on economic 

 principles that it may become the strong social factor that it should. 

 The profession of the home maker stands next to none in importance, 

 dignity and worth, but until it is undertaken seriously and intelligently 

 by capable women, it cannot rank, in the business world, with the 

 meanest trade or profession. 



''Necessity" has always been the watchword which has goaded the 

 weary home-maker on — her work has lacked the incentive of produc- 

 tion and competition. But it is time for all that to pass now, an intel- 

 ligent knowledge of the sciences has taught us that, and the wise prac- 

 tice of economic principles will bring it about. The wise use of the 

 income^ and of materials too, is of as much importance as the amount 

 which the income has to offer or the nature of the material. There is 

 nothing of greater importance than judicious business management, 

 the ability to obtain that which will answer the required purpose from 

 the best source and at the least cost. 



Meats answer two great purposes in nourishing our bodies, they sup- 

 ply the body with building material and furnish it with fat to produce 

 the heat and energy necessary to life and actions. Meats at times and 

 under some circumstances are dear or not obtainable, so it is necessary 

 to know what one can substitute for meat in the daily bill of fare and 

 to understand, too, how to prepare such substitutes that they will be 

 wholesome, attractive and palatable. Eggs, cheese, milk and peas and 

 beans are suggested as the best substitutes for meat not only because 

 of their similarity in food value but because they are usually easily 

 obtainable and cheap. 



Bread omelet— Four eggs, i/o cup milk, 1/2 cup stale bread crumbs, 

 34 teaspoon salt, Vs teaspoon pepper, 1 tablespoon butter. 



Soak bread crumbs 15 minutes in milk. Add well beaten yolks with 

 the seasonings. Fold in whites. Have omelet pan already heated, but- 

 ter bottom and sides, spread mixture in evenly. Cook slowly and care- 

 fully until well puffed and browned. Fold, turn on platter, garnish 

 with cubes of jelly, and toast points. 



Beauregard eggs — Five eggs, hard boiled, 5 squares toast, 1 tablespoon 

 corn starch, 2 table spoon butter, 1 cup milk, i/4 teaspoon salt, i/s tea- 

 spoon pepper. 



Make a white sauce. Chop whites of eggs fine, run yolks through a 

 sieve, add whites to sauce, heat, pour over prepared hot toast, sprinkle 

 a layer of yolks over this, then remainder of whites with yolks on top. 

 Sprinkle top with salt and pepper. Garnish plate with parsley. 



Orange cream — Two oranges, juice and grated rind, 1 lemon, juice, 

 % cup sugar, 3 eggs beaten separately, 14 cup of sugar more. 



Put juice, grated orange rind and 1/2 cup sugar in double boiler. Beat 3 



