lftis. 
881 
Meat Substitutes. 
It is usually the butcher bill that con¬ 
sumes the greater part of the weekly al¬ 
lowance set aside for the culinary sup¬ 
plies of a household. To provide daily 
variety for her table, to furnish nutri¬ 
ment for a family of healthy growing 
children as well as grown-ups, and yet 
keep the expense of it within a limited 
amount, is a problem over which many a 
woman is puzzling, and to-day, more 
than ever before. 
While the average housewife may know 
that a well-balanced diet is made up of 
a right proportion of the four great food 
elements demanded by nature for the 
growth, development, and repair of the 
human body, and that these are the pro- 
teids, fats, sugars and starches, she may 
not know, except in a vastue way, that 
if she wishes to dispense with meat in 
her dietary from day to (lqy, she may do 
so and still supply sufficient nutriment 
to keep her family healthy and strung. 
If she will give just a lictle time and 
careful study to foods and food values, 
as well as a little thoughtful attention to 
certain food combinations, so that she 
can prepare tasty dishes from materials 
other than meat, she will find she 
can provide for her table a surprising 
variety of substitutes for half the money 
she is spending now for steaks and 
roasts. 
Is it not strange that though a number 
of varieties of nuts are grown in great 
quantities in our country, the native 
hickories, butternut, walnut, chestnut 
and pecan, as well as others, beside those 
shipped to us from foreign lands, they 
seldom appear on the average American’s 
table, except in the form of a confection 
or after-dinner relish? And yet they are a 
highly concentrated food, consisting prin¬ 
cipally of fats and protein, and when 
taken in connection with less nutritious 
edibles, as cereals, fresh vegetables and 
fruit, they form excellent meat substi¬ 
tutes that are not expensive. 
The peanut, though rightly not a nut, 
but a legume, supplies a high per cent of 
protein and energy, and its delicious 
nutty flavor is well liked; a pound of 
shelled peanuts is said to contain more 
nutriment than a pound of any other 
food substance. Peanut-butter, made as 
it is from the finely crushel nuts with 
the addition of cream or olive oil, is rich 
in fats not unlike that of butter, and 
forms an admirable butter substitute. 
For those who look to nuts as a source 
of protein in the diet, the peanut may be 
considered far and away more economi¬ 
cal than any other one article of food; 
10 cents will purchase more than twice 
the amount of nutriment, and five times 
the energy that can be secured for the 
same amount spent for beef, mutton or 
veal. 
The pecan, though not as abundant 
and cheap as the peanut, is the best nut 
of all, as its chemical composition shows, 
all the food elements necessary to sus¬ 
tain life are perhaps better proportioned 
in the [»ecan than in any other nut. The 
chestnut, especially the large Spanish va¬ 
riety, is very useful as a food, and in 
some countries it forms the principal 
food of entire communities; the Italian 
lives luxuriantly on a diet of cheese, 
macaroni, chestnuts, and wine. The 
hickorynut and the walnut is rich in fats, 
and the butternut and Black walnut have 
splendid qualities as a food, and are 
most desirable nuts, even though their 
■shells are thick and hard to crack. 
Legumes (dried peas, beaus and len¬ 
tils), are particularly rich in nutriment, 
in fact, take them pound for pound they 
Contain a larger amount of albuminous 
substance than meat. This, in addition 
to their large quantity of starch, fat, and 
mineral salts, places them among the 
best of food materials, and they form 
a perfect substitute for meat, but like 
nuts, they should not be combined with 
hearty foods like meats; eating meat 
with beans is like combining meat with 
meat so far as the proteids are con¬ 
cerned. 
Hie following preparations suggest 
some of the ways in which nuts aud 
legumes may be successfully used as 
meat substitutes: 
Nut Chowder.—Cook slowly until ten¬ 
der two cups of pecan or hickorynut 
meats, either coarsely chopped or broken, 
m four cups of water; then strain, and 
■aid to the liquor one-half cup each of 
ficed potatoes and carrots, two small 
THIS UK.A. L> NEW-YORKEa 
onions thinly sliced, two tablespoonfuls 
of chopped red pepper, and one cup of 
stewed tomatoes; season with salt and 
pepper, and cook until the vegetables are 
soft, without being cooked to pieces; then 
turn the whole into a colander, and drain. 
Mix in carefully the nut meats, and turn 
into a hot serving-dish. Reheat the stock 
in which the nuts and vegetables were 
cooked; soften two tablespoonfuls of but¬ 
ter, and stir in one tablespoonful of flour, 
and add gradually to the hot stock; cook 
until smooth: then pour over the vege¬ 
tables and nuts, and serve. 
Nut Irish Stew.—Cook four large 
onions, sliced, and as many small pota¬ 
toes, cut into cubes, in two quarts of 
salted water until tender, or nearly so, 
then add one-fourth cup of whole-wheat 
or gluten flour stirred smooth in one- 
fourth cup of softened butter. Boil a 
few minutes longer and when the pota¬ 
toes are quite done season with salt and 
pepper, and drop into the stew one large 
cupful of mixed nut-meats, heat up again 
without stirring, and serve. 
Mock \ eal Cutlets.—Wash one cup of 
lentils and soak in cold water over night. 
In the morning drain and parboil in 
fresh boiling water for 30 minutes; drain 
again, and cook until soft in sufficient 
boiling water to cover them. Rub 
through a sieve, and to the puree add 
one-fourth cup of melted butter, one cup 
of fine Graham bread-crumbs, one cup of 
strained tomatoes, to which a speck of 
soda has been added, one cup of chopped 
pecan or walnut meats, crushed or 
chopped very fine, and one tablespoouful 
each of grated celery and minced onion. 
Season with one-fourth teaspoonful of 
mixed herbs, salt, and pepper. Blend all 
thoroughly together, and form into cut¬ 
lets; dip these in egg, and then in fine 
bread-crumbs, place in a well-greased 
baking-pan, and brown in a quick oven. 
Arrange around a mound of well-seasoned 
mashed potatoes and serve with brown 
sauce. 
cups of milk. Cook and stir the whole 
for five minutes longer; then add one 
cup of chopped nuts; reheat, and serve 
on squares of buttered toast. 
Mock Chicken Salad.—Mix 1% cups 
of ground raw peanuts with 1)4 cups of 
wheat flakes; add one tablespoon of olive 
oil and season with salt and pepper, then 
pour on gradually enough warm water 
to make a stiff inush. Put in the double 
boiler, and cook slowly for several hours. 
Pack into a square mold or basin and 
chill. When ready for use, cut into small, 
cubes. Cut up into small pieces some 
tender celery stalks and mix this lightly 
with the mock chicken. Arrange on let- j 
tuce leaves, and pour French or mayon- 1 
naise dressing over it. This mixture 
may also be served fried, in the same 
manner as Philadelphia scrapple. 
ROSAMOND LAMPMAN. 
Summer Drinks. 
English Gingerette.—Essence of lemon, 
one ounce; essence of cayenne two 
ounces; essence of ginger, two ounces; 
burnt sugar, one ounce; citric acid, two 
ounces. Three pounds of granulated 
sugar in three pints of boiling water. 
When cold, add the above ingredients, 
shake well and bottle. It will keep in¬ 
definitely. Use this mixture about a 
tablespoonful and a half, according to 
taste, in a tumblerful of hot or cold 
water, as desired. 
Rhubarb Refresher.—Chop three or 
four stalks of wine-red rhubarb, add 
three or four thin strips lemon peel, two- 
thirds cup white sugar. Pour over these 
one quart boiling water; when cold press 
through sieve. Put a spoonful or two 
crushed ice in glasses and fill with mix¬ 
ture. If too strong add cold water. 
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Brown Sauce.—Mix well together one 
tablespoonful of peanut-butter and two 
tablespoonfuls of browned flour with one 
tablespoonful of cream, then add gradu¬ 
ally two cups of hot milk, and stir and 
cook until the mixture thickens; just be¬ 
fore serving add four tablespoonfuls of 
strained tomatoes, aud a little salt and 
pepper. 
Nut Breakfast Cakes with Poached 
Eggs.—Mash two cups of well-cooked 
split peas, or beans, and press through 
the sieve. To the puree add one tea¬ 
spoonful of grated celery, one teaspoon¬ 
ful of minced onion, one cup of milk, one 
cup of softened bread-crumbs, one table¬ 
spoonful of butter, one cup of crushed 
nuts, either walnut, hickory or pecans, 
and one well-beaten egg; season with salt 
and pepper, and form into small flat 
cakes; dip each in egg and powdered 
crumbs, and brown in hot fat. Place a 
nicely poached egg on each cake; garnish 
with parsley, and serve with hot cream 
or brown sauce. 
Nut Timbales.—Remove the shells 
from one pint of chestnuts, and cook in 
boiling salted water until soft, then 
drain, and mash. To the nuts add two 
well-beaten eggs, two cups of thin cream, 
one-half teaspoonful of salt and a dash 
of pepper. Turn into custard cups; put 
the cups in a basin; surround them with 
boiling water, cover the tops with but¬ 
tered paper, and bake iu a moderate oven 
for 20 minutes; then unmold, and serve 
with a little cream sauce poured around 
them. 
Potatoes and Nuts.—Select smooth, i 
rather small-sized, potatoes, wash aud 
wipe dry; remove a slice from the euds. 
and rnb each potato all over with a little 
olive oil. Bake in a hot oven for 40 min¬ 
utes, or until mealy, then remove, cool, 
and carefully scoop out the inside from 
one end. Mash this, add pepper, salt, 
two tablespoonfuls of cream or melted 
butter, aud one or two cups of chopped 
hickorynut meats, according to the num¬ 
ber of potatoes used; beat until light and 
puffy; then fold in the beaten white of 
two eggs. Refill the shells with this, and 
return to the oven to reheat and brown 
over the top. This makes a delicious 
luncheon or supper dish. 
Nuts and Mushrooms.—Cook two 
tablespoonfuls of chopped onion and one- 
half cup of chopped fresh mushrooms iu 
four tablespoon fills of butter for five min¬ 
utes; then stir in two tablespoonfuls of 
flour, a little salt and pepper, and 1% 
Clears lip On Change to Proper Food. 
The brain cannot work with clearness 
and accuracy, if the food taken is not 
fully digested, but is retained in the 
stomach to ferment and form poisonous 
gases, etc. A dull, clouded brain is likely 
to be the result. 
A Mich, lady relates her experience in 
changing her food habits, and results are 
very interesting: 
“A steady diet of rich, greasy foods 
such as sausage, buckwheat cakes and 
so on, finally broke down a stomach and 
nerves that, by inheritance, were sound 
and strong, and medicine did no apparent 
good in the way of relief. 
“My brain was clouded and dull and 
I was suffering from a case of constipa¬ 
tion that defied all remedies used. 
“The ‘Road to Wellville,’ in some 
providential way, fell into my hands, 
and may Heaven’s richest blessings 
fall on the man who was inspired to 
write it. 
“I followed directions carefully, the 
physical culture and all, using Grape- 
Nuts with sugar and cream, leaving 
meat, pastry and hot biscuit entirely out 
of my bill of fare. The result—I am in 
perfect health once more. 
“I never realize I have nerves, and 
my stomach and bowels are in fine con¬ 
dition. My brain is perfectly clear and I 
am enjoying that state of health which 
God intended his creatures should enjoy 
and which all might have, by giving 
proper attention to their food.” Name 
given by Postum Co., Battle Creek, 
Mich. Read. “The Road to Wellville,” 
in pkgs. “There’s a reason.” 
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