The national course in home economics

Roast Lamb — Mint Sauce Peas in Timbale Cases Banana and Nut Salad Cottage Pudding — Foamy Sauce Coffee Economical Cooking MEAT SUBSTITUTES THERE are two important reasons why we should learn to make appetizing dishes to take the place of meat in our diet. The first one is the vegetarian reason, which you will find discussed on pages 408-409. The other is the economical reason. Meat is beyond the cost which many can afford. If, then, we can eat other foods which will supply us with the same amount of nourishment that meat does, and which we can obtain at a considerably lower cost, it is our duty to do so. We eat meat to build flesh; therefore we must supply foods to take its place which will do the same. Nuts, cereals, cheese, eggs, and dried beans are foods which contain practically every element present in meat, and, if prepared in proper proportions, form an appetizing diet at a low cost. Macaroni and spaghetti may be brought to take an important place in the meatless cookery. Menus for some well-balanced meatless meals are given below ; Luncheon Baked Sweet Potatoes Celery au Gratin Boiled Rice with Milk Tea Dinner Cream of Turnip Soup Bean Croquettes — Tomato Sauce Orange Salad — Wafers Walnut Pudding Luncheon Onions Stuffed with Nuts Apple Salad Steamed Whole Wheat Pudding Cocoa 28 R ECONOMICAL COOKING 288 Dinner Noodle Soup Potato Croquettes— Butter Sauce String Bean Salad Cottage Pudding— Foamy Sauce Coffee Luncheon Boston Baked Beans— Tomato Ketchup Baking Powder Biscuits Rice Pudding with Raisins Tea Dinner Macaroni or Rice with Tomatoes and Cheese Spinach Beet Salad — French Dressing Fruit Shortcake Coffee Luncheon Rice Croquettes — Cream Sauce Orange Marmalade— Nut Sandwiches Coffee Dinner Tomato Souffle— Tomato Sauce Succotash Lettuce and Egg Salad Tapioca Pudding Coffee Luncheon Baked Apples Stuffed Beet Salad Graham Muffins— Sliced Oranges Tea 28 T ECONOMICAL COOKING Dinner Cream of Pea Soup — Croutons Stuffed Eggs, Sauce Tartare — Potato Puff Baked Bananas Luncheon Tomato Rarebit Peanut Butter Sandwiches Currant Loaf Cake Cocoa Dinner Egg Timbales French Fried Potatoes — Spinach Prune Pie, Whipped Cream Toasted Crackers — Cheese Coffee Some recipes which are rich in elements that are used to take the place of meat are given here. Spaghetti au Gratin Break up four ounces of spaghetti and boil until tender in water to which a teaspoon of salt has been added and a half tablespoon of butter. Drain. Melt two tablespoons of butter, add one tablespoon of flour, one cupful of milk, one teaspoonful of mustard, salt and pepper. Stir until it boils, simmer for a few minutes, add spaghetti and two tablespoonfuls of grated cheese. Turn into buttered dish, sprinkle cheese over top, and bake ten minutes. Garnish with parsley. Macaroni with Oysters Put half a pound of macaroni into plenty of boiling salted water, add one tablespoon of butter, and cook until tender. Drain it well. Put a layer in a buttered baking dish, and then a layer of oysters. Dot with small pieces of butter and season with salt, pepper, and paprika; alternate layers of macaroni and oysters, and finish with a layer of macaroni sprinkled thickly with grated cheese. Bake in a moderate oven for twenty minutes. Serve hot. Refer to pages 423-433 for Soups without Meat; pages 477-486 for Meatless Salads. ECONOMICAL COOKING 28 U