Chief among meat substitutes are egg, milk, and cheese dishes; but while their price is almost prohibitive and the supply is low, we must resort more to legumes and cereals. When substituting extensively for meat, however, whose protein is complete or efficient, we must remember that the protein of legumes and cereals is incomplete or inefficient, and while the quantity of vegetables and cereals in the diet can be doubled without lowering its nutritive value, they must be wisely combined, so that their proteins supplement each other. Cereals should be combined with legumes, milk, cheese, eggs, or gelatin. Legumes should be combined with cereals, milk, cheese or eggs.
A milk, milk and egg, or milk and cereal desert should be served with a dinner whose piece de resistance is a vegetable roast; or cheese may be combined with the roast and a brown sauce made of milk served with it.
2 cups cow peas 1 1/2 teaspoons salt Water
2 tablespoons ham or bacon fat
1 tablespoon diced on ion
2 tablespoons sorghum
Follow directions for Baked Soy Beans. These are much improved by cooking with a small ham bone, allowing the bits of ham to remain in the peas; in which case salt to taste.
2 cups cooked peas (cow peas or split peas)
1 cup crumbs
About 1/2 cup hot milk
1 tablespoon minced onion
1/2 teaspoon salt 1 bouillon cube 1/2 teaspoon Kitchen Bouquet
2 tablespoons cheese
Mash the peas. Dissolve the bouillon cube in the hot milk. Mix all ingredients together, using just enough milk to soften crumbs. Mixture should not be quite stiff enough to mold. Turn into well greased glass baking dish or casserole, sprinkle with crumbs, and bake in moderate oven until brown. Serve with Brown Sauce.
2 cups cooked rice
3 tablespoons peanut butter 1 cup chopped peanuts
1/2 teaspoon salt 1 cup White Sauce No. Four
Mix altogether and bake according to directions for pea loaf. If salted nuts are used other salt must be omitted. Serve with Peanut or Tomato Sauce.
2 cups cooked rice 1 cup cheese 1 cup White Sauce No Pour
1/2 teaspoon salt
2 tablespoons crumbs 2 tablespoons nuts
Mix together, using nuts or not as desired, turn into greased dish, shape into loaf with back of spoon, sprinkle with crumbs. Bake very slowly thirty minutes. Serve with Tomato Sauce.
2 cups cooked Rice 2 cups cooked Kidney
2 cups Brown Sauce
1 tablespoon onion juice
Heat the beans in the brown sauce, add onion juice, salting if necessary, and serve over a mound of the hot rice.
2 cups lima beans
1 cup cooked rolled oats
2 bouillon cubes 1/2 teaspoon sage
2 tablespoons milk
1/2 teaspoon salt
1 chopped pimento 1/2 cup nuts
2 tablespoons crumbs
Dissolve cubes in the hot milk, and mix together with all the ingredients. Moisture in these loaves depends much on condition of vegetables used. If they are very moist use less liquid than receipt specifies. They should be barely stiff enough to mold.