WHAT IS A MEAT SUBSTITUTE.

Kaipara and Waitemata Echo, 2 October 1914, Page 8

WHAT IS A MEAT SUBSTITUTE.

It must always ,be borne in mind that while a person is well and active the same relative amount oi food is needed by the body throughout the year^ and the difference between winter and summer diet lies not in quantity so much as in judicious substitution. The term "meat substitute" is by no means generally understood. Only too often it is interpreted as meaning any food which is :iot sweet, and that is bulky enough to fill the stom.-.ch. The housewife who is ignorant of food value is therefore liable to starve her family, not through lack of food but through lack of correct food.

Meat is heating because it contains certain stimulating juices, is a "quick fuel," and during assimilation causes a greater breaking down of tissue than any other food. A. meat substitute contains all the elements of tneat without being stimulating or heating. Under this heading may be mentioned . eggs,, cheese, nuts ; fish; and milk. In place .of meat they may all be served, as also certain combinations of foods, such •as macaroni with cheese, patato and nut salad with oil dressing. A meal to be efficacious must contain both protein fats which are the principal constituents of meaty though they need not figure in the same dish. Fen' instance, eggs being- deficient in fat, should be eaten with a salad dressed with oil, or the pudding served at that meal should be accompanied by a generous supply of cream;