TX 355 5/ X T^/as Food Prod^c-I-Sy /T/B" LIBRftRY OF CONGRESS 014 358 871 3 CopV ^ University of Texas Bulletin No. 1823: April 20, 1918 SIX TEXAS FOOD PRODUCTS RECIPES AND FOOD VALUES BY M. MINERVA LAWRENCE / ^ - > 7/t'^ PUBLISHED BY THE UNIVERSITY SIX TIMES A MONTH. AND ENTERED AS SECOND-CLASS MATTER AT THE POSTOFFICE AT AUSTIN. TEXAS. UNDER THE ACT OF AUGUST 24, 1912 The benefits of education and of useful knowledge, generally diffused through a community, are essential to the preservation of a free govern- ment. Sam Houston Cultivated mind is the guardian genius of democracy. ... It is the only dictator that freemen acknowl- edge and the only security that free- men desire. Mirabeau B. Lamar H. or i.. MAV 22 iHiq np^ Six Texas Food Products 3 FOREWORD True food economy includes the knowledge of food values and cookery, the planning of meals, the prevention of food waste and the conservation of food excess. We still face a food problem. A new world situation in food that calls for an increase in food production to meet the needs of suffering humanity. The increase in the pro- duction of home products and the utilization of such in the most efficient manner is one means of aiding in the preven- tion of a greater world food shortage. This bulletin containing recipes and food facts was com- piled for house-wives especially, whose responsibility it is, to give to the family in the most efficient and economical form, the home grown products. The following recipes in- clude six of the most common ones. Appetizing and attractively served home grown products not only mean a solution to the waste problem, but also an incentive to in- crease the food supply. The aim is to encourage the pro- duction of these six foods because of their variety of uses as well as their value as food. No food should be allowed to be wasted because of its excessive production. The utilization of such should equal the production. Out of season use, as well as for use in season, is one of the housewives' problems. EXPLANATIONS AND DIRECTIONS All measures used in these recipes are level. Dry materials are measured after sifting. Each recipe contains at least six servings. Ingredients are given in order in which they should be combined. Abbreviations c— cup pt.— pint T_tablespoon f. g.— few grains t — teaspoon f. d. — few drcpa B. P.— baking powdegr min.— minutes Measures 3t— 1 T 2 pts— 1 qt ■\Q T Ic 16 ozs — 1 lb. 2c— 1 pt University of Texas Bulletin CORNMEAL AND HOMINY Water Cornmeal . . . 12.5 Hominy 11.8 Wheat flour.. 12.8 Rice 12.3 Carbo- Calories 'rotein Fat hydrate Mineral per lb. 9.2 1.9 75.4 1.0 1655 8.3 .6 79.0 .3 1650 10.8 1.1 74.8 .5 1640 8.0 .3 79.0 .4 1630 From the above we conclude that cornmeal contains as much carbohydrate as wheat flour ; cornmeal contains more fat than wheat flour or rice; cornmeal contains nearly as much protein as wheat flour; cornmeal contains more min- erals than flour or rice. The percentage composition of these three cereals, namely, wheat, corn, and rice, are about equal. Cornmeal may be used instead of wheat flour without any loss in food prin- ciples. We therefore conclude that cornmeal ranks in food value with these other cereals. The object in emphasizing the use of corn products is not to under-estimate other ce- reals, but to show their value as food and to show how ex- tensively they may be used in the diet. Cornmeal and Hominy Dishes May Be Served for Breakfast, Dinner, and Supper Main Dishes Cornmeal Fish Balls Cornmeal Scrapple Hamburg Pie Tamale Dishes Hominy and Meat Hominy and Rice Hominy Croquettes Desserts Ginger Cornbread Apple Cornbread Cookies Cakes Indian Pudding Hot Breads Muffins Sticks Biscuit Griddlecakes Waffles Spoon Bread Rolls Six Texas Food Products 'Variety is the Spice of Life" Do You Want Variety? The following recipes are suggestive of a few ways in which cornmeal and hominy may be used. Chili Hamburg Steak Pie 2 c cornmeal 6 c boiling water Cook 45 min. in double boiler 1 small onion, minced 2T fat I pound Hamburg steak Brown well, add I I salt 3 t chili powder Place layer of mush in oiled baking dish. Add layer of seasoned meat. Cover with layer of mush. Continue layers until all the ingredients are used. Bake 14 hr. in moderate oven. Note: Especially delicious baked 2 hrs. in fireless cooker. Hominy a la Southern 2 c hominy, ground 1/2 t salt 1 c milk 1 egg, beaten. Bake in moderate oven in buttered baking dish un- til set. Baked Hominy and Cheese Make white sauce of 1 c milk IT fat 1 T flour V2 t paprika 1 1 salt Add V2 c grated cheese. Heat in double boiler until cheese is melted, add 2 c cooked hominy. 1 o c bread crumbs. Bake 20 min. in moderate oven. Note: If desired, arrange cheese, sauce, and hominy in alternate layers with bread crumbs on top, then bake. Crackling Muffins I c cornmeal 1/4 c flour 3 t baking powder I I salt Mix well, add 34 c milk 1/2 c chopped crackling. Lastly add 1 Qgg well beaten Bake 25 min. in hot oven. 6 University of Texas Bulletin Cornmeal Scrapple Co7mmeal Cookies 1 c cornmeal 1/2 c melted fat 21/^ c boiling water 1 c molasses Cook 45 min. in a double Cream well, add boiler, add 1 egg well beaten I c lean pork (cooked) 6 T sour milk to which has I I salt been added 14 t powdered sage 14 t soda Pour in pan, chill. Lastly add Cut in i/o-inch slices. 2 c cornmeal Fry on each side until 1 c wheat flour golden brown. Roll to 14 inch in thick- Note: Left-over chicken, turkey, neSS. beef, veal, or fish may be used Shape and bake in hot in place of the pork. Liver is especially good. oven. Hot Water Cornmeal ^^^^^^ Cornmeal Muffins Ginger-bread ^ ^ cornmeal Ic cornmeal 4 t baking powder 1 c boiling water ^ * ^^^* Mix well, cool, add ^ ^ ^^^^^ I c m o 1 a s s e s to which has ^^^ ^^^ ^'^^' ^^^ been added 1 c milk, I I soda '^ ^ mashed potatoes Beat well, add mixed and J !f ^' Z^^l ^f*^"" sifted dry ingredients: 2 T melted fat 1 c wheat flour ^^^^ ^^ "^^"- ^" ^«* ^^^^• 2 t ginger Makes 12 large muffins. 1 1 cinnamon 1 1 salt Lastly add Hominy Croquettes 2 t melted fat 2 c hominy, ground 1 egg well beaten ^ 4 c white sauce Bake 25 min. in moderate ^^^P?' ''^" l^ "^^^^^' ^^^ oven. and crumbs, Bake in hot oven and serve as a vegetable with meat. Six Texas Food Products Cornmeal Spoon Bread 1 c cornmeal 2 c boiling water 2 t salt Cook in double boiler 20 min., add 1 c milk Beat well, then add 2 eggs well beaten Bake 40 min. in serving dish. Unirersitij of Texas Bulletin HONEY Carbo- Calories Water Protein Fat hydrate Mineral per lb. Honey 18.2 .4 ... 81.2 .2 1520 Molasses 25.1 2.4 ... 69.3 3.2 1290 Sugar . 100.0 .. . 1860 (U. S. Department of Agriculture Bulletin, No. 28.) There are two classes of honey found on the market, the extracted honey and the comb honey. Honey varies in flavor owing to the presence of small amounts of volatile substances derived from the flowers ; for example, white- clover honey is the product from bees having access prin- cipally to a white-clover patch. Another well known brand of honey in this state is the catsclaw. The simplest way of serving honey is with griddle cakes and bread, especially hot biscuits. It is often used for sweetening lemonade and other fruit drinks. One-half sugar and one-half honey is frequently used for cooking purposes. The following are tested recipes suggesting the use of honey for cooking. Try these, then substitute honey in your own recipes. It is well to remember that, when honey is used in place of sugar in the proportion of one cup of honey to one cup of sugar, it is necessary to decrease the liquid in the recipe about one-quarter of a cup. In making batter or dough mixtures with sweet milk and honey, it is necessary to use \{\ t soda for each cupful of honey to neu- tralize the acid present. Reference: Farmers' Bulletin No. 653, Honey and lis Uses in the Home. Baked Honey Custards Tapioca Pudding 3 eggs, beaten slightly % c pearl tapioca — soak well 2 c skim milk (scalded) 3 c boiling water y^ c honey 14 t salt 1/8 1 cinnamon, if desired Cook until transparent, 1/4 t salt stir often, add Bake in custard cups set in 1/0 glass tart jelly a pan of water. 14 c honey Serve cold Six Texas Food Products 9 Fruit Roll 2 c sifted flour 1/2 t salt 4 t B. P. f . g. soda Sift and mix, cut in 2Tfat Add gradually 14 c milk Roll dough to y\ inch in thickness. Then spread on 1 c stewed apricots l^ c honey Sprinkle wit! Vs t nutmeg Vs t cinnamon Roll up dough like jelly roll. Press ends firmly together. Bake in hot oven. Serve with cream or apri- cot sauce. Honey Salad Dressing 1 T sugar 1 T cornstarch or flour Blend, then add 2 egg yolks, well beaten 1/4 c strained honey Mix well, add gradually Juice of 2 lemons Heat to boiling point. Cook slowly until consis- tency of thick cream. Cool, just before serving add 14 c cream. Especially delicious with fruit salad. This dressing keeps indefi- nitely. Steamed Brown Bread 1 c cornmeal 2 c graham flour 1 1 salt 1 c seeded raisins , Mix, add 13/4 c-2 c sour milk to which has been added 1 1/2 t soda 2/3 c honey Fill cans 2/3 full. Steam 3 hrs. in covered recep- tacle. Honey Cookies 3/4 c flour 34 fB.P. f. g. soda 1/4 t salt 14 c raisins 1/4 c chopped nuts Mix, add 1 Qgg, well beaten Then add 14. c honey 1 T melted fat Drop from spoon into oiled pan and bake 20 min. Recipe makes 24 small cookies. Chocolate or Cocoa Pudding 2 c scalded milk 1/3 c honey 6 T cornstarch 14 t salt 1/4 c cocoa or chocolate Cook in double boiler until sufficiently thick, at least 15 min. Flavor with 1 t vanilla Pour into moulds. Serve cold with cream. 10 University of Texas Bulletin LEGUMES Carbo- Calories Water Protein Fat hydrate Mineral per lb. Dried Peas . . 9.5 24.6 1.0 62.0 2.9 1655 Dried Beans.. 12.6 22.5 1.8 59.6 3.5 1605 Lentils 8.4 25.7 1.0 59.2 5.7 1620 Beef (lean).. 64.4 19.5 7.3 ... 1.0 670 Eggs 73.7 13.4 10.5 ... 1.0 720 Cheese 34.2 25.9 33.7 2.4 3.8 1950 Practically all legumes may be treated under one head, as they are similar in their nutritive constituents and di- gestibility. The table above indicates that dried peas, beans, and lentils contain practically as much protein as lean beef and cheese, and considerably more than eggs. Dried legumes are no doubt used by the majority of American families. When properly cooked and well combined with other foods, they f6rm a palatable addition to the diet, and help to give variety to the menu. In many households, the housewife has her accustomed way of baking and boiling beans, but too frequently she stops there. She fails to vary her recipes, and thus the family tires of "beans, then more beans." A change in the seasoning ingredients, or a meat flavor added, gives such a wholesome and appetizing dish that meat may be omitted from the menu. One of the most important points to keep in mind in the preparation of the dried legumes is the neces- sity of subjecting them to a long, slow process of cooking. It is found that peas and beans contain a high per cent of cellulose. This cellulose must be thoroughly softened to make it digestible. To accomplish this, long, slow cooking is necessary. Attractive ways of serving dried foods — as well as any food — go a long way toward making them appeal to the family's taste. Time is also w^ell spent in adding pleasing garnishing touches. Six Texas Food Products 11 RECIPES Bemi (any kind) Soup 1 T flour 2Tfat 1 1 salt i/s t pepper 2 c milk 1 T minced onion Make thin white sauce, add gradually 1 c bean pulp. Add more seasoning if nec- essary. Serve hot. Bean Croquettes 1 c beans (mashed) 1/4 c thick white sauce 2 t minced onion 1 1 salt i/s t pepper Mix, shape, roll in bread crumbs, beaten egg, then crumbs. Let stand for some time, then fry in deep fat, or bake. Lima Bean Salad 2 c cooked lima beans Marinate with the follow- ing French dressing: 2 Toil 1 T vinegar or lemon juice 1 small onion, minced 1 pimiento, chopped 1/4 t celery salt 1/2 t salt i/b t pepper Allow to stand for some time. Serve on lettuce leaves. Additional dressing may be served. Lima Bean Loaf 1 c bread crumbs I c boiled beans (mashed) I I salt Vs t pepper 1 T minced onion 1 Qgg well beaten 1 c tomato juice Mix in order given. Shape in loaf. Bake 20 minutes. Note: Green pea loaf may be made by using green peas. Kidney Beans, Creole Style 1 onion, minced 2Tfat Brown well, add 2 c cooked kidney beans 1 c tomatoes Vi c cooked beef, ground Vs t paprika 1 t salt Serve hot. Pea or Bean Souffle 4 T flour 4 T f at 1 c skim milk Blend, stir until smooth and thickened, add I c peas or beans (run thru the sieve) 3 egg yolks, well beaten. I I salt 14 t pepper 1 T minced onion Mix well, fold in 3 egg whites, well beaten Put in oiled baking dish. Bake in slow oven until firm. 12 University of Texas Bulletin MILK AS FOOD Milk is a liquid. For this reason, a few people are in- clined to class it as a beverage. Milk, however, should be placed among the nourishing foods, as it contains all the food principles that are necessary to the body. Milk is often spoken of as a perfect or complete food, be- cause it fulfils the requirements for an adequate food better* than any other. These are the requirements that it meets : (1) Milk contains the material which builds and repairs the body tissues. These bodj^-building substances are called protein. (2) Milk contains substances (fat and sugar) which furnish energy to the body. Fats, starches, and sugars are the chief energy foods and are called carbohydrates. (3) Milk contains a number of mineral substances which are needed in the growth and for the functioning of the various organs of the body. (4) Milk contains vitamines. These vitamines are cer- tain substances, the nature of which are not known defi- nitely, but which are essential elements in food, since their absence in the diet retards body growth. Milk should be the basis of every child's diet. One quart of milk a day until the child is six years of age is the amount essential for normal growth. The growth produced from one quart of milk during the early part of a child!s life invariably means better health and a stronger consti- tution than if the child has been fed on less milk and his diet supplemented with other less nourishing foods. Composition of Milk Milk is composed of solids and liquid. The solids include casein, albumen, milk sugar, fat, and minerals, and are commonly known as the curd. The liquid contains water, with albumen, milk sugar, and minerals in suspension, and is called whey. A pan of unskimmed sour milk in which the curd has completely separated from the w^hey is an ex- Six Texas Food Products 13 cellent sample to study in order to understand the different food principles contained in milk. We readily see that there is more liquid (87%) than solids (13%). The fat can easily be removed by skimming. The fat rep- resents about 4.5% of the solids (13%c). The curd and whey may be separated by straining. The curd contains the casein, the chief protein of milk. The whey contains valuable food, and may be used in the prepa- ration of several dishes. A few recipes are given in this bulletin. Heat the whey. Small white particles will appear. This is the coagulated albumen (a protein) which resembles the white of egg. Cow's milk contains a higher per cent of proteins, which include casein and albumen, than mother's milk. Mother's milk, however, contains a larger per cent of albumen than cow's milk. Scientific experiments show that albumen in mother's milk is more digestible than that found in cow's milk; consequently it is more suitable for infants. Mother's milk, being the natural food, is rightly proportioned to meet the needs of the infant. Strain out the coagulated albumen. Heat the whey until it becomes a solid sugar-like mass. Taste it. This sub- stance is milk sugar, and is less sweet than commercial sugar. Continue heating the milk sugar until it becomes an ash. This ash contains the mineral baits ; namely, iron, calcium, potassium, and magnesium, all of which are very necessary to the human system. Use All Forms of Milk in Cooking Remove the cream from the whole milk and reserve it as an accompaniment to cocoa, breakfast foods, and desserts. Uses of Skim Milk Cakes Soups Custards Cocoa Sauces Puddings Cottage Cheese Breads Salad dressings 14 University of Texas Bulletin RECIPES FOR WHITE SAUCE Thin White Sauce (for soups and sauces) Thick White Sauce (for croquettes) Medium White Sauce (for creamed meats, vegetables, and s c a 1 1 o p ed dishes) 2 T f at 2 T f at 2 T fat 2 T flour 2 T flour 2 T flour i/otsalt 1/2 t salt 1/2 t salt f . g. pepper f . g. pepper f . g. pepper Blend, stir constantly and gradually add : 2-4 c skim milk 1 c skim milk V^ c skim milk Peanut Milk Toast 1 slice hot toast Spread with 1 T peanut butter Pour over ^/4 c thin white sauce. Serve at once. Note: The peanut butter may be added to the white sauce. Salmon Croquettes 11/2 c salmon 1 c thick white sauce 1/2 t salt i/b t pepper 1 T lemon juice 1 T chopped parsley Combine ingredients. • Shape, roll in crumbs, egg and crumbs. Let stand for a few minutes. Fry in deep fat, or bake in a well heated oven. Garnish with parsley and serve hot. Note: The ingredients may be baked as a scallop. Baked Custards 2 or 3 eggs, beaten slightly 14 c honey 2 c skim milk, scalded % t powdered cinnamon or nutmeg. 14 t salt Bake in custard cups set in a pan of water. Scalloped Lima Beans Make a white sauce of the following : 1 c milk 2 T flour 2Tfat 1 1 salt. Arrange alternate layer of beans and white sauce in an oiled baking dish. 2 c cooked Lima beans Cover with buttered crumbs. Bake 15 min. in moderate oven. Six Texas Food Products 15 Uses of Sour Milk Quick Breads Griddle Cakes Bonny Clabber Waffles Yeast Breads Cakes Sour milk is due to the formation of lactic acid brought about by the action of lactic-acid bacteria upon the milk sugar. The acid produced gives the tart taste to the sour milk. When using sour milk for cooking, soda (an alkali) is added to counteract the acid. The acid and soda react chemically and produce a gas which acts as a lightening agent, and makes a light product. Bread Griddle Cakes Bran Muffins 1 c sour milk II/2 c bran 1 c bread crumbs 1 c flour Soak over night. In the 3 T molasses or corn syrup morning, add V2 t salt 34 t soda dissolved in It soda 1 T water Mix well, add Beat mixture well, add 1 c sour milk 1/2 t salt 1 T liquid fat 1 c flour Bake in muffin tins. 1 egg well beaten Makes 9 mufRns. 1 T melted fat. Buttermilk is one of the products of butter-making. But- termilk has an acid taste, and is used extensively as a bev- erage. It has a high food value, and offers an especially digestible food for invalids. It should be used extensively in cooking. It may be substituted in any recipe calling for sour milk. Buttermilk Biscuit 4 c flour 4 t B. P. 1 t salt Sift well, add 2 T shortening 134 c-2 c buttermilk 1 t soda dissolved in 1 T water Roll, cut, bake in hot oven. 16 University of Texas Bulletin When milk coagulates sufficiently to become thick it is known as clabber. It may be beaten up and used the same as sour milk or butter milk. When the coagulated protein is separated from the whey it becomes known as curd, or cottage cheese. Cottage cheese is a concentrated protein food. It may be served in a va- riety of nutritious dishes. Uses of Cottage Cheese Meat Dishes Sandwiches Salads Desserts Cottage Cheese Loaf Cottage Cheese Croquettes 2 or 3 c cottage cheese i/o c thick white sauce 1/2 t salt 2 c mashed potatoes Yst pepper 2 c cottage cheese 1/4 c cold ham or beef, V2 t salt ground. f. g. paprika Mix, pack in buttered Vo pimiento, chopped. moulds. Mix well, shape into cro- Chill, turn on platter. quettes. Garnish with lettuce leaves Roll in bread crumbs, beaten or parsley. Serve in egg, and bread crumbs slices. again. Bake in well heated oven. Sanchviches Sandwiches may be made by combining one or more of the following with cottage cheese : mayonnaise alone or com- bined with chopped nuts, pimientos, green peppers, onion, parsley, olives, raisins, or dates. Honey or jelly is also a delicious addition to cottage cheese. Club Sandivich Arrange between slices of toast : Cottage cheese Ripe tomato Crisp bacon Lettuce Onion, if desired. Spread each slice of toast with Salad dressing Fasten slices together with toothpicks. Cut diagonally. Garnish with ripe or green olives. Six Texas Food Products 17 Salads The combination suggested in connection with sandwiches make delicious salads. Serve on lettuce. Garnish with mayonnaise. Pineapple Salad Stuffed Beet Salad % c cottage cheese 6 cooked beets (size suitable 1/2 pimiento for serving) Mix well, divide in six por- Remove centers. Fill cav- tions. ity with Shape in balls. Place one 1 c cottage cheese in the center of each of Diced cooked centers of beets 6 slices of pineapple which Mayonnaise to moisten have been arranged on Arrange stuffed beets on lettuce. lettuce leaf. Desserts Desserts, like salads, offer an opportunity for a great deal of originality. Fruits, nuts, spices, honey, and syrup may be combined with cottage cheese, and served in appe- tizing and nourishing dishes. Bonny clabber served with sugar and cream is a refresh- ing dessert; cinnamon may be added as a flavor, and gives variety. USES OF WHEY Whey is the liquid remaining after the removal of curd. It contains lactic acid, milk sugar, albumen, and minerals. It makes a refreshing beverage. It may be used as the liquid ingredient in making batter and dough mixtures. Whey Honey Whey Lemonade 1/2 c whey 4 c whey 1/3 c sugar or 1/2 c corn 6 T sugar or honey syrup Juice of 2 lemons Mix and boil until the con- f. g. cinnamon or nutmeg sistency of honey. Mix, chill, serve as beverage Delicious to spread on waf- fles or griddle cakes. 18 • University of Texas Bulletin Whey Punch 4 c whey % c sugar or syrup Juice 4 lemons Mix, chill, and serve as punch. Note: Grape juice, cherry juice, or crushed mint may be added. PEANUTS Carbo- Calories Water Protein Fat hydrate Mineral per lb. Peanuts . . . , , 9.2 25.8 38.6 24.4 2.0 2560 Dried Peas . . 9.5 24.6 1.0 62.0 2.9 1655 Dried Beans . 12.6 22.5 * 1.8 59.6 3.5 1605 Steak (round) 64.4 19.5 7.3 .... 1.0 670 (U. S. Department of Agriculture Bulletin, No. 28.) Protein is an absolute necessity in our diet, because it supplies the nitrogen needed for building and repairing body tissues. The muscle or tissue building foods include milk, cheese, eggs, meat, peas, beans, and peanuts. The peanut is a very good source from which to get the protein. Peanuts may be recommended for several reasons : they are rich in protein — therefore may be frequently substituted for meat; they offer a comparatively cheap source of pro- tein; there is practically no waste after the shells are re- moved; they are readily prepared, easily stored, easily di- gested, especially if well masticated; they are a home-gar- den product. The above table shows by comparison how peanuts may be used as a meat substitute. It is estimated that a man at moderate muscular work needs about 3.5 ounces of protein a day. A family consisting of father, mother, and three children (3, 6 and 12 years of age) need about twelve ounces. The following table indicates a few foods that are rich in protein, and the amount contained in each pound. Six Texas Food Products 19 Dried peas contain 4 ounces of protein per pound. Peanuts contain 3 ounces of protein per pound. Dried beans contain 3 ounces of protein per pound. Cottage cheese contains 3 ounces of protein per pound. Fresh beef contains 2 to 3 ounces of protein per pound. Pork contains 2 ounces of protein per pound. Wheat contains 2 ounces of protein per pound. Eggs contain 2 ounces of protein per pound. Cornmeal contains li/4 ounces of protein per pound. There are a variety of dishes that may be made from either the parched or raw peanut that are delicious. The family is less apt to tire of the peanut flavor if the peanut dishes are served only occasionally. PEANUT RECIPES Peanut Roast 1 c chopped roasted peanuts 2 c bread crumbs 1/4 t salt 14 t pepper 1 T onion juice Mix well, add 2 eggs, well beaten. 21/2 to 3 c tomato juice, or water. Shape in loaf. Bake i/o hr. in oiled baking pan. May be served with toma- to sauce. Peanut Soup 2 T flour 2Tfat 11/2 t salt 4 c skim milk Make sauce of above, add 1 c roasted peanuts (ground) Bring to boiling point, and serve at once. Peanut Cookies 2 T fat l^ c sugar Cream well, add 2 T milk 1 egg, well beaten 1/2 t lemon juice. Add the following ingre- dients, mixed: 3/4 c flour 2 t baking powder 1/2 t salt 14 c chopped peanuts Drop on a greased baking sheet 1 inch apart. Bake from 10 to 12 min. in a moderate oven. Tomato Peanut Soup 11/2 c strained tomatoes 1 1/2 c peanut butter Mix thoroughly, add 1 t salt 1/4 t paprika 21/2 c boiling water Simmer for 10 minutes, and serve with croutons. 20 University of Texas Bulletin Rice and Nut Loaf 1 c white sauce (left over) 1 c peanut butter Heat thoroughly, add 2 c rice (left over) 2 t salt L T chopped parsley 1 c bread crumbs 2 eggs, well beaten. Shape in loaf, bake 20 min. Serve with tomato sauce. Scalloped Peanuts and Rice 3 c milk, or water 1 c rice 2 t salt Cook in double boiler until rice is done, add 2 c peanuts — ground 1/2 t paprika. Bake 20 min. in an oiled baking dish. Six Texas Food Products 21 SWEET POTATOES Carbo- Calories Water Protein Fat hydrate Mineral per lb. Sweet Potato. 69.0 1.8 .7 27.4 1.1 570 Irish Potato . 78.3 2.2 .1 18.4 1.0 385 Each year the sweet potato is becoming of greater im- portance as a food. The producers are now capable of handling successfully, not only the planting and harvesting, but also the storing and marketing. The demand for sweet potatoes has increased as the people have learned the va- riety of ways in which the potato may be used. Sweet po- tatoes can be canned successfully, thus providing a means of caring for the over-supply and at the same time making it possible to have them on the table out of season. The soil and climate of the southern states are peculiarly adapted to the cultivation of the sweet potato. Several va- rieties are grown, all of which can readily be classed under either of two distinct types, namely, a dry, mealy potato, or a moist potato, commonly called a yam. The dry, mealy one is planted especially for the northern markets, because of its keeping qualities. The moist potato contains a higher per cent of water, and will not keep for any length of time. For this reason, this type of potato is always confined to the southern markets. They are delicious, however. The sweet potato is not closely related to the white potato botanically, but, as you note by the table, the two potatoes are quite similar in composition. The greatest difference lies in the fact that the sweet potato contains from 5 to 8 per cent more carbohydrate, principally in the form of sugar. This, alone, accounts for the increased fuel value of sweet potatoes when compared to the white (Irish) pota- toes. Reference: Farmers' Bulletin No. 324, Sweet Potatoes. 22 University of Texas Bulletin "More Ways Than One of Preparing Sweet Potatoes" Try Some of These Recipes Sweet Potato Custard Sweet Potato Muffins 2 c mashed sweet potato II/2 wheat flour 2 c skim milk 4 t B. P. 2 egg yolks 1 1 salt 1/2 c sugar Sift, add 2 t salt 1 c well mashed sweet pota- 2 t ginger toes 1/2 t mace 1 c milk Beat for 3 minutes, fold in 1 egg, well beaten 3 egg whites, beaten stiff and Beat well, pour in oiled dry muffin pans. Fill oiled custard cups 2/3 Bake 25-30 min. in moder- full. ate oven. Sprinkle top with cinna- mon. Siveet Potato Salad Bake 35-40 min. in moder- 2 c cooked i^weet potato, diced ate oven. 1 1 salt Serve hot in the cups in Vs t paprika which the custard is 2 c finely chopped celery baked. Vo c mayonnaise Garnish with chopped Honied Siveet Potatoes stuffed olives. 6 medium-sized sweet pota- Serve on lettuce leaf, toes Boil, cut into eighths. Sweet Potato Pie lengthwise. 114 c riced sweet potatoes Arrange in buttered bak- 2 3c brown sugar ing dish, add 1 t cinnamon 14 c honey i/> t ginger Sprinkle with 1/2 t salt 1/4 t cinnamon 1 Vo c milk 1/^ t mace 2 eggs, well beaten Bake until thoroughly Mix ingredients in order heated through and given, honey is candied. Bake in pie pan lined with crust. BRANCHES OF EXTENSION SERVICE E. D. SHURTER, DIRECTOR Division of Extension Teaching THOMAS FLETCHER, HEAD Correspondence Courses. Some 250 courses are offered by mail. A student may register at any time. These courses, with a few exceptions, carry University credit. Group-Study Courses. These courses are planned for c'.ubs. Outlines, in the form of programs, and libraries are furnished. When desired, a lecturer is sent. Extension Classes. When possible, an instructor will be sent to give courses in the large centers. Full information furnished on application to Head of the Division. Division of School Interests ROY BEDICHEK, HEIAD Inter scholastic League. An organization of the public schools of Texas for the purpose of holding county, district and state contests in debate, declamation, spelling, essay-writing, and athletics. Some three thousand progressive schools in Texas are members of this League and participate in the inspiration it furnishes. Community Service. Rural organizers, lecturers in rural education, and, in co- operation with the Division of Home Welfare, home economics courses and lec- turers are furnished communities desiring this character of service. Full information furnished upon application to the Head of the Division. Division of Home Welfare MINERVA M. LAWRENCE, HEAD The aim of the Home Welfare Division is to assist women's clubs, chambers of commerce, high schools, county organizations, public health associations, and any other organizations with local problems relating to the home. The program inc'.udes such subjects as food, clothing, hygiene, health, child wel- fare work and a wide range of similar subjects. Specialized workers, with equip- ment, leaflets, bulletins, charts, lantern slides, are ready to serve the people of the state at any time. For further information, write the Head of the Division. Division of Information J. W. SHEPHERD, HEAD Loan Library. The library is prepared to furnish free small package libraries on a large number of subjects to any citizen or organization in Texas, except that the borrower pays the postage both ways. This service is especially designed for schools without libraries, for students or teachers preparing special papers, for literary and debating societies, and for women's clubs and other organizations. Visual Instruction. The following types of service are offered: (a) Lantern slides organized into special lecture sets with typewritten copy of lecture material, for use either in the class I'oom or for evening entertainment; (b) Educational motion picture films; (c) Colored prints of paintings for special art study; (d) Stereographs for use in geography classes in schools without stei-eopticons. Full information furnished on application to Head of the Division. LIBRARY OF CONGRESS 014 358 871 3 rX 355 \ LIBRARY OF CONGRESS 014 358 871 3