mand for this most necessary food. The way out of
this serious situation is first to reduce meat consumption to the
amount really needed and then to learn to use other foods that will
supply the food element which is found in meat. This element is called
protein, and we depend upon it to build and repair body tissues.

Although most persons believe that protein can only be obtained
from meat, it is found in many other foods, such as milk, skim milk,
cheese, cottage cheese, poultry, eggs, fish, dried peas, beans, cow
peas, lentils and nuts. For instance, pound for pound, salmon, either
fresh or canned, equals round steak in protein content; cream cheese
contains one-quarter more protein and three times as much fat; peanuts
(hulled) one-quarter more protein and three and a half times as much
fat; beans (dried) a little more protein and one-fifth as much fat;
eggs (one dozen) about the same in protein and one-half more fat. It
is our manifest duty to learn how to make the best use of these foods
in order to save beef, pork and mutton, to be shipped across the sea.
This means that the housekeeper has before her the task of training
the family palate to accept new food preparations. Training the family
palate is not easy, because bodies that have grown accustomed to
certain food combinations find it difficult to get along without them,
and rebel at a change. If these habits of diet are suddenly disturbed
we may upset digestion, as well as create a feeling of dissatisfaction
which is equally harmful to physical well-being. The wise housekeeper
will therefore make her changes gradually.

In reducing meat in the diet of a family that has been used to having
meat twice a day, it will be well to start out with meat once a day
and keep up this regime for a couple of weeks. Then drop meat for a
whole day, supplying in its stead a meat substitute dish that will
furnish the same nutriment. After a while you can use meat substitutes
at least twice a week without disturbing the family's mental or
physical equilibrium. It would be well also to introduce dishes
that extend the meat flavor, such as stews combined with dumplings,
hominy, or rice; pot pies or short cakes with a dressing of meat and
vegetables; meat loaf, souffle or croquettes in which meat is combined
with bread crumbs, potato or rice.

Meat eating is largely a matter of flavor. If flavor is supplied,
the reduction of meat in the diet can be made with little annoyance.
N