Ring-Around Gluten Loaf

 Ingredients

• 1/2 kilo ground gluten

• 1 cup soft bread crumbs

• 1/3 cups evaporated milk

• 1/4 cup catsup

• 1 cup cheese, shredded

• 1 egg

• Salt

• 1 teaspoon mustard

• 1/4 teaspoon oregano

• 1/2 cup minced onion

• 3 cups cooked mashed potato

Procedure

• Combine all ingredients except mashed potatoes; blend and turn into greased 5-cup ring mold, place in baking sheet.

• Bake in moderate oven 1 hour. Invert on serving platter.

• Fill the center of the ring with freshly mashed potatoes.

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Steamed "Glufu"

 Ingredients

• 1 cup ground gluten

• 1 cup mashed tokwa (tofu)

• 1 small onion, minced

• 1 tablespoon green onion, minced

• 1 tablespoon green pepper, minced

• 2 eggs, well-beaten

• Salt, soy sauce

• 4 eggs, well-beaten

• Oil

Procedure

• Saute onion till brown. Add pepper, gluten, tokwa, salt, and soy sauce.

• Cook in slow fire till all juice is gone.

• In another pan or skillet, cook half of beaten egg as thin and as wide as possible.

• Remove and place on a wide plate, being careful not to tear the egg. Do the same with the other half.

• Place half of "glufu" mixture on one piece of egg and roll tight. Repeat with the other egg.

• Place in a baking dish or pan and steam.

• Slice and arrange in a platter. Serve with any sauce desired.

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How to Prepare White Sauce

Ingredients

• 2 tablespoons celery, chopped fine

• 1 cup milk

• 1 egg, beaten

• 1/4 cup white bread crumbs

• 1 small onion, minced

• Bouillon stock

• 1 tablespoon olive oil

Procedure

• Scald milk in double boiler; add bread crumbs and cook over low heat for 20 minutes.

• Add milk mixture to beaten egg, stirring well. Set aside.

• Brown minced onion and chopped celery in olive oil. Stir in mixture.

• Add bouillon stock and simmer 10 more minutes.

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Savory Drumstick a la Cor

Ingredients

• 1 cup ground, fried gluten

• 1/2 cup almond or cashew nuts

• 1/2 teaspoon sage

• 1 teaspoon salt

• 1/2 teaspoon savory seasonings

• 1 tablespoon soy sauce

• 2 tablespoons onions, minced

• 1 cup white sauce

Procedure

• Brown the onion and sage and combine with all other ingredients.

• Mold or shape into drumsticks.

• Roll in egg and then in crushed cornflakes or bread crumbs.

• Fry and cover with white sauce.

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Swiss Steak

Ingredients

• 1/2 kilo gluten, sliced into steaks
• 1/2 cup flour
• 1 teaspoon salt
• 2 cloves garlic, crushed
• 1 cup minced onion
• 1 bay leaf
• 1/2 cup margarine
• 1 1/2 cups lemon-lime drink
• 2 tablespoons tomato catsup
• 2 cups diced potatoes, fried
• 1/4 cup water

Procedure

• Combine the flour and salt. Roll gluten in it.
• Brown the steaks on both sides in the melted margarine. Set aside.
• Saute garlic and onion. 
• Add the rest of the ingredients, including the leftover flour-salt mixture.
• Cook till thickened.

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Fried Gluten in Tahure Sauce

Ingredients

• 3 cups gluten strips
• 2 tablespoons oil
• 2 cloves garlic, crushed
• 1/2 onion, sliced
• 1 cube tahure
• 1 cup sliced tomatoes
• 1/4 cup water
• Salt, as desired
• 1/2 teaspoon MSG (optional)

Procedure

• Lightly fry gluten and set aside.
• Saute the garlic and onions in oil.
• Add the tomatoes and cook for about 3 minutes.
• Add the water and the tahure.
• Mash with the back of the spoon. Season with salt and MSG. 
• Simmer for 5 minutes. 
• Add the fried gluten and let simmer for 5 more minutes. Makes 5 to 6 servings.

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Gluten with Pineapple

 Ingredients

• 1 kilo gluten, cut into cubes

• 1 can (No. 2 1/2) pineapple chunks, drained

• 2 small onions, sliced

• 2 cups red and green pepper, cut into square and stripes

• 2 cups celery, sliced

• 2 eggs, beaten

• 1/4 cup kalamansi (lemon) juice

• 1 tablespoon cornstarch

• Salt to taste

Procedure

• Saute 1 tablespoon cornstarch, onion and gluten in oil until gluten is golden brown.

• Mix cornstarch in some of the pineapple juice, kalamansi juice and a little water.

• Add to gluten and mix well. Remove from fire.

• Season with salt. Put the pineapple and celery into a pan with hot oil and fry for 2 minutes.

• Add gluten, mix well and add beaten eggs.

• Cook 5 minutes longer. Garnish with pepper stripes and onion rings.

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Baked Cutlet

 Ingredients

• 1 small can gluten cutlet (6 to 8 cutlets)
• 1 small can tomato juice
• 1 onion
• 1/4 cup flour
• 3 tablespoons oil
• 3 eggs
• 2 cups water
• Salt

Procedure

• Drain cutlet, keeping the soup for the gravy.

• Arrange cutlets in baking dish. Fry eggs and cut into pieces.

• Saute garlic, onions, add the flour.

• Mix them well, then add the fried eggs and continue mixing, season with salt.

• Remove from fire and mix the soup of the cutlet.

• To the mixture add water, stirring well. Bring to boil and stir until it is thick.

• Add tomato juice (and MSG optional). Remove from heat and pour mixture on to the cutlet.

• Bake for about 30 minutes in moderate oven.

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Arroz a la Valenciana

Ingredients

• 1 cup cooked malagkit (glutinous or sticky rice)
• 2 cups cooked rice
• 1 cup mushroom, sliced
• 1 cup garbanzos
• 1 cup gisantes (sweet pea)
• 2 cups fried sliced gluten
• 1 box spaghetti, cut in pieces and boiled
• 1 can pimientos, sliced
• 1 cup tomato sauce plus 1/2 can stock or water
• 2 tablespoons onions, minced
• 1 teaspoon sage, optional
• 6 hard-boiled eggs, sliced or quartered
• Salt

Procedure

• Saute onions in 2 tablespoons oil. Add tomato sauce and pimientos, cook a few minutes, and add mushroom gluten, garbanzos and peas.

• Season with salt, MSG (optional) and sage.

• Mix well and cook 5 minutes, then add rice and spaghetti.

• Mix very well. Garnish with eggs, pimientos and green onions.

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Asado de Carajay

Ingredients

• 1/3 cup fried tokwa (tofu)
• 3 segments garlic crushed
• 1/2 medium onion, sliced fine
• 2 small tomatoes, sliced
• 3 tablespoons oil
• 1 cup gluten, cut into cubes
• 1/4 kilo yellow kamote (sweet potato), cut into cubes
• 4 teaspoons soy sauce
• 1 small red pepper, cut into strips
• 5 laurel leaves

Procedure

• Saute, garlic, onion, tomatoes and add 1 cup broth.

• Add tokwa, gluten, and kamote. Season with soy sauce, cover and cook 5 minutes.

• Add pepper and laurel leaves.

• Cover and cook for 1 minute. Makes 6 servings

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Arroz a la Filipina

 Ingredients

• 1 cup boiled malagkit (glutinous or sticky rice)

• 1 cup boiled rice

• 1 cup sliced gluten

• 3 cloves garlic, crushed

• Small onion, sliced

• 3 ripe tomatoes, sliced

• 3 tablespoons oil

• 2 medium-sized red and green peppers, cut into strips

• 1 small package raisins

• 1 hard-cooked egg

• 2 tablespoons atsuwete (Annatto), soaked in small amount of water

• Salt to taste

Procedure

• Saute the garlic, onion, tomatoes, and gluten.

• Add salt (and MSG - optional) to taste. Add sliced pepper. Cook for a few minutes.

• Add atsuwete water for coloring, then boiled rice, malagkit and raisins.

• Stir mixture from time to time to prevent burning. Continue cooking on low heat.

• Garnish with slices of hard-cooked eggs, and red and green pepper.

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Arroz a la Cubana

 Ingredients

• 1/2 kilo ground cooked gluten
• 1 onion, chopped
• 1 clove garlic, crushed
• 3 hard-cooked eggs
• Salt to taste
• MSG (optional)
• 1 cup water
• 1 tablespoon oil
• 6 saba (cardava) bananas
• 1/2 cup bread crumbs
• 3 cups cooked rice

Procedure

• Saute the garlic, onion and gluten.

• Add the water and cook until it boils.

• Add the bread crumbs. Season with salt and MSG (optional) to taste.

• Slice the bananas lengthwise and fry.

• Place the cooked gluten in the center of a platter. Arrange a border of cooked rice around it.

• Garnish with fried bananas and hard-cooked eggs.

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Almondigas

Ingredients:

• 1 cup ground gluten, raw
• 1 egg
• 1/2 cup mashed tokwa (tofu)
• 1 tablespoon oil
• 1/2 cup misua (very thin flour noodles)
• 2 cloves garlic, crushed
• 1 minced onion
• Salt to taste
• 1 tablespoon chopped green onion

Procedure:

• Work into raw ground gluten, tokwa, green onion, egg and desired seasonings. Shape into small balls about the size of a lemon.
• Saute garlic and onion with about 3 cups water.
• When the mixture boils, drop the mock meat balls one by one into the boiling mixture. When balls are cooked, add misua and immediately remove from fire. Add salt and pepper to taste.

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Adobong Labong

Ingredients:

• 3 cups labong (bamboo shoots), minced and blanched
• 1 cup minced gluten or tokwa
• 5 segments garlic, chopped
• 4 tablespoons lemon juice
• Salt to taste
• 1 medium onion, chopped
• 1 1/2 tablespoons soy sauce
• 2/3 cup gluten stock or soy sauce-water mixture
• 5 tablespoons oil

Procedure:

• Brown garlic and onion in oil. Add gluten or tokwa.
• Continue cooking mixture in oil, stirring constantly. Add soy sauce and labong.
• Simmer until labong is cooked. Gluten stock may be added at this point if labong is not yet done.
• Add lemon juice and continue simmering until almost all of the liquid has evaporated.
• Add oil and continue about 6 minutes more. Season to taste.

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Vegetable Stew

 Ingredients:

• 1/4 cup flour

• 1 tablespoon salt

• 1 teaspoon paprika

• 4 cups gluten, cut in 1-inch chunks

• 2 cups tokwa, cubed

• 1 medium onion, sliced

• 2 cloves garlic

• 1 teaspoon sugar

• 1 tablespoon Worcestershire sauce

• 1 tablespoon lemon juice

• 3 1/2 cups water

• 6 medium carrots, halved

• 1 cup bias-cut celery slices

• 8 medium potatoes, halved

• 8 small white onions

Procedure:

• Mix first 4 ingredients; dredge gluten in mixture.

• Brown nicely on all sides in 3 tablespoons hot fat.

• Add sliced onion, garlic, sugar, Worcesthershire sauce, lemon juice and water.

• Cover and simmer (don't boil) 20-30 minutes. Add vegetables, cover and cook till all is tender.

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Quick Chowder

 Ingredients:

• 1 small onion

• 1 clove garlic

• Bay leaf

• 1/4 teaspoon thyme, optional

• 2 teaspoons olive oil or corn oil

• 1 teaspoon lemon juice

• 1 can or 10 ounces tomato soup

• 1 cup soup water

• 2 cups fried sliced tofu

• 4 slices French bread

Procedure:

• Cook garlic, onion, bay leaf and thyme in oil until tender.

• Add the sliced tofu, soup water, lemon juice and tomato soup.

• Bring to boil, cover, and simmer 5 minutes.

• Ladle over toast in bowls.

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Corn Chowder

Ingredients:

• 2 tablespoons oil or margarine
• 1 large onion, chopped
• 2 cups water
• 2 potatoes, chopped
• 2 large stalks celery and leaves, chopped
• 1 1/2 teaspoons salt
• 2 can creamed corn
• 2 cups evaporated milk

Procedure:

• Heat oil and cook onion till transparent, in large kettle.

• Add next 4 ingredients, cook until potatoes are done.

• Add corn and milk, heat slowly till very hot, stirring often.

• Serve with chopped parsley sprinkled on top.

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Vegetable Chowder

 Ingredients:

• 2 tablespoons oil

• 1 cup diced celery

• 1 cup diced carrots

• 1 small onion, grated

• 1 1/2 cups cooked or canned corn

• 1/2 cup water

• 1 teaspoon salt

• Celery salt

• 1 teaspoon sugar

• 2 cups evaporated milk and 2 cups water

• 1 cup cooked peas

• 2 tablespoons chopped parsley

• Grated cheese

Procedure:

• Heat the oil, add the onion, celery, carrots, corn, water, salt, celery salt, and sugar.

• Cover until cooked, add milk and peas. Heat and serve.

• Add parsley. Sprinkle with cheese.

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Squash Soup

 Ingredients:

• 3 cups diced squash

• 1 medium size onion, chopped

• 2 cloves garlic, crushed

• 2 chopped tomatoes

• 1 cup milk

• 1 cup diced red and green pepper

• Salt

Procedure:

• Saute crushed garlic, onion, tomatoes and then add the diced squash.

• Add water and let boil for about 10 minutes, add the salt.

• To enhance the flavor thicken with milk. Serve hot.

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Green Pea Soup

 Ingredients:

• 2 cups shelled peas

• 4 cups water

• 1 small onion, minced

• 2 small potatoes, peeled and sliced thin

• 1 tablespoon butter or margarine

• 1 egg yolk

• Salt

Procedure:

• Boil the peas until they are tender. Drain and save the water, about 4 cups.

• Press the peas through a fine sieve, discarding the skins.

• Brown the onion in the butter.

• In a saucepan put the cooking water, peas, onion, butter and sliced potatoes.

• Season with salt. Bring to a boil and simmer until the potatoes are dissolved or mashed.

• Stir in the well-beaten egg yolk.

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Fruit Soup

 Ingredients:

• 2 tablespoons quick-cooking tapioca

• 1 tablespoon sugar

• 1/2 cup orange juice

• 2 1/2 cups diced fresh fruits

• 1 1/2 cups water

• Dash of salt

Procedure:

• Place tapioca and water in saucepan.

• Bring to a boil, stirring costantly.

• Remove from heat. Add sugar, salt, and concentrated orange juice; blend and cool, stirring once after 15-20 minutes.

• Cover and chill.

• Before serving, add fruits.

If a thinner soup is desired, add more juice or lessen the fruits; garnish the bowl with halved strawberries, orange sections and bananas.

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Garlic Soup

Ingredients:
For each person allow -

• 1 clove of garlic
• 1 thin slice of bread
• A little oil
• 1/2 cup water
• 1 egg

Procedure:

• Fry the garlic in a little oil till it begins to brown, then add the bread.

• Season with salt.

• Pour the boiling water over this.

• Boil for 1 minute and serve

A beaten egg may be added if the soup is preferred thick.

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Cream of Cucumber Soup

 Ingredients:

• 3 medium-sized cucumbers
• 3 tablespoons butter
• 1 tablespoon flour
• 3 cups evaporated milk and 3 cups water
• 2 beaten egg yolks
• Salt to taste

Procedure:

• Peel cucumbers, cut in halves lengthwise, remove seeds and slice very thin.

• Melt butter in the saucepan and cook the cucumbers until transparent but not brown.

• Blend in the flour and stir well.

• Gradually add the milk, stirring constantly.

• Pass the mixture through a sieve and simmer again in the saucepan. Season with salt.

• Remove from fire and add the beaten egg yolks. Serve with crackers.

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Cream of Potato Soup

 Ingredients:

• 8 medium sized potatoes, diced
• 2 teaspoons salt
• 3 cups milk or cream
• 1/8 teaspoon nutmeg, optional
• 2 medium sized onions, sliced
• 2 tablespoon butter
• 1 tablespoon chopped parsley

Procedure:

• Put potatoes and onions into a saucepan with enough water to cover them. Add salt. 
• Cover and cook until the potatoes are tender. Mash them in the liquid. 
• Add remaining ingredients. 
• Repeat, stirring constantly, but do not let boil. 
• Garnish with parsley and serve immediately.

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Cream of Corn Soup

 Ingredients:

• 4 cups canned or fresh corn, grated
• 2 egg yolks
• 2 tablespoons butter
• 2 tablespoon flour
• 2 cups evaporated milk and 2 cups water
• Salt to taste

Procedure:

• Put the corn into a double boiler with 3 cups milk and cook for 20 minutes. 
• Make a white sauce of butter, flour, and the milk and corn mixture. 
• Add salt to taste and cook for 5 more minutes. 
• Beat the egg yolks well and add to the remaining cup of cold milk. 
• Stir this mixture into the soup. Cook for 1 or 2 minutes, stirring constantly. 
• Water may be added if a thinner soup is desired. Beat and serve.

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How To Make Gluten

Quite a number of recipes call for the use of gluten. Gluten is a substance occurring naturally in wheat. When extracted and cooked with appropriate protein-rich food, it has the consistency of some types of meat and can thus form an excellent substitute for flesh in the diet, especially when complemented with other foods.

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How To Cook: Vegetables - Conserving the Minerals and Vitamins

To conserve the minerals and vitamins, vegetables should be put to cook in water already boiling. Use only enough water to cook the vegetables without allowing them to scorch, and continue cooking only until the vegetable is done.

The more of the color of the vegetables that can be preserved, the more attractive and appealing they will be to the appetite, especially when teaching young children to enjoy vegetables. Try to keep the white of onions, cauliflower and cabbage; the green of "greens;" the yellow of carrots; the reed of beets.

The white vegetables should be cooked only until they are tender. Cabbage can be cooked in twenty minutes, or fifteen if it is young. Pressure cooking will reduce the time still more. Hard water, that is, with much minerals, will discolor vegetables more than soft water.

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How To Measure Ingredients in Cooking or Baking

Flour. Fill cup to overflowing, level off with straight-edged knife.

Sifted flour. Some recipes call for flour to be sifted before measuring. Sift onto paper, then spoon into cup. Level off with knife.

Granulated (refined) sugar. Sift it first if lumpy. Spoon into measuring cup, level off with knife. Do not pack or tap the sugar down.

Brown sugar. Pack into cup just enough for sugar to hold its shape when turned out of cup. Level off with knife before emptying cup.

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What the Well-Equipped Kitchen Will Have

• 2 measuring cups
• 2 sets measuring spoons
• Egg beater
• Flour sifter
• Grater
• 2 wooden mixing spoons
• Scissors 
• Can opener
• Bottle opener
• 2 small paring knives
• Bread knife
• Chopping knife
• Spatula

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Kitchen Hints: Choosing Your Utensils

Any workman can do a better job when he has the correct tools. This holds true for the cook in the kitchen as well. When buying your new equipment you will want to consider several things besides the price only.

Aluminum is probably the best for all-around utensil use. It requires a bit more care to keep it shiny and clean, but that is more than compensated for by giving even heat distribution no matter what kind of range you have. Aluminum ware is usually less expensive than some of the other kinds. It can be obtained in sheet or cast aluminum.

There are still some who may have doubts about the safety of using aluminum. It is possible that very minute quantities of aluminum may be absorbed into the food. The same thing happens with iron or copper pots. But these minerals also occur naturally in many foods. Authorities agree that these small quantities have no harmful effect.

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Food Spoilage and Storage

Foods can be classified as perishable, semi-perishable, and non-perishable. Perishable foods are those that spoil easily unless there is some means of preserving them. Milk, meat, fish, and juicy foods like mangoes and tomatoes are perishable. Semi-perishable foods keep for a limited time. They do not spoil readily and can be kept for several months by common storage methods. Foods of this class are mature potatoes, beets, carrots, and garlic. The non-perishable foods are foods which can be stored for an indefinite length of time. These include rice, oatmeal, dried beans, such as mongo, and bulgur wheat.

Perishable foods keep best at low temperature usually just above the freezing point. However, if refrigeration is not available, then these foods should be bought only as needed. The semi-perishable foods are best kept in a dark, dry, cool place. A dry atmosphere keeps bacteria and other microorganisms from growing, while the low temperature and exclusion of light prevents growth among such foods as potatoes and onions. Non-perishable foods should be stored in dry, airtight containers so that bugs and insects cannot get in.

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Guide in Buying Canned Goods

Canned foods are used often enough to make it necessary for us to know how to purchase them.

The best and most complete guide to buying canned goods is the label on the can. The labels tell you the brand name, the contents, the address, and name of the manufacturer, the weight or liquid measure of the contents, and the ingredients. Occasionally, recipes using the contents are given. The label also gives the style or form of the canned product. For example, it tells whether the pineapple is crushed, sliced, diced, or cubed; if corn is whole kernel or cream style.

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Stretching the Money in Purchasing Food

 Here are some pointers for saving your food money:

    * Buy foods in season. Certain fruits and vegetables are available only at certain times during the year, and during the time they are in season, they are much cheaper than out-of-season foods.

    * Use a list drawn up before leaving the house. You may make minor changes when you see what the marker offers, but buying by guesswork is merely wasting money.

    * Avoid buying luxury items on impulse. If your food budget is limited, don’t buy optional food item just because they are delicious or listed in the recipe.

    * Buy perishable foods only as you need them.

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Economy in Meals – Tips on Purchasing and Storing Food

If you take a look at a typical family’s budget, you will notice that the largest single item is food. Money isn’t everything when it comes to planning tasty nutritious meals. Well-balanced food can be prepared just as well on a small budget as on a lavish one. All that is necessary is some knowledge of how, what, and when to buy. Less money spent on food means more money for other needs.

Next>>

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Staying Quality of Food  

Stretching the Money in Purchasing Food

Guide in Buying Canned Goods

Basic Six in Making Menus 

Read more »

Healthy Snacking

Dried fruits are becoming popular as snack food. They are concentrated sources of energy; except for the fruit’s natural sweetness they have no additional sugar; and they contain significant amounts of minerals like iron, potassium, and selenium. These goodies are also excellent sources of fiber.

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Staying Quality of Food

In planning meals, include those foods that give a feeling of satisfaction that lasts nearly to the next meal. The staying quality is dependent upon the rate of digestion of the food and the rapidity of its passage through the digestive tract. The form and composition of the food determine its staying quality.

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Common Errors Concerning Food

Traditional Filipino Dishes

One of the most frequent errors concerning food is noticed at parties and get-togethers. Every hostess wants to be a good cook, and she outdoes herself in preparing food. The result? Too much food. Very frequently, the food leans heavily toward the protein and carbohydrate side: Gluten fritada, pancit, adobo, lumpia, rice, puto, conchinta, bibingka, and suman. What do you notice about this? That’s right. Very little, if any, at all of vegetables.

Listed below are some of the more common errors. Also given are ways to avoid them.

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Saving Time in Preparing Meals

Wise use of time spent in preparing meals can mean more time left for other activities and chores. Time is like money. It needs to be budgeted if you are to make the best use of it.

Here are some suggestions which may help:

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Having A Good Breakfast

One of the meals that needs the most careful planning is breakfast. Since it should be the heaviest meal of the day, the housewife should make sure that it contains all of the necessary nutrients. One mistake that is very commonly committed nowadays is the skipping of breakfast or the eating of too light a breakfast. Too many people eat nothing but one or two pieces of bread with one cup of rice coffee for breakfast because they are in a hurry. Then when they feel run-down at about ten o’clock, they wonder why.

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Variety in Meal Planning

Variety is sometimes the biggest factor in determining whether a meal will be a success or not. There are several ways of adding variety to meals. Here are some pointers toward that end:

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Menu Making Pointers

Palatability is a factor to consider in menu making. This includes both the taste and the appearance of the food. For example, brewer’s yeast contains many of the B vitamins but it tastes horrible to many people. The palatability of brewer’s yeast can be improved by masking its disagreeable flavor with fruit juices, milk, or cocoa. It can also be added to mock meat loaf or patties.

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Basic Six in Making Menus

Leafy green vegetables and fruits: one or more daily (1 serving – ½ cup cooked or 1 cup raw). Examples - malunggay (horse radish tree), kangkong, pechay (Chinese cabbage), squash (fruit, flowers and leaves), bitter gourd leaves, spinach, mangoes, carrots, and cabbage.

Vitamin C-rich foods: one or more servings daily (medium-sized fruit, or one slice of a big fruit). Examples – guava, papaya, orange, lemon, pomelo, raw cabbage, tomatoes, strawberries, and pineapple.

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Provide Good Nutrition With Economy, Variety, And Attraction

The planning and preparation of meals is a very important subject for housewives and other people who work with food. The way in which a food is prepared can determine whether or not it will be eaten.

Depending on how you look at it, menu making may be lots of fun or lots of hard work. The truth is, it is just as easy to serve attractive, tasty meals as it is to fix the same old dreary tokwa (tofu) day in and day out. In planning meals, there are several points to consider. They are:

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Protein Supplementation

Although meat, fish, and poultry are among the sources of protein, a vegetarian diet is more conducive to good health. We need to find a way to get as much protein from plant foods as we would get if we were to eat meat.

A complete protein is one that has all of the essential amino acids and is capable of maintaining life and producing growth. Many people, who follow a vegetarian diet, have the erroneous belief that gluten (a component of wheat flour) has everything that meat has. They try to exist on a diet of gluten. It is true that gluten is a protein food, but it is partially incomplete protein, for wheat is low in lysine, one of the essential amino acids.

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Minerals in the Diet

Our bodies need certain elements which are known as minerals. Some of these are: calcium, iron, iodine, manganese, chlorine, magnesium, phosphorus, sulfur, zinc, potassium, and sodium. Aluminum, cobalt, fluorine, nickel, molybdenum, and silicon are needed in very small amounts and so are referred to as trace elements. All of these minerals make up less than five percent of the body weight but they are indispensable to the body functions.

The general functions of the minerals are:

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How To Grease And Line Baking Pans

Greasing Baking Pans

•    With shortening, oil, or butter and using a wide pastry brush, grease the bottom of the pan; sometimes the sides too if the recipe calls for it. Brush evenly and completely.

Lining Baking Pans

For Round Pans

•    Cut a portion of waxed or greaseproof paper.

•    Fold in half then fold again in half to make a quarter.

•    Fold the quarter sheet into 4, forming a cone.

•    Measure the diameter of the pan by placing the tip of the cone in the center of the round pan. Cut to fit.

•    Unfold paper and place over greased pan. Press lightly so it sticks.

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Vitamins and What They Can Do

The vitamins are a group of potent organic compounds which occur in small quantities in foods, and are necessary for certain specific body compounds.

In adding vitamins to the diet, we should remember the following points:
•    It is better to use common food sources than concentrates in the form of tablets or powders.
•    We should determine how often a certain food will be used and how much of it will be needed.
•    The availability and the cost of the food must be considered. 

All vitamins are necessary for growth and for the regulation of body processes.


Read More...

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