SUBSTITUTES FOR MEATS

International Tract and Missionary Society · Oakland, California · Jan 13, 1888

SUBSTITUTES FOR MEATS.

IN all ages and countries farinaceous foods have formed the principal part of the human diet. Lentils contain nearly as much heat food as wheat, and twice as much flesh food. Although they have been used extensively in other countries for thousands of years, they are not so well known here as they deserve to be. One quart of lentils when cooked furnishes four pounds of hearty food. Of the two varieties in the market the little flat, brown seed is called lentil a la reine, the other variety is about the size of a pea, and a greenish color.—Rural New Yorker.