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Clinton, S. C., Thursday, March 17, 1966 n 56 ■H - r and FOLKS Pift*appl«Jritt«rs Hav® !nUr«iting Sh«p«t By L. C. HAMILTON Clemaon University Extension Information Specialist One of the fascinating qual ities of the soybean is the spinhabitlty of its protein—a unique quality it shares with other oil seeds. , Once spun into fibers and thread^, the vegetable protein can he fabricated into human foods with a texture resemb ling rrftats or other animal products. This revolutionary conver sion of vegetable protein into high protein concentrates which look, taste, and smell like conventional animal foods ls\ln advanced stages, of de velopment in at least three large food laboratories. v One of these, Worthington Foods, Inc., Worthington, Ohio, is now taking steps to move their vegetable, meat like products into general dis- i tribution. At least three food chains in Columbus, Ohio, are test marketing such products as Wham, a ham^like product, hiky and White-Chiky resembling chicken. Other products are Vega-Links, which look like frankfurters, and Prosage, a meatless “sausage.There are also many other forms. This writer has tpsted veg etable-made “ham” and “ba con” products put out by Ral ston Purina, a large food firm. Resemblance to their mebt counterparts i»in taste and texture is uncanny. General Mills is now test ing a new rpeat-like ingredi ent — with soybean protein as its chief constituent — for convenience foods. Called Bontrae. the product is sug gested for a group of new food specialities including spreads. College Tennis *ne iqmnusi eumeiiuci . . Cl t J from the'vegetable kingdom MotCnCS jloted men hold for meat. The fqremost contender at present is the soybean. Tables Hating comparative nutritive values of ® various foods show the soybean to contain all 10 of the acids essential in human nu trition ’ *It Is true that the soybean is not well supplied as meat in the amino acids, lysine and methonine, but Clemson food scientists say this imbalance can be corrected with natural or synthetic amino acids. Developers of the new veg etable foods, outwardly at least, are placing emphasis ou the development of over- Tennis matches against some of the top teams in the country are on tap for Pres byterian College netmen this ammo soason in 1he fuU 196(j S ched ule announced today ( by Ath letic Director Cally’ Gault. "The PC team, with former PC star Jim Shakespeare as the new head coach, will face this slate of 23 macthes and three tournaments: March 16 — University of South Carolina at Clinton; 19 —Clemson at Clinton; 21— King at Clinton; 22—Amherst at Clinton; 28—Georgia Tech sity of North Carolina at Carolina at Clinton. Chapel Hill; 23—Citadel at May ^-Citadel at Cllntofi; Clinton; 26 — University of 16-17 — Carolines Cohference Georgia at Clinton; 27—East Tournament at BooM, N. C. Serve hot and handsome pineapple fritters •with Can&aialkMicoa for a very special breakfast. Juicy canned pineapple tidbits go' a classic batter. As the fritters fry to a golden brown they take Interesting shapes. Use the plueary>le syrup as the base of the butter rich maple sauce to serve with them. PINEAPPLE FRITTERS LEONARD-MARLER Insurance Agency — Representing — NATIONAL GRANGE MUTUAL Penn. National — Standard National — and a variety of other selective companies to round out a complete program of insurance needs. LEONARD MRS. EMILY MARLEK We Strive Tirelessly To Give Prompt and Courteous Service To All Your Insurance Needs 200 North Broad Street Phone 833-1121 :—: Clinton, S. C. y 2 teaspoon salt 1 (13J<2-ounce) can plneapplo tidbits 2 teaspoons cornstarch y 2 cup maple syrup ^ 1 tablespoon buttor Combine egg yolks, milk nmt lemon. Add to flour resifted with sugar, baking’powder and salt stirring only until smooth. Boat egg whites stiff, but not dry. Drain pineapple, saving syrup. Fold beaten 2 eggs }4 cup milk 1 tablespoon lemon Juice 1 cup sifted flour 2 tablespoons sugar 1 teaspoon baking powder whites and pineapple Into batter. Make 16 fritters by dropping table- This and other questions w4R seas markets as one of the n t Atlanta: 29—University of main thrusts in their market\; tM)r jrj a at Athens; 30—Uni- ex P* orat * on versify of Indiana at Atlan- These new food develop ments are an industrial ad junct to the nation’s grow ing soybean production meas- as 844 million bushels in 19<8fc\South Carolina, the lead ing soybean producer in the South Atlfinric states, Jias no processors of\spun protein foods made fronvsmbeans, or from cottonseed or \peanuts which also lend themseh^is to spinning. What are the relative effi ciertdes of vegetable versus animal protein production? spoon* of batter into hot deep fat (375 degrees F.). Fry until golden brown on one side; turn to brown other side. Meanwhile mix to gether cornstarch with remaining 1 tablespoon sugar and reserved pineapple syrup. Cook over mediijm heat, stirring constantly until thickened and clear. Add maple syrup and butter. Serve with fritters. Makes 4 servings. / be discussed follow. in stories to versify ta. April 1—University of Flori da at Gainesville; 4—Har vard at Clinton; 5—Harvard at Clinton; 7—Furman at Clinton; 9—Davdison at Clin ton; 11-12—Sduth Carolina In tercollegiate Tournament at Clinton; 14—Georgetown Uni versity at Washington, D. C.; 15—George Washington Uni versity at Washington; 16— herry Blossom Tournament atN^Aashington; 18 — Appa- lachuhvState at Clinton; 19 —Wake Forest at Winston- Salem, N. C*: 30—Duke at Durham, N. cyr\21—Unver hers d’oeuvres, children's ’uneheon casseroles, specialt. breads and rolls and others. Bontrae is also recommend ed for enriching meat pies turnovers, soups, meatballs, and-rroquettes. and salads. In taste panels at Clemson University, conducted by Dr. E. J. Lease. Bontrae was found acceptable when us^d half-and-half with ground meat in hot dog chili. Bontrae is said to provide more protein and less fat than most meats. One interesting feature is that the fat .content can be varied from zero to 50 per cent, depehding upon what the customer orders.- Bontrae's nutritive value is said to be comparable with that of meat. I found that Clemson food scientists would prefer that food be rated qual itatively by its digestibility and by its “biological value” which shows the amount of protein actually^ used for buildiqg^tissue However, de termination of biological value takes more time. The fact that it was not given Good reporting requires specialists in many fields • . « « These papers are staffed * with professional news people does, not suggest that the product is inferior to meat. These developments with new vegetable protein foods are being watched closely by f( :d and animal scientists at Clemson University. The ani mal scientists are aware that new competitive foods may l>e introduced. This aware ness wa$ highlighted recent ly when the Animal Science Department conducted a sem- ; nar on the subject with Dr. R. L. Edwards, associate pro fessor of animal science, as discussion leader. It was Edwards’ opinion that effects on the meat in dustry of the marketing of vegetable substitutes would be negligible in the immedi ate future. He said long-term effects, and the seriousness of them, would depend upon the degree of consumer accept ance. i Any product which challen ges meat for its chief or main course in the meal must come with the highest recommen dations in order to overcome the affinities and traditions From menus to mailings We print everything right Card? to catalogs, hills to broadsides . . . what ever youi printing needs, you can count on us for quality workmanship, dependable service, reasonable cost. Free estimates. Chronicle Publishing Co. 109-111 Gary Street Phone 833-0541 - Whiteford s - Flavor-Crisp QiRken DINNER 95c 3 Pieces of Chick en, F. F. 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