^ TX 357 .C6 h~ Copy 1 P HAKEBOOK FOR PENIISYLVAIIIA TRAIN S:CIIEIT FOOr COIISERYATIOII CAR by John 'lijrson Cover Division of Exhibits, U. G. Food Adiainistrat ion. Auspices of Coi.r/.ittec of Public rjr.fety of RennsylvCvnia. TXSSY D. Of D. '*" IS 19)8 m- I I OUR ALLIES Only in a war of the vifhole v/oi'lu cou.lci an army operate witn its fooa base thre? thousand Kiles away. This phenomenon occurred v-hen the United P'L,ates joined forces with the Allied, Tne arnijes strur:-?:] irg in Belgium, France, Italy ar.u. 'jhe Ealkani;; are aependent upon the wheat of our Middle ^'''eBt, mv?.at irorr. the ^'''estei-n plains, sugar from the Febt Indies, tne va.lley of the liisoissippi and the far West, the dairy products of New York and the Central Vi?est, to carry them step by step to victory. On the other hand, the Central Powers have gained vast f ood-grov'iiig regions in France, Russia and Roumania \"vhich they are cultive.ting intensively in sn endeavor to replenish their dwindling supplies. This is cnc phase of the "Food V'ar" -iealt xvitli in the first section cf the train exhibit. It is summed up in the statement, "Our Enemies are getting food from, conqaered lands. 0\ir Friendo must depend largely upon us," The "Friends" it must be remembered, include the neutreils, who, isolateu. from the rest of the t*'crla, are co-.ipletely depen- dent for imxports upon the m.ercy of the belligerents. Nor must the military alone be fed. Millions of '.Torliers in the field and factory and. the women a.nd children at home must *■ -2- be cared for. A rnap occupying the counter space of the first ex- hibit shows the present battle- line stretching across France and Belgiur"ii, xvhere every foot of ground is the scene of a desperate struggle. This is "Where the Battle is Fought", Cargo vessels are plying across the Atlantic carrying to the Allies the food which is to give them strength andvigor, or returninf: again at full speed to the United States "Where the supplies come from". Flags of all the nations now our Allies lend color to the display. Under these flags are fighting and toiling in our defense - in the trenche_s, the la.ctories, the fields and. the homes - the men, "?omen and children who are loohing to us for food. - J% I OUR ALLIES General References Home Card - U. S. Food Administration Ten Lessons on Food Conservation - U. S, Food Administration Bulletin No. 6 - U. S. Food Administration I OUR ALLIES St a.ti sties: "Why, then, if food exhaustion is so universal, may we not rely on the speedy collapse of Germany's resistance? The ansv/er is that before the -..ar Germany and her allies were almost four-fifths self-supporting, whereas England v;as only one-fifth, France, one-half, and Italy, at an optimistic estimate, perhaps two-thirds. Germany, moreover, was a nation given to over-eating. The reduction of her rations wq.s cat first a benefit rather than a detriment to her population. Although in the last two years she has suffered severely her problen; from the beginning has been only to increase her production by aprroximately 25 per cent. In spite of bad harvest she seems to have been able at least to meet the emergency, and if reports do not falsi- fy she can do so indefinitely. She has possessed herself of what used to be the western fringe of Russia. Her latest con- quest of Roumania has given her possession of the plains around the lower Danube, perhaps the most fertile soil in the world. Further, Germany has a tremendous and intricate food organization and no one within her borders dares to waste a crumb. Considering all these facts it '.vould be the height of folly for America to assume anything less than Germany' s power to endure. The position of our allies in western Europe is essentially ♦ different^ Dependent, even in peace times, on iraportatione from the outside they drejv their foodstuffs from almost every other country in the world. They can not now get supplies from central Europe - Gerna.ny, Austria-Hungary, Bulgaria, ana Turkey - with which they are at war. .... India and Australia, too, can send but a part of their sur- plus to En^lana or France because of the shortage of toni.-i,ge caused by the depredations of the submarines Nor Can help be lookea for from the great food-proaucing nations of South America, for they also have sh^tred in the general crop depression, and it is doubtful if they vvill hto,ve enough even for themselves." (Ten Lessons on Food Conservation) :ii. I- II SMALL SAVINGS In the conservation of food there is an opportunity for every individ.u?.l to play hi:-; .:art in the war. One is not asked to reduce his food reqii-ireraents, but to use the foods which are plentiful and to avoid all waste, Mr, Hoover has expressed it aptly in the sentence, "Eat plenty - but wlbcly and without waste". This idea has been developed in a poster creation, "Eat of the Plsratiful" , by De Marr of the Philadelphia Record and is reproduced in the oar exhibit. Uncle Sam is seated at the table in the national restaurant waiting to be served. Mr. Hoover, chief cook, has just crossed out on the vrall sign the scea'cer foods, meat and wheat, leaving Uncle Sam corn, potatoes, fish and fruit from vjhich to select. Waste is the most destructive enemy a nation must com- bat. With natural and human resources developed to their utmost, every waste of energy in any form is an irretriev- able loss. The Government can. regulate exports and en- courage increased production, but it cannot step into the home or restaurant and direct the utilization of each item of left-overs. This service is the task of every individual who handles or consumes food. In war times, in particular, Mr. Garbage Can must give way to the Salad Bowl, the Baking Dish and the Soup Kettle, x 7. even though he stp^rve . A picture in the Exhitit b^vj^'n the interior of £.n ico'bcx presf^-rvintr several dishes of left- overs '"'aitir.;^'; to ne U3eci In oome form -vhich the housekeeper iL, to decicio. She 1,5 certain to g-iva them to the salad bo'>'rl, the behirig oish or the soup y.f;ttle for they are waiting expectant- ly and the karha^ie can id .so.ying , "I used to get all left- overs; no'.'.'' I get nothing to feed my flies v.'jth." This cartoon -vas s]<"exche.l by Fred I'iorg?n of the Philadelphia In- quirer, An individual saving may in itself seem insignificant. What is the value of saving a tiny one- third ounce of fat? The ecunter display in this section will tell you. If every one in Pennsylvania saves 1 oz. of sugar, 1 oz. of m :at, 3 oz. of wheat flour and l/o os. of fa'O daily, then in one week enough food rill have been saved to supply the Pennsyl- vania Draft Army of 60,SoO men. as follovjs: Sugar for 7 months l-'eat for S months Flour for 5 months and a large quantity of am:-'.uai ticn containing glycerine manu- factured from the i"at. This story is depicted with rtijniature ■I'^'arehouse , cirr.:y supply vvagons and an encampment, representing the hcmiC of the Pennsvlvania draft quota. J -6- II SMALL SAVINGS General References Home Card - U. S, Food Administration Bulletin No. 6 - U. S, Food Administration Ten Lessons on Food Conservation - U. S. Food Administration 9 II SMALL SAVINGS Statistics "Every group can substitute, and even the great majority of thrifty people can save a little - and the more luxurious elements of the population can, by reduction to simple living, save much. The final result of substituting other products and saving 1 pound of wheat flour, 3 ouncps of fats, 7 ounces of sugar and 7 ounces of meat weekly by each person will, when we have multiplied this by 100,000,000, have increased our exports to the amounts absolutely required by our allies." (Bulletin No. 6 - U. S. Food Administration) Food for 1,000 men for 30 days: Wheat flour ^ 24,370 lbs. Meat 27,548 " Sugar 8,390 " (Manual of Pay Officers Afloat - published by Paymaster General U. S, N. ) 100 parts of fat make 9 parts of glycerine. (Division of Statistics - U, S. Food Adminis- tration) Pennsylvania Draft Quota - 60,859 men Population of Pennsylvania - " 8, 59 J., 031; ■■■:■:. I iO III WHEAT Much emphasis has been placed on the World's shortage of v/heat and tne necessicy of our sa-ving as much as possible for export to the Allies. "Why save v»"heat?" is the first natural question of the public; ho '7 to save it is the second. There is a v;orld shortage of ';>rheat . France, England and Italy have experienced a crop reduction; Russia's supply cannot be transported to Western Europe; South America reports 8. shortage and the Australian croc is practically cut off because of the long journey and the reduced shipping accomoda- tions. This situation requires that, the United States make a supreme effort to save vjheat for the Allies for they must have vvrheat to add to other grains in making their war bread. But viThat is the value of the individual saving of a pound a week? This is the Exhibit ansvjer: "If each person saves weekly one pound of wheat flour. That means 150,000,000 more bushels of wheat for the Allies to mix in their bread," If it is so essential for ea.ch of us to render this ser- vice, to our friends abroad, how are we to save our pound of wheat flour each week? The exhibit displays "Eight Easy Ways," If there are crumbs or crusts left over, chop them up for a tasty dish. But there should be no left-overs if the conservation plan is carried out. Put the loaf of bread on the table ana cut each slice as needed. To stack the bread plate results in stale slices or in actual waste when - 11 - hungry Tommie forgets that hif eyec are usually bigger than his stomach. If bread is ordered E4 hours in advance, the baker or grocer v;ill not have to keet> on reserve more than is needed and whole loaves of bread will be saved. These are general ways of providing against waste. The use of other foods or other cereals will permit the wheat to go directly from the granary to the army or navy storehouse. The following suggestions are made vivid by displays of actual and attractively made artificial foods. For breakfast, oatm.eal and cornflakes are attractive, palatable dishes to use instead of wheat, while corn muffins or corn bread are iwelcome with sirup or with more substantial dishes. "Emergency Bread", comnosed of wheat flour mixed with another meal or flour should be used in lieu of white bread. It saves from one-fifth to one-third of the amount of wheat flour usually employed. With a large meal, no bread is necessary. Potatoes, corn and other vegetables give the same food equivalents and. are far more plentiful than the wheat. For the dessert rice pudding, fruit and other well-known ijreparations are -pleasing exchanges for wheat and are more beneficial than cake and pastry from the health standpoint. i September 21, 1917. Ill WHEAT General References Home Card - U. S. Food Administrcit ion Ten LcssonG on Food Conservation - U. S. Focd Administration Bulletin Mo. 6 - U. S. Food Administration "Cereal Breakfast Foods" - Farmer's bulletin No. 349. Departrnent. of A2,ri culture "How to Select Foods" - II Cereal Foods - Far.r.er's Bulletin No. 817, Departi'iient of Agriculture "Bread and Bread Making in the Hoire" - Farmer's Bulletin No. 807, Departr.e'nt of Ag?:icul'Guro "Food Value of Corn and Corn producsa" - Farmer's Bulletin No. 298, Depart. iient of Agricultvire 13 III WHEAT Statistics The Wheat Supcly of the V'orld. "South Ar/.erican reportd indicate abnornial shortage", "Russian supply can not be bi'-ought to ".vestern Europe", "Australian 3\ippl7 can not be shipped because of long journey and reduced shipping f c^cilities" . "United wSta.tes T;inter-"'heat crop seriously damaged", "Canadian crop dependent upon surnrner rains". (Ten Lessons on Food Conservation - U, S, Food i^dministration) Many recipes are given on page 20 of "Ten Lessons on Food Conservation" - U, S. Food Administration, "Have at least one T;heatless nieal a day. Use corn, oat, rye, barley, or mixed cereal rolls, muffins, and breads in place of '-'hite bread certainly for one meal and, if possible, for two. Eat less cake and pastry. As to white bread, if you buy from a baker, order it a day in advance; then he will not bake beyond his needs. Cut the loaf on the table and only as required. Use stale - bread for toast and cooking." (Home Card - U, S, Food Administration! 14, "Euergency Breads" combine to ?.0 to 35 per cent of other cereals with i-heat flour", (Tb. i^ebsoixs on Fool Ccnsorvaticn - U, S, Fo^n Acircinlatraticn) See recipes for Snergency Breads" -(Ten Lessons on Food Conservation - U. S. Food Administration) "We as a people are depending largely. upon cereals for our energy supply. It is easily possible to use less cereal and mal-.e larger derr.ands for energy on starchy vege- tables. Our average consumption of potatoes per capita is about 9 ounces per day. If -^e cculd be induced to take an additional daily average of only 4 ounces of potatoes - that is, about one good-si^cd potato - demand for bread vfouj.d be reduced by about that amount per individual. Other hea,t-giving foods, such as sweet potatoes, corn, peas, and beans may be used to reduce the demand upon cereals. On such a basis vre may advocate decreased bread consum.pt ion." (Ten Lessons on Food Conservation - U, S, Food Administrs,tion) ($ 16 IV MEAT Added to tiie enornious consumption of meat in Europe is the subMarine menace vjhich ha.s diminished the supply of cargo vessels to such an extent that the usual extensive meat trade be tv.'e en Europe and Australia and South America has been almost abated in order to concentrate on the trade v:ith the United States for it is several tin.es the distance tc these sources and v/ould require three tim.es the number of ships used in the American trade. This endangers our ovjn supply of meat, for if the heavy domestic consumption is to continue v>-hile the fighting men are being provided for, the drain will scon seriously affect our stock. We must conserve now, for after the war ve shall be called upon to replenish the stoc]: of the ^vhole earth. It is the object of this exhibit, therefore, to sug- gest foods vjhich contain the same nutritive values as meat and are plentiful, in addition. Vegetarians will have no difficulty in conforming to the nevj order. For others, the exhibit offers as meat equivalents a display of such foods as baked or boiled fish, pea soup, baked beans, cottage cheese and baked eggs. The amount of each food displayed is an equivalent of a. four ounce piece of meat shov;n in contrast. But it will not be necessary to relinquish the meat habit altogether. Emphasis should be placed on the elimina- (6V IC tion ao far as possible of beef, mutton and pork* Fish is, pound for pound, just as valuable a food as meat. Moreover, as the exhibit point-e cut, "ou-c fish supply feeds itself," ^'e are not required to raise acres of grain and give hours of care to the fish. And when v;e shov^ that 'fe are ready to buy them, the exhibit, says, the "fishermen will hardest the crop." i^ost housevi^ives knovj only a dozen fish, the standards- white fish, mackerel, sardine, salmon, cod, trout, halibut and a fev/ others. It is natural for them to refuse to pur- chase other varieties the names of v/hich are unfamiliar. Consequently, there are nany kinds 'vhich are just as valuable, much cheaper and v^hich can be prepared just as palatably as the more famous species, but '.vhich are thrown back into the water by the fishermen or discarded in the factories because they will not sell. Seven fish obtainable in Pennsylvania if the consumer will create the demand, are shovm in life size and color, making an appetizing appeal to the housewife. They are the sea bass, the croaker, pcnrgie, weakfish, shark and sea robin. A placard attached to this display asks, "Why not have two fish days a '•'eek in your town?" Your dealers can get these choice fish. Ask for them." If Friday is a fresh-fish day, why not make Tuesday a salt-fish day? A window transparency gives a picturesque likeness -^ " (^ 17, of fish of va.rious colors svriruming in '^'ater. The United States Bureau of Fisheries n?b loaned ■^■he .PeiiPSylvania authorities a display of prec-rved fish in ^ars. (^ # 18 IV i-FAT General References Kerne Card - U. S, Foocl A'iminist-rstion "Eat liore Fish" - Paraphlet of Division F, Department of Commerce, U. S, Burea-u of Fisheries. "Why and Ho'"? to Use Gait and SnoVed Fish" - Economics Circular No. 39 - Bureau of FiGheries Bulletin Ko , 6 - U. S. Food Administration "Ten Lessons on Food Conservation" - U. S. Food Administration r f i 19 IV MEAT Stettistics "The immediate problem is to lurnish increased meat supplies to the allies to maintain them during the war. An important factor contrib-oting to the present situation lies in the disturbance to the world's trade by destruction of shipping resulting in throvjing a larger burden on North America Our producers ^(111 serve oux national interest and the interest of humanity for years to come, if the best strains of your animals are preserved." (Food Administration Bulletin No. 6) "The waters of our coasts ana lakes are enormously rich in fish and shellfish. Many varieties are now not used for human food, but are thro.vn away or used for fer- tilizer Every fish eaten is that much gained in solving the present problem of living. The products of the land are conserved by eating those of the sea. " (Food Administration Bulletin No, 6) "Fish meat contains as much body-building food as beef- steak. Fish is as readily digested as are other meats." (^Fat More Fish" - Division F, U. S. Bureau of Fisheries) 30. Sciiedule Showing the Average Chemical Composition of the Edible Portions of Fresh Beef, Fresh Veal, Lam^, Kutton, Pork and Fresh Poultry, as Against the Average Chemical Composition of the Edible Portions of 29 of the Staple Varieties of Fresh Salt-V/ater Fish. Protein Fat Ash N. (amoxmt of nitrogen) x S,25 Fresh Beef 18.69 21.53 .93 Fresh Veal, Lamb, Mutton and Pork 18,52 Fresh Poultry 19.55 Average for above 18.85 Fresh Fish 18.77 12,12 .98 19.2 .975 20,61 .961 4.12 1.26 (llr. Fo\7ler, Chief of Div. on Fish, U.S. Food Administration) "Don't let Friday be the only Fish Day. "Don't stand back on disagreeable names or ungainly appearances . "Prejudice is an expensive luxury. A shark would not taste any better if called by another name. Carp is good eating and nutritious. "Look out for nev/ fish? They are coming." (Eat More Fish - Division F. , U. S. Bureau of Fisheries) hi V SUGAR Before the war the Allieu obtained large quantities:; of sugar froiii the Central Povers. "ore than a fourth of the Vicrld's Bu^ar supply v:aB produced vvithin the territory no enclosed by tne battle lines. A trans ca.rerjcy portrays these factvS in a. colored nap. The i/jo'vly changing line of the ^''estern Front, the difficult section over which the Italians are groping their v^ay, the Eastern Front which is gradually pressing into the heart of Russia, and the line surroundiiig the long arm into Asiatic Turkey are shovin in colors. Contained vothin, held hostage as it \'/ere, is one- fourth of the rjorld's sugar. "Sugar will he nara to get" as a result of this situa- tion, "^'Je v'ill have to use less while the war lasts", for England, France and Itctly must draw frora the sources which v;ere fori/ierly bountifully ours. We shall be able to reduce our consumption, fortunately, v;ithout infringing on our requirements, "Iv'any of us eat twice as Kuch sugar as is good for ue", reads the placard. We consume, in fact nearly four ti:nes as n.uch per capita as France, As corapared with our aonual per capita consumption of 85 or 90 lbs,, the English consur,ipi:ion has been reduced to 31 lbs. "The average American," the exhibit continues, "uses 4 ounces per day^ Let's use 3 ounces a day and have enough to go around," If we save on an average one ounce per person every day, - just loiir cubes apiece, - -ae shall be able to meet the deficit of the Allies. m Some will recoil in self-defense at the thought of reducing their three spoonfuls in the morning coffee and will insist that they must have it. Veil, then, replies the Exhibit, "Here is a choice," and if you must use your share in coffee cut it down in some other wa^y, and then it sets out before us real and immitaticn foods which make most of us plead guilty to a fllse s-.veet-tooth. A cup of coffee reminds us that we have carelessly tossed in several spoon- fuls of sugar and left it undissolved on the bottomi. A dish of cereal is snow white with sugar. Here is a box of candy which we are lil