UBRAKY FOOD ADMINISTRATION fOOD CONSERVATL N SECTkN. UNITED STATES FOOD ADMINISTRATION TX 357 .U6 1918h Copy 1 The Day's FOOD in WAR and PEACE y> -,2^6 3C UNITED STATES DEPARTMENT OF AGRICULTURE WOMAN'S COMMITTEE, COUNCIL OF NATIONAL DEFENSE Introduction Ida Tarbell Lesson I. ood and the War . . . PIerbert Hoover II. Food for a Day . . ., . Graham Lusk III. V/heat. Why to Save It- How to Use it ... . Alonzo Taylor IV. Conservation of Fats and Sugar E. V. McCollum V. Meat and Meat Substitutes in War Time C. F. Lang worthy VI. Milk and Its Products . . Lafayette B, Mendel VII. How to Use Fruits and Vegetables Caroline L. Hunt VIII. The Use of Locally Grown Products and the Devel- opment of a Near-by Food Supply Charles J. Brand IX. The Children's Food . . . Ruth Wheeler n 0. •f J*. FEB 13 1919 • <^ -h^"" ~^\i> x-^^** THE FIVE FOOD GROUPS AND THEIR USES. Anyone ayIio tries to plan meals to meet the needs of the bod}'' ayIU find the task made easier bj'' thinking of the common food materials as grouped under five heads and then making sure that the day's diet includes something from each group, and not too much from any one group. The five groups are as follows: (1) FRUITS AND VEGETABLES. Without these there is danger that the diet may be lacking in mineral matter and other substances needed in the making of tissues and for keeping the body in health. (2) MILK, CHEESE, EGGS, MEAT, FISH, AND DPxIED LEGUMES (peas, beans, etc.). Without these there is danger that the diet may be lacking in protein, an indispensable tissue builder. (3) CEREALS (wheat, oats, rye, corn, bade}', and rice) and their products; potatoes, sweet potatoes. Without these the diet would contain practically no starch, the cheapest kind of body fuel. (4) SUGAR, molasses, sirups, honey, and other sweets. Without these the diet would be lacking in sugar, valued as body fuel and for its flavor. (5) FATS (butter, lard, meat fat, and olive, peanut, cottonseed, and other fats and oils). Without these the diet might be lacking in fat, which has a high value as body fuel and gives to food an agreeable quality commonly called " richness." INTRODUCTION. Ida M. Tarbell, Woman's Committee, the Council of National Defense. Xo finer piece of practical work was ever put up to the American woman than that assigned her in the national campaign for food control. There are no two questions about the necessity for scien- tific handling of our food supply. All that is needed to prove the point is to apply the multiplication table. MVe must so use our food that we keep all of our people abundantly nourished. At the same time, we must release for the Allies in Europe sufficient quantities of those foods which are necessary for their health and which can only be obtained through us. The multiplication table shows that it can be done. But to do it means not only resolution — it means knowl- edge. Nothing is more needed at the moment than a clear under- standing by all women of just how their part in this tremendous task is to be carried out. It is not easy for the busy woman who is not in direct touch with the sources of scientific information on the subject of food to learn just what she ought to do and how to do it. She knows that she is not doing her part unless in place of those things that she gives up for the sake of the Allies, she provides her family with others which are equally nutritious. But where can she learn how to do this? This set of lessons has been prepared for her. Their intelligent use will teach her how to readjust the family meals to meet the national needs. The lessons have been planned and edited, at the request of the Woman's Committee of the Council of National Defense, by experts from the United States Department of Agriculture and from the United States Food Administration. A glance at the list of names attached to these different lessons will show that the editors have been able to rally to their help some of the best-known specialists in the country. It is only another of the many proofs that we are having that there is no talent so superior that it does not gladly turn all that it has to the use of the countr3^ It is believed that these lessons, with their lists of references and of carefully selected lantern slides by which they may be illustrated, will be of enormous educational value. What is taught here is not only good for war times; it is equally a contribution to peace. To learn to do ever}' common thing in life in the most scientific manner is one of our high duties at the present moment, but learning to meet our great need now will do much to help us as a Nation in the future to do these common things in a finer and more comprehending Avay. (3) {-'^ HOW TO USE THE LESSONS. , . ri This course of lessons is intondecl to teach two things. First, it shows what the Food Administration asks this Nation to do to make sure that Ave and the Allies shall be sufficiently fed while war dis- organizes agriculture and commerce and changes the food suppl}' of the world. Second, it shows what kinds and quantities of food are needed for health, and how our common food materials may be com- bined 'to meet these needs most effectively. Unless we understand the first of these two things we can not do our immediate patriotic duty. Unless we understand the second we can not expect, either in war or peace, to get the best returns in health and comfort from the money we spend for food. If, in learning to adapt our food habits to war conditions we learn what good food habits really are, we shall know how to live more wholesomely and happily in ordinary times, and so shall have gained something of permanent value from our temporary difficulty. The material in the lessons is arranged in a way which, it is hoped, will make it useful to different kinds of organizations and serve as a guide for formal or informal club programs, community lectures, practical demonstrations, and so on. Each topic can be covered fairly satisfactorily in one meeting, but it is very much hoped that some clubs will devote several meetings to each. For example, one meeting might be devoted to a talk or lecture based on the text given here and supplemented by material from the refer- ences. This might be illustrated by lantern slides or pictures, or these could be show^n on another day. One meeting might be given to a practical demonstration of the dishes suggested and still an- other to an informal discussion of the subject and an exchange of practical experience among the members. Though a trained leader is not necessary, in many cases, especially where demonstrations are to be made, the assistance of a person familiar with the subject matter and used to such work Avill doubt- less add greatly to the value of the lessons. In almost every com- munity' (here are found graduates of good schools of home economics who will undoubtedly be capable and willing to render such assist- ance. Their names can be obtained from the head of the home economics work in the local schools, from a local branch of the American Home Economics Association, or from the Home Eco- nomics Department of the State University or the State College of Agriculture, or other training schools. (4) In groups without a trained leader papers maj'' be prepared lit much the same way as is done with literary or artistic subjects, the text of each lesson serving as the basis for the paper, with supple- mentary material,j^btained from the pamphlets referred to, or one or more members may be appointed to take charge of the meeting. They should post themselves on the subject and give informal talks or lead discussions. General discussion of practical ways of appl}'- ing the suggestions made in the lesson should prove especially inter- esting and helpful to women actually engaged in adapting the meals to changes in our food supply. The lantern slides suggested for use in connection with each lesson are made from negatives in the possession of the United States F(X)d Administration and the United States Department of Agriculture. They ma}'^ be ordered from the Section of Illustrations of the United States Food Administration. State leaders can, perhaps, help in the arrangement of dates so that one set of slides can be used in several communities. In ordering slides at least three weeks must be allowed for a set to be made in Washington, and to this must be added the time needed for transmitting the order and delivering the slides. Small prints made from the same negatives as the slides can be obtained. These may be used in projectoscopes and similar lanterns or may be displayed in an}^ other convenient wa}'. They should be ordej-ed from the Section of Illustrations of the United States Food Administration, Washington. The government publications referred to in connection with each lesson are divided into two groups: (a) Those distributed free of charge and (h) those sold by the Government at a nominal price. In ordering those on the " free " list, it should be remembered that, although the Government will cheerfully send them out as long as the supply lasts, the editions are limited and copies should, therefore, not be ordered unless they are actually needed. The United States Food Administration publications and the United States Food Leaflets may be ordered through the Federal Food Administrator of each state. United States Department of Agricultu.re publica- tions for free distribution maj^ be obtained from that department, Washington, D. C Those for which a price is quoted must be purchased from the Superintendent of Documents, Washington, D. C. There is no charge for postage on these publications. Aside from these publications of the United States Government, many states issue similar ones for local use. These are often A^ery valuable. Information regarding them may be obtained from the Director of Extension at the State College of Agriculture or from the State University. The general equipment needed for demonstration consists of: (1) A table at which, the demonstrator works. An ordinaiy kitchen table 2x4 feet and of comfortable working height is desirable. (2) A stove. A three-burner gas plate or oil stOA^e, with a portable oven for baking, usually proves sufficient. It may be placed at the right of the work table. (3) A table or movable cupboard for supplies and clean imple- ments. This is most conveniently placed behind and to the left of the work table. (4) A table for soiled dishes, etc. This may be placed behind the worker at the right. . (5) If the food prepared is to be sampled by the audience, a small extra table for serving is convenient, though not necessary. It may be placed at the left in front of the supply table. Each demonstrator should arrange with those in charge of the meeting for the supplies and the cooking and serving dishes required by the recipes she plans to work out. The recipes given are merelj'^ suggestive. More than can be used at a demonstration have been given, to afford opportunity for selec- tion. It is especially desirable that the demonstrator use foods that are locally available, and that she emphasize the urgent need of saving transportation. In the later lessons especially there is an opportunity to show the use of the vegetables and fruits that are at hand, and the different ways of using those that have been canned and dried at home. i LESSON I. Our problem is to feed the Allies and our own soldiers abroad by sending them as much food as we can of the most concentrated nutritive value in the least shipping space. These foods are wheat, beef, pork, sugar, and fats. Our solution is to eat less of these and as little of all foods as will support health and strength. 'All saving counts for victory. The situation has become critical. There is not enough food in Europe, yet the soldiers of the Allies must be maintained in full strength ; their wives and children at home must not face famine ; the friendly neutrals must not be starved; and, finally, our own Army in France must never lack a needed ounce of food. There is just one way in which all these requirements can be met. North America must furnish the food. And Ave must furnish it from our savings because we have already sent our normal surplus. England, Ireland, France, Italy, and Belgium have always de- pended upon imports for a great part of their food supplies. Dis- tant markets are now, because of the submarine, only partially accessible. America offers the nearest and safest route. A ship can make two journeys from England to the United States in the same time as one to Argentina, and three to the United States in the same time as one to Australia. The available supply of food is less than ever before. Many mil- lion men have changed from sedentary workers to soldiers, and soldiers need more food. Millions of women are doing harder Avork and need more food. The very fact that these people are now en- gaged largely in manual pursuits decreases production and makes greater the need of importing food. The Allies are making every effort to reduce waste, and they ask us to meet only their absolutely imperative needs. If we are to maintain a continuous supply of food to them, we must reduce our consumption of wheat, meat, fat, and sugar, and we must lessen waste. Food is wasted if it is eaten when it is not needed as well as when it is thrown away. Conservation is a moral issue. It is intemperance to waste food. Conservation means national saving of all resources. High prices are conservative by reducing the standard of living of the majority. (7) 8 Eeal conservation lies in the equitable distribution of the least necessary amount, and in this country we must obtain it as a volun- tary service, not alone a contribution of food to the Allies, but a contribution to lower prices. Increased production is an absolute necessity. If this democracy has not reached such a stage of development that it has in its people the self-denial, voluntary self-denial, willingness to sacrifice, to protect its own institutions and those of Europe from which our own were bred, then it deserves to go down and take an- other form of civilization. AVe hold it in our power, and ours ak)ne, to keep the wolf from the door of the world. This duly is wider than war — it is as wide as our humanity. ( FOOD AND THE WAR. Herbert Hoover. I have been asked to review the reasons why we are pleading with the Ameri- can people for stimulation of our food production, for care, thought, and economy in consumption and in the elimination of waste. Food is always more or less of a problem in every phase of its production, handling, and consumption. It is a problem with every farmer, every transporter and miller, every householder. It is a problem with every town, state, and nation. And now, very conspicuously, it is a problem with three great groups of nations, namely, the Allies, the Central Empires, and the Neutrals ; in a word, it is a great international problem. The question of who wins the war is the question of who can endure the longest, and the problem of endurance, in a large degree, is a problem of food supply and the ships to carry it. The food problem to-day of our own Nation, therefore, has as its most con- spicuous phase an international character. A sufficient and regular supply of food for the maintenance of the great field armies of the fighting Allies and of their no less great armies of working men and working women in the war in- dustries, and finally for the maintenance of the w'omen and children in the home, is an absolute necessity, second to no other, for the successful prosecution of the war for liberty. The Allies are dependent upon us for food and for quantities larger than we have ever before exported. Tiiey are the first line of our defense, and our money, our ships, our food supply, and even our lifeblood must be of a common stock. If we can not maintain the Allies in their necessities, we can not expect them to remain constant in war. If their food fails, we shall be left alone in the fight, and the w^estern line will move to the Atlantic seaboard. It is thus a matter of our own safety and self-interest to send them food. It is more than this — it is a matter of humanity that we give of our abundance, that we relieve sufl:ering. In normal pre-war times England, Ireland, France, Italy, and Belgium were, to a large degree, dependent upon imports for their food supplies. They yearly imported over 750,000,000 bushels of grain, together with vast quantities' of animal and fat products. Belligerent lines have cut ofC their supplies from Hussia, Bulgaria, and Roumania, and the demands of Germany on surrounding neutrals and their new needs, have reduced the supplies from those quarters. The voyage from Austi'alia is three times as long, and, therefore, requires three times as many tons of shipping as is required from North Atlantic ports. It is also more dangerous because of the longer exposure to submarine attack. Because of the continuous destruction of shipping these great markets are now only partially accessible, and the more remote markets will be increasingly (9) 10 restrictod until our own new ships are available to help. Beyond this, again, muck food is lost at sea — perhaps 30 per cent of the actual shipments — and America offers the nearest and safeot roule. Of no less concern than the inaccessibility of markets, and the losses at sea, is the decrease of production among the Allies. If 40,000,000 men are taken out of productive labor and put into war and war work, there can only be one result — that is, diminution in the production of food. Another cause of this dinuinition is the lessening in the amount of fertilizer which is available, tliroiigh shortage of shipping and losses at sea, and the consequent reduction in the productivity of the soil itself. In France the enemy has occupied over 3,000,000 acres of agricultural land. In 1917 the decrease in production stood out in more vivid silhouette than ever before. Add to this the present neces.sity of increasing the daily ration of other millions of men turned from sedentary occupations into^ those of strenuous physical labor, resulting in a marked increase of consumption, and this defi- ciency between the food needs and the food production of the Allies becomes greater than ever, with consequent large increase in the food quantities impera- tively needed from the United States if the allied armies are to be able to " carry on." North America is thus called iipon, by both allies and neutrals, for quantities of food far beyond its usual exports. How great the burden upon the United States is may be made dearby a few figures : During the last three-year period before the war we averaged an an- nual export of 120,000,000 bushels of grain and 500,000,000 pounds of animal products and fats. From July, 1916, to July, 1917, we exported over 400,000,000 bushels of grain and 1,500,000,000 pounds of animal products and fats, and from July, 1917, to March, 1918, the amount was 224,000,000 bushels of grain and 926,500,000 pounds of animal products and fats. As the causes of Europe's shortage grow in Intensity our load will become of still greater weight. Our wheat situation is to-day * the most serious situation in the food supply of the vvhole allied \vorld. We have had a stock taking in the early days of March, and we find that oiu- harvest was less than it was estimated. There is also another and more bitter dilTiculty in the delays of shipping, in the growing scarcity of ships, which has thrown a larger burden upon the x\meri- cau people in feeding the Allies than we had expected. We had all expected that the Argentine supply would be available in Europe before this time. Those supplies will not arrive in quantity for another two months, and even then will be less than we had hoped. The consequence is that the supply^ of breadstuffs in Europe is at its lowest ebb. There is but one source of replenish- ment, and that is the United States. The Allies are making every possible effort to reduce consumption and elim- inate waste. Most of the principal staples are dealt out to the public under restriction of one kind or another. Fines and even imprisonment are levied ou persons who throw away stale broad. But despite all these efforts, there is not such a reduction in national consumption as one might expect. Besides the men in the trenches and the men working 10 to 11 hours daily in the shops, millions of women have been drawn into physical labor, and all of these require more food than they required under normal conditions in pre-war times. There is one feature of all the efforts toward conservation in Europe that »tands out vividly— the non-working population is in large part composed of the eld, the women, and the children; they are the class upon which the iMarcb 30, 1918. i 11 incidence of reclnction largely falls. The people In war work are in national defense, and they must have the first call on all supplies. Therefore, any failure on our part in supplying food AA'ill fall upon the class toward which our natural .sympathies must be the greatest. There is a point below which the supply can not fall and tranquility be maintained. If we are to ship to the Allies the amount that is necessary to give even the minimum of the bread supply to their people we must cut our own consumi>- tion by one-half, at least until next harve^. The limit that we propose on allied shipment is simply the limit of our exporting power. It may occur that we must reduce the wheat consumption of the United States more than one- half. We intend to ship the wheat and flour from here, willy-nilly, but it is not a simple problem of taking breadstuffs from the people. Every shipment of grain — every shipment of wheat — that we can send from our ports, is a shipment savetl from the Argentine. Every ship can do double the duty from our ports that it can do from the Argentine. Erery time that we send a shipment, we save two ships from the Argentine. Every time we save a ship we save building^ a ship. Every time we save a ship we save the transport and the supply of one regiment of American soldiers. The Allies have asked us to send reinforcements, larger and faster than we had expected. If we are to do this we must draw the ships from the Argentine service and put them into American ports. We are asked why we do not ship corn, why we wish to ship wheat. No com can be shipped across the Atlantic for t^'o months after tlie first of April, because that is the germinating season for corn and it will not stand shipment. Wheat is a durable grain. From the point of view of interallied feeding, v,-heat is absolutely vital. It is the one grain that will serve. Up to this time the Allies have used some 30 to 40 per cent of com in their bread. Their bread has been as nothing compared to the bread that we have had in this country, either in palatablity or luxuriousne.s's. After this, if they are to be fed, they must be fed on wheat-based bread, or on none at all. Now, in this period of extreme difficulty in Europe, the time when the morale of the civil population of our allies is at its loAvest ebb, it is not for us to say, " You can wait two months and then you can eat corn." It is for us to say, " You shall receive every single grain of wheat that our ports can handle." Our population has lived before this on corn. For three years the Southern States lived and put up a g^ood fight with no wheat For periods of four and five years at a .stretch no wheat was known to the people of New England. There is no it?ason why we should insist on ha\ing the most luxurious grain at this time, when it is our only transportable grain. If we consider our own supplies, we find that we have enough of corn. We have a gi-eat surplus of potatoes, vegetables, fish, and poultry. Tliese latter comnjodities, however, do not lend themselves to shipment, either from bulk or other reasons. Owing to the limitation of shipping, we must confine our exports to the most concentrated foodstuffs — grain, beef, pork, fats, and sugar. The logical and sensible first step in adapting our supplies to allied needs is to substitute corn, potatoes, vegetables, fish, and poultry for those staples we wish to export. The proportion of vegetables in our national diet is low, and it will not only do no hai-m to increase it but, in fact, ^^ill contiibute to public health. Besides substitution, the other great means of increasing our exportable sur- plus is to cut out waste — the gospel of buying in sn>aller quantities, serving smaller portions, cleaning the plate, and using nnr food wisely in economy. There are a hundred avenues of saving — if we inspect the garbage can. 12 There are other features of food conservation that are of national importance. One of them lies in the whole problem of national saving. Wars are paid for out of the savings of a i>eople. Whetlier we meet that expenditure now or after the war, we shall have to pay it some day from our savings. Tlie savings and power of a people lie in the conservation of commodities and of productive .labor. If we can reduce the consumption of the necessary connnoditios in this country to a point where our laborers can turn to the production of war mate- rials ; if we can secure that balance and get to the point where we can free our men for the Army, we shall have solved one of the most important economic problems of the war. If we are to carry on this war, and carry it on without economic danger, we must meet a major portion of its expense now during the war from the savings which we malce at the present time. Conservation has other bearings as well. There are the great moral questions of tempei-ance, self-denial, and self-sacrifice. We have been a most extrava- gant and wasteful people, and it is as truly intemperance to waste food as it is to talie unnecessary drink. This year, in order to maintain the Allies in war. we must make even further efEorts to increase the export over last year, and it is obvious not only that we can not do so without conservation, but that unless we do have conservation, we nuist expect higher prices. It is often said that high prices are themselves a conservation measure. It is true higli prices reduce consumption, but tliey i-eduoe it through the methods of famine, for the burden is thrown onto the class of the most limited means, and tlius tlie class least able to bear it. There is no national conservation in robbing our working classes of the ability to buy food. High prices induce con- servation by reducing the standard of living of the majority. They work no hardship on the rich but they discriminate against the poor. Real conservation lies in the equitable distribution of the least necessary amount, and in this country we can only hope to obtain it as a voluntary service, voluntary self- denial, and voluntary reduction of waste, by each and every man, woman, and child according to his own abilities; not only a contribution of food to the Allies but. a contribution to lower prices. We have and will retain sufficient food for all our people. There is no economic reason why there should be exorbitant prices. We are not in famine. It is obvious that our people must have wdiatever food is necessary and must have it at prices which they can meet from their wage. If w-e are to have as- cending prices, we must have ascending wages. But as the wage level rises with inequality, it is the door leading to strikes, disorder, to riots, and defeat of our national efliciency. We are thus between two fires — to control prices or to re- adjust the income of the whole connuunity. The verdict of tlie whole of the world's experience is in favor of price control as the lesser evil. One illusion in the mind of the public I am anxious to dissipate. Tlio Food Administration, through its own authority and the cooperation of other Govern- ment agencies, can accomplish a great deal, but it is limited in its authority to the area of commerce between the producer and the retailer. In this area we can only regulate the flow of trade, hold it to moderate profits, and excise speculation. This is an economic step short of price control, except where we can accomplish this control by indirect means. Tlie Food Administration has no power to fix prices except tlu-ough the control of export buying, the power to buy and sell certain connnoditios, and the further power to enter into voluntary agreements with producers. We liave as"l;ed all to join us as voluntary workers, as we have to elTect by a democratic movement the results which autocracy has only been able to efftx't by law and organization. Indeed, we feel there is a service here greater than 13 the actiial saving antl the actual practical result. There is the possibility of demoustratiug that democracy can organize itself without the necessity of autocratic direction and control. If it should be proved that we can not secure a saving in our foodstuffs by voluntary effort, and that as a result of our failure to our country we are jeopardizing the success of the whole civilized world in this war, it might be necessary for us to adopt such measures as would force this issue; but if we come to that unhappy measure, we shall be compelled to acknowledge that democracy can not defend itself without com- pulsion ; that is autocracy, and is a confession of failure of our political faith. If we can secure allegiance to this national service in our 20,000,000 kitchens, our 20,000,000 breakfast, lunch, and dinner tables ; If we can multiply an ounce of sugar or fats or what not per day by millions, we shall save what must be saved. If we save an average of a pound of flour per week for each one of us, we save 12o,000,000 bushels of wheat per annum. If we add an equal amount of saving on the part of the 200,000 manufacturing, wholesale, and retail estab- lishments of the country, we can increase our exports to the amounts absolutely required by the allies. It is this multiplication of minute quantities — teaspoon- fuls, slices, scraps — by millions that will save the world. Is there anyone in this land who can not deny himself or herself something? Who can not save some waste? Is not your right to life and freedom worth this service? HOW YOU CAN HELP. Remember that the situation is constantly changing. Watch for orders. Adapt your food habits to present needs. Until the next harvest — Eat less wheat. Reduce wheat consumption to the very minimum. Use instead corn, oats, rice, barley, and potatoes. Eat less meat. Use fish and other sea food, poultry, and rabbits instead of much pork and beef, because they can not be shipped in copipact form like meat and are more perishable. Use beans, cheese, and nuts. Eat less fat. Use all fats carefully. Waste none. We use and waste two and a half times as much fat as we need. Eat less sugar. If you eat fealf as much sweet as before you are still eating more than the Englishman or Frenchman. Use milk freely. Do not waste a drop. Eat 'plenty of fruits and vegetables. Do not hoard food. Hoarding food in households is both selfish and unnecessary. The Government is protecting the food supply of its people. Remember that the requests of the Food Administration are for a minimum of saving. Do more if you can. RECIPES WITH SUGGESTIONS FOR DEMONSTRATION. VICTORY BREADS. This name may be given to any bread which contains at least 25 per cent ^ of some wheat flour substitute. Satisfactory and pahit- able yeast breads may be made containing 50 per cent substitutes. jWhenever this can be increased it should be done. Since 100 per cent substitutes are more easily used for quick breads, these should largely replace yeast breads while the shortage of wheat continues. In giving a bread demonstration such substitutes should be chosen as are most available in the particular locality. If yeast bread is to be made, a bread recipe in common use, and the kind of yeast that is familiar, should be chosen. It is more helpful to show how a familiar rule may be modified than to give new recipes. Each locality has different substitutes for wheat. At least part of the substitutes used in this lesson should be cereals that are easily available, though it may be worth while to use one to help create a demand even though it can not be had in abundance at the time. In general, wheat flour may be replaced by an equal weight of any substitute flour. 1 cup bread flour or lYs cups pastry flour. EQUIVALENT MEASURES. IVi to 1^2 cups barley flour. 1% cups ground rolled oats. 1 cup (scant) corn flour. % cup rice flour, buckwheat, coarse corn meal. WEIGHT OF EQUAL MEASURE OF DIFFERENT FLOURS. 1 cup wheat flour (bread) (113 grams) =approximately 4 ounces. 1 cup wheat flour (pastry) (100 grams) ^approximately Sy^ ounces, 1 cup barley flour (7G grams) —approximately 2% ounces. 1 cup buckwheat flour (133 grams) ^approximately 4% ounces. 1 cup corn flour (109 grams) =approximately 4 ounces. 1 cup corn meal, coarse (130 grams) =approximately 4% ounces. 1 cup corn meal, fine (125 grams) =approximately 4% ounces. 1 cup hominy grits (134 grams) =approximately 4% ounces. 1 cup oats, rolled (75 grams) =approximately 2% ounces. 1 cup ground rolled oats (98 grams) =approximately 3i/L' ounces. 1 cup rice flour (131 grams) =approximately 4% ounces. * This amount of substitution was required en April 14, 1918. It may be Increased later. (14) 15 YEAST BREADS. 50 per cent wheat flour. i 38 per cent wheat flour substitute. IBy weight. 12 per cent potato (1 to 4 basis). J From various experiments it was at first thought that in yeast breads not more than one-fourth of the wheat flour could be satisfac- torily replaced by substitute flours without materially changing the lightness and palatability of the loaf. Work in the experimental kitchen of the Home Conservation Division of the Food Administra- tion and of the Department of Agriculture has shown that a 50 per cent substitution, or perhaps a still greater one, may be made if the method is slightly modified. 1. Potato is used as one-fourth of the substitute on the 1 to 4 basis (i. e., three-fourths of the weight of the potato is reckoned as water). 2. The dough is made much stifi'er than ordinary bread dough. 3. In some cases the best results has been obtained with four risings. The recipes given will make an 18 to 19 ounce loaf. GROUND ROLLED OATS BREAD. Made from rolled oats run through a food chopper. V2 cup liquid. 1 teaspoon salt. % cake compressed yeast. 1 teaspoon fat. 1 tablespoon sirup. 1% cups (4% ounces) ground oats. % cup (6 ounces) mashed potato. 1^2 cups (6 ounces) w^heat flour. Directions. — Make a sponge of the liquid, yeast, sirup, mashed potato, and enough of the ground oats to make a batter. Allow to rise until light (about one hour), and then add the salt, fat, and remainder of the oats and the flour. The dough must be much stiffer than ordinary bread dough. Knead thoroughly and allow to rise until double in bulk. Knead, mold into a loaf, and, wh&n double in bulk, bake 50 minutes to 1 hour. Begin in a mod- erately hot oven (400° F.). After 15 to 20 minutes, lower the temperature slightly (to 390° F.) and finish baking. If dry yeast is used, make the sponge with % to y^ cake and allow it to rise over night. If liquid yeast is preferred, substitute Y^ cup for % cake of the compressed yeast and reduce the liquid in I'ecipe to V^ cup. CORN MEAL BREAD. % cup liquid. 1 teaspoon salt. % cake compressed yeast. 1 teaspoon fat. 1 tablespoon sirup. lYs cups (5 ounces) corn meal. % cup (6 ounces) mashed potato. 1% cups (7 ounces) wheat flour. Follow the directions for rolled oats bread. Rice flour bread may be made by using 1 cup (4% ounces) of rice flour and 11^ cups (G ounces) of wheat flour. Buckwheat bread will use 1^^ cups (5 C0173°— IS— 2 16 ounces) of buckwheat and 1% cups (7 ounces) of wheat flour. Barley bread will need 1% cups (4% ounces) of barley flour and 1% cups (G ounces) of wheat flour. Corn flour bread may be made with 1'4 cups {i% ounces) of corn flour and 1% cups (6% ounces) of wheat flour. In each case all the other ingi'edients are the same, and the same method is us;ed as for rolled oats bread. BAKING POWDER LOAF BREADS. UAKLKY AND OAT DREAD. 50 per cent barley flour. 50 per cent ground rolled oats. '' ^ ^ & i • 1 cup liquid. 4 teaspoons baking powder. 1 tablespoon fat. 1 teaspoon salt. 4 tablespoons sirup. 1% cups (5 ounces) barley flour. 2 eggs. IV2 cups (5 ounces) ground rolled oats. Directions. — Mix the liquid, melted fat, sirup, and egg. Combine the liquid and well mixed dry ingredients. Bake immediately as a loaf in a moderately hot oven (400° F.) for one hour or until thoroughly baked. The fat may.l^ie increased to 4 tablespoons. Nuts, raisins, or dates may be added if desired. CORN FLOUR AND BUCKWHEAT BREAD. 50 per cent corn flour. ] rrv ^1114. (By weight. 50 per cent bucKwheat. \ •' =" 1 cup liquid. 4 teaspoons baking powder. 4 tablespoons fat. 1 teaspoon salt. 4 tablespoons sirup. IVi cups (5 ounces) corn flour. 2 eggs. 1 cup (5 ounces) buckwheat. Follow the directions under " Barley and oat bread." To make oat and corn flour bread substitute 1^4 cups (5 ounces) of corn flour for the barley flour in barley and oat bread. This bread is particularly good with the addition of raisins and nuts, since it is somewhat dry. For rice and barley bread use 1 cup (5 ounces) of rice flour in place of the ground rolled oats in the barley and oat bread. BOSTON BROWN BREAD. 1 cup corn meal. 1 teaspoon salt. 1 cup oatmeal. 2 cups sour milk. 1 cup buckwheat or barley flour. % cup molasses. 1 teaspoon soda. Raisins if desired, 2 tea.spoons baking powder. Directions.— M'lyi dry ingredients, add milk and molas.ses, and steam 3 hours or bake 45 minutes to 1 hour in ujoderate oven. One teaspoon soda may be added if a dark bread is desired. REFERENCES. United States Food Administration: Ten Lessons on Food Conservation — Lessons I and 11. Available in every public libx'ary. Bulletin No. 6, Food, an International Problem. Bulletin No. 7, The Present Campaign. AVar Economy in Food, with Suggestions and Recipes for Substitutions in '•' the Planning of Meals. <'.' Order from the Federal Food Administrator in your state, ""llnited States Department of Agriculture : Farmers' Bulletin No. 955, Use of Wlieat Flour Substitutes in Baking. Kitchen Card. Save Wheat — Use Wheat Substitutes. Measurements of Substitutes Equal to One Cup of Flour. Order from the Department of Agriculture, Washington, D. C. Farmers' Bulletin G4], pp. 20-23, Food Production and Requirements of A^arious Countries. Price, 5 cents. Order from the Superintendent of Documents, Washington, D. C. United States Food Leaflets : No. 20. Wheatless Breads and Cakes. Order from the Federal Food Administrator in your state. Much interesting information regarding the world's food situation is con- tained in Vol. LXXIV (November, 1917) of The Annals, the official organ of the American Academy of Political and Social Science. This may be purchased for ifl from the Academy, Thirty-sixth Street and Woodland Avenue, A\'est Philadelphia Station, Philadelphia, Pa., or may be consulted in any large library. The Ten Lessons on Food Conservation were prepared for the use of teachers' institutes in the sunmier of 1917 and give a statement of the Food Administra- tion's pi'ogram at that time. Bulletins Nos. 6 and 7 give simpler discussions of the food situation and general ways of meeting it. " War Economy in Food " is pi'epared primarily for housekeepers and contains many practical suggestions. Farmers' Bulletin 641 includes a brief statement of the food supply of the prin- cipal nations prior to 1914. (17) LANTERN SLIDES. The Reaper — French Woineu Harvesting Grain in Reconquered District of Soniiue. French AVonien Tlireshing. Poverty Forces a Mother to Dispose of Sis Children. A Crippled Hero of France Still Doing His Bit. German Prisoners at Work in England. A Belgian Sclaoolhouse is used as a Center for the Allotment of Wheat. AVomen and Children of Brittany, France, Praying Before the Statue of Clirist for a Plentiful Supply of Sardines. If Each Person Saved Each Week. Not What We Give but What We Share. Save the Grains and Share the Bushels. Distributing Bread Tickets — Belgium. France's Crippled Veterans Do " Double Bit." Wheat Ready for Shipment to Europe. Saving your Slice a Day Makes this Possible. Getting Ready the City Soup. America's Part in Feeding the World. Exports of Corn. The Sentinel. Save the Wheat for the Fighters. Map of Wheat Routes of the World. Italian Appeal for Food Conservation. Polish Appeal for Food Conservation. Belgian Appeal for Food Conservation. They are Giving All. Will You Help the Women of France? Victory is a question of Stamina. Eat Only What You Need. (18) LESSON 11. Food must furnish us with the materials out of which the body is built and kept in repair and those needed for the work of the muscles. A healthful and palatable diet contains foods from each of five groups. Food groups. No. 1.— Fruits and vegetables. Ko. 2.— Medium-fat meats, eggs, cheese, dried legumes, and similar foods, milk. No. 3. — Wheat, ecru, oats, rye, riee, and other cereals, i^ota- toes, sweet potatoes. No. 4. — Sugar, honey, sirup, and other foods consisting chiefly of sugar. No. 5.— Butter, oil, and other foods consisting chiefly of fat. Purposes. To give bulk and to insure min- eral and body-regulating ma- terials. To insure enough protein To supply starch, a cheap fuel, and to supplemei'.t the protein from Group 2. To supply sugar, a quickly ab- sorbed fuel, useful for flavor. To insure fat, a fuel which gives richness. Amount needed daily by a man at moderate muscular work. U to 3 pounds. S to 16 ounces (4 ounces of milk counting as 1 ounce). 8 to 16 ounces (increasing as foods from Group 2 decrease). 1| to 3 ounces. 1^ to 3 ounces. Food is the fuel of the human machine, and our bodies need dif- ferent quantities according to our age, size, and occupation. Foods that supply fuel are protein, that we think of chiefly as a building food ; fats ; and carbohydrates, the latter including starches, sugars, and cellulose or woody fiber. The same amount of food fuel (calories) can be bought at very different prices, depending upon the kind of food we choose. The cereals, or breadstuff's, are almost the cheapest fuel foods and furnish some building material as well. This is why bread has been called "the staff of life." Other cereals are just as good as wheat. We can not safely choose our food simply as fuel. We need it also for building the body and keeping it in good repair. Though milk is not so cheap as cereals as a fuel food, it is one of the best and cheapest foods for building and repairing. Meat, chiefly a building food, is a very pleasant addition to our diet, but it is safer to cut down on meat than on milk. Fruits and vegetables are also economical for keeping the body in repair, though most of them are not cheap fuel foods. (19) FOOD FOR A DAY. Dr. Gbaham Lusk, Cornell Medical School. We all learned in the nursery tbat — Some like it hot, some like it cold, id Some like it in the pot, nine days old. -f?- a This old-time tale shows how people have always liked different kinds of food. "We also remember the domestic economy of Mr. Jack Spratt and his wife, who, on account of diverse tastes, " licked the platter clean," an old story which means the same as " the gospel of the clean plate." People used to think that if they ate the right amount of the kinds of food which agreed with them, and if they were reasonably careful in its use, that was all there was to it; but nowadays the statesmen and scientists are tolling us we must think of other things besides. For the war has upset the world's food supply so that we must share our abundance with our less foitunate allies. Scientists have discovered the ways in which food nourishes the body, and say we mu.st be sure to provide different kinds of food to meet all these different needs, as well as to consider how much it costs or how good it tastes. Oiu- food must furnish us with the materials out of which the l)ody is built, in order to keep it in proper repair, and with those needed for the work of the muscles. The work of the muscles may use up much more food than building and regulating the body do, and in this lesson we are going to think of the amount of food for a day needed for this purpose. We must never forget the other uses of food, however, or that the best way of making sure that the body gets all the kinds of materials it needs is to take something every day from each of the five groups of food materials given on page 19. If Mother Goose had been born later in the history of the world she would imdoubtedly have made a rhyme about calories, so that fi'om early childhood we would have learned that our lives are dependent upon the fact that we burn up food in our bodies, and tliat this burning of food gives us heat (or calories) to keep our bodies warm, and also gives our muscles the power to work, just as burning coal drives the steam engine. Everyone ought to know that food is the fuel of the human machine and that the .same amount of burning power (or calories) can be bought at very different prices. The laboring man, who does the hardest work, is the greatest consumer of food. He really neeent, for example, for the following: Calorics. Bread (pound) ' 1 XI, 200=1, 200. . . Potatoes (pounds) 2 X 310= 620... Butter r,r substitutes (pound) iX3, 325 = 1, lOS.. , Apples ( pounds) 3*X 220= 330... Milk (pint) I'X 325= 325... Cost per 1,000 -calories 3,5S3 Cost. ?0. lOJ .08 .10 .07' .43 .11 Tiiis would provide enough food for the father of a family during a day if he were a h.Trd -working farmer, or for hia "growing boy," who was helping do* " cLort's " about the farm. Or it would provide enough for a carpenter or a painter of a building, or a washerwoman at hard work. 23 The diet contains no meat. Tlie liead of the house grumbles, not because he needs meat, but because he likes it. The whole idea of such a dietary may be revolting to his soul. This, however, does not prove that the food is bad ; it only proves that different people like different things. He would be quite right to complain if he did not have at least one food from the group of foods depended on for protein, but the milk provides this necessary building material. So if the intelligent young person who wants to know will make a list of the things the family has bought during a week and write after these the quan- tities in pounds, the number of calories, and the cost, he or she can estimate how much the family is paying for 1,000 calories, and then see whether the bills can not be reduced by substituting cheaper articles for the more expensive. Perhaps the calculation might look like this : Cost and caloric value of the food for a xccclc for a family of five persoiis. Calories Pounds, per pound. Beef soup meat 4 Codfish 1 Eggs dozen . . 1 Fats of various kinds 1 Milk quarts. . 21 Cheese * Bread 12" Macaroni 1 Rice 1 Oatmeal 3 Sugar 2 Corn sirup 2 Beans 2 Carrots 4 Onions 4 Potatoes 15 Apples 4 Prunes 2 Cocoa 1 Tea I Coffee I Dates 1 Cost per 1,000 calories. X 1, 110 X 325 X 83 X 3, 525 X 650 X 1, 994 X 1, 215 X 1, 665 X 1, 630 X 1, 860 X 1,790 X 1, 500 X 1, 605 X 160 X 205 X 310 X 220 X 1, 190 X 2, 260 X X X 1, 416 Total calories. = 4 == 4 440. 825. 1,000. 3,525. 13,650. 997. 14,600. 1,665. 1.630. 5,580. 3,580. 3,000. 3,210. 640. 820. 650. 880. 380. 130. = 1,416. Cost. ..$1.04 . . .12 . . .45 . . .30 .. 2.73 .. .19 .. 1.22 . . .08 .. .06 .. .21 .. .16 .. .11 .. .32 .. .32 .. .24 .. .60 .. .20 .. .20 .. .15 .. .20 .. .15 . . .15 69,118. 9.20 ...13 This food supply would be only jnst sufficient if the father were a clerk, the i?on at school most of the day, and the wife were thin but well able to do her work. If, however, the father were a laborer, the son an active newsboy, the wife a hard-working woman of good size, and the whole family excellently rourished, about 30 per cent more food would be needed. Let us consider the following values as being the calories needed per day : Father Mother Son (14 years old) Daughter (10 years old) Child (5 years old) Cost per day, at 12 cents per 1,000 calories Calories per day. Clerk's family. 2,500 2,200 2,500 2.000 1,400 10, 600 ?1.38 Laborer's family. 3,500 3,000 3,000 2,500 1,700 13,700 $1. 78 24 We are told to " eat, drink, and be merry," and the world is a better place if we can be merry, so no one is ever going to " eat calories " instead of tlie food that he lil^h tissue-building and body-regulat- ing materials. When eaten in a mixed diet with fruits and vegetables and animal foods, the different f^i'eal grains have practically identical food values. They contain about 70 per cent staix-h, from 7 to 12 per cent protein, and from 2 to 6 per cent fat. Oats is the richest in fat, rice the poorest in protein. They are lacking in lime but this is added when they are eaten with milk. A pound of uncooked cereal yields practically 1,GOO calories — one hundred calories for each ounce. Two pounds of flour would give enough energy to support for one day a man at moderately heavy work, though this would by no means be an ideal diet for the best maintenance of health. If cereals are depended on chiefly, to the exclusion of meat, dairy products, and vegetables, it is necessary to use the whole grains because the inside of the grain is lacking in certain substances necessary to health. If, on the other hand, the diet contains a nornaal amount of dairy products, fruits, and vege- tables, this is not necessary and the choice may depend on the taste of the individual. ' " The amount of material supplied by each of the different food groups in the daily diet of a man at moderate work may vary somewhat as follows ami still conform with proper dietary habits in this country : Rich and eomparativoly Plain and ccmpara- oxpensivc diet. tivoly dieap diet. Cereals From 8 oimces up to 1 6 oimces. Milk 8 ounces (^ pint) 8 ounces. Meats, eggs, cheese, etc From 11 ounces downi to G ounces. (Use 2 ounces less for every additional half pint of milk.) Fruits and vegetables From 2 pounds down to 1 pound . Fats r From 3 ounces down to IJ ounces. Sweets Fi'om 3 ounces down to IJ omices." ' Unpublislii'd niatci-in'. OfTioo r.f Homo Economics, Department of Agriculture. (32) 33 There are two principal ways of preparing cereals for the table. One is by baking into bread, the other cooking in water. The inhabitants of Europe and North America use their cereals mainly in the form of bread ; most Orientals prefer theirs boiled, and use chiefly rice and corn. The cereals differ more in their bread-making qualities than in their food value. The proteins of wlieat, rye, and barley possess sucli physical properties that the flour prepared from tliem can be made into a dough that can be leavened or raised, and baked to form a palatable portable bread of excellent keeping qualities. Oats, corn, and rice may be cooked by boiling, but on baking they will yield cakes that are granular and will not hold together, and there- fore can not be transported except in containers. If we trace the history of the cereals among bread-making peoples, we find that barley and rye preceded wheat in importance. As a people rises in civili- zation, it first replaces barley with rye and then rye with wheat, since in white- ness of product, keeping qualities, standardization of baking, and in taste the breads rank in the order of wheat, rye, and barley. Under periods of food stress this is reversed, and a nation returns from wheat to rye and to barley, since the production of rye and barley in many sections of the world is easier and heavier than the production of wheat. Cereals furnish from 30 to 50 per cent of the food of a people. We use a little over 80 per cent in our diet; in France grain supplies over 50 per cent of the food. Wliere cereal furnishes only 30 per cent of the food supply, the way it is prepared and the form in which it is supplied is not nearly so im- portant as where it furnishes 50 per cent. In other words, France is more affected by the kind of grain available for consumption than are we and by its form of preparation, because cereals constitute a larger proportion of the French diet than of ours. There is no mystical property in wheat as a food. The advantages of wheat lie in the external qualities of the bread, not in the characteristics that affect digestion of the bread. It must be clearly realized that the quality in wheat that we prize most lies in the peculiarities of its protein, the gluten that makes bread the most convenient form in which our use of cereals can be maiutaiued. Wheat is grown upon the fields of all of the Allies, rye and barley to a small extent in the United Kingdom and in France, oats to a considerable extent in the United Kingdom, France, and Italy, corn and rice to a notable extent in Italy. In the natural habits of the Allies, rj-e and barle.y are used only to a slight extent for food. Oats are employed as porridge and in cakes in the United Kingdom to a considerable extent ; corn and rice are widely eaten in Italy. Wheat is consumed in Italy, partly in the state of bread, to a large extent in the state of pastes, such as macaroni and spaghetti. The wheat crop of the Allies and of the United States in 1917 was a partial failure. There is a surplus of wheat in India and Australia, but it is unavail- able on account of scarcity of tonnage. Last year the wheat crop of Argentina was a failure; the new crop has been in the markets since April, 191S. Our crops of corn, rye, oats, and barley were i-n excess of the average, and rice up to the normal. The pre-war consumption of wheat by the Allies was, in round figures, 1,000,- 000,000 bushels annually. The allies will need to import this year about 600,- 000,000 bushels of grain for human use, and approximately as much more for domesticated animals. The total wheat crop of the allies in Eui-ope does not represent over 400,000,000 bushels. The bread needs are about 1,000,000,(X)0 bushels. Our exportable surplus of wheat, including that from Canada, on the basis of pre-war consumption, is not in excess of 140,000,OGO bushels. Thus, 34 their wheat plus our exportable surplus ou the basis of pre-war consumption wonkl equal less than G0O,00O,O0O bushels, .leaving over 400,000,000 bushels to be secured elsewhere or covered by the use of other grains. Now the bread of the Allies can not be made with so small a proportion of wheat as this would allow. If they are compelled to live upon cereals ib the proportions named, it will mean that the consumption of bread will liave to bo reduced, and a great deal of cereal will have to be consumed in the form of oatmeal, rice, hominy, and corn meal, which can be boiled or baked into cakes but can not alone conveniently be baked into bread. On the other hand, if we reduce our wheat consumption sufficiently, it will be possible to increase our exportation 150,000,000 bushels, thus bringing the total wheat available to the allies to 700,000,000 bushels, and leaving only 300,000,000 bushels to be covered by the use of other grains. Then the Allies would be able to maintain their habits of bread consumption in large part, because bread can be made out of 70 parts of wheat flour with 30 parts of other cereals. According to stocks, we have safely left for each month until the new crop arrives about 6 pounds of wheat flour per person, one-third of our normal con- sumption. Is it asking too much of our people to request them to live on tv\-o-thirds oats, rice, barley, and corn, and one-third wheat in order that the Allies may have two-thirds wheat and one-third oats, rye, barley, rice, and corn? Let us visualize domestic habits there and here. In England, France, and Italy domestic baking of bread is uncommon. In Frai;ce it is practically unknown. Their bread is prepared in bakeries. The houses are not equipped for the baking of bread, except to a very limited extent. In other words, the de- pendence on bakers' bread is almost absolute with the Allies. It will be no great hardship to ask the people of the United Kingdom to consume an added amount of oatmeal, corn, hominy, and rice, because they are already familiar with the cooking of these cereals. It will not be a hardship to ask the people of Italy to consume one-fourth of their cereals as corn and rice, because before the war these grains were staples in Italy, and certain classes, indeed, con- sume much more corn and rice than wheat. But it will be a hardship to ask the women of France to cut down their bread supply and replace it^vith other cereal preparations. It must, therefore, be our additional endeavor, while supplying the Allies with three-fourths of their cereals in the state of wheat, to grant a still larger proportion to the French people than to those of the United Kingdom and Italy, a division entirely in conformity with their natural habits. ft must be our endeavor to supply the French with their full bread ration. The bread ration of France is now — Chihlren less than 3 years old ^- 5 oz. Children from 3 to 13 years old T. oz. Hard workers, 13 to GO years old li. oz. All others, 13 to GO years old _ 10.5 oz. Over GO years old "i- '-* '^'^■ This bread does not correspond to the normal bread of the French peojile, l)Ut it is acceptable, and it does relieve the French housewife of the preiuiration of other cereal food for her family. All of the men in France are engaged in transportation, manufacture of munitions, or military operations in a direct sen.se — all, unfortunately, except the hundreds of thousands w)k), stricken with tuberculosis or incapacitated by wounds, represent a heavy burden upon the women of France. The entire 35 agriculture of France is carried on by the women. Bread comprises half of the total food used. This bread the French woman buys. To reduce this ration means to compel her to spend from a half hour to an hour a day in the cooking of rice, oats, and corn, to which she is unaccustomed, the taste of which is unfamiliar to the members of her family, and for which she has «ot the fuel. The American woman has the clear choice between assuming for herself at the most one hour's work per day or deliberately imposing this upou her ■French sister. There is no escape from this situation; the American woman must choose ; she must assume this burden or place it upon the shoulders of 'the woman who is probably bearing the hardest load ever imposed upon woman ■in the history of the world. How is tlie reduction of the consumption of wheat and the substitution with corn, rice, oats, and barley to be effected? The pre-war consumption of cereals •in the North was about 12 ounces per person per day, 10 of this in the form of wheat flour. In the South the pre-war consumption of wheat flour was not in excess of 7 ounces per day. while the consumption of other cereals was 6 or 7 ounces. In other words, the people of the South for decades have done wlmt is now being asked of the people of the North. Certainly, if this diet has been a matter of choice and natural selection with 20,000,000 people in our South it can not be regarded as a hardship for the 80,000,000 people elsewhere in the United States. At the most it involves the equivalent of two wheatless meals per day. The preparation of the other available cereals can be accomplished in many attractive ways. It is not even necessai-y to have a wheatless meal. The supplementary cereals can be combined with wheat in the form of a mixed flour bread to be used at all meals, particularly since over one-half of tlie bread consumed in America is baked in the home. In order to know how much wheat flour she may justly use. let the American liousewife multiply the number of persons in her family by six. This will give tlie number of pounds oL wheat flour that may be used per month by the family if no other wheat products are eaten. With a degree of culinary ingenuity in planning, easily witlain the capacity of every American woman, it ought to be possible to serve the other cereals in such variety and in so many different ways as to make it entirely practical to use no more wheat flour than the stated figure without making the meals strange or unpalatable. • If the American women will daily visualize the situation of their sisters in the allied countries, especially of the women of France, the substitution of wheat for the other cereals will become not only a matter of duty but also an offering and an act of appreciation. We must not merely give in money. We must give in service, and there is no service within the gift of the American woman larger than the gift of a normal bread ration to the women and children of the allied countries. Many Americans have already^ felt it a duty to do more, to eat no wheat iu any form until the new harvest. This will make the program safe. Will you not join them? iMay, 1918. WHEN WHEAT IS SCARCE. Use as little jeast bread as possible, since this can not be readily made without wh^at flour. Instead make quick breads with 100 per cent substitutes. Graham and " whole wheat " flours are wheat. They save wheat only to the extent that a little more of the grain goes into the flour. Use corn meal, oatmeal, barley flour, rice flour, or other substitute flours in place of wheat in making cake, muflins, gingerbread, cookies, and puddings. Use rice flour, barley flour, corn meal, and oatmeal for pie crust if yoii make pastry at all. Make one-crust pies, like the New England " deep apple pie " or the English " tart." For meat pies use potato crust. Use some preparation of oatmeal, corn meal, rice, or other cereal in the place of wheat for breakfast foods. Use more hominy, rice, potatoes, sweet potatoes in place of bread, for lunch- eon, dinner, and supper. Use rice, barley, or sago in soup instead of macaroni or wheat pastes. Cut bread at the table to avoid slicing more than is needed. Waste no bread. Toast partially stale pieces or freshen them by heating in a moderate oven. Use all left-over bits in cooking. Do not use in any week more than 1^ pounds of wheat for each person in your family. Compare yoiu- day's bill of fare with this. Are you using as much wheat? 10|^ OUNCES OF WHEAT FLOUR USED BY EACH PEUSON. Wheat Breakfast. Flour oz. Cream of wheat 3 Kolls or toast (S^slices) 2 Luncheon. Cream of chicken soup J 2 crackers \ Macaroni and cheese, made with cream sauce * . Vs 2 slices bread 1 J 1 piece of cake I Di7incr. Tomato soup with- croutons J Baked fish witli dressing 1 ^ Scalloped potatoes / Asparagus on toast I Lettuce salad, with wheat wafers. . . J 1 slice bread § Pie 1 Total. 101 Then divide it by three or, better still, use this — WHEATLESS ME\U. Breakfast. Hominy grits. Rolled oat and rice flour muffin3. Luncheon. Clear chicken soup, with barley. Rice and cheese. Buckwheat cakes with sirup. Dinner. Tomato soup with tapioca. Broiled fish. -Slashed potatoes. Baked sweet potatoes. Asparagus. Lettuce salad, corn meal wafers. Gelatin pudding with figs, nuts , and bananas. Casava cakes or oatmeal macaroons. (3C) 37 RECIPES— SUGGESTIONS FOR DEMONSTRATION. No precept is so effective as example. Practical emphasis may be put upon ways of saving- wheat by the actual preparation of dishes in which no wheat is used. The use of other flours than wheat, and of rice water, tapioca, and sago for thickening, should be shown and attention called to barley, hominy, and rice as substitutes for macaroni and spaghetti. Crou- tons should be made of wheatless bread or omitted. Toast should not be served as a garnish. The recipes given here are for biscuit, muffins, and corn breads, but others illustrating the suggestions given above might well be added. It^is to be noted that atthis time (May, 1918), rye is on the same basis as wheat and may not be used as a substitute. Potatoes as a wheat substitute are given in another lesson. (See p.-.) PARCHED COKN MEAL BISCUITS. 1 cup yellow rorn meal. 1 cup peanut butter. 1 teaspoon salt. 11-2 cups water. Put the meal into a shallow pan and heat in the oven until it is a delicate browu stirring frequently. Make nut cream by mixing peanut butter with cold water and heating. It should be the consistency of thick cream. While the nut cream is hot, stir in the corn meal, which should also be hot. Beat thoroughly. The mixture should be of such consistency that it can be dropped from a spoon. Bake in small cakes on a greased pan. If preferred, these biscuits may be made with cream or with butter in place of peanut cream, and chopped raisins may be added, 1 cup being the allowance for the quantities given above. OWENDAW. (A Spoon Bread.) 3 eggs. 1 pint of milk. 1 pint of corn meal. 1 pint hominy grits. 3 pints water. 2 teaspoons salt. 2 tablespoons fat. Directions. — Boll the hominy grits with the salted water until the mixture thickens, then cook slowly over hot water or on the back of the stove until done. "While hot mix in the fat and the 3 eggs beaten very light, the milk, and the corn meal. The batter should be the consistency of rich boiled custard. If too thick, add milk. Bake in an oven, hot at the bottom, until the batter is set, about one hour. Serve with a spoon from the dish. This bread should be soft and moist. Two onl}^ out of the many rules for corn bread are given, since others ma}' so easily be supplied. Wherever people are not thor- oughly familiar wdth the cooking of corn meal, differences in the use of the various kinds — coarse and fine, white and yellow, so-called " water ground," and new process should be made clear. 38 WHEATLESS MUFFINS. (From combinations of difCerent flours.) The .ceneral proportion used in these muffins is 1 cup of liquid, 1 tablespoon of fat, 2 tablespoons of sirup, 1 egg, 4 teaspoons baliing powder, 1 teaspoon of salt, 8 ounces of flour. The flour maj' be 50-50 by Aveight, or 75-25, or any other proportion desired. A combination of substitute flours seems to be more satis- factory than any one used alone. The weight of one cup of the difCerent flours is given in Lesson I. Directions — Add to the cup of milk the melted fat, sirup, and slightly beaten egg; sift the salt, baking powder, and flour together. Use a coarse sieve so that no part of the flour is wasted. Wheu corn meal is used, mix; do not sift the ingredients. Combine the two mixtures, stirring lightly without beating. Bake in a hot oven (450° F.) for 20 to 30 minutes, depending upon the size of the muffins. A lighter muffin may be made by using 2 eggs, omitting 1 teaspoon of baking powder. BARLEY AND OAT J^IUFFIXS. Barley, 50 per cent ; oats, 50 per cent, l>y weight. 1 cup liquid. 1 tablesiToou fat. 2 tablespoons sirup, 1 egg. 4 teaspoons baking powder. 1 teaspoon salt. l^A cups barley flour (4 ounces). 1% cups ground rolled oats (4 ounces). Barley, 75 per cent, oats, 25 per cent, may be made by using 2V4 cups barley (Cornices) and % cup ground rolled oats (2 ounces). EICE FLOUn AND OAT MUFFINS. Rice flour, 25 per cent ; ground i-olled oats, 75 per cent. 1 cup milk. 1 tabjespoon fat. 2 tablespoons sirup. 1 egg. Other combinations that have been tried are l)uckwheat with oats, barley, and rice; barley with rice and corn flour; oats with corn flour. 4 teaspoons baking powder, 1 teaspoon salt. % cup rice flour (2 ounces). 1% cups ground rolled oats (0 ounces). BISCUIT USING NO AVIIEAT. BARLEY BISCUIT. 3 tablespoons fat. 1V4 cups liquid. 4 cups barley flour, 6 teaspoons baking powder. 1 teaspoon salt. Directions. — Sift the dry materials. Cut in the fat and add the liquid, slowly stirring with a knife. Roll out, cut into shape, and bake in a hot oven. The color of these is somewhat dark, typical of barley ; the texture and flavor are good. While they art not as light and fluffy as wheat biscuits, they are still a desirable and edible product. REFERENCES. United States Food Administration : Ten Lessons in Food Conservation, Lessons III and IV. Available in everj' public library. War Economj' in Food. Corn. Until the Next Harvest. Order from the Federal Food Administrator in your state. United States Department of Agric-ulture : Farmers' Bulletin 249, Cereal Breakfast Foods. Farmers' Bulletin 565, Corn Meal as a Food and ways of Using It. Farmers' Bulletin 559, Use of Corn, Katir, and Cowpeas in the Home. Farmers' Bulletin 807, Bread and Bread Making in the Home. Farmers' Bulletin 817, How to Select Foods : II. Cereal Foods. Circular of Extension Work, South, Partial Substitutes for Wheat in Bread Making. Circular No. 110. Use Peanut Flour to Save Wheat. Circular No. 111. Use Barley— ^Save Wheat. Circular No. 113. Use Soy-bean Flour to Save Wheat, Meat, and Fat. Order from the Department of Agriculture, Washington, D. C. United States Food Leaflets : No. 2, Do You Know Corn Meal? No. 6, Do You Know Oatmeal? No. 18, Rice. No. 19, Hominy. Order from the Federal Food Administrator in your state. The sections on wheat and wheat saving in the " Ten Lessons on Food Con- servation " include directions for making " emergency breads," as do also " War Economy in Food," Farmers' Bulletin 807, and the circular on Substitutes for Wheat. These wei-e all written before the last ruling in regard to wheat. At present a greater substitution must be made. Farmers' Bulletin 249 describes different types of commercial breakfast foods and their niitritive value. Farmers'- Bulletin 559 is of especial interest in regions where kalir or cowpeas are abundant. Farmers' Bulletins 5G5, 807, and 817 give simple discussions of their subjects, but include also recipes and practical suggestions. The United States Food Leaflets give extremely shnple discussions and inexpensive recipes. (39) LANTERN SLIDES. Equal Woiijlits of Wlioat Prepared in Different Ways. A I^oaf of Bread and What Goes Into It. IMunins INIade of 50 per cent Soy Bean Meal. Bread, Soy Beau 2.j per cent, 75 per cent White flour. Equal Amounts of Corn Products Showing Differences in Volume. Equal Amounts of Oatmeal, Cooked and Uncooked, Showing Difference in Volume. Save the Wheat. We Have Plenty of Corn and Oats. Eat Plenty of the Plentiful. A Variety of Cereal and Cereal Products. Equal Amounts of Rice, Cooked and Uncooked, Showing Difference in Volume. Women on Top of Big Machine, with Grain. Easy Ways to Save a Slice of Bread a Day. Wheat Needs and Supplies. Diagram. Corn Needs and Supplies. Diagram. Oat Needs and Supplies. Diagram. Price of AVheat and Flour. The Distribution of Rice. Map of the World. Rice. Map of the United States. The United States Food xVdministration Says Eat More Corn. Distribution of Barley in the World. Map. Harvesting Winter Barley. Map .of Buckwheat. Plot of Buckwheat. Prize Patch of Corn. Oats in the World. Map. Harvesting Oats. Crop of Oats. Rice. Typical Canal Scene in Louisiana. General View of Plantation. Cutting Rice with Sickle, Binders Cutting Rice. Single Plant of Rice. Chinese Laborers. Bread Made with Different Flours:* Bread Made with Rye Flour. Bread Made with Barley Flour. Bread Made with Oat Flour. Broad INIade with Kafir Corn Flour. Bread Made with Corn Meal. Bread Made with Rice Flour. Bread Made with Graham Flour. .50-.50 Biscuit. 100 Per Cent Biscuit. Heroic Women of France (2 slides). AVheat is Needed for the Allies. (40): LESSON IV. Fat and sugar are both fuel foods rather than building foods. T'hey are also both used to make other foods more palatable. There is a shortage of fat for several reasons : Animal production has fallen off in all the warring countries; less than usual is imported from distant lands because of lack of tonnage; and very large quan- tities are used in the manufacture of munitions. We must use our supply of food fat carefully and intelligently. An ounce of fat yields more than twice as much energy for the Vv^ork of the body ae an ounce of the other food fuels. There is practically no difference in the way in Avhich different kinds of fat are digested. Some animal fats, especially milk fat, contain little-known but very important substances without which the body can not grow or recover from injury as it should. These are not found in vegetable oils (olive, cottonseed, or peanut oil). We should make sure that children and invalids have some animal fat, preferably from milk. As a nation we ordinarily use much more fat than we need, and we waste much more than we should. We can therefore cut down our consumption from 3| to 2 ounces per person per day without any danger to ourselves, and by so doing release what the Government wishes to send to. the Allies. There is a sugar shortage among the Allies because the great sugar- beet districts of Europe are either in the hands of the enemj^ or cut off by fighting lines. The supplies from Asia and Australasia can not be obtained for lack of ships. Therefore the West Indies, North America, and Hawaii must supply not only themselves but the Allies as well. The principal reason for using sugar is that we like its taste and it makes other foods more palatable. It does not supply any necessary substance which we can not get equally well elsewhere. The only advantage of sugar as a food fuel is' ^hat it is a quick- burning fuel, and gives its energy to the body more quickly than other kinds. The United States is one of the greatest sugar-eating nations in the world. We would be better off in purse and health if we ate less. If we cut down our use of candy, sweet drinks, sweet cakes, and desserts it will be an advantage to ourselves as well as a help to the Allies with whom we share our supply. (41) CONSERVATION OF FAT AND SUGAR. Dr. E. V. aicCoLLUir. Johns Iloplins U)}ivcrsiti/. Fats and sugars are both things tliat we use as much to make our food taste good as to give nourishment that we can not obtain elsewhere. They are both things which we, as a Nation, use much more freely than most other peoples, and more freely than we need for either health or comfort. In 1917 the total amount of sugar used in the United States averaged 83 pounds for each person. Part of this was used in the manufacture of non- edible products, probably from 55 to GO pounds went directly into the house- liolds as sugar, and the rest was eaten in the form of candy, sweet drinks, bakery goods, condensed milk, and other commercially canned foods. It is safe to say that the average Ainerican consumes between 3 and 32 ounces of sugar a day, twice as much as that ordinarily used by the Frenchman. Only the Englishman exceeded this use before the war. Sugar is scarce among the Allies because the great sugar-beet fields of north- ern France and Belgium are in the hands of the Germans, and the cane sugar which England usually imports from India and other distant lands can not be obtained for lack of ships. If the Allies are to have sugar it must come mainly from America ; and this means that we must share our supply with them. They do not ask for enough to bring their supply up to what it was before the war, but merely for enough to make their food fairly palatable. We can give them this if we cut down our own use to lA ounces (3 tablespoons) instead of 3 ounces a pgrson a day. Our use of fats is even more generous as compared with that of other coun- tries. "Whore an American ordinarily con«»umos Si ounces a day, an Englishman uses 3J, a Frenchman li, and a Clorman 2J. ^Yith all the changes which war lias made in the world's food supply, these figures have changed very greatly, particularly in Europe. The fats which are obtained from domestic animals (butter, lard, suet, tallow, for example) are produced there in very much smaller amounts than usual, because there are not enough feed and labor available to keep up the tisual number of cows and pigs and sheep and there are no vessels to bring in supplies from Australia and South America. The vegetables fats and oils are made chiefly from the .seeds of plants growing in Avariii countries (olive, cotton seed, peanut, for example), and these can not be imported as usual for lack of ships. To make the situation worse, fats are needed not only for food ))Ut also for making glycerine and other compounds used for munitions and for various other iuduslrial purposes, including the manufacture of soap. (42) 43 Every patriotic person is willing to make the sacrifice required to release any needed fats and sugars for the Allies and for our fighting forces, but the practical difficulty before the housekeeper is to know how to do it without unnecessary trouble and discomfort. The problem may seem easier to her if she understands clearly how these two groups of foods are used in the body and what substitutions may be made without seriously changing the health- fulness and attractiveness of the diet. FATS. There are several unusual things about the value of fats as- food. To begin with, fats are a much more concentrated body fuel than protein, starch, and sugar. An ounce of fat yields the body more than twice as much heat or energy for the work, of the muscles as does an ounce of any of the others. When we put butter on our bread we add about twice as many calories to its energy value as if we spread it with an equally thick layer of rich jam. If we finish a hearty meal with pastry rich with fat, we are much more likely to eat more than we neetl than if we choose fruit instead. On the other hand. If a person is undernourished, adding fat or oil to his diet builds up the energy value of the footl without making it seem too much. There is another interesting difference between the food value of certain kinds of fat and that of most other foods. The fat in milk and eggs and, to a less extent, pork, suet, and other meat fats contain minute amounts of a recently discovered substance which is extremely important. "Without a suffi- cient amount of this substance young animals are not able to grow as they should and older ones do not keep in health or recover from disease or injury. No really satisfactory name has been found for this substance. It is known in the laboratory as " fat-soluble A." We do not yet know exactly how much there is in the different food materials or how much the body needs, but it is safe to say that it is most abundant in the fat of milk and eggs and entirely lacking in the vegetable oils. Curiously enough, the only vegetable foods in which it has been found in adequate amounts are the green leaves, like those of lettuce, spinach, dande- lion, and turnip tops. This seems to indicate that the vegetables need it for their growth just as animals do, and that the herbivorous animals get their supply from the leaves they eat, passing it on to their young in the milk or storing it in certain parts of their own bodies. Omnivorous animals, like men, get theirs either from the green leaves or from the organs and fats of the animals they eat. The plants are able to construct the substance for their own needs, but animals can not do so. They must have it supplied in tlieir food. The practical point is that we must not allow both of these sources to bo absent from our diet. Healthy gi-own persons may safely do with' only a very little of the foods containing the fat-soluble A, and may substitute vegetable fats for butter and suet, providing they occasionally use milk or cheese or eat liberally of the leaf vegetables. More is needed by growing children and older persons who are recovering from wasting disease, wounds, or other injuries. This is one of the reasons why in Germany, M'here milk and butter are scarce and food control is rigid, children and invalids are allowetl more generous amounts than others. There are distinct dilferences in the special growth-promoting properties of the margarines which are now on the market. Some are prepai-ed from the more oily portion of beef fat, this being churned with milk. These butter sub- 44 stitutes have in some degree the value of butter fat. Others are prepared en- tirely from vegetable oils. These and the nut margarines serve oj'ly as energj-- producing foods and can not replace milk fats, egg fats, or the fats contained within the liver or other internal organs of animals. Milk fats and egg fats must be supplied especially in the diet of children. Except for the fat-soluble A, there is no dilTerence in the food value of dif- ferent kinds of fat. All yield equal amounts of energy and are digested with in-actically the same ease and completeness. Scorched fats, such as are found in foods which have been fried at too high a temperature, sometimes prove troublesome and have given fried foods the reputation of being indigestible, l>ut this is probably due to the poor cooking rather than to the fat itself. If we follow the request of the I'ood Administration and avoid fried foods to save fat we shall al.so escape whatever inconvenience of this sort there may be. Although fats do not usually cause any digestjve disturbances, they do re- main in the stomach longer than the other nutrients, and this. seems to have a most interesting effect on the sensation of hunger. That sensation begins to be felt after the stomach has been empty for a time. If there is little or no fat in the meal the sensation begins more quickly, and this probably explains why a diet poor in fat seems so unsatisfying and why one rich in fat seems " hearty." One of the most common complaints against the present German civilian diet, • n which the fat is very low, is said to be that it does not " stay by," even though its energy value is high enough. Because of the genei-al shortage of fats among the Allies, it is necessary for ns to share our supply with them. If we do not, their health and their fighting strength are bound to suffer. The Food Administration, therefore, asks us to use our fats with care and thrift. It is estimated that in order to meet the situation fully the average American consumption ought to be reduced nearly one-half; that is, to not more than a pound per person per week. Probably not all of the 3* ounces, which the statisticians estimate to be the average amount used, is actually eaten, and by using fats more carefully we can actually eat as much though we buy less. For example, we can save all the fat trimmings from meat, render them as our grandmothers did. and use them in cooking. Chicken fat, which is often thrown away, is excellent in cooking, especially in cake making. When there is a shortage of animal fats we can substitute those from vege- table sources. Fortunately there are many wholesome and relatively inex- pensive oils now on the market which might be used much more freely than they now are. Moreover, the production of vegetable oils can be more easily and quickly increased in an emergency than the production of the animal fat.". The fact that some fats are solid and some oily does not affect their compara- tive wholesomeness, but it does make a practical difference in the way we use them. Sicilian peasants may enjoy eating olive oil with their bread, but most Americans pfefer a stiffer " spread." The butter substitutes made principally of vegetable oil are treated in such a way as to give them the consistency of butter, and usually have a little milk added for flavor. They are perfectly wholesome, and, if they are sold for what they are, are entirely nnobjctionable. In substituting one fat for another in cookery, one has to make allowance for differences in their composition and behavior. Butter, for example, is about one-eighth water and so it takes a little more butter than lard or oil to shorten a mixture. The following table shows in what proportions the fats may be substituted one for another in cooking: 45 Material. • Equivalent. 1 cuj) (16 tablespoons) oleomargarine 1 cup (16 tablespoons) butter. 1 cup butter. 1 cup butter. 1 cup butter. 1 cup butter. 1 cup butter. 1 cup butter. 1 cup butter. 6 tablespoons butter. 3 tablespoons butter. 1 tablespoon butter. 1 cup commercial fat compound 1 cup chicken fat (clarified) 1 cup goose fat 1 cup fat from beef and mutton (clarified) 2 cups, 5 tablespoons suet, chopped 14 tablespoons lard 14J tablespoons hardened vegetable fat 1 cup cream, wliipping (40 per cent) . 1 cup cream, thin 1 ounce (1 square) cooking chocolate In making pastry with oil instead of hardened fat the oil itself helps to make a soft, workable mixture, and less water is needed. SUGAR. To the average person sugar means the sweet, crystalline, or powdered material obtained from sugar cane or sugar beets. The chemist thinks of it as including milk sugar, or lactose, dextrose, glucose, and various compounds, some of which resemble table sugar in chemical composition rather than in appearance or flavor. Among the common foods rich in sugar we include not only ordinary sugar but also such products as sirup made from sorghum, maple sugar, corn, etc., honey, foods like candy, very sweet cakes or puddings in which sugar Is the principnl ingredient, and dried fruits, such as raisins, dates, figs, etc., in which the sugar naturally present has become so concentrated by the drying that it makes them very rich in that nutrient. Most of the cane and beet sugar used in the United States is in the form of white, refined sugar, but some is in the form of the less refined brown sugars, and some in that of molasses and table sirup, both of them by-products of the refining process. Since refined sugar is more concentrated and less liable to fermentation than brown sugars, molasses, and sirups, it is the form in which sugar is chiefly shipped to Europe in these days of scarce tonnage. We do not help the situation much by using brown sugar in the place of white, because the brown sugar might equally well be refined and shippetl as white. We do help, however, when we use for our sweetening the molasses or table sirup which are by-products of the refining, or the corn, maple, or sorghum sirup, the honey or any other kinds of sugar not made from beet or sugar cane and not so desirable for shipping. ► There are two reasons for using sugar : First, the flavor is very pleasant both by itself and combined with other foods; and, second, it is (when not used too freely) easily digested, and the energy stored in it can be more quickly -made available for the work of the muscles than that from almost any of our common foods. This explains why it is so popular with athletes and others undergoing great muscular exertion. Aside from this quickness of digestion, sugar is no better as a source of energy than any of the other energj'-yielding foods. The danger of eating too much sugar is not merely that of overloading the body and forcing it to go to the trouble of stowing away a surplus in the fofm of body fat ; if taken in large amounts at one time it is liable to cause indiges- tion, and if used too often it spoils the appetite for other things. This is espe- cially dangerous in the case of children, whose appetite for sweets is often stronger than for the less highly flavored foods which they need for building 46 their bodies and keeping tliem in good working order. Moreover, if they depend too much on sugar to make their food tasfe good, they fail to cultivate the nppreciation of tlie more delicate flavors in other foods and thus lessen their sources of wholesome enjoyment in diet. The coumion custom of serving sweets at the end of a meal is a sensible one because then they do not interfere with the appetite for other things and are less likely to be eaten in excessive amounts. It is a bad habit for persons who get all the food they need at their meals to eat candy or other sweets between meals, because it overloads the body with food, prevents the digestive organs from getting their proper rest, and oesson VI. Available in every public library. ' ' United States Department of Agriculture : Farmers' Bulletin 535, Sugar and Its Value as Food. Farmers' Bulletin 653, Honey and its Uses in the Home. Circular of Extension Work, South, A 89, Jelly Making. Circular of Extension Work. North and West, Ext. N., ^Making Jelly with Commercial Pectin. Order from the Department of Agriculture. Bui. No. 4G9, Fats and Their Economical Use in the Homo. Price 5 cents. Yearbook Separate 030, Apple Sirup and Concentrated Cider. Price 5 cents. Order from the Superintendent of Documents, Washington, D. C. United States Food Leaflets : No. ]3. Use Fats Carefully. No. 14, Save Sugar. Order from the Fedei-al Food Administrator in your state. The Lessons on Food Conservation give a statement of the Food Adminis- tration's program as regards sugar and fat, and give figures for their con- sumption in different countries, also a talile of equivalents for other fats as substitutes for butter in cooking. Farmers' Bulletin 535 is a simple discussion of the nutritive value of sugar. Farmers' Bulletin 653 and Department of Agri- culture Bulletin 469 incUule I'ecipes as well as discussion. The other publica- tions consist chiefly of recipes. The United States Food Leaflets are extremely simple four-page leaflets and include inexpensive recipes. (52) LANTERN SLIDES. Portions of Foods Containiug the Same Amount of Sugar. Sugar Beets — INIap, Sugar Production of tlie World. Typical Beet. Typical Beet Plant. Hoeing Beets in Colorado. Steam Traction Engine Hauling Wagons. Sugar Cane. Cane Field in Louisiana. Cane Press. Honey — Map. Honey. Save the Sugar. Several Ways to Save Sugar. Which is Your Way? Sugarless Candy? Certainly. Use Corn Sugar. France Has Less Sugar Than We. W^e Must Divide. Candy. Destruction of Sugar Refinery in Belgium, Food Equivalent as in Fat. Composition of Some Common Fatty Foods, One-third of an Ounce of Fat. Remember Jack Spratt ! Save Butter by ntit Serving too Much to Each Person. Every Spoonful of Drippings is Valuable in Cooking. Save the Fat to Feed the Soldiers. Suet Has Many Uses in Cooking. Economy in Use of Fat— Do Not Serve Too Much to Each Person. Three Fat Rich Meals. (53). LESSON V. Meat is not actually necessary, though it is desirable as part of the diet. Fully as satisfactory protein or body-building material may be obtained from milk, eggs, cheese, and fish. Part of the pro- tein needed may come from legumes (beans of various kinds, peas, and lentils), from nuts, or from cereals (oats, corn, barley, etc.). There is about 1 ounce of protein in 1 quart of milk, or 4 eggs," or 6 ounces to one-half pound of medium fat meat, or one-fourth pound of cheese, or G ounces of dried navy beans, or three-fourths pound of bread {1'2 medium-sized slices). A man at moderate muscular ^-ork is believed to need about Si- ounces of protein a day, and a family consisting of father, mother, and three small children about 12 ounces a day. Many eat more protein food than is necessary, and still more eat too much meat. Meat is liked because of its pleasant flavor and desirable texture. When other foods are used in place of meat they are more acceptable if they have this same texture and flavor. One of the most satisfactory ways to lessen the use of meat is to extend its flavor by blending it with rice or other cereals, potato, or some other food of mild flavor. Stews or casserole dishes with vegetables and the use of meat gravies for seasoning are other illus- trations of extending flavor. Poultry can not be as easily shipped as beef or pork; and since it can not be profitably shipped to the Allies, it may be used in place of red meats. We have not begun to use our fish supply. We might utilize nearly TO kinds of salt-water and nearly 30 kinds of fresh- water fish. Cheese, cottage clieese, and skim milk are good body-building foods. One pound of cottage cheese has as much protein as 1| pounds of sirloin steak. If beans and peas are used in place of meat, a small amount of milk, eggs, or other animal foods should also be included in the diet. Cereals, such as Avheat, corn, rye, oats, and barley contain body- building material in an inexpensive form. If these are used freely, less meat is needed. (54) MEAT AND MEAT SUBSTITUTES IN WAR TIME. Dr. C. F. Laxgavokthy, Office of Home Economics, Department of Af/riculturQ. The war emergency means, among other thuigs, that the United States and her associates iu the war must unite their food resources. Since the surplus food is in our country, where production can go on without the great interrup- tions and disturbances which it must meet across the water, it means that food must go from us to tliem. Meat and the fats which are derived from it are foodstuffs wiiich we must provide. We can do this if we are willing to make the wisest possible use of all that we have, and to depend more on fish and other sea foods, on milk and cheese, on eggs, and ou beans and peas — foods which we have always used to some extent iu the place of meat. The kinds of meat of which we are especially asked to be sparing at present are pork, pork products, and beef. That man has teeth and a digestive tract Avell fitted to handle meat, and that meat has always been a part of man's diet is not surprising, since the con- clusion of science is tlmt it is food which has formed the digestive tract and not the digestive tract which has dictated the diet. On the other hand, race experience and laboratory experiment have shown that much as we like meat we can omit it from the diet without danger if we jn-ovide proiier foods in its place. REAst^xs YOR Liking Meats. We like meat because in cooliery it develops a flavor whicli is very pleasing, as anyone who has passed along a street and got the odor of broiling beefsteak will testify, and because it is one of the easiest foods to make palatable. When we think that meat cooked oyer coals on a pointed stick is looked upon as a delicacy, and that meat simply boiled in salted water is very acceptable and yields a broth which we like, Ave know that even simple cookery gives good results. When we recall further that meat may be combined in countless ways with vegetables, grains, seasoning herbs, and other foods, we realize that there are practical reasons as well as dietetic ones for using it. Food Valt'e. Meat contributes to the diet protein, which the body needs to build and repair its own tissues, and fat tha;t helps supply the body with the poAver to perform its Avork. Meat also contains iron, as we might guess wlien we recall that the red color of the blood is due to iron. It also contains some other necessary mineral salts; recently discovered substances essential to normal growth and health and the regulation of body processes ; and certain flavoring bodies. (55) 56 Ways in "WincH 'Wk Can Savk INIeat and Ykt IIavk Goon Meals. . First of all ooinos proper selection. Wise buyiii;; means the choice of kinds or cuts suited to the needs of the family as regards quantity and preference, so that waste of such foods may be reduced to a mininuun. Chops, for example, should be chosen of such size that either one or two will make a desired serving, not a little more than one; roasts should he of a proper size and with only the amount of fat that will be eaten or used. All the meat paid for ■ should be used. All the flavoring substances and food contained in trimmings and bones, for example, should be made into soup stock or gravy, or used in similar ways. Meat left from soup making still contains a large part of its food value, and should be used. It may be made palatal)le by proper seasoning, or by mixing with a little fresh meat. Broths and extracts have a legitimate place in the diet, but they contain only a small amount of protein. The choice of meat may occasionally include, too, such parts as might be wasted, as the heart — very; acceptable when well cooked — or the liver. Methods of cooking should be chosen that will avoid waste without sacri- ficing flavor. For instance, broiling in such a way that all the juice which drips from the meat can be saved is more economical than liroiling over coals and letting the meat juice and fat drop into the fire and burn up. If meat has been broiled or roasted, the flavor of the browned juice and fat, which older cooks truly called the meat " essence," should be recovered by making gravy in the pan. If there is too large an amount of fat for this purpose it may be taken off and used as a separate fat in cooking other foods, for seasoning A'egetables, or when clarified, for shortening. Then, too, it is possible to cook other foods in a pan with the meat and thus give some of the fat and the meat flavor to the potatoes, squash, or other vegetables cooked around the roast. Poultry, as well as other roasts, may be basted with its own fat instead of with butter or salt pork, and its fat may also be used in the dressing. The use of gravies is an easy way to give a palatable meat flavor. Bread and gravy, potato and gravy, green vegetables and gravy, with a little meat, are often quite as acceptable as a larger portion of meat alone. We can save meat without discomfort if we take unusual pains in the selection of the foods which accompany it. If our favorite vegetables are served in our favorite ways, we think less about the other articles in the meal. This principle should be followed always when we wish to use less of any par- ticular food ; for not only will the saving be unnoticed, but the change will be acceptable. In serving meat at table care should be taken to suit the portions to the known appetites of the different members of the family, so that each may be satisfied and no meat remain uneaten on the plate. To accomplish the carving and serving of meat so that all uneaten meat as well as the bones remain on the platter for future use is worth the trouble it takes, for plate scraps are rightly regarded as not to be used again. When the meat is removed, rinsing the serving dish with a littte hot water serves the double purpose of keeping the fat out of the dishwater and saving the juice and fat for use in soups or in " warming up" or flavoring some other dish. KXTKNDING THE MeAT Fi.AVOR. Using a little meat to give flavor to a large amount of neutral or bland- flavored food is one of the most important ways of lessening the use of meat without lessening the pahitabiJity of the diet. This means the free use of 57 such dishes as meat pies, meat stews (making potato crusts for the pies and corn dumplings for the stews will save wheat), meat scalloped or cooked in a casserole with rice or vegetables, croquettes (baked in the oven to save fat), hashes (browned or not, as one wishes), souffles, meat loaves, scrapple, and a great variety of others. In such cookery good seasoning is of first importance. Advantage should be taken of seasoning herbs, onions, garlic, celery, piniien- toes, or sweet peppers, tomatoes, lemon juice, curry, and other flavors. The cuts of meat used in so extending the flavor would naturally be the cheaper ones, and it is often said that these cost so much more to cook than do the tender pieces, that from the standpoint of cost this is not economy. This is not true, if any care at all is exercised over the fuel. If a coal fire is kept up it might as well be used a long time as a short time. With a gas stove almost as much gas is used in the short process with its intense heat as in the longer one requiring only low heat. In one experiment broiling steak used 13 feet of gas ; an equal amount of rib roast required 33 feet and a meat stew 25 feet, the fuel costing a little more than 1 cent for the steak, nearly 3 cents for the roast, a little more than 2 cents for the stew. If one controls the ways in which it is purchased, the ways in which it is cooked, and the ways in which it is combined and served, one may cut down the amount of meat eaten without any feeling of dissatisfaction, but thought and intelligence are necessary to do this, and thought and intelligence we should be ready to give. Gelatin as a Meat Substitute. The question is often raised as to the value of gelatin— a product made from such tissues as the skin, ligaments, and bones of sound animals by treat- ment with boiling water. Gelatin is also formed when meat is cooked down " for soup until it will " jelly " when cold. Until lately it was laelieved that gelatin was not a body-building protein, but recent experiments have shown that gelatin, like the protein in common legumes, can do part but not all of the building that must be done for the body by protein. This means that gelatin can not be used as the sole source of protein for the body, but that it must be supplemented by some other pro- tein food such as a little milk or egg. It must be remembered, however, that a small amount of gelatin will thicken a large amount of liquid so that the " bulk " of a gelatin dish is not a measure of its food value. Poultry Used in Place of Meat. Poultry Is usually, and rightly, classed with meat, for it is similar in flavor, texture, and food value. Since it can not advantageously be shipped to the Allies it may be used in place of the meats needed abroad, so far as market conditions and our available supply mil allow. Farm families and those who live in small towns should make special efforts to raise poultry for the home table as well as to increase the market supply. Different kinds and grades of poultry are found in most markets, and in choosing between them the housekeeper should suit her purchase to her purse, with due regard to the size and needs of her family. As a rule it is Avise to buy as large a fowl as can be used, since there is less waste in proportion to size than with a smaller one. As everyone knows, the stewed or fricasseed chicken " goes farther ' than the roast or fried, because this method of cooking is one way of " extending flavor." No particle of cooked chicken need be wasted. Combined with rice, scalloped with hominy, used in salad, or in 58 numerous other wnys, a little will go a lung way and a main dish unusually acceptable to everyone will be provided. Very commonly rabbit raising for food purposes is discussed in connection with poultry raising. The possibilities of this minor food industi'y are worth consideration. Many families are already turning their attention to it as a way of adding to the home meat supply. Rabbits resemble other meats and poultry in food value and ways in which they may be prepared for the table. They may be stewed, fried, made in to pies, cooked with vegetables en casserole, and in other well-known wajs. In parts of the country where wild game is abundant, and may be killed legally, using it is a distinct contribution toward the saving of pork, beef, and mutton. The Use of Fish and Other Sea Foods in Place oe Meat. "Whenever there is a shortage of meat the first food chosen to take its place is usually fish, if this is available. The food value of fish is so nearly like that of meat and it is cooked in so many similar ways that it is, even in normal times, a frequent substitute for meat and might now be more extensively used in this way. It is not needed for export to the Allies; grains available for human food are not required in its production, and there is every reason why fish should be for the present at least one of our chief staples. In America we have hardly begun to utilize our fish supply. There are said to be available nearly 70 kinds of salt-water fish and more than 30 fresh-water varieties, yet the average person knows not more than a dozen. It is said that every year the fishermen of the Atlantic coast throw away about 10.000,000 pounds of fish that have a higher nutritive value than New England's famous cod. We are far behind many countries in our use of fish. Against our IS pounds per person each year, England uses 65 pounds, Canada 57 pounds. On the other hand, Belgium has used only 17 pounds, and France only 14. The use of fish should be distributed over other dajs of the week, not con- fined to Friday only— as it so often is. The market supply on other days would increase with the demand. New kinds of fish should be tried whenever possible and especial pains taken in preparing them for the table. Tile fish, gray fish, sable fish, burbot, carp (a fresh-water fish) are some of the newer varieties now on the market. Frozen fish does not deserve the prejudice often felt against it. It is far better to buy it frozen and thaw it one's self, than to buy that which has been frozen and already thawed, for after thawing it deteriorates very rapidly. Canned, salted, and smoked fish also may be used much more freely, while other varieties of sea food — oysters, clams, lobsters, crabs, scallops — may take the place of meat where they are available and their price will allow. Eggs as a Substitute fob Meat. Eggs are accepted as a substitute for meat almost without question whenever convenience leads us to so use them, and often, as at breakfast, they are given preference. Because they are the food storehouse of the newly hatched as well as the developing chicks we judge, and rightly, that they have a protein of high value for body needs. Eggs not only furnish protein and mineral salts but the yolk contains an especially valuable fat that has a growth-promoting substance associated with it. 59 Whether cooked alone or used as ingredients of other dishes, eggs add mate- rially to the food value of the diet. Besides being nutritious and palatable tliey have an advantage in that they may be served in a great variety of ways. Baked creamed eggs and eggs with cheese sauce are favorites with many. There is so little waste in eggs that they are often more economical as sources of protein than they seem. For example, eggs at 45 cents a dozen furnish protein as cheaply as beef at 30 cents a pound. Now is a good time to look over one's collection of recipes for directions for making savory egg dishes which can be used in place of meat dishes and please the family as well. Skim Milk, Cheese, and Cottage Cheese. Milk can be used to advantage in place of meat. Another lesson deals with it especially (see p. 66), so attention is paid chiefly to some of its products. Cheese, because of the amount of protein it contains and because of its flavor, has long been used as a substitute for meat, but only lately has the value of cottage cheese been emphasized. There are many ways of using Cheddar, Swiss, and other kinds of cheese as in cheese sauce, fondue, rabbits of different kinds and so on. Many ways for using cottage cheese can be suggested, also, such as cottage cheese and bean loaf, cottage cheese pie, and cottage cheese and nut roast. Cottage cheese contains a larger amount of protein than most meats — 1 pound would be equal to IJ pounds of sirloin steak— and it is much cheaper. Skim milk is a common food the value of which has not been realized. The skimming or separating of milk removes chiefly the butter fat, and the skim milk contains practically all of the protein. It may well be used to add to the body-building material in the diet and lessen the amount of meat. A quart of skim milk would take the place of one-half pound of meat. It may be used to take the place of whole milk in almost any cooking process. Vegetable milk soups, cereals cooked in skim milk, custard made with the skim milk, will lessen the meat needed at the meal at which these are served and will be perfectly acceptable substitutes. Beans and Other Legumes as Meat Substitittes. In using beans and other legumes we have the choice of many varieties and many dishes; of such varieties as white and colored beans of different sorts, peas, ' cowpeas, lentils, soy beans, and peanuts (which belong to the legume family though we generally think of them with other nuts), and of such dishes as soups, purees or porridge, baked beans, peas or cowpeas, legumes cooked with cereals (for instance, cowpeas and rice, a favorite dish in parts of the South). To insure a sense of satisfaction with a meal in which legumes replace meat, the importance of good seasoning and proper cookery can hardly be over-emphasized. Sliced onion browned in a little fat and spread over the pan in which boiled beans are to be heated gives a .savory flavor to what is otherwise a somewhat tasteless though very nutritious dish. Cakes made from boiled cowpeas, or cold baked beans, sliced like musli acquire an added flavor when browned ir. a pan with a little fat and are still more savory if served with a well-seasoned tomato sauce. Recent investigation makes us think that some legumes, at least, supply pro- tein less valuable to the body than that of animal foods; but this merely means that along with the protein from the legumes the diet should contain a small amount from milk, eggs, or other animal foods. 60 MusHBOOiis, Vegetables, and Nuts Served as Meat. Mushrooms and otlioi' edible fungi are often spoken of as meat su1)stitutes, and in fact, a statement to the effect that mushrooms and beefsteak are of equal value is not infrequently found in print. From the standpoint of com- position and food value there is no warrant for such a statement, the nmsli- room being more like the turnip or carrot in composition than it is like meat. From the standpoint of flavor and the methods which can be employed in cooking them, and to some degree at least from that of the texture, mushrooms and some other edible fungi do give to the palate a sense of satisfaction akin to that which we get from meat. Tlie same thing is true of a number of other vegetable foods which may bo used in somewhat the same way. When these are used as meat substitutes care sliould be taken to make them resemble meat in flavor or texture. Thus tlie taste of browned fat wliich one gets from fried eggplant suggests meat. Nuts in the form of nut loaves, etc., make an acceptable meat substitute, not only because they are ricli in protein, but also because their texture is firmer than that of most vegetable foods. Cereals Used as a Source of Protein. Cereal grains constitute one of the most important food groups, and although we do not think of them in any way as akin to meat or usable in place of it, it is nevertheless true that we depend upon them to supply a great deal of the protein of our diet. Dietary studies in a large number of American families have sliown that meat, fish, dairy products, eggs, and legumes furnished in round numbers 51 per cent of the total protein and that cereal foods furnished ahout 43 per cent besides contributing in a very important way to the mineral {ind starch needs of the body. If these suggestions are followed it should not be difllcult to use and supple- ment our meat supply so as to make that A\hicli is available provide for tlie Allies without depriving ourselves of food which gives a varied, pleasing, and adequate diet. As a general guide to the amount of protein food to be used, we may remember that the 12 ounces of protein needed daily by a family consisting of father, mother, and three small children may be obtained from 2 quarts of milk and 1* pounds of such protein-rich foods as meats, eggs, cheese,' and legumes. USING AND SAVING MEAT. Eat less meat. In place of part of Avliat 3'OU have been using, use milk, eggs, cheese, fish, beans, and nuts. One cup of milk or 1 egg will take the place of one-eighth pound of meat. Be careful in buying. Choose cuts of such size that there will be no waste. Use all the meat paid for, including trimmings and bones. Try out the fat of poultry and meat. Use it and drippings in place of other fat. Serve small portions to avoid plate waste. Do not throw away a particle of meat. Use soup meat for meat loaf, croquettes baked in the oven, or meat pies. If well seasoned or mixed with a little fresh meat it v/ill be ac- ceptable. It has high food value. Be especially sparing of pork. Use mutton and lamb rather than beef and veal. Help create a demand for different A^arieties of fish. Do not ask for fresh fish at a time and place where it is not possible for it to be on the market. You will get frozen fish that has been thawed. It is safer to buy it frozen and thaw it yourself just before using. Eemember there is little waste in eggs and that they are a valuable food. Use them as the main dish of the meal rather than in cakes and desserts. More poultry and eggs should be raised. Do what you can to in- crease th'.^ir production. Wheat and other cereals contain protein, though in less amount than meat. Cheese is one-third protein. When cereals and cheese are used let them take the place of both meat and bread. Use shelled green peas, green beans, green cowpeas, green soy beans as meat savers. One-half pound of shelled peas or beans (2 cups), or 1 egg and one- fourth pound of peas or beans (1 cup) . or 1 cup of skim milk and one- fourth pound of peas or beans will take the place of a generous serv- ing of meat. (61) 62 RECIPES, WITH SUGGESTIONS FOR DEMONSTRATION. One of the best Avavs of savinof meat is extending its flavor. A small amount may be combined with a large portion of mild flavored material like potato or cereals of various kinds. Since many people eat more meat than they need this is a perfectly legitimate way to satisfy the appetite. Eecipes are given also for dishes showing various substitutes for meats and for cooking one of the less known fis'h. HOT POT OF MUTTON AND BARLEY. 1 poxuid miithm. V2 C'"P pearled barley. 1 tablespoon salt. 4 potatoes. 3 onions. Celery tops or other seasoning herbs. Directions. — Cut the mutton in small pieces, and brown with the onion in fat cut from meat. This will help make the meat tender and improves the flavor. Pour this Into a covered saucepan. Add 2 quarts water and the barley. Simmer for li/^ hours. Then add the potatoes cut in quarters, seasoning herbs, and seasoning, and cook one-half hour longer. POTTED HOMINY AND MEAT. 5 cups cooked liomlny. 2 tablespoons faf. 2 tablespoons corn or rice flour. 2 cups milk. 4 potatoes. 2 cups carrots. 1 teaspoon salt. % pound dried beef. 2 cups of cooked fish may be used in place of (he beef. Directions. — Make a sauce of the fat, flour, and milk, and cook until it thickens. Cut the potatoes and carrotc in dice and mix them with the hominy and moat. Put in the baking dish in layers with the sauce, having the top layer of sauce. Bake an hour. BEEF HEART. Cut in slices % inch thick, soak in salt water 1 hour, roll in corn meal, brown on both sides in hot fat, add water, cover pan, and cook slowly until tender. Serve with brown gravy thickened with rice flour or barley flour. BOILED FOWL WITH RICE. (An Italian recipe.) A fowl suitable for boilinj Salt and pepper. 1 egg. 2 tablespoons chicken fat. ^2 pound rice. J/, cup to 1 cup grated cheese. Directions. — Cut up the fowl and boil until it is tender. AVash the rice and blanch it by letting it come to a boil and cook a few minutes in salted water. P^inish cooking it in the broth from the boiled fowl, adding the broth a little at a time to be sure the rice is not too wet when it is done. Be careful not to cook it too long. Season with cheese and fat and add the egg yolk to bind it just as it is taken from the fire. Serve as a border around the fowl. 63 PEA souffl:^. 3 tablespoons rice flour or corn flour. 3 tablespoons fat. 1 cup skim milk. 1 cup mashed cooked peas (any kind). 3 eggs. 1 tea.spoon salt. Vs teaspoon pepper. Few drops of onion juice. Directions. — Make a white sauce from flour, fat, and milk. Mash the cooked peas to a pulp. Beat whites and yolks of eggs separately. Mix vegetable pulp, seasonings, sauce, and well-beaten yolks. Fold in stiffly-beaten whites, Ittit in greased baking dish and bake in slow oven until firm. Lima beans, split peas, cowpeas, or fresh or canned green peas may be used. BAKED CHEESE AND CORN, 2 tablespoons fat. 1 tablespoon red or green pepper. 2 tablespoons corn starch. 2 cups skimmed milk. 1 teaspoon salt. Vs teaspoon pepper, 1 cup cooked corn. 1 cup cheese. 1 teaspoon tomato catsup. Directions.— Melt the fat, add pepper, corn starch, milk, salt, and pepper, cook 5 minutes, add corn, cheese, and catsup, mix well, add yolks of eggs slightly beaten and the whites beaten until stiff. Turn into a greased dish and bake 30 minutes. MXNVTE KABBIT. 1 teaspoon mustard. V. tea'Jjpoou salt. Pepper or pai>rika to taste. 1 pint milk. 3 tablespoons minute tapioca. 1 cup cheese. 1 egg well beaten. Directions. — Scald the milk in a double boiler, and when hot add the minute tapioca ; cook 15 minutes ; add the cheese cut into small pieces. Stir constantly till the cheese is melted, add the well-beaten eggs mixed with a little cold milk, the mustard, salt, and pepper. If desired, this may be turned into a baking dish, and baked until brown. TILEFISH WITH CHEESE SAt'CE. Place in a baking dish a piece of tilefish that has been boiled in salted water containing sliced onion, a carrot, a tablespoon of vinegar, a piece of bay leaf, and a little thyme. Make a white saiice, using half milk and half water iu which the fish was boiled, thickening it with rice or corn flour and using some of the fat rendered as in the last lesson. ,Stir into the sauce 2 tablespoons of grated cheese for each cup. Pour over the fish and brov>n in a hot oven. 00173°— IS 5 REFERENCES. United States Food Administration : Ten Lessons in Food Conservation, Lesson V. Available in every public library. War Economy in Food. Order from ttie Federal Food Administrator in your state. United States Department of Agriculture : Farmers' Bulletin 391, Economical Use of Meat in the Home. Farmers' Bulletin 487, Cheese and Its Economical Uses in the Diet. Farmers' Bulletin 520. jSIutton and Its Economical Uses in the Diet. Farmers' Bulletin 824. How to Select Food : III. Foods Rich in Protein. Year Book Separate 023, Supplementiuir our Meat Supply with Fish. Order from the Department of Agriculture, Washington, D. C. Bui. 467, Food Value and Uses of Poultry. Price, 5 cents. Bui. 471, Eggs and Their Value as Food. Price, 5 cents. Order from the Superintendent of Documents, Washington, D. C. United States Department of Commerce, Bureau of Fisheries : Economic Circidar No. 11, Canned Salmon: Cheaper than iNIeats and Why, Including Fifty Tested Itecipes. Economic Circular No. 12, Sea Mussels: What They Are and How to Cook Them ; with Eightofn llecipes. Economic Circular No. 13, Commercial Possibilities of the Goosefish : A Neglected Food ; with 10 Recipes, Economic Circular No. 18, Oysters : The Food that has not " Gone Up." Order from the Bureau of Fisheries, Washington, D. C. United States Food Leaflets : No, 3, A \V'liole Dinner in One Dish. No. 5, Make a Little Meat Go a Long Way. No. 8, Instead of Meat. No. 17, Use More Fish. Order from the Federal Food Administrator in your state. Lesson V of the " Ten Lessons " discusses briefly the world's supply of meat and the food value of meat and meat substitutes. United States Department of Agriculture Bulletins 407 and 471 discuss the general value of poultry and eggs as human food. The remaining references all include practical sugges- tions and recipes. (64) LANTERN SLIDES. Foods Containing an Eqnal Amonnt of Protein. Meal in -which Protein is Supplied Chiefly by Meat and Cereals. Food Material Containing Eqnal Amounts of Protein. Meal in Which Protein is Supplied by Meat and Cereal and by Eggs and Milk. Constituents of Meat. Meat, Fresh and Curecl. Produce more — Eat Less Beef. Why it is Necessary to Eat Less Meat. The Composition of Poultry as Compared with Other Food. The Energy Value of Poultry as Compared with Other Food. Poultry — Map. Colony of Chicks in Orchard. Baby Chicks. Boning a Chicken. Rack of Dressed Poultry. Capons Ready for Shipping. Delivering Poultry to Town. Train of Live Poultry Cars. Grovjp of Meat Substitutes. Composition of Fish. Composition of Eggs and Cheese. Nuts and Nut Products. Legumes and Corn. Eat More Cottage Clieese, You'll Need Less Meat. Feed the Slacker. Save the Products of the Land. (65) LESSON VI. Aithough milk is sevon-eigliths -water, it is one of our most im- portant foods. Xo other food has as great a variet}^ of the materials which the body needs. It is indispensable for little children and of great value to everyone. The tissue-building ])rotein found in milk is in an especially valu- able form. In the fat of milk are found little-known but very important sub- stances without which the body can not groAV or recover from injur}'' as it should. The only other foods which compare with milk as a source of these substances are the green leaf vegetables, such as spinach, chard, or lettuce. Milk contains more of lime (calcium) than any other common food. Without it, the diet is almost sure to be lacking in this im- portant building material. Unless great pains are taken to keep milk clean, it is likely to carry bacteria which cause it to spoil. If infected with disease germs it may spread diseases such as typhoid fever, diphtheria, and scar- let fever. Keeping milk cool prevents the bacteria from increasing. This is necessary not only to help make the milk safe, but to keep it from souring. Butter is chiefly the fat of the milk, with some water and a little of the curd and salts. Cheese is a valuable tissue-building and fuel food, Avhich should be classed with such foods as meat or eggs, rather than as a pleasant accessor}^ to the diet. Skim milk contains most of the protein and lime of the whole milk and is far too valuable to waste, though it should not take the place of whole milk for little children. For man}' good reasons such as higher costs of feed and labor, the price of milk has been rising lately, but even now its increase is relativel}^ less than many other foods. It is an economical food when we consider all the materials it provides for the body. It is much safer to lessen expenditure for iiieat than for milk, especially for children. (66) MILK AND ITS PRODUCTS. Dr. Lafayette B. Mendel, Yale University. Few if any foods surpass milk in value as a component of tlie ordinai'y diet. No other food has so great a variety of tlie nutrients wliich the body needs to build its tissues and Iveep it in good working order ; and some of these nutrients are of an especially desirable quality. For little children milk is indeed indis- pensable. Milk is about seven-eighths water, yet there is no greater mistake than to think of it as a beverage rather than a food. The other eighth, made up of solids that are dissolved or suspended in the water, is so valuable that milk is rightly classed with bread and meat as one of the mainstays of our diet. The most abundant of the solids in milk is called milk sugar. This is much less sweet in taste than some sugars, such as cane sugar, maple sugar, and honey, and is thought by many to be somewhat more easily utilized in the body than the familiar table sugar. When milk sours part of this sugar is changed into lactic acid. Next to the sugar the most abundant constituent in milk is the fat, present in tiny globules that tend to rise to the top as the milk stands and the cream forms. Uusually milk contains about 3A or 4 per cent of fat, and 5 per cent of sugar. Like other sugars and fats, these constituents of milk provide energy for the body, much as gasoline provides motive power for an engine. By energy we mean power to work, and heat. Third in abundance are the proteins, that, like the sugar and fat, can furnish energy, but which have special importance in building and renewing the tissues of the body. One of these, called casein, is familiar in the form of the milk curd that separates from the whey when the milk sours; another is present in the whey. Among the different kinds of protein found in human food none is more valuable than that in milk, though many other foods (especially lean meat, fish, eggs, dried peas, and beans) contain protein in greater amount. The pi'oteins form a little less than 3* per cent of milk. Three, four, five is a good, way to remember the proportion of the chief nutrients of milk — three parts of protein, four of fat, five of sugar. The so-called mineral matters or salts are also important solid ingredients. Milk contains a little less than 1 per cent of these mineral matters, some of which play an important part in building the body and keeping it in good con- dition. The salts of lime or calcium are the most abundant and importr.nt, and there is no other common food from which lime salts can so readily be obtained. (67), 68 Aside from the milk sugar, fat, protein, and mineral salts, there are in milk minute, and as yot unmeasured, amounts of certain ne^Yl.v discovered sub- stances whose apparent importance for the welfare of the bodj^ has only recently become known. These have been called by various names, such as vitamines, accessory substances, growth determinants, food hormones or' regu- lators of luitrition. By whatever name we call them, the important thing to remember is that without tliem the child seemingly can not grow normally and the adult can not keep in good health. This is indicated by experiments iu physiological laboratories where young rats have been given diets wlilch con- tain everything else that the animals are known to need, and yet they do not grow until some of these are added to their food.' Physicians know that prac- tically the same thing holds in the case of many sickly children. It is not known how much of these newly discovered substances is needed to keep us in health ; but for the present the only safe course is to make sure that they are generously provided, and this can be done better by the use of milk than in any other way, since probably no one common food provides them as abun- rantly. All those materials that milk supplies for building and renewing the body, for regulating its processes, and for furnishing energy, are iu forms that can be readily digested and used. Moreover, clean, fresh milk can safely be used iu its original state by most persons — often a great advantage in a busy house- hold. Milk used alone is by no means an ideal food for either the older child or the healthy adult, because, containing 87 per cent of water as it does, it is too dilute. In order to get the energy needed for his day's work a man using his muscles as much as a carpenter, for example, would need to drink about live quarts of milk, or 2,0 ordinary glassfuls, and a woman who did the cooking and ordinary housework for her family would need at least four quarts, or 16 glassfuls — decidedly more than most of us would care to use. If the man did heavier work, such as coal heaving, and the woman scrubbed floors or did heavy washing every day, each would need at least u pint more or perhaps a quart. Wo should not on this account go without milk, Imt everyone, except little children, should endeavor to use milk in combination with more concentrated foods that yield a greater amount of energy, rather than by itself. It should be remembered, too, that milk takes the place of meat, fish, eggs, and other foods rich in tissue-building protein, and that when we use milk we need less of these. As a source of protein 1 glass of milk (one-half pint) might take the place of 1 large egg or 1 small serving of meat or fish (1^ to 2 ounces) or one-third cup of baked beans. It is unfortunate that a food as valuable as milk is one of our most per- ishable foods, and one which needs the most careful handling to keep it safe for use. We avoid dirty milk when we can see the dirt, but the existence of in- visible dirt is sometimes forgotten. From the air, from contaminated water, from ill-cared-for utensils, from unclean hands the organisms called bacteria may find their way into the milk. Some of then) are useful ; without certain kinds, butter and cheese would not have their distinctive flavors. Some kinds cause milk to turn sour, though it still romair.s wholesome ; others may form from it unwholesome, even poisonous products ; still others may be disease germs that make milk a carrier of such maladies as infectious sore throat, diphtheria, typhoid fever, and tuberculosis. The only way to prevent danger IK to see that everything connected with milk is kept as clean as possible and that neither the milk nor anything connected with it is handled by anyone who has come in contact with these diseases. 69 Milk slioukl be chilled iramodintely and kept cool from the time it is drawn until it is used, since the bacteria that get into it multiply very rapidly in warm milk. These precautions are so necessary that nearly everywhere there are laws to enforce them. Even with the greatest care it is almost impossible to have all the milk de- livered in a great city in a sweet and wholesome condition ; hence, to lessen the danger from spoiled or contaminated milk many municipalities require that all milk (except that from "certified" dairies) be pasteurized. To pasteurize milk it is heated to 145° F., kept at that temperature for 30 minutes, and then cooled rapidly. This treatment destroys any disease germs that may have been present and checks the growth of most of the other bacteria, so that the pas- teurized milk keeps sweet longer than raw milk. The price of milk has been increasing lately for various reasons, until in some places it sells for twice as much as it did ten years ago. Many families of limited income feel that it is now too expensive for them to afford, even for their children. A study made in New York City upon 2,200 families, all with children under 6 years old, showed that when milk went up to 14 cents a quart more than half of the families had substituted tea and coftee for milk and 120 families had stopped taking milk altogether, though. in 2.5 of these there were babies uuder 1 year old. This situation is most unfortunate, for if milk is cut out of the diet the children may fail to get as much of the lime and the growth determinants as they need ; and if these are lacking children can not develop into strong and healthy men and women. In deciding whether any food is high or low in price, we must ask not merely liow much we must pay for a pound or a quart, but how great is the return in actual food value. The following table may help to show how much protein and energy one can buy for 25 cents when food is at the prices given : Protein and energy purchasable for 2,5 cents from foods at certain assimicd prices per pound. Material and price. Protein. Energy. Material and price. Protein. Energy. Milk, at— Ouncea. 2b 11 51 41 3| 5h 2J 2 11 21 2 li Calories. 1,575 1,315 875 1,650 1,995 1,425 835 895 640 370 1,005 840 720 Cod, fresh, at— 15 cents a pound Ounces. 3 2 '^ 61 ^ ■ 11 6 31 Calories. 350 20 cents a pound 265 18 cents a quart Skim milk, at 5 cents a quart. Cod, salt, at— 10 cents a pound. . 900 15 cents a pound 600 White bread, at— 5 cents a pound 35 cents a pound Cottage cheese, at 15 cents a pound 5 925 5 cents for 12-ounce loaf (about 7 cents a pound) . Rolled oats, at— 6 cents a pound 4,445 Eggs, at— 7,510 4,507 6,721 10 cents a poimd CO cents a dozen Beef (sides, medmm fat), at— Corn meal, at — 6 cents a pound 10 cents a pound 4,032 30 cents a pound .... 35 cents a pound These figures mean that in buying milk at 12 cents a quart one gets protein as cheaply as in meat at 25 cents a pound, or eggs at 35 cents a dozen, or fresh cod at 20 cents a pound ; and one gets energy more cheaply than from any of these other materials. Even at 18 cents a quart milk would be almost as cheap a source of protein, and a cheaper source of energy, than meat at 35 cents a pound ; it would be a cheaper source of both protein and energy than eggs at 60 cents a dozen. Because of these facts dietitians advise families who must make every penny count to buy less meat rather than less milk. 70 AVl\pii milk is compared \\ith cereal foods the story is a diffei'ent one. Wheat, corn, oats, rice, and other cereals are Vjy far the cheapest sources of energy, but they are lacking in lime and in other nutrients which are contained in milk. Milk and cereals together make a remarkable combination ; " bread and milk " is justified not only by experience but by theory. Milk products should be thouglit of as including not only cream, butter, cheese, skim milk, bnttormilk. iuul whey, but also milk in the condensed, evap- orated, and powdered forms. Cream is prized highly for its "rich" flavor and the pleasant consistency it gives to other foods. Its chief nutrient is fat, and the amount of this may vary from 18 to 20 per cent in ordinary " single " cream to 40 per cent in very thick " double " cream. About 5 quarts of milk are required to make 1 quart of single cream, and 10 quarts for 1 of double cream. The widespread use of cream is comparatively recent. If an actual shortage develops those who are accustomed to using it freely ought to forego this dietary habit, because the milk from which it is obtained is needed for use as such. For most families it is nmch better economy, both of money and of milk, to use " top milk " instead of cream on cereals, in coffee, and on puddings. If the milk is reasonably Hch to begin with, what is left after the top has been poured off is suitable for cooking or drinking. Butter is made up nuiinly of the fats of milk, with a little protein and some salt. These fats, amounting to nearly seven-eighths of the whole, yield energy rather than building material to the body. In other words, butter is a good_ fuel food. There is at present no reason for believing that It is more readily digestible than any other clean, carefully prepared edible fats. However, It contains more of the growth determinants than such vegetable fats as olive oil, cottonseed oil, corn oil, or peanut oil, and on this account can not be replaced by them readily. Most of the protein, milk sugar, and the greater part of the lime of the milk are found in skim milk or in buttermilk, left from butter making. Hence these have food value not ordinarily recognized, and they should never be wasted. One of the most valuable milk products Is cheese, with its many varieties. Cottage, cheese made from skim milk is a wholesome substitute for meat. One might pay 15 cents a pound for it and buy protein three times as cheaply as from beef at 25 cents a pound, thereby also obtaining the lime which is so hard to provide without milk or milk products. Ordinary American " full cream " cheese Is made of whole milk, and contains nearly all of the solid ingredients of the milk except the small amounts that are drained off from the curd in the whey. It is a concentrated food that even at present prices is an economical source of protein. If the water Is removed from milk it can nut easily spoil, for bacteria need moisture for their growth. Conden.sed, evaporated, and powdered milks are in the main simply skim milk or milk of low fat content from which more or less of the water has been driven off in one way or another. In some brands, especially the less thoroughly evaporated ones, sugar Is added. Where good fresh milk can be obtained it is to be preferred to any of the dried kinds, but where it is scarce or inferior the dried milks are often very useful. These forms of milk can easily be transported and are less liable to spoilage. Tlie low content of milk fat in most of these products must nt>t be overlooked. Unfortunately, with the difliculty in getting labor, the cost of supplies and many other <-auses, the milk production of the l^nitetl States is not increasiug as fast as the population. Not only should production be increased but there 71 should be the fullest use of all dairy products and by-products for human food. Recalling that a quart of milk a day is recommended for every child from the time it is weaned until it is 3 years old, or even 6 years old, and that the Allies are now dependiii!.: on us for part of their dairy proaucis, we must realize how important it is for us to conserve and wisely distribute our milk supply and to conserve it by using every particle of it. Every effort must be made to stimulate greater production and a wiser use of mrlk. WHAT WE CAN DO TO HELP THE MILK SUPPLY. We can use all milk and milk products carefully. We can insist on buying clean, pure milk, and keep it in a clean, cool place, and in well-scalded dishes to prevent its spoiling. We can use other fats, especially meat trimmings and " drippings " or vegetable fats, in the place of butter in cooking, when butter is scarce. We can use " top milk "' in the place of cream on cereals and desserts. We can use skim milk, buttermilk, and whey in cooking. We can use more cottage cheese made from skim milk. We can make sure that children and sick persons have all the milk they need, even if some of the rest of us have less than usual. We can encourage our farmers to increase the production of milk. We can be willing to pay the price necessary to cover the cost of production and a reasonable profit. RECIPES, WITH SUGGESTIONS FOR DEMONSTRATION. The Food Administration's early injunction " Save milk "" has been sometimes misunderstood. The rest of the direction amis not always read — " do not waste a drop of it." Milk is to be used. Children are to have an abundant supply. It is to be used freely by invalids and the sick, and all adults are to haAe some, varying with the supply. But every part of the milk must be used. It is a simple matter to use the cream and butter, but the skim milk is sometimes wasted or not used for human food. In this lesson especial emphasis should be laid on its value. A few recipes are given for its use. Many others will suggest themselves. Ducm:ss soup. % onion. 2 tablespoons fat. 1 tablespoon rice liour or 2 tablespoons sago or minute tapioca. 1 quart milk. 1 teaspoon .salt. Paprika. 1 egg or 2 egg yolks. % cup grated cheese. Directions. — Cook the onion in the fat until tender but not brown. Remove the onion, add the tlour, then the milk gradually, saving out % cup. Cook until smooth and add seasoning. If sago or tapiqca is used in place of flour, add it to the milk and cook 1.5 minutes. Pour the soup over the egg beaten witii V4 cup of cold milk. Add the grated cheese and serve immediately. COTTAGE CHEESE. Use freshly soured clabbered milk, or clabbered buttermilk. Pour tlie milk slowly into a hag and allow it to drip, or heat over hot water until lukewarm (about 100° F.). Let stand a half hour, pour into a strainer lined with cheese- cloth. Gather up the cheesecloth ai'ound the curd to form a bag, and let hang until the curd is free from whey. Moisten with a little butler, oleomargarine, or top milk. Salt to taste. PEANUT CHEESE BALLS. Mix equal parts of peanut butter and fresh cream cheese, or homemade cot- tage cheese. Add a few grains of salt, and moisten with a little sweet cream if necessary. Shape into small balls. Serve with salad. COTTAGE CIIEP:SE AND CELERY BALLS. Jlix equal parts of cottage cheese and finely chopped celery, form into balls, and serve on lettuce as a salad. Nuts may be used instead of the celery or with it, and the balls may be rolled in nuts. .(72) 73 WHEY SALAD DRESSING. Mix in the top of a double boiler 1 teaspoon each salt, sugar, aucl mustard, a few grains cayenne, and 1% tablespoons rice flour; add 1 egg and mix again. Add lyj: tablespoons clarilied chicken fat, % cup whey, and add i/4 cup vinegar. Cook over boiling water until mixture thickens, stirring constantly. Strain and cool. IVORY JELLY. 1^2 tablespoons granulated gelatin. ¥2 cup cold skimmed milk. 2^4 cups scalded skimmed milk. 1/4 cup sugar. 1/4 teaspoonful salt. % teaspoonful cinnamon. Directions.— Soa]^ the gelatin in cold skimmed milk and dissolve in the scalded milk. Add sugar, salt, and cinnamon. Strain into mold and chill. MAPLE JUNKET. 1 quart skimmed milk. % cup maple sirup. 2 junket tablets. % cup cold water. 1 teaspoonful vanilla or spice. Directions. — Heat the milk until lukewarm (not more), add sirup and the tablets dissolved in the cold water. Pour mixture immediately into sherbet cups. Stand in warm room undisturbed until firm like jelly. Cool and serve. LEMON itlLK SHERBET. 1 quart skimmed milk. I 1 cup sirup. 94 cup lemon juice. I Combine lemon juice and sirup, and gr;\dually add the milk. If added too rapidly, or without constant stirring, the mixture will have n curdled appear- ance. Freeze. Grated pineapple may be added, lessening the lemon juice and sirup. Other sweetened fruit juices may be substituted for tlie lemon juice and sirup. The taste is a sufficient guide for quantity. INDIAN PUDDING. 5 cups scalded skimmed milk. % cup Indian meal. 1 teaspoonful salt. 1 teaspoonful ginger. V2 cup molasses. Pour skimmed milk slowly on meal, cook in double boiler 20 minutes, add molasses, salt, and ginger; pour into greased pudding dish and bake 2 hours in slow oven. Ginger may be omitted. Any ground cereal may replace the corn meal to vary the flavor. REFERENCES. United Stntes Food Administration: Bulletin No. 13, The Food Value of ^lilk. Order from the Federal Food Administrator in your state. United States Department of Agriculture : Office of the Secretary, Circular No. So, The Agricultural Situation for 1918. Fart II. Dairying. Farmers' Bulletins — No. 413, Care of Milk and Its Use in the Home. No. 487, Cheese and Its Economical Uses in the Diet. No. 712, School Lunches. No. 717, Food for Young Children. No. 824. How to Select Food. III. Foods Rich in Protein. Order from the Department of Agriculture, "Washington, D. C. Bulletin No. 469, Fats and Their Economical Use in the Home. Price 5 cents. Order from the Superintendent of Documents, Washington, D. C. United States Food Leaflets: No. 7, Food for Your Children. No. 11, Milk— The Best Food We Have. Order from the Federal Food Administrator in your state. Farmers' Bulletin No. 418 is a practical discussion of the use of milk in the home. Farmers' Bulletin No. 824 discusses simply but accurately the food value of milk and cheese as sources of protein. Farmers' Bulletins 487, 712, and 717, and Food Leaflet, No. 7, include simple statements and recipes. De- partment of Agriculture Bulletin No. 4G9 gives practical directions for using other fats as substitutes for butter. (74) LANTERN SLIDES. Relative Amount of Milk Used for Various Purposes in the United States. Increase in Price of Some Cattle Feeds. The Value of Clean Milk. Multiplication of Bacteria in Uneooled Milk. Kinds of Bacteria Found in Milk. Misused Milk Bottles. An Eindemic of Scarlet Fever Traceable to Milk. A Dirty Cow, a Menace to Clean INIilk. Cows Are Hard to Clean When They Are Kept in a Dirty Yard. Such a Stable Is Neitlier Sanitary Nor Comfortable. Clean Milk Is Not Easily Produced in Such a Stable. Clean aiilk Should Not Be Handled in Such a Milk House. A Clean, Well-lighted Stable. Grooming Cows to Remove Dirt and Foreign Matter. Clipping Long Hairs From the Udder, FLanks, and Belly. Wiping the Cow's Flanks With a Damp Cloth Just Before Milking. The Effect of Wiping the Cow's Flanks. An Attractive and Inexpensive Milk House. The Interior of a Good Milk House. Milk Cans Airing Over a Pool of Liquid IManure. A Sterilizer for Milk Utensils. A Drying Rack for Milk Utensils. An Easily Made Small-top Milking Pail. The Small-top Pail Keeps Many Bacteria Out of the Milk. Cooling Milk on the Farm. Bottles Iced in the Case for Delivery. Farmers Delivering Milk to Countrj' Station. Delivering Milk Under Difficulties. Uses of Skimmed ^lilk. Composition of Milk. (75) LESSON VII. Fruits and vegetables are used in the diet to give pleasant flavor and varied texture. They are important not only for this but because they give bulk and are laxative; because they contain valuable mineral salts, such as lime and iron; and because they furnish the dietary essentials sometimes called vitamines. Fruits and vegetables are much alike in the kind of food material they contain. Most fruits and vegetables contain a great deal of water. Watery ones like cabbage, celery, spinach, and berries have as much as 90 to 95 per cent. The starchy vegetables, such as potatoes, sweet potatoes, peas, beans, have much less, as do bananas and grapes. INIost fruits and vegetables have only a little protein. This is not true of beans and peas with their many varieties, and other members of the legume family, such as lentils. Fresh lima beans and green peas have 7 per cent protein. Dried legumes have from 18 per cent to 25 per cent. This is the reason why they may be used as moat substitutes, but they should not be used as the onh' source of protein. Many fruits and vegetables contain a good deal of sugar or starch. Potatoes are about one-fifth starch, sweet potatoes have still more starch and sugar, green bananas are more than a fifth starch, most of it changing to sugar when they are ripe. Grapes are almost one- fifth sugar. Dried fruits, raisins, prunes, dates, figs, contain a great deal of sugar. Starchy vegetables maj^ bo used in place of wheat. Fruits may be used in place of sugar. The leafy vegetables have especial value. Like milk, though to a less extent, they can cori-ect the deficiencies found in most other foods. They, as well as milk, may be called protective foods. (TG) FRUITS AND VEGETABLES. Caroline L. Hunt, Office of Home Economics, Department of Agriculture. Fruits and vegetables are necessary for liealtli because they supply certain needed substances that are not usually found in any other food materials. They should have a place in the diet of all those who have passed babyhood and no pains should be spared to obtain at least a small amount of them every day. When they are scarce or high priced this may make a serious problem fol- the housekeepe;-. On the other hand, when fruits and vegetables are abundant or cheap, they may be used in such large quantities that they save wheat, meat, sugar, and similar foods and they should be so used when, as at the present time, staple foods must be economized. To understand these two different problems, the one presented by scarcity and the other by abundance, it is necessary to know something about what these foods contain. What Fkuits and Vegetables Supply to the Body. To begin with, fruits and vegetables are more watery than most food ma- terials. Even potatoes and bananas contain four times as mucli water as solid material, whereas wheat and other cereals contain eight or nine times as much solid material as water. Fruits and vegetables, as a class, provide also a certain amount of starch and sugar which serve as fuel for the body and some protein which serves not only for fuel but also for body building. There are, however, many other foods which contain starch, sugar, and protein in much larger proportions than fruits and vegetables. Sugar or molasses contains far more sugar than grapes, one of the most sugary of the fruits ; wlieat contains far more starcli than potatoes, the starchiest of the vegetables ; meats and even fresh fish, which are comparatively watery, have a larger percentage of protein than fresh peas and beans, though these are conspicuous among the green vegetables for the protein they contain. It would, therefore, be quite possible for a person to omit fruits and vegetables from his diet without running the risk of not getting enough starch, sugar, and protein. On the other hand, these foods contain certain materials in such abundance compared with the total amount of their solid matter that no other foods can well take their places. These materials include mineral substances, particu- larly iron, needed for building the tissues and fluids of the body, and certain mild vegetable acids useful in preventing constipation. There are also minute quantities of other substances which are now believed to be necessary for health, but which have not as j-et been given any simple or popular rtame. It is now generally believed that, if fruits and vegetables are wanting, the diet is likely to be lacking in these important substances. Those who best understand the subject of foods agree fairly closely about the amount of protein that a given person needs and even more closely as to the total amount of fuel he should obtain every day from his food. And (77) since the amount of protein, fat, starch, and sugar in different foods is also linown, it is possible to estimate how much of the various foods should be eaten in order to supply the protein and fuel.- About the mineral substances and the other materials mentioned less is known. Neither the exact amount needed by the body nor the exact .amount present in the various fruits and vegetables has been determined. It is quite impossible, therefore, to state the total number of pounds of fruits and vegetables which a person should eat per day or per week or the kinds which should make up the total. Fortunately most people like fruits and vegetables and eat them as freely as they can afford. In times of plenty this is a safeguard. In times of scarcity, on the other hand, there is danger to health from lack of those substances which fruits and vegetables are best titted to supply. When Frvits and Vegetables ake Scakce. • When fruits and vegetables are difficult to obtain, pains .should be taken to use every portion. The juices should be saved so far as possible and care should be taken to avoid losses due to paring. Skins can often be made tender and edible and should not be removed, except when absolutely necessary. The outer and tougher leaves of lettuce and the tops of radishes can be used in soup or can be cooked with other vegetables and served with meat. If there is enough of them, they can be cooked and used as greens. In baking or steaming vegetables or in preparing them in a tireless cooker with little water there is less loss of juice than in ordinary boiling. Vegetables are often prepared for meat or milk soups by boiling them in water and draining off the liquid. It is more economical to cook them in their stocks. In preparing milk soups the strained cooked vegetables are usually put through a sieve and then added to the milk. There are more economical ways which are worth considering in times of scarcity. If the vegetables are chopped very finely, they can be cooked in so little water that they need not be di'ained before the milk is added. Because the milk is not diluted much with water, this way of making soup offers a good opportunity to use skim milk, a good meat substitute the importance of which is not always appreciated. Another way is to serve the vegetables as such and use the water in which it was cooked in making the soup. The outer leaves of lettuce, spinach, cabbage, and cress can be used in the above way. These vegetables are especially useful, particularly in Ihe diet of the young, because they are rich in iron and also because they are now believed to be an important source of the unnamed substances spoken of above. Celery tops can be used for flavoring soup and other dishes. If not needed at once, they can be dried. Leftovers of mushroom stems and skins, parsley, mint, and other flavoring herbs may be saved for later use in the same way. All vegetables, except those which, like tomatoes, are very acid, can be baked in milk in the oven in the same way as potatoes. To prevent the milk from curdling when heated with the vegetables for a long time, the vegetables should be first dredged with flour and the heat should be kept very low. The same method may be followed with a double l>oiler, though this takes nnich longer. Small amounts of leftover vegetables, like asparagus, beans, peas, cauli- flower, or cabbage, may be put into a white .sauce and served with omelet to make it " go further." There is considerable loss in paring apples for making sauce or stewed apples. If the apples are cooked very slowly in a covered dish, the skins should be tender enough to eat. If strained apple sauce is liked the apples may be cut 79 into qiiartei-i? and cooked till soft without either paring or coring, and rubbed through a strainer. Pineapples can be cut up with very little waste, if they are first cut crosswise into thin slices. The skin can then be cut from the slices with scissors. WHEN FEUITS AND VEGETABLES ARE ABUNDANT. What has been said in the last paragraplis refers to the problem of making a small amount of fruits and vegetables go a long way so that the diet will not lack mineral substances and other body-regulating materials. The fact should not be overlooked, however, that there are no dietetic reasons why these foods should not be used in such large amounts that their protein, starch, and sugar will make it possible to economize on meat, wheat, and cane sugar. If they can be used near the place of their production, the cost of transportation will also be saved. There are few things that the householder can do that will effect greater saving of materials and labor needed elsewhere than to raise fruits and vegetables and to preserve them in times of abundance for use in seasons of scarcity. When fruits and vegetables are to be used to save staples, new problems arise. Now tlie housekeeper, instead of giving her chief attention to the matter of saving the juices and the less attractive portions, must tliink of special ways of preparing and serving them so that they will be suitable substitutes for the foods that are to be omitted from the diet. This brings up questions of flavor and of texture. Texture is a term which is properly used only of cloth, but sometimes applied to food for lack of a better word. The texture of foods is described by such words as hard, soft, brittle, crisp, oily, smooth, granular, coarse-grained, and fine-grained. In an attractive meal the foods served should be of different textures. They should neither be all soft, like milk toast and custard, nor all hard, like crisp rolls and nuts. Crisp, crusty rolls combine well with meat stews, and hard cookies with soft desserts. A few nuts in a cooked cereal are often acceptable because of the contrast in textures which they provide. These problems of flavor and texture are very important when fruits and vegetables are to be used in place of meats, cereals, and ordinary sweets. The starch of potatoes can, to be sure, take the place of the starch of I)read so far as nutrition is concerned, but the texture of potatoes is very different from that of bread, particularly from that of the crust. The protein of green peas and lima beans can be used in place of part of the protein of beef, mutton and pork to provide body-building material, but these legumes lack the flavor of meats as well as their texture and offer no substitute for the crisp brown crust of the well-cooked meat. The sugar of oranges, apples, plums, bananas, pine- apples, berries, or melons can be used in place of cane sugar to provide fuel for the body but the sweet flavor of the sugar in fruits is often concealed by acids. It is difficult, therefore, to serve most fresh fruits so that they will take the place of sweets, without added sugar. When fruits and vegetables are used for their more conunon purposes, i. e., when fruits are served as a first course at breakfast or with the cereal or are used for dessert at either of the other meals and when vegetables are used as side dishes with meat or for salads, there is no reason why they should be prepared in unusual ways even* during the present food crisis. As a rule the simplest way of serving them is the best. The flavor of most vegetables is best preserved if they are served cooked in a little water and seasoned with a little butter, butter substitute, or cream. Many so-called salad vegetables, such as 60173°— IS C 80 tomatoes, radishes, celery, and cress, are acceptably served with salt or with salt and vinegar or lemon juice. It is only when these foods are to take the place of other foods to which peo- pie have been accustomed and which have quite different textures and flavors that special problems arise. Several similar vegetables all cooked alike — boiled or stewed, for example — will not be a satisfactory substitute for a meal of meat and vegetables. On the other hand, frietl egg plant with its cri.sp sur- face or a baked egg-and-vegetable omelet, for which recipes may be fomid in many cook books, combined with one mild flavored and one highly flavored vegetable — string beans with cauliflower, onions, or carrots, for example — make a very good combination. The crisp crust may also be obtained by covering a creamed vegetable with buttered bread crumbs and browning the dish in the oven. Such combinations have been acceptably served in good restaurants on meatless days. A baked omelet, one creamed vegetable, and one salad vegetable also make a good combination. Generous amounts of creamed potatoes, or even of plain boiled or baked pota- toes, eaten with salt, or of potato salad reduce very much the amount of bread needed at a meal. Creamed potatoes and potato salad may be greatly varied by combining with the potatoes another vegetable, particulrly one of firm or crisp texture and distinctive flavor. Among these are beets, cucumbers, onions, cel- ery, peas, beans, and cauliflower. In the case of fruits a new problem arises. It is easy to use them with sugar, but not so easy to use them in place of sugar. The difficulty is to bring out their sweetness and at the same time make their skins tender. A pound of fruit cooked with an oimce of sugar so that much of its water is driven off gives more of a sensation of sweetness than the same amount of material cooked with enough water to make a thin watery sauce, though it contains no more food. The thick rich sirup consists not only of the sugar which has been added, but also part of the natural sugar which has cooked out of the fruit itself. Cooking with little water, however, is likely to leave the skin tough, while to remove the skins in the ca.se of such fruits as apples and pears involves some waste, as has been already pointed out. If such fruits are steamed or cooked for a time in a covered dish' imtil the skins are soft, the cover can be removed and the fruit cooked down to concentrate the sweet flavor. CooKIN^) Deiki) Fbuits and Vkgetahles. Dried vegetables can easily be restored to their original size by being soaked in water. This may require 24 hours or even longer. Care should be taken to keep them in a cool place so that they will not spoil. After they have been soaked they can be cooked just as fresh vegetables are. They mny not, of course, have all of their original flavor and for this reason special care should l)e taken in seasoning them. Such dried fruits as apples, peaches, apricots, and berries, that must be cooked before they are eaten should be treated nmch like dried vegetables. They should be soaked until they regain their original volume and then cooked slowly without sugar until tlieir skins are soft. This can be done in a covered dish on top of the stove, in the oven, or in a fireless cooker. The last is a very satisfactory method. If the fruits are to be u.sed instead of sugar to give sweetness to the diet they should be cooked down after lliey are softened. The more they are cooked down the sweeter they taste. Figs, dates, raisins, and some kinds of prunes are so soft lliat they can be eaten uncooked. They should, however, be carefully washed and arc improved 81 by being scalded. A good way to do this is to put tlieni, a feAv at a time, into a strainer and dip them into a pan of rapidly boiling water. This helps to clean them. If, after they have been taken from the water and drained, they are put into a covered dish or a ^^•arming oven, they will be considerably softened. Even a cheaper variety of raisins, if so prepared, make a good sweet to use with breakfast cereals in place of sugar. Replacing Staple Foods with Fri'its and Vegetables. It is difficult to know how much of the other staples, such as meats, cereals, and sugar, can be safely replaced by fruits and vegetables in the diet unless one has an idea of the composition of the ordinary diet. Of course, rations, even those which provide all of the materials needed for health, vary greatly. In some meat is more conspicuous, in others, milk, or cereals, or fruits and vegetables. The following combination of foods may, however, be taken as a fair example of the diet in an ordinary Aiuerioau home. I^^ supplies all the materials needed for health in amounts sufficient for a family of two men and two women all at moderately hard work. So far as taste is concerned, this combination, if properly prepared, will make, not a rich diet (i. e., not one very generously supplied with fat, sugar, vegetables, eggs, etc.,) but on the other hand one not vei'y plain. 1 quart milk (at least). 2i pounds average-fat meat, fish, poultry, eggs, dried legumes, less i pound for each additional quart of ;nilk used. 2-1 pounds uncooked cereal. (The equivalent of 3 J pounds of bread and 2 cups cooked cereal.) 4 to 5 pounds fresh fruits and A-egetables. 7 to S ounces butter or other fat. 7 to 8 ounces sugar. Four-fifths of the above amounts would be enough for a family of persons who lead sedentary lives and considerably more than tlie amounts mentioned would be needed by tliose who do hard work. These foods might be served as follows : FoK Four People. breakfast. 4 medium-sized oranges, about 2 pounds. 1 cup rolled oats (measured raw), about 4 ounces. Milk, 1 quart. Toast, 8 slices, representing about 6 ounces of cereal. Butter, 4 cubic inches, about 2 ounces. Sugar, 4 level tablespoons, about 2 ounces. Average-fat meat, fish, or poultry, 14 pounds. Potatoes, 4 medium-sized, 1^ pounds. Tomatoes, or other vegetable, 1 pound. Bread, 8 slices, representing 6 ounces of cereal. Butter, 2 cubic inches, 1 ounce. Fat used in cooking, 1 ounce. Apple pudding and sauce or shortcake made with 2 cups flour, 2 table- spoons or 1 ounce fat, I cup or 2 ounces sugar, 1 i>ound fresh fruit or 4 ounces of diied fruit. 82 SUPPEB. Di'ied fish, 5 pound. Or cheese, -J pound. Milk for .soup, cocoa, or sauce on fish, 1 pint. Lettuce or a vegetable for use with milk in soup, 4 ounces. Eice, 1 cup, about S ounces. , Bread, 8 slices representing 6 ounces of cereal. Fat in cooking or oil for salad, 1 ounce. Butter, 2 cubic inches, 1 ounce. Plain cake made with ^ cup or 4 ounces sugar, 1 egg, 4 ounces flour, 2 ounces fat, i cup milk. If to the foods in the above meals there are added 4 more ounces of rolled oats, 4i pounds potatoes (12 medium-sized), i pound dates, 4 peck peas (4 cups shelled) or its eqxiivalent in canned peas, 3 pounds apples (8 medium- sized), and -} cup corn meal, the bread can be omitted, the sugar reduced by '1 ounces, and the meat by A pound. The bills of fare could then be somewhat as follows : FOK FOUR PEOPLE. BREAKFAST. 4 medium-sized oranges, 2 pounds. 2 cups rolled oats (measured raw), 8 ounces. Milk, 1 quart. Potato cakes, using 4 potatoes (li pounds) and i ounce fat. Butter, 2 cubic inches, 1 ounce. Dates, 4 ounces (12 to 16 dates). Average-fat meat, 1 pound. Potatoes, S medium-sized, 3 pounds. Tomatoes, 1 pound. Peas, i peck. Butter or other fat, 2 cubic inches, 1 ounce. Pudding and sauce or shortcake made with 2 cups barley flour, 2 table- spoons or 1 ounce fat, i cup or 2 ounces sugar, 2 pounds fresh fruit or 8 ounces dried fruit. Dried fish, J pound. Or cheese, i pound. Rice, 1 cup uncooked, al)out 8 ounce.s. Butter or other fat, 2 cubic inches. 1 ounce. 3 cups milk Apple Indian pudding: 3 pounds apples (8 medium-sized) J cup corn meal, i cup molasses, 1 ounce fat. USING FRUITS AND VEGETABLES. Fruits and vegetables are not luxuries, but necessities. They are needed for health and consequentl}' for efficient labor, including effi- cient patriotic service and efficient citizenship. Use fruits and vegetables freely and give them to the children in healthful forms. Teach children to like them. Use at the very least a pound a day of fruit and vegetables for each member of the family. Two medium-sized potatoes, one medium-sized apple, 10 string beans, and one large or two small pieces of celery would make up about a pound. A rule that helps many people is, Do not spend more for meat and eggs together than for vegetables and fruit. There is little danger of eating too much of these kinds of foods. Most jDeople do not eat enough. When convenient, they can be sub- stituted for other staple foods. Save wheat by using more potatoes. Save meat by using more beans and peas. Save sugar by using more fruit, including berries and melons. Do not let boiled rice, hominy, or macaroni take the place of green vegetables. Think of them rather as simple kinds of breads. Do not throw away left over vegetables. Use them for soup or salad, alone or combined with other foods. Dry celery leaves and roots or similar portions of uncooked vegetables, and use them for seasonings or soup. When vegetables are high priced, and must be used sparingly, think over wdiat is their special value and make the most of them. Cook them in simple ways for flavor. See thjit they are crisp, since their texture gives them value. Wilted vegetables should be- freshened even if they are to be cooked. Since one value of vegetables is their bulk, use the harder portion as well as the tender. Economize the juice since it contains valuable mineral salts. Use the water in which vegetables are boiled. Wealth is that wdiich satisfies needs; those who raise fruits and vegetables and those who use them wisely so as to satisfy the real needs of the body, both help to create wealth. (S3) 84 RECIPES, WITH SUGGESTIONS FOR DEMONSTRATION. One of the problems that confronts many housekeepers is tlie use of products that liaA'e been canned and dried, especially Avhcn these must be depended on for the chief source of this kind of food. Of fresh fruits and vegetables one never tires and they may be served, in the simplest ways without monotony ; more skill and thought must be used to make the canned and dried fruits and vege- tables as accc2>table. Most of the recipes given are therefore for the use of such products. CREAM OF TOMATO SOUP. 1^1> Clips canned tomatoes. 1 slice onion. 1 clove. 1 small piece of bay leaf. 1 teaspoon salt. Paprika. % teaspoon sugai*. 2 tablespoons bnttcr, oleomargarine, or clarified fat. 1 tablespoon corn starch. iy2 cups milk. Directions. — Cook the tomatoes and seasoning for 10 minutes. Rub to- gether the corn starch and fat and stir into the boiling tomato. Boil for 3 minutes and strain. Allow to become very cold. When ready to use combine wiflb the cold milk. Heat in a double boiler and serve. No soda is needed if this method is followed. CORX FKITTEKS. 1 cup corn (canned). ■V-j cup barley flour. Yo teaspoon baking powder. V2 teaspoon salt. Directions. — Add the dry ingredients to the corn. Add the beaten egg saute in a small amount of hot fat. and DRIED VEGETABLES. Dried vegetables need long soaking and usually a- short time for cooking. Long cooking hardens and toughens them. Corn, for example, soaked for a few hours in warm water in a warm, not hot, place and boiled only a few minutes, and served with a .little milk and butter, is almost as delicious as fi-esh corn. Dried vegetables can be used for soups, salads, or m any way fresh vegetables might be used. DRIED FUUIT. Many of the dried fruits, prunes and apricots for example, are better wlien cooked without sugar. "Wash the prunes thoroughly :ind soak them G to 8 hours or over night, in water to cover. Cook them till tender in the same water, boiling down the water till it is a thick sirup. The sweetness and flavor will not be developed without this boiling down. If more juice is desired add water. A slice of lemon may be cooked with the prunes. 85 JELLIED FKUIT SALAD. Canned or cooked dried fruits may be served as salads in almost any com- bination. Prunes, apricots, peaches, and other fruits are good with cottage cheese. Tlie juice from cainied fruit used in this way may be made into fruit ices. The following rule uses part of the juice as well as the fruit. 1 tablespoon gelatin. % cup cold water. 1/4 cup lemon juice. Ys teaspoon salt. 1 cup fruit juice. 11/2 cups fruit (cherries, peaches, plums, or other combinations). Sugar if needed. Directions. — Soften gelatin in cold water. Mix lemon juice, sugar, salt, and fruit juice, bring to the boiling point and add softened gelatin. Cool, and as the mixture begins to thicken add the fruit cut in iiieces. Turn into a mold and when firm turn out on a platter. Jellied vegetable salad may be made in the same way, using boiling water in place of the fruit juice; either may be served with the following dressing: SOL'K CREAM DRESSING. 1 cup sour cream. 2 tablespoons lemon juice. 2 tablespoons vinegar. 1 scant tablespoon sugar. 1 teaspoon salt. 1/4 teaspoon pepper. 1 teaspoon umstard. Directions. — Beat the cream with an egg-beater until smooth, thick, and light. Mix the other ingredients together and gradually add to the cream, beating all the while. The seasoning of this dressing may be modified to suit different vegetables. It may be seasoned highly with any kind of catsup, or the vinegar and mustard may be omitted for fruit salad. FRUIT ICES. Fruit ices may be made from canned fruit. Rub fruit through a sieve, add juice and sweeten if necessary; or use juice left from fruit salad. Freeze. FRUIT GELATINS. Gelatin di.shes may be clear jelly, sponges, or bavarian creams. In prepar- ing such dishes all that is necessary to know is tlie amount of gelatin needed for a given amount of liquid. This is usually given correctly on conuuercial gelatin packages. With very acid fruits, and in hot weather somewhat more is necessary than under other conditions. Soak the gelatin in cold water, add enough boiling water or fruit juice to dissolve the gelatin, sugar to taste, a speck of salt, and make up the required amount of liquid with fruit juice and cold water. Slices of the fruit or nuts may be added. Pour into a mold and set in a pan of ice water to harden. With a few fruits, such as uncooked pineapple and currants, gelatin will not harden. To make a fruit sponge omit one-quarter of the liquid. When the jelly begins to harden, and is about the consistency of thick cream, beat into it the stiffly beaten whites of 2 or 3 eggs (for 1 quart of jelly). Beat slowly. till the mix- ture thickens and will just pour, and pour into a mold. For bavarian cream add 1 cup of whipped cream in place of the egg whites. Milk may be used in place of water for soaking and dissolving the gelatin. REFERENCES. Uniled States Food Adniinistnitioii : "Ten Lessons on Food Conservation — Lessons YII and VIIL" Available in every public library. United States Department of Agricnltui*e : , -Farmers' Bulletins — No. L'.")6, I'reparation of Vegetables for the Table. No. 293. Use of Fruit as Food. No. 559, Use of Corn, Kafir, and Co\\'peas in the Home. No. 839, Home Canning by the One-Period Cold Pack ilethod. No. 841, Drying Fruits and Vegetables in tlie Home, with. Recipes for Cooking. No. 853, Home Canning of Fruits and Vegetables as Tttught to Can- Hing Club Members in the Southern States. No. 871. Fresh Fruits and Vegetables as Conservers of Other Staple Foods. , No. SSI, Preservation of Vegetables by Fermentation and Salting. Circular of Extension \V(»vk. South, A 89, Jelly and Jelly INIaking. Circular of Extension AVork. North and West, Extension N, IVL'iking Jelly with Commercial Pectin. Order from the Department of Agriculture, Washington, D. C. Bulletin 4GS,, I'otatoes, Sweet I'otatoes, and Other Starchy Boots as Food. Price 5 cents. Bulletin 503, Turnips, Beets, and Other Succulent Boots and Their l\so as Food. Price 5 cents. Yearbook Separate No. 582, Green Vegetables and Their Uses in (he L>iet. Price 5 cents. Order from the Superinteiulent of Documents, Washington, D. C. United States Food Leaflets — No.' 1, Start (he Day Right. No. 9, Vegetables for Winter. No. 30, IMenty of Potatoes. No. 14, Dried Peas and Beans. Oi'der from the Fedei-al Food Administrator in ynur state. All of these publications, except Farmers' Bulletin 293 and (he three for pur- chase, include practical directions. Farmers' Bulletin 853 describes the so-called "fractional sterilization" method of canning vegetal>les and fruits ;it home. (80) LANTERN SLIDES. Homemade Drier. Homemade Drier and Rotary Slicer. Patent Drier Used on Kitchen Stove. Patent Drier Made of Metal Box Filled with Water. Patent Drier Showing the Parts. Use of Electric Fan to Facilitate Di-ying. Dried Snap Beans Sliced Before Drying. Cntting String Beans with Rotary Slicer. Potato Peeler. Interior of Potato Peeler. Dried Potato Strings, Passed Through Sleat Grinder. Preparing Cooked Potatoes for Drying, Cutting Sweet Potatoes with Rotary Slicer (1). Cutting Sweet Potatoes with Rotary Slicer (2). Carrots Sliced and Dried. Spinach Dried. Dried Green Peas Run Through Meat Grinder. Drying Figs. Cartons for Dried Fruits and Vegetables. Types of Cookers with the Canned Products. Brotlier and Sister Canning Their Garden Products. Hot Water Bath Type of Canner. Potatoes of Different Grades, Losses in Peeling. Dish of Potatoes and Carrots. Roots and Succulent Vegetables. Composition of a Cabbage, and the Loss of Each Constituent on Boiling. Fruit and Fruit Products. Poi'tions of Fruits and Vegetables Equal in Fuel Value. A Few Iron-rich Fruits and Vegetables. Experts Teaching Women and Some Men Economy in Food. A Lesson for the Amei'ican Housewife from France. (87) LESSON VIII. Vegetables, fruits, poultry, eggs, milk, and other dairy products, making up a substantial part of the average diet, may be produced in the majority of cases in territory close to most cities. The increase of such production will help to relieve transporta- tion conditions, tend to reduce prices, and will improve general business conditions b}^ bringing farmers to town and bettering them- financially. In so far as a city has taken advantage of its opportunities to de- velop an economical food supply from its neighboring territory, it has taken the first step toward an efficient marketing system; in so far as it has neglected such development and ships in from a dis- tance products which could be grown as economically near by, its marketing sj'stem falls short of being efficient. As a preliminary to activities to stimulate near-by production of food, a careful study of conditions should be made. This should include the general system for handling foodstuffs locally, the agen- cies employed, the services performed, and the lack of proper mar- keting facilities, if such a lack exists. Possible improvements may mean the establishment of farmers' wholesale or retail curb or shed markets, and, in the larger cities, municipal enclosed, market buildings in which stall space is rented at a low figure to middlemen who deal in food products. Producers should be encouraged to bring their surplus products into the city and eas}^ and profitable marketing outlets should be provided for them. The farmers themselves should be freely con- sulted in regard to improvements in marketing facilities in the city, that would stimulate a greater local food production. Successful farmers' markets have been found to furnish a de- pendable outlet for local producers, and to be especially effective in developing a near-by food supply. Their success is dependent largely on proper location, careful regulation, good business manage- ment, and the willingness of both producers and consumers to give them a fair trial when they are first established. (88) THE USE OF LOCALLY-GROWN PRODUCTS AND THE DEVELOPMENT OF A NEAR-BY FOOD SUPPLY. Charles J. Be and, Chief, Bureau of Markets; United States Department of AgrieuUnre. Naturally the most desirable source of the materials needed to feed the people of a city or towu is the territory close by. Some commodities, including flour, sugar, some kinds of meat, and others that will be thought of by the housewife, are not, of course, producetl in the neighborhood of many cities and iu prac- tically all cases must be shipped in by rail or water. Inasmuch, however, as about 25 per cent by weight of the diet of an average person consists of vege- tables and fruits, it is apparent that a substantial part of the foods used by tlie average family can be produced in their season in truck gardens and on farms in close reach, by wagon or truck, of practically all communities. When poultry and some other meats, eggs, milk and other dairy products, and a large num- ber of miscellaneous foodstuffs are added to this list, the pcssibilities of local px'oduction become still more important. In so far as a city has taken advantage of its opiK)rtunities to develop an economical food supply froiB its neighboring teri-itory, it has taljen the fir.st step toward an efficient marketing system ; iu so far as it hfis neglected such development and ships in from a distance products which could be grown as economically near by, Its marketing system falls short of being efficient. In- vestigations have shown that, measured in this way, the marketing systems of a great many communities leave much to be desired. It is not v.nusual for cities to receive as low as 3 to 5 per cent of their annual supply of farm products from the surrounding country. The direct results of the failure of cities to develop local food supplies often are shown even in normal times by the relatively higher prices for farm produce paid by consumers iu these cities ; by the lack of truck growing among many farmers who do not find a good outlet for such products ; and in sluggish business conditions among merchants who cater to rural trade. These slow business conditions are due to the comparatively low buying power of farmers or to the fact that they seldom visit the city and are inclined to carry on business through other places. Under the conditions created by the war there is still another and, in many ways, a more important result of the neglect of their logical source of food •supply by cities and the reaching to distant territory for their commodities. Such a practice adds still more to the already staggering burden carried by the railroads and other transportation facilities. It is difficult to appreciate the tremendous burden which the country's transportation lines carry with refer- ence to the distribution of foodstuffs. It may be better realized, however, when it is known that in the year past it is estimated that there were from 750,000 to 1,000,000 carloads of fruits and vegetables alone shipped, not to mention what was transported by express companies in less-than-carload lots. Neither (89) 90 does this figure incliulc cars of poultry, eggs, tlairy products, and similar farm produce, much of which cau be produced in greater abundance in nearly every locality. It is, of course, desirable that as little interference as possible be brought about with the shipment of war supplies, fuel, ore, essential materials, and inanufactureings, and season with salt. (look them iu a hot oven for 20 minutes. CANDIED SWEET POTATOES. Peel the potatoes and boil until about half done. Cut in lengthwise slices and lay in shallow greased pan. Pour over a sirup of half a cupful of crushed maple sugar, H cupful of boiling water, and 2 tablespoonfuls of fat. Place in a moderate oven and baste frequently with sirup until potatoes are done and well candied. REFERENCES. Uuited States Department of Agriculture : Farmers' Bulletin No. 703, Suggestions for Parcel Post Marketing. Farmers' Bulletin No. 830, Marketing Eggs by Parcel Post. Yearbook Separate No. 636, Retail Public Markets. Markets Document No. 6, Distribution and Utilization of the Garden Surplus. Order from the Department of Agriculture, Washington, D. G. United States Food Leaflets : No. 10, Plenty of Potatoes. No. 16, Fresh Vegetables. Order from the Federal Food Administrator in your own state. These publications give brief and simple discussions of the subjects, usually including practical, suggestions. Other valuable articles, which will be found in most well-equipped libraries, are the Report of the Mayor's Market Com mission of New York City, 1913; "Reducing the cost of food distribution," in volume .50, and " Production and marketing plans for next year," in volume 74, of the Annals of the American Academy of Political and Social Science. The " Annals " may be purchased for $1 a volume from the American Academy of Political and Social Science, West Philadelphia Station, Philadelphia, Pa. (97) LANTERN SLIDES. Crocks Hold ins Eggs in Water Glass. Preserving Eggs Water-Glass Method. Scales and One Dozen Eggs Weighing 1^, Pounds. Ketailer's AVagon. Curbstone Conuuissiou House. Sweet Potato Storage House. Cabbage Storage on Ground. Method of Storing Cabbage in Outdoor Pits. Cellar for Storing Koot Crop. Root Cellar. Cement Cellar. A Farm Cellar. Keep It Coining. Food Is Ammunition, Don't Waste It. How to Cut the High Cost of Living. Farmers Raise Food and Save It Too. Farmerettes. Community Drier. Community Kitchens. Garage Used as Local M.ti-ket. "Farmers' Line" at E.-istern Market, Washington, D. C. Portion of Faneuil Hall Market in Boston. Elk Street Market, Buffalo. Farmers' Retail Curb Market at Dubuque, Iowa. An Old Time ]Munioinal Retail Market in Pittsburgh. One of Denver's "Neighborhood Markets." (98) LESSON IX. Simple, clean, wholesome food of the right kinds fed to children in proper quantities and combinations will go further than almost any other single factor in assuring thenr normal health and sturdy development. There is a real danger in attempting food conservation in the feed- ing of children without such a knowledge of food as will show wliat changes may safely be made. For the sake of the Nation as well as the individual, children must grow up well and strong. Milk is the most important food for children. Every child under 6 should have a quart of milk a day if possible. Withont milk it is hard to get the right kind of material to build the body and to keep the child in health. Skim milk is better than no milk at all, but if it is used butter or other fat must take the j)lace of the cream in the Avhole milk. Children should have either fruit or vegetables, preferably both, every day. Very little children may be given orange juice; a year- old child may have spinach cooked and put through a sieve ; 2-year- old children may have soups of vegetable pulp and milk; and a healthy child between 3 and 6 may have almost any vegetable that he will chew thoroughly. Potatoes may be used freely. Every child should be given some cereal, in the form of well cooked breakfast cereal, well baked bread, or simple desserts, every day. Bread and butter, whole cereals, and whole milk give all that the body needs for growth ; beside this, fruits and vegetables are needed to give bulk. Children need fats; but they are better uncooked, except bacon. Older children who have one-third of a quart to a quart of whole milk daily may use a butter substitute in place of butter, if it is neces- sary. Sugar and sweets are valuable fuel foods, but children are liable to eat too much of them. They should be used as dessert after a good meal instead of before it. A young child may be considered well fed if he has plenty of milk, bread, and other cereal food ; an egg once a day or its equiva- lent in flesh foods ; a small portion each of carefully prepared fruits and vegetables, with a small amount of sweet food after his appetite for other foods is satisfied. If there is too much or too little of any of these, his diet is one sided. (99) THE CHILDREN'S FOOD. By Dr. Ruth Wheei.eb, Vtilversiiy of Illinois. The choice of food is an important factor in food conservation when adults are considered ; it is far more important in feeding cliildren. The needs of the growing body are complex and must be supplied abundantly, and yet overfeed- ing in every sense must 'l)e avoided. Nothing nuist be given which can not be easily digested and assimilated. Food is less truly wasted when it is thrown into the garbage can than ^vhen it is fed to a little body that can not use it but must, on the contrary, get rid of it as soon as possible to avoid illness. This is a double or a triple waste. Food Nkeps for Growth. The child grows at the rate <'f from 4 to 10 pounds a year for the first IG years of life. During this time he must have raw material from which to build tissue, esiiecially (1) protein, (2) many minerals such as lime, salts, and phos- phates for teeth and other bones, and iron, without which growth and develop- ment are impossible. He nnist have (3) fuel to keep the tissue factories going, as well as to generate heat and motion, for which pnniose fats and carbohy- drates are especially valuable. He nnist have (4) ti-aces of two kinils of little-known substances which promote growth and prevent disease. Gknerat. Choice qv Food. The majority of children in this country in families of moderate income have diets containing all of these constituents. The purpose of this paper is to discuss various common foods as to their value for children and to indicate how one may judge whether a child is getting everything he needs and how to correct the diet if it is wrong. Decide on th6 food the child should have and then stick to it. Do not give tastes of other food. Milk. — Milk contains all the food constituents necessary for growth except iron, of whicli it has very little. No proteins that have been studied are better for growth than milk proteins. No other food has so nearly i>erfect a balance of minerals for building the growing bones and other tissues. It con- tains both types of accessory substances. If it has a fault, aside fron) the small amoimt of iron, it is that it is too perfect — so completely digested and absorbed that there is no residue to assist in the daily evacuation of the in- testine. On this account, cellulo.se vegetables should be fed — spinach and carrots esi>ecially, because they supply not only residue, but also iron. Iron may also Ijo given in egg yolk or meat juice. Since milk is so nearly perfect it is clear that it is the last food on which to economize. Every baby and young child should have a quart every day, (100) 101 older children at least a third of a quart. Even adults are better off with a glass of milk a day either to driuli or cooked in food. Diets containing no milk are almost always deficient in lime salts and this means among other things the danger of poor teeth. We should do what we can to increase the milk supply by encouraging more people to keep cows or milch goats, but in any ease milk should be included in the dietary. It is not only indispensable for young chiklren but, even at 15 cents a quart, it is one of the cheapest body-building foods. See that it is clean when delivered and keep it clean. Keep it cold until it is time to use it. If kept warm, it nourishes bacteria as well as children. If it is dirty, it will contain many bacteria, some of which may cause disease. Skinuned milk is much better than no milk at all. The proteins and min- erals are still present, but it has just one-half- the fuel value of whole milk, and therefore there is no economy in its use unless it costs less than half as much as whole milk or some cheaper (and equally good) source of fat is used in place of the cream in whole milk. Unsweetened condensed milks and most dried milk preparations are better than no milk but far inferior to fresh milk for children. While part of the milk should be drunk, especially by little chil- dren, nuich of it may be fed in soups, custards, puddings, and similar dishes. Cereals. — Cereals should be used not only as breakfast food and porridge for supper, but in dessert. From the end of the first year, or even earlier, cereals should form an important part of the child's diet, next to milk the most important part for the first five years at least. Cereals are rich in starch; the protein is good, especially when supplemented by milk; and the minerals in the whole grains are very valuable. With patience and persistence almost any child may be taught to eat them. For children under 18 months it is generally wise to strain the coarser cereal preparations, such as rolled oats and others, and in all cases such food should be cooked a long time — at least three hours in a double boiler. Other cereals tha)i wheat may be used. Well-cooked corn, as hominy or corn meal porridge or mush, is as nutritious as farina or other wheat breakfast foods ; oatmeal, strained for babies, is equally good and supplies considerable iron, though in large amounts it may form pasty stools and increase constipa- tion, unless other dietetic measures, such as are spoken of later, are taken to prevent this ; barley, rice, and tapioca are also valuable, especially as sources of starch. Wheat is not superior to corn, nor to oats where this last grain does not cause constipation, nor to rye, except in bread. So far as we know now no other grain than wheat gives by itself a light fermented loaf. On this account for little children wheat may be saved in other ways and used in bread, though even here it may be mixed with other grains. Bread forms an important part of children's diet, dried out or toasted for the younger ones. Bread and butter, preparations of whole cereals, and whole milk, supply all the body's needs for growth. Such a diet does, however, lack the indigestible residue which is necessary to give bulk to the feces and prevent constipation, and this should be supplied by vegetables and fruits. Meat and eggs. — Meat is unnecessary for little children. Authorities are not all agreed as to how soon it should be given. Even when the child is 6 or 7 years old, only a small portion once a day should be allowed. Milk and eggs are good protein foods for children. One egg (soft cooked) may be given daily and occasionally an additional one in custard or plain pudding. A very few children are made ill by egg white in any form. These children can somtimes take the yolk alone. When this, too, is impossible, it may be neces- sady to give '^oef broth or beef juice one to three times weekly, even to little children. 102 Vegetables and fruits. — Children need vegetables, even though most of them dislike such food. Potatoes are a class by themselves and should form au important part of the diet, well baked ones at first, then mashed, boiled, and finally cooked in various ways. They are rich in starch ; their small amount of protein is of an especially valuable sort, and their minerals are alkaline, thus serving, with the minerals of milk, to balance the acid minerals of cereals and of eggs. Sweet potatoes are also good food and, like parsnips, beets, and many fruits, they supply considerable sugar. With the exception of potatoes, all of the common vegetables contain some- what large amounts of cellulose or indigestible residue, important to prevent constipation, from which so many ills may arise. If the food mass moves too slowly through the intestines bacteria are likely to multiply and form poisons which lead to sluggishness of mind and body, even if more obvious poisoning does not occur. The minerals of all vegetables are valuable, but so soluble in water that large amounts will be lost unless the water in which they are cooked is served with tlie vegetables or in soup. Most vegetables are rich in lime salts and in iron. The greens, spinach above all, carrots, and the legumes, such as ijeas and beans and many of the green vegetables, as well as the whole grains already mentioned, contain so much iron that they are valuable in the anemia so common in babies and adolescent girls and useful preventives of this con- dition. If put through a sieve, all of these foods except legumes can be given to babies. Not only is it pleasanter and cheaper to take the iron in food than in tonics ; it is far more efficacious. The only vegetable foods particularly rich in protein are legumes and nuts, which are not sufficiently easy of digestion to be given safely to very young children. Beans are very often decomposed by bacteria in the in«:£'^!tine. Peas are less likely to cause trouble. Soups of lentils, peas, and beans n)ay be given to young children, but not often. Fruits, as well as vegetables, are valuable foods. Many of them contain sugar in a highly utilizable form,- much less likely to cause indigestion than candy. They also contain considerable cellulose and certain of the mild fruit and vegetable acids which are of additional value. Orauge juice, strained and at first diluted, should be given even to little babies if there is constipation or if for some reason boiled milk must be fed. It is a safe laxative and is said to prevent scurvy to which babies fed on boiled or pasteurized milk are believed by many to be liable. Strained prime juice is also a good laxative for babies; after the first year, the soft pulp may be given to healthy children. Mo.st fruits should be cooked for little children. Bananas are easily digested if very ripe and ma.v be given raw or baked. Fats. — Fats are the most concentrated fuel foods. They are far better un- cooked for children, who can digest fairly large amounts of butter and oils but little cooked fat, except bacon, liich gravies and sauc(>8, fried and sauted foods and pastry, should never be given to children. The fats most readily digested are, first of all, that in whole milk, then cream, butter, olive oil (wliich is sometimes utilized by babies better than cream), and bacon. For older chil- dren who have a third of a quart of milk daily, butter substitutes, such as oleo- margarine and nut butterine, are entirely satisfactory. For them there is little to choose between the principal food fats as fats, though the oils and the softer fats (those of lower melting point) may digest somewhat more thor- oughly than the harder ones like beef and mutton fat. liut if the milk supply is short, tlie choice of fat becomes doubly important. Tlie almost unknown "essential accessory," whose presence in the food is one of the necessities for growth, is present in milk fat and so iu butter, in less amount in oleomargarine 103 made fi-om beet fat, but not at all, apparently, in butter substitutes made principally from nut oils. Sugar. — Sugar and sweets, though valuable fuel foods, are dangerous for children unless carefully controlled. Because of their flavor, it is only too easy to eat too much of them. They are likely to cause digestive disturbances, to take away the appetite for other more valuable foods if eaten at the wrong time, and therefore indirectly to cause anemia and bad teeth. Obvioiisly, they are entirely unbalanced foods, supplying only fuel and no building raatei-ials in any permanent sense of the word. They must, therefore, supplement and not replace other food. In moderation, as dessert after a good meal, they are in their proper place. Meals. — In combining foods from these various classes into meals for older children, it is well to have, in tlie course of the day, something from each class: a protein food (milk, eggs, meat, legumes, nuts), a starchy food (cereals, potatoes), a cellulose vegetable (leaf vegetables, like cabbage, spinach, and other greens, salads, root vegetables other than potatoes), some fat and some sweet, and to see that iron and lime salts are supplied. The amount of food given depends on the age, size, and activity of the child. Other things being equal, a fat child needs less food than a thin one, a quiet child less than an active one. During the pre-adolescent period (12 to 14 years for boys, 10 to 12 years for girls) children need far more food in proportion to their weight than at any other time in life after infancy. Boys of that age may need more food than their fathers, not only in proportion to weight, but absolutely. As to the choice of these foods to be made for children of different ages, the first rule is, go very slowly in increasing either the amount or the variety of foods. For the first six years milk should be the chief food, a quart being given each child every day. At the beginning of the second year, a baby should have milk, well-cooked whole cereal strained through a sieve, dried or toasted bread, and one to three tablespoons orange or prune juice or pulp. In addi- tion, he may have t le yolk of an egg two or three times a week or beef broth with cereal in it if egg is not tolerated. The egg yolk is gradually given more frequently until the limit of one a day is reached. The strained pulp of well- cooked spinacli or carrots, later tliat of green peas and of young beets, may be added, and towai'd the end of the year all these vegetables may be given un- strained. At any time the vegetables may be served in milk soups. During the third and fourth year these same foods may be served in a larger variety of forms and a few others added. The quart of milk should still be given in one form or another ; top milk may be used on the cereal ; a whole soft cooked egg may be given at noon ^vith the pulp of mashed vegetable or a milk soup containing the vegetable; dried peas or beans may be used in soup; a little butter may be put on the bread ; and baked potato and butter and a simple dessert, such as junket, bi'ead, or plain cereal pudding, or apple or pear, baked o)- stewed, may be added to the meal. Only large I'apidly growing children are likely to need all of this every day. The evening meal may consist of milk toast or bread and milk or cereal and milk. During the next three or four years the amount eaten gradually increases, but the character of the food is not materially altered. The pulp of raw fruits is introduced gradually and dried fruits properly cooked may be given. Vege- tables may be creamed and potatoes boiled, creamed, or mashed. Bacon may be used and tender beef, lamb, and chicken in small amounts. Plain cookies and sponge cake 24 hours old may be given for dessert. All sweet foods should always come at the end of a nieal. A DAY'S FOOD FOR CHILDREN. These menus apply the principles just laid do%Yn. They give a choice of foods that will supply all the food needs of a child from 7 to 10 years old. BREAKFAST. Orange or stewed prunes or baketl or stewed apple. Oatmeal or other AAell-cooked wliole cereal. Whole milk — on cereal and to drink. Toast. Butter. DINNER. Soft cooked egg or small portion of tender meat. Potatoes, baked or mashed or boiled. Green vegetable: carrots, parsnips, onions, or spinach. Milk to di'ink or in soup made of the green vegetable. Bread, rice, or hominy. Butter or jelly. Pudding or plain stale cake or cookies or stewed fruit. Cream soup, or milk on porridge, or rice, or milk toast. Bread and butter. Pudding or stCAved fruit. RECIPES, WITH SUGGESTIONS FOR DEMONSTRATION. With the recipes for children's food, that include milk, soups, a cereal, some simple desserts, and wheatless crackers, there are given directions for pasteurizing milk, since at times it may be necessary to do this in the household. All through the lesson there should be re- iterated emphasis on the need of the care of children's food from the standpoint of cleanliness, and this should be especially applied to milk. Simplicity, thorough cooking, care in serving may also be taught better in connection with children's food than in any other lesson. CREAM OF VEGETABLE SOUPS. % cup butter or clarified meat fat. | Water in which the vegetable was 1/4 cup flour (rice or corn). cooked. 1 quart of milk, whole or skimmed. Salt. Mashed vegetable. (104) 105 Directions. — Melt the fat and stir into it the flour. When these are thor- oughly mixed, add the cold milk gradually, stirring until the milk boils. Use this thickened milk as the foundation for any kind of cream of vege- table soup by adding enough of the mashed vegetable and the water in which the vegetable has been cooked to give the consistency of the thickened milk ; or the water alone may be used with half the amount of milk. A desirable flavor can be obtained with as small a quantity as ^/^ cup of the vegetable stock and pulp, especially strougly flavored vegetables as onion, cabbage, and turnip. As much as 1 quart of the more delicately flavored vegetables may be used. Onion or other flavor may be added. If the mixture is beaten thoroughly Avith an egg heater just before serving, an attractive lightness may be obtained. Vegetables used in this way may be potatoes, carrots, tiu-nips, onions, cab- bage, cauliflower, spinach, asparagus, peas, beans, and corn. NORWEGIAN PUDDING. ■/^ pound prunes or other fruit. 2 cups cold water. 1 cup sugar. 1 tablespoon lemon juice. Vj teaspoon cinnamon. IV2 cups boiling water. % cup cornstarch. Dircctio}is. — Cook prunes and remove stones; then add sugar, cinnamon, boiling water, and sinuner 10 miimtes. Combine cornstarch with enough water to pour easily. Add to prune mixture, cook until cornstarch is thoroughly done. Add lemon juice, mold and chill. Dried raspberries soalced in water for 5 or G hours and cooked for 20 minutes are particularly good in place of prunes. DATE PUDDING. 1 package dates. I Speck salt. 1 pint milk. | Direct inns. — Wash dates and cut in small pieces. Add milk and cof>k in double boiler until thick, about % liour. CEREAL COOKED IN MILK. M; cup of any coarse cereal, rice, corn I 1 quart milk, Avhole or skinnned. meal, oatmeal, or barley. I % teaspoon salt. Directions. — Put in the double boiler, stirring from time to time. Cook two hours or more. This may be served with dates or other dried fruit cut up in it; or % cup of brown, white, or maple sugar, sirup, honey or molasses may be cooked in it ; or it maj' be thinned and used to pour over prunes or other cooked fruit in place of milk. SOFT CUSTAED. 3 egg yolks. 2 cupfuls of milk. % cupful of sugar, honey, or sirup. % teaspoonful of salt. Flavoriflg. Directions. — Heat the milk in a double boiler. Thoroughly mix the eggs and sugar and pour the milk over them. Return the mixture to the double boiler and heat it until it thickens, stirring constantly. Cool and flavor. If the custard curdles, remove it from the fire and bea't witli a Dover egg beater. 106 This ciistard may he sorvod in place of creaii) on many kinds of dessert. The whites of the ej-'ss may l)e beaten until stiff, sweetened slightly, and served upon the custard, either with or without cooking slightly over hot milk or water. The custai'd may be made with the whole egg, 1 egg to 1 cup of milk, or 3 eggs to 1 quart, but it is more difficult to keep it from curdling. Tapioca custard may he made by adding to the ingredients for boiled custard 1/4 cup pearl tapioca .soaked in water for an hour,- drained and cooked in the milk till transparent, before adding tlie egg. Less eggs may be used. After the custard is slightly cooled the stiffly beaten whites may be folded in. Baked custards are made by mixing the ingredients given above, and baking in a moderate oven till firm. The easiest way to secure good results is to set the baking dish in a pan of water. TO PASTEURIZE MILK. Set the bottles of nulk in a pail with a perforated false bottom. An invertail perforated pie tin will do. Insert a tliermometer in one of the bottles, by punching a hole in the cap or through the cotton plug. Fill the pail with water nearly to the level of the milk. Heat the water slightly until the ther- mometer registers 150° F. Change the thermometer from the milk to the water, add cold water till the temperature of tlie water is also 150°. Cover the kettle, keeping it as nearly this temperature as possible for 30 minutes; then cool, by running water into the pail. Remove the bottles and put them immediately on ice. If no thermometer is at hand, the following method may be followed: Put a gallon (4 quarts) of water on the stove in a kettle with a perforated false bottom. When the water is boiling hard, remove the kettle from the stove to a table and allow it to stand uncovered for 10 minutes; then put the tilled and loosely corked bottles into the water, cover the kettle, and allow it to stand covered for half an hour. At tlie end of .this time remove the bottles, cool rapidly under running water, and put in the ice box until needed. Do not uncork the bottle from the time it is first closed until the baby is to be fed. REFERENCES. Cnited States Department of Agriculture: Farmers' Bulletin 712, School Luncbes. Farmers' Bulletin 717, Food for Young Children. Order from the l5epartmeut of Agriculture, Wasliington, D. C. Kjnited States Food Leaflet No. 7, Food for Young Children. Order from the Federal Food Administrator in your state. United States Department of Labor. Children's Bureau ; Care of Children Series — 1. Prenatal Care. 2. Infant Care. 3. Child Care. 4. Milk the Indispensable Food for Children. Order from the Department of Labor, Washington, D. C. Farmers' Bulletins 712 and 717 include simple discussions and practical suggestions and recipes. The bulletins of the Department of Labor referred to are prepared by the Children's Bureau and give simple and reliable sugges- tions which any mother can follow ; they include sections on food and nu- trition. The Children's Bureau also publishes in its press series brief articles on tiie care of children v/hich will be sent free on application to the bureau. (107) LANTERN SLIDES. Little Americans, Do Your Bit. How Every Cliild Can Help. Eat all the Food on Your Plate. Belgian Cliildreu. Belgian Children Fed by Belgian Relief Commission. Pasteurizing Milk. A Sensible Breakfast for a Child. A Sensible Dinner for a Child. A Sensible Supper for a Child. School Lunch. Nutritive Requirements at Different Ages. The Relative Food Value of Clear Soup, Meat Stew, and Bean Soup. The Race fof Life. Milk as Compared with Tea and Coffee. A Variety of Cereals. Be Strong and Healthy. The Health of the Children. Wheat for Children. Enjoying a Wholesome Food. Taking His Bottle Correctly. Text — Simple, Clean, Wholesome Food. (108) o LIBRARY OF CONGRESS 014 357 323