Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-07-24

FOOD C0U80tVUSaOus
Tha Maine Committee on Food Pro-
ancts And Conservation has issued the
Iolioviue letter to the hotel proprietors
Df Maine: sl
Realizing the great necessity TOT 1000
and particularly the con-
,ervatIou of certain kinds OF food necess'
.rv for feeding our soldiers and allies
md with the end In view that your CO.
operation to assist In the campaign TOT
TODD conservation along the strictest
lines of economy will result In much
good, the following suggestions are
made:
show that practically ell the hotels IN
the State of Maine have been conducted
on tho American plan. In order to
aecure a concensus of opinion OF hotel
and to discuss possibilities
Of changes with the idea Of economy, q
was held June seventh, TO
which all hotel men in Maine were invit-
ed. Il was revealed ct this conference
that already several large hotels In Maine
had adopted the European plan service
in place of the American plan, with very
satisfactory results, that the Inaugural
ton of the European plan has tended TO
curtail waste, and that business In gener-
al had been conducted with satisfaction
to patrons. A significant fact was also
brought out that, In the opinion OF the
hotel proprietors already conducting
their business on the European plan, the
same number OF people could be fed on
this plan, satisfactorily, with 30 per
cent of the raw material required under
the American plan. The adoption OF the
European plan means absolute conserva
ton OF food, which seems to be necessary
10 the face of the present emergency;
therefore we urge you to adopt the
European plan of service.
Q. Facts brought out at the confer
ence, and statistics from unquestionabie
authority, also show that II persons eat
ing on the American plan have to write
out their orders they will not order 10
such quantities as when the order is
given orally. Statistics at hand prove
That the serving of two million meals
under the checking method resulted In
saving Is per cent of the food used In
comparison with the oral order system.
With little computation, you can readily
understand that Is per cent of the cost OF
YOUR material used last year would mean
considerable saving of food. If 1t is
found to be absolutely impracticable to
adopt the European plan, we highly
recommend and urge the adoption of
this checking system in continuance OF
the American plan.
8. We further recommend, II the
American plan service is continued, the
reduction of the number OF articles
placed on the American plan menu. 1t
is we'll understood by hotel men that In
many Instances greater variety OF food
is frequently ordered simply out of
curiosity and not with the idea of supply
ing nutrition or satisfying hunger.
As the conservation of certain kinds
of foods-particularly meat, -four, pota.
toes, beans, and milk-seems necessary
in the present emergency, to this end
the following suggestions are made:
4. Eliminate as far as possible serv-
ing bacon, ham, and cured meats.
Avoid serving veal, young lamb, and
chickens for broiling, realizing that
chickens raised to maturity will produce
eggs-a valuable substitute for meat; or,
If killed at mature size, they will
greatly increase the quantity OF meat
valuable for the market, thus reducing
the cost and insuring greater amount
of pork and beef products for the use of
the army. This same principle will also
apply to all young animals.
s. Fish. Increase the consumption
of fish as far as possible, which will tend
to the saving of meat products.
8. Flour. With the idea that white
fl ,ur can be better utilized by the army,
1t is recommended that corn meal be
substituted in every way possible for
white -four in the preparation of corn
bread, mullins, griddle cakes and cereals
particularly for the morning meal.
7. Butter. From your experience 1t
will be readily understood that much
can be done in the saving of butter.
Avoid placing butter on the tables 10
quantity, requiring the guests to ask for
second helping, If needed; and In order
to conserve fat-of which there is liable
to be shortage-see that all butter is
saved from the waste, as this will not
only bring about an immense saving 10
fat but will assist in the production OF
milk.
8. Milk and Cream. As for cream
it will be understood that a product
carrying 10 per cent butter fat is consid.
cred legal and of standard quality, and
II nothing heavier than this Is served
1t will tend to an economy OF
butter fat; we also suggest the use OF
sherbet in the place of ice cream, and az
1t usually happens that q sufficient
amount Of fat is furnished with the
average meal, ice cream can we'll be
eliminated without impaired nutrition.
g. Desserts. Serve as far as possible
such desserts as require minimum use
of eggs and butter, and utilize in all
possible ways fruits-bananas in particu.
lar which, at present prices, may be well
considered with economy.
| 10. In order that your employees In
kitchen, pantry, dining and store
room, may become fully acquainted with
and brought to a realizing sense of the de
mand for economy for the conservation
OF food, we suggest that notices body
ing these recomm endstions be posted In
their places of employment or commu'
nicated to them otherwise.
It is hoped the above suggestions will
be accepted in the same friendly spirit
of cooperation with which they are given
as In no instance is there any thought on
the part of the Committee of meddling o,
interfering with or retarding, your bust
ness which we know you are fully
capable of conducting; but the recon-
mendations are offered in the spirit oil
patriotism as result of the ideas which
are being advanced by The hotel men up
on this subject.
Plenty of .Quarrels.