The Emmett index. [volume] (Emmett, Idaho) 1893-1925, 1917-11-01
CONSERVATION OF
FOOD
Remember Tuesday to Keep 1t Meat
less and Wednesday, Wheatless.

less and Wednesday, Wheatless.
There is no necessity of dwelling
, on the Importance of conserving
food. When it is choice with US of
either winning or losing the war there
is, Of course, but one course to take:
we are going to conserve the food.
But the questions which arise are
what and how are we to raise those
foodstuffs for which our boys are call
ing? We, of course, know the four
classes of foodstuffs we are urged to
save. Meat, wheat, sugar and fats.
Tuesday has been adopted as the
meatless day. The East adopted the
same day before US and in the West
California for one state is observing
the same day.
Have you really, truly kept meat
less day? Just the thoughts of such
an abstinence might apall one, but
after the first day observed "you will
laugh at all your fears"
A Few Suggestions for Meat Sub
stitutes
There are so many substitutes for
meat that one cannot help but look
forward to a meatless day. A change
of diet in itself is enough to make
such an abstinence enjoyable.
We have a choice of fish, chicken,
spaghetti and cheese, spaghetti and
oysters, beans, peas, eggs and nuts.
There are other substitutes that will
be given later, but with these few
one has a variety from which to
choose.
A very tasty and appetizing dish
can be made with spaghetti, oysters
and eggs. From such a combination
we obtain all of the nutriments which
meat gives US besides other necessary
building materials. The recipe is as
follows:
Enought spaghetti for the family.
l can oysters.
. eggs.
Small amount of onion.
Salt and pepper to taste.
Cook the spaghetti and when done
let drain and allow cold water to wash
Il thoroughly. Then put into a bak-
ing dish, add the eggs, oysters and
liquor and seasoning. Bake until
done. With spaghetti and oysters as
q substitute for meat, to make the
dinner complete the following menu
could be used.
Salad-Fruit, pineapple, etc.
Substitute for meat-Spaghetti and
oysters.
Vegetables Carrots, cabbage
squash, etc.
Dessert-Rice pudding, fruit, ta-
,ioca, custard, etc.
Spaghetti, combined with tomato
sauce and cheese, is a very nutritious
iish also.
Chicken, although 1t is a meat and
lot a substitute, may be used on the
neatless day. For different reasons
t is not advisable to send it to our
loys in France. For one reason it
S more perishable than beef, mutton
= pork and cold not be satisfactorily
xported. For another reason, there
5 more concentrated food value in
ither beef, mutton or pork than in
hicken. But chicken, with the added
icknacks we have, makes balanced
lenu. AS far as economy is concerned
hicken now is as cheap as any meat,
D financially we would be no worse
# for the substitution.
Fish, too, as substitute for meat,
an be prepared in so many different
ppetizing ways. We have the dried
llt fish, beside the fresh salmon and
alibut, from which to choose.
Eggs can be prepared and combined
| different styles. A recipe for
reese and eggs will be given before
ng. Omelots are always good and
ON them we get the nutriment from
'e added miih, too.
Then our reliable dish of baked
cans and brown bread. We could
nd nothing more nutritious than that
BOD old fashioned dish and by using
own bread we are conserving white
'ur, thus conserving in two ways.
The East hes put into effect some
hat systematic method of conserv-
g food and are conscientionsly do
G that for which we are planning.
e haven't difficult problem before
!, but one which must be carried out
nsc;c2t;c-=,, ;,,,- ,- and .,ss,iiiisa.si
lily.
Any suggestions will be appreciat-
: Address Mrs. G.. E. Geary, pub
.ity member committee.