The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-11-06
How You Can Save Food

How You Can Save Food
The following general plan as out.
lined by Herbert Hoover was adopt
ed October 2, 1917, at the meeting
of the state executive committee
called by R. F. Bicknell, food ad-
ministrator for Idaho:
Our problem is to feed our allies
this winter by sending them as much
food as we can of the most concen-
trated nutritive value in the least
shipping space. These foods are
wheat, beef, pork, dairy products
and sugar.
Our solution is to eat less of these
and more of other foods of which
we have an abundance, and to waste
less of all foods.
Serve breads or rolls made from
corn, rye, or mixed aours. Use
breakfast food and hot cakes of
corn, oatmeal, buckwheat, rice or
hominy. Under European plan, give
individual service of bread and but
ter of uniform weight, rolls or slices
to weight not more than one and a
half ounces. Serve absolutely no
toast as garniture or under meat,
etc. Serve war bread Do not serve
bread and butter before the first
course. People eat them without
thought. Serve no white bread on
Wednesday. Reduce use of crackers.
Meat
Serve no meats of any kind on
Tuesdays.
Use more chicken, fish, hare, rab-
bit, duck, goose, lobster, oysters,
clans, sea foods and egg dishes of
all kinds. Use less beef, mutton and
pork. Serve smaller portions of
these. Have fewer of these items on
the menu. If you must include one
of the three, use mutton in prefer
ence. Serve per person portion of
these meats, of moderate size, and
charge accordingly. War portions
at reduced prices may be served.
Provide more entrees and made
dishes. Beans art more useful as
they contain nearly the same nutri-
only as dish, not as garniture.
Serve no meat of any kind on Tues
days, and institute wheatless and
meatless or other days as far as pos
sible.
Use it ALL Economic on milk
and cream except for children. Serve
buttermilk. Serve cottage cheese
regularly in varying forms; it is es-
pecially nutritious. Use skinned
milk in cooking. A great quantity
of it goes to waste in the country.
Use cheese generally. The children
must have whole milk, therefore, re-
duce use of cream.
Serve as few friend dishes as pos
sible so as to save both butter and
lard and in any event use vegetable
oils for frying, that is, olive oil, cot
ton seed oil, vegetable oil COM
etc. They are equally good. |
Serve all butter in standard pats for |
guests and employees. A butter pat |
machine promotes economy. Trim
all coarse fats from meats before |
cooking and sell the waste fats to
the soap maker, thereby increasing
the supply Of soap and glycerine.
We are short of soap fats, as our
supplies of tropical oils for soap
are much reduced. Do not
waste soap.
Use less candy and sweet drinks.
Use honey, maple syrup, molasses,
and dark Syrups with hot cakes and
waffles, in order to save butter and
sugar. Use also all classes of fruit
preserves, jams, marmalades and
jellies. Use brown sugar in cooking,
and economic by the use of granu-
frost or ice cakes unnecessarily. Use
honey for sweeting pastery and cakes
when possible.
Vegetables
Use more vegetables and potatoes.
Make fruits and vegetables into
salads and attractive dishes. Fea-
,ure vegetable dinners and vegetable
salads of all kinds. Encourage the
Use of cheese with salads. We have
4 great surplus of vegetables and
hey can be used by substituting
hem for staples so the staples most
needed will be saved
War Breads
One of the ways in which wheat
may be conserved is by the use of
war breads. Corn meal, oat meal or
'olled oats, rye -four and barley flour
nay be substituted, in part or wholly
FOR the wheat -four, depending on
he type of bread to be made.
The following quick breads are
typical:
Corn Meal Mullins
One cup milk or water 6 or. 1
l-9 cup flour 6 1-3 oz.) 2-3 cup
corn meal 6 1-3 oz.) 1 to 2 table
'poonsful fat ~ oz.) 1 to 2 table,
spoonful sugar " oz.) 1 egg (2
~ 4 teaspoonsful baking powder