The Greenville journal. [volume] (Greenville, Ohio) 1850-1918, 1917-10-18
WOULD CONSERVE
ALL STAPLEFOODS
Food Administrator Sees Solution
Of Problem of Feeding
Allied Peoples.
URGES USE OF VEGETABLES
Increased Consumption Of Those
Things Of Which oOuntry Has Sur
plus Asked Of Hotels and
individuals.

individuals.
To aid individuals, rs well as hotels
and restaurants, in taking steps that
will aid In solving the food problems
which confront the country. Uncle
Sans food administration issued the
following statement:
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.
Bread.-Serve breads or rolls made
from corn rye, or from mixed tlours.
Use breakfast food and hot cakes COM
posed of corn, oatmeal, buckwheat,
rice, or hOminy. Under European
plan, give individual service of bread
and butter of uniform weight, rolls or
slices to weigh not more than 1h
ounces. Serve absolutely no toast as
garniture or under meat, etc. Serve
war bread. Do not serve bread and
butter before the first course. PeO-
| pie eat them without thought. Where
Il charge is made for bread, a higher
charge should be made for white
bread. If white bread is demanded,
charge for it.
Would Use More Game.
Meat.-Use more chicken, fish, hare,
rabbit duck, goose, lobster, oysters,
clans, sen 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. II
you must include one of the three, use
mutton in preference. Serve per per-
son" portions of these meats, Of mod
crate size, and charge accordingly.
War portions at reduced prices may
be served. Provide more entrees and
made dishes. Beans are most useful,
as they contain nearly the same nutri-
tive values as meat. Serve bacon only
as dish, not as garniture. The
service of fresh pork to guests and
employees should be discouraged.
Milk.-Use it all. EcOnOmize 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 reduce use
Of cream.
Futs.-Serve as few fried dishes as
possible so to save both butter and
lard, and in any event use vegetable
oils for frying-that is, olive oil, corn
oil, cOttonseed oil, vegetable oil COM
pounds, etc. They are equally good.
Serve all butter in standard pats for
guests and employees. A butter-pat ma
chine promotes economy. Trim all
coarse fats from meats before cook
ing and sell the waste fats to the soap
maker, thereby increasing supply of
soap and glycerine. We are short Of
soap fats, as our supplies of tropical
oils for soap making are much re-
duced. Do not waste soap.
How Sugar May Be Saved.
Sugar.-Use less candy and sweet
drinks. Use honey, maple syrup, mo-
lasSes and dark sirupS with hot cakes
and waffles in order to save butter and
sugar. Use also all classes of fruit
preserves, jams, marmaladeS and jel-
lies. Use brown sugar in cooking and
ecOnomize by the use of granulated
sugar on the table. Do not frost or
ice cakes. Use honey for sweetening
pastry and cakes.
| Vegetables.-Use more vegetables
and potatoes. Make fruits and vege-
tables into salads and attractive dish
es. Feature vegetable dinners and
vegetable salads of all kinds. Encour-
age the use Of cheese with salads. We
have great surplus of vegetables
and they can be used by substituting
them for staples, SO that the staples
most needed will be saved.
General.-USe local and seasonal
supplies. Do NOT require abnormal use
of the railways to transport products
from far atield, now that we need all
cars possible for war purposes.
All waste food should be saved 10
feed animals or for reduction to obtain
the fats. No food should be burned.
The encouragement of hors d'oeuvre
of vegetable salads, fish, and sen food
at the start of the meal. and of cheese
fruit, and coffee ut its end, will save
greatly in all staples and permit the
effective use of many available foods
Reduce the number of courses served
which contain the staples that must
be saved for export. This means beef
pork products and wheat.
Table d'hOte service, unless very
carefully supervised, results In waste
in eating and preparation, and should
be discouraged in larger hotels and
restaurants wherever conditions Will
permit. In circumstances reQuIrins
table d'hOte meals, articles Of food moi
required for export to our allies should
be served. The American plan hote
or restaurant should require Its guests
to choose specifically in writing, from
the items offered as in the European
plan so as to avoid waste.
American Shoes for Jamaica.
The island of Jamaica offers an at