The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1917-11-08
THE FOOD PLEDGES
ARE IMPORTANT
FEDERAL FOOD ADMINISTRA-
TOR SENDS OUT LIST OF
SAMPLE MENUS.
use Will help WIN War
CAN BE FITTED TO A MEATLESS
DAY OR TO A WHEATLESS
MEAL A DAY.


Have you signed a food pledge
card? Whether you have or not read
what follows. 1t will help you solve
the food problem Of your home and of
toe c,rntry.
The food pledge card which the v'o-
men ., Minnesota are being aske'l to
sign tins week, and WI ch the men of
Minnesota are being asked to approve
by giving their support to the cam
paign means two great things.
It means the conservation of
meats, wheat, fats and sugar for the
aid of Americas allies, in order that
their courage and fighting power may
be kept at top pitch and thus bring
the war to an early close, saving
thousands of lives of Americas
brave soldiers.
It means ample food for all. rather
than much for Americans and
starvation for Americas allies, or
merely that Uncle Sam shall be the
generous big brother of his war tried
friends in the present struggle.
It does not means going without
food or extra work in the preparation
of meals.
AS an aid to housewives in the pre-
paration of meatless or wheatless
meals, A. D. Wilson, federal food ad-
ministrator for Minnesota is sending
out lists of menus which have been
carefully prepared under the direction
of Miss Mildred Weigley of the Home
Economics Division of the University
of Minnesota. The list contains tn"
meals TO reach day of the week, but
the housewife can make her own Sc
lection from the menus for meatles:
day a week or for wheatless meal E
day. Here are the menus:
SUNDAY.
Breakfast-Baked apples, omlet,
rolled oats, mullins, coffee, cocoa OF
milk.
Luncheon or supper-Cream of
tomato soup, toasted cheese cand-
witches, made from potato bread, ap-
pie sauce, tea.
Dinner-Roast chicken and gravy,
mashed potatoes, string beans, celery,
potato bread and butter, apricot tapi-
-oca, coffee.
MONDAY.
Breakfast-Dried apricot sauce,
hominy grits or cornmeal mush,
whole milk, mashed potato and cod
fish balls, potato bread and butter,
coffee, cocoa or milk.
Luncheon or supper-Baked beans
and catsup, apple and celery salad,
steamed brown bread, tea.
Dinner Chicken croquettes, baked
sweet potatoes, scalloped tomatoes,
buttered peas, cornmeal rolls and bu.
ter, banana custard.
TUESDAY.
Breakfast-Baked banana with
lemon juice, French toast made fror
-cornmeal bread corn syrup, coffee
cocoa or milk.
Luncheon or unprecedented po
-tato and parsley, cottage cheese, sala
.cornmeal bread and butter, peacl
sauce.
Dinner-Scalloped finnan haddi
and eggs, baked potatoes, buttere,
parsnips, cabbage and beet salad, rye
bread and butter, prune pudding Oh
prune whip.
WEDNESDAY.
Breakfast Stewed prunes, eggs
scrambled with finan haddie, cream
ed potatoes, rye bread and butter
coffee, cocoa or milk.
Luncheon or supper-Cream OF
vegetable oyster (salsify) soup, rye
croutons, peas and grated chees,
salad, gingerbread, tea.
Dinner-Nut and bread crumb loaf,
tomato sauce, scalloped potatoes, but
tered pear and carrots, rye bread an
butter, plum sauce, gingerb-
coffee.
THURSDAY.
Breakfast-Concord grapes, buck
wheat griddle cakes, corn syrup, corn
meal mullins, coffee cocoa or milk.
Luncheon or supper Spanish rice,
stewed corn, steamed brown bread, ap
pie sauce.
Dinner-Baked trout with slicet
lemon, mashed sweet potatoes, cream
ed onions, asparagus salad, rolled oats
bread and butter, fruit gelatine, oat
meal cookies.
IN FRIDAY.
Breakfast-Apples, corn flakes
whole milk, creamed eggs on toasted
rolled. oats bread, coffee, cocoa or