Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1917-07-03
NOT ASKED TO
GO HUNGRY
Mr.. Mccormick Explains No
One Is Under Obligations to
Fast by Signing Pledge

To disillusion those who erron-
eously believe that by signing the
pledge to conserve food they are
pledging themselves to observe fire.
quent fast days and meatless days,
Donald Mccormick, a member of
the food supply division of the Dau-
phin County Committee of Public
Safety said this morning that The
move is designed only to eliminate
waste.
Mrs. John w. Reilly, chairman of
the subcommittee on food conserva-
ton, Dauphin County Committee on
Public Safety, who is handling the
food conservation registration of the
women of DauphiE county, announc-
ed that Mrs. A. l.. Page, 1916 Derry
street, will act as chairman of the
Second ward. Mrs. j. Sherron Mac
Donald, 1900 North Fifteenth street,
will act as chairman of the Seventh
ward.
Food conservation and the elm
ination of food waste are vital essen
tials to success in helping to win
the, great war;" said Mr. McCor-
mick. No one is asked to starve or
undergo any hardships. All we ask
is that people practice moderation
in their eating and leave the plate
clean.'"
j. NJ. Frazier, president of the
Pennsylvania State Hotel Association,
has issued letter to the hotel pro-
prietors of the state urging them 20
practice every economy. 1t is deem
ed of such worth by the Committee
of Public Safety that it is also being
sent to clubs, restaurants and board
inghouses.
The letter follows:
No element of our war measures
seems to be of graver Importance
or of more far-reaching influence at
this time than the question of the
world food supply and it is an indi-
vidual duty devolving upon every cit
izen to augment this supply to the
greatest extent possible by wise econ
omy.
Hotel and restaurant men and
public caterers of every sort can do
much to aid in this direction by care-
full planning of menus to cut, down
the excessive number of different
foods offered for daily service with
out essentially detracting from the
attractiveness of the service and by
reducing portions that are, now
known by experience and practice
to be in excess of the requirements
of the average individual and are
consequently conducive to extrava-
gance and waste.
icta "a
dered the cause of food conservation
by the character of foods selected
| for service.
I'VE can help out the meat supply
by refusing to purchase veal, includ-
| ing sweetbreads and calves liver,
baby lamb, sucking pigs, ducklings
squad chickens (under IL pounds),
| etc., etc.
Use Sea Food
"The use of sea food should be
encouraged as far as practicable as
a means of curtailing the use OF
beef.
"The use of perishable articles
summer vegetables and fruits in sea-
| son should also be encouraged as q
means of avoiding market waste
through spoilage and consequent
| loss.
Corn and rye bread in various
forms should be offered to the pub
| lie regularly as a means of saving
wheat. Cornbread three times day.
Employees should be instructed
and urged to cooperate in making
the greatest possible saving in every
department.
"To the acceptance of such a
movement the public is being rapid
ly educated and in fact some leading
| establishments are already Offering
their patrons war portions at a
moderate reduction in price and in
creasing the number Of single por-
tions listed.
The further education of the pub
lie along these lines can be ma
terially helped by printing at the
head of the daily menu legend to
read, in effect:
1--WE ask our patrons to aid us
in an effort to conserve the
country's food supply by a care
full avoidance of waste.
Hotels operating on the American
| plan should print n request to pa
irons to exercise care in ordering as
measure of war economy.
"The adoption and intelligent car
rying out of such plans as here sug-
gested will not only effect a material
| triotic duty which we should all be
| Plad to perform as part of our
| bit in the service that everv man
owes to his country in the time OF
| its need"