Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1917-11-16
FEDERAL FOOD ADMINISTRATOR
FOR MINNESOTA SENDS OUT
A LIST OF SAMPLE
MENUS.
THEIR USE WILL
HELP TO WIN WAR
They Can Be Fitted To A MeatIess
Day A Week Or To A WheatIess
Meal A Day.

Have you signed a food pledge
card? Whether you have or not, read
what follows. 1t will help you to
solve the food problem of your home
and of the country.
The food pledge card which the
women of Minnesota are being asked
to sign this week, and which the men
OF Minnesota are being asked to ap-
prove by giving their support to the
campaign means two great things:
1t 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
1t means ample food for all, rather
than much for Americans and starva-
ton for Americas allies, or merely
that Uncle Sam shall be the generous
big brother of his war tried friends in
the present struggle.
1t does not mean going without
food or extra work in the prepare
ton of meals.
AS an aid to housewives in the
preparation of meatless or wheatless
meals, A. D. Wilson, federal food adj
ministratOr for Minnesota, is sending
out lists of menus which have been
carefully prepared by Miss Alice
Biester of the Home Economics Oi.
vision Of the University of Mime
Mildred Weigley, acting chief of the
division. The list contains three
meals for each day of the week, but
the housewife can make her own Sc
lection from the menus for a meat
less day a week or for a wheatless
meal day. Here are the menus:
Sunday.
Breakfast:-Bak apples, omelet, rolled
oats, mullins, coffee, cocoa or milk.
Luncheon or supper: Cream of tomato
soup toasted cheese sandwiches. made
from potato bread, apple sauce, tea.
Dinner:-Roast chicken and gravy,
mashed potatoes, string bean, celery.
potato bread and butter, apricot tapi-
oca, coffee.
Monday.
Breakfast-Dried apricot sauce, hom-
my grits or cornmeal mush, whole milk.
bread and butter coffee, cocoa or milk.
Luncheon or appropriated beans and
catsup, apple and celery salad, steamed
brown bread, tea.
Dinner: - Chicken crsquettes baked
sweet potatoes, sCalloped tomatoes. but
tered peas. cornmeal rolls and butter.
banana CuStard.
Tuesday.
Breakfast-Baked banana with lemon
juice, French toast made from cornmeal
bread. corn syrup, coffee, cocoa or milk.
Luncheon or supper:-Creamed potato
end parsley. cottage cheese salad, corn
meal bread and butter, peach sauce.
Dinner:-SCalloped f1nnan haddie and
eggs, baked potatoes, buttered parsnips,
cabbage and beet salad, rye bread and
butter prune pudding or prune whip.
Wednesday.
Breakfast:-Stewed Drunes. eggs scram-
bled with ffnnan haddie, creamed pota-
toes, rye bread and butter, coffee, cocoa
or rSilk
Luncheon or supper:-Cream of vege-
table oyster (salsify) soup, rye croutons,
peas and grated cheese salad. ginger
bread, tea.
Dinner:-Nut and bread crumb loaf, to-
mato sauce. sCalloped potatoes, buttered
peas and carrots. rye bread and butter,
plum sauce. gingerbread. coffee.
Thursday.
Breakfast:-ConcOrd grapes buckwheat
griddle cakes, corn syrup, cornmeal muf-
fins coffee, cocoa or milk.
&c
Btewed corn steamed brown bread apple
sauce
Dinner:-Rg*ed trout with sliced lemon,
mashed sweet potatoes, creamed onions,
asparagus salad. rolled oats bread and
butter, fruit gelatine. oatmeal cookies.
Friday.
Breakfast Apples, corn flakes, whole
milk, creamed eggs on toasted rolled oats
bread, coffee, cocoa or milk:
Luncheon or supper.-F'ish ChOwder,
cabbage and pimento salad, oatmeal cook
Dinner:-Cream of potato soup, baked
split peas, beet pickles, creamed Caul-
flower, rolled oats bread and butter, cho-
colate pudding, coffee.
Saturday.
Breakfast ROLLED oats or cream of rye,
with dates, whole milk, toasted potato
bread, coffee, cocoa or milk.
| Luncheon or supper:-Eaked eggs and
cheese, creamed rice, Johnny cake, sliced
Dinner: = Cream of vegetable soup,
cheese fondue baked potatoes in half
shell, creamed celery, pickles, rice mufs
| fms, butter, rice custard with jelly.
Nut and Bread Crumb Loaf.
/ cup chopped nuts.
2 cups bread crumbs.
| q cup tomato juice and pulp.
tablespoons melted fat,
egg,
X teaspoon onion Juice,
| II teaspoon salt.
4 teaspoon pepper.
Spanish Rice.
cups rice (cooked),
| teaspoons salt
cups tomato Juice and pulp.
2 teaspoons onion juice.
Pepper and other seasonings, such 90
celery, desired. Combine ingredients
and heat until the liquid is absorbed.
The menus are merely suggestive.
They arrange for the use of more
vegetables than usual because more
vegetables tend to the use of less
bread and meat. They are genuine
COnseryeFs. And the gingerbread
No. Do made with part rye II dasiRaA
His Tip on Taxes.
A great Frenchman, Colbert, once
said that when lawmakers levy taxes
they ought to so pluck the goose (the
people, as to procure the largest amount
Of feathers with the least possible