The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1917-11-16
FOOD CONSERVATION BY
HOTELS AND RESTAURANTS
(By Alfred Atkinson, Food Admins
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FOOD CONSERVATION BY
HOTELS AND RESTAURANTS
(By Alfred Atkinson, Food Admins
traitor for Montana.)
Recognizing that a substantial per-
centage of the people Of the country
eat at hotels and restaurants, steps
have been taken to enlist the cooper
alton of these institutions in the con-
servaion work. As previously an
nounced, 1857 hotels and restaurants
in Montana have formed an organiza-
ton for food conservation. w. r.
Love, of the Thornton hotel, Butte,
is chairman Of this division of work,
and representatives have been ap-
pointed for definite districts in the
state. Pledge and kitchen cards have
been prepared for the public eating
houses and a large percentage are al
ready signed up in Montana. For the
information of the public, the follow
ing statement of suggestions to hotels
and restaurants are given.
Bread-Serve bread or rolls made
from corn, rye or from mixed flours.
Use breakfast food and hot cakes
composed of corn, oatmeal, rice, buck
wheat or hominy. Under European
plan, give additional 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 it without thought. Where a
charge is made for bread a higher
charge should be made for white
bread. If white bread is demanded,
charge for it.
Meat-Use more chicken, fish, hare,
rabbit, 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 IN the menu. If
you must include one of the three
use mutton in preference. Serve "per
person portions of these meats, of
moderate size, and charge according
ly. War portions at reduced prices
may be served. Provide more entrees
and made dishes. Beans are most
useful as they contain nearly the
same nutritive values as meat. Serve
becon only as a dish, not as a garni-
ture. The service of fresh pork to
guests and employees should be dis
couraged.
Milk-Use it all. Economic on
milk and cream except for children.
Serve buttermilk. Serve buttermilk.
Serve cottage cheese regularly in
varying forms; it is especially nutri-
tious. 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.
Fats-Serve as few fried dishes as
possible so as to save both butter and
lard and in any event use vegetable
oils for frying, that is, olive oil, corn
oil, cottonseed oil, vegetable oils, com.
pounds, etc. They are equally good
Serve all butter in standard pats fol-
guests and employees. A butter pat
machine promotes economy. Trim al
course fats from meats before cook
ing, and sell the waste fats to the SOAP
maker, thereby increasing the supply
of soap and glycerine. We n short
of soap fats, as our supplies of tropi'
cal oils for soap making are much
reduced. Do not waste soap.
Sugar-Use less candy and swee'
drinks. Use honey, maple syrup, mo
lasses and dark syrups with hot cakes
and waffles in order to save buttel
l and sugar. Use also, all classes o:
fruit preserves, jams, marmalades ant
jellies. Use brown sugar in cooking
and economic by the use of granulat
/ ed sugar on the table. Do not feast OF
iced cakes. Use honey for sweatenin,
pastry and cakes.
Vegetables-Use more vegetable
and potatoes. Make fruits and vege
tables into salads and attractive dish
es. Feature vegetable dinners an
n vegetable salads of all kinds. En-
$ courage the use of cheese with salads
e We have a great surplus OF vege
tables and they can be used by SUI
n shutting them for staples, so that tn
h staples most needed will be saved.
l. The public is asked to cooperat
with public eating places, so that tn
food conservation desired my becom
pocSib1o