The daily morning oasis. [volume] (Nogales, Ariz.) 1917-1920, 1918-10-27
CAFES UNDER
new ORDERS
AFFECT, 10000 PERSONS PATRON
IZING PUBLIC EATING
PLACES.
IN EFFECT MONDAY, OCT. q
LATEST PROGRAM COVERS ALL
PLACES WHERE FOOD is
COOKED AND SOLD.

/
The new program for all public eat
ing places, effective Monday, October
81, Is announced by Timothy A. Rior-
dan, federal food administrators for
| Arizona. The new rules apply to all
places where cooked food is sold to be
eaten on the premises and affect 3d.
900 regular and occasional patrons in
this state. The new hotel regime Is
part of a national program which will
go into effect in all parts of the Unit
ed States at the same time.
The general plan of the food admin
istration with regard to the conduct
of public eating places has been re-
duced to twelve general orders"
These twelve rules furnish the spe-
cific measures by which the food ad-
ministration plans to carry out, as far
as the public eating houses are con-
cerned, the announced plans that for
the ensuing year the American food
program will be direct reduction in
the consumption of all food, particu-
larly the staples, rather than series
of emergency regulations such as meat
less and wheatless days and meals
and the substitution of one food for
another
Cooperation Assured.
Concerning these twelve orders the
food administration, in a circular to
the managers of public eating places.
says: 1T has not been deemed adj
yisable or necessary at the present
time actually to license the operation
of public eating places, but in cases
where the patriotic cooperation Of
such public eating places cannot be
secured by other means the United
States Food Administration will not
hesitate to secure compliance with its
orders through it's control of the dis
tribution of sugar, flour and other
food supplies. A failure to comply
with any of the following orders will
be regarded as wasteful practice for
hidden by Section of the Food Con-
troll act of August 10, 1917"
These general orders prevent the
tain at least the 20 per cent of wheat
flour substitutes, and of this Victory
bread no more than two ounces may
be served to a patron at one meal; IL
no Victory bread is served four
ounces of other breads, such as corn
bread, mullins, Boston brown bread,
etc, may be served.
Boarding Houses Exempt.
Bread served at boarding camps is
excepted as is bread containing at
least one-half rye flour. No bread is
to be served until after the first
course is on the table and no bread or
toast may be served as garniture.
Bacon Is also barred as garniture
and only one meat may be served to
a patron at a meal Included in the
definition of meat are beef, mutton,
pork and poultry Not more than
half ounce Of butter is to be served to
one person at a meal, and Cheddar
(American) cheese is limited to the
same amount. Double" cream is
banned
No sugar bowls will be ON the
tables, teaspoonful is the limit for
a meal, and then only when asked for.
Two pounds is the allowance to be OBJ
served for each ninety meals served.
including cooking.
No waste food may be burned but
all must be saved to feed animals or
reduced to obtain fats.
Observance Voluntary.
The food administration relies on
the hearty cooperation of the vast
majority of hotelkeepers and other
proprietors of public eating places to
observe these regulations voluntarily,
but is prepared to use the full force of
its power against the few who would
interfere with the success of the plan.
A paragraph in the circular says:
1--WE know that the majority of men
in this class of business will welcome
this enforcement on the ground that
it protects the patriot from the
Stacker and gives the honest man who
wants to save for the country protec-
ton from the wrongful acts of his un-
patriotic competitors.
Attention is especially directed
towards the conservation of bread and
butter, cereals, meats, fats. sugar, cot
fee, cheese and ice, to fresh vege-
tables and fruits which should be
served when possible. and to unneces-
sary suppers, teas, i luncheons and
banquets, which are condemned as
Fourth" meals. The food administra-
ton desires as few fried dishes as
possible.
Menu Card SimpIlfed.
Simplified service, witt meats and
vegetables on one plate instead of in
side dishes, and only necessary silver
ware, and simplification of the menu
and the menu card are urged as means
OF saving. not only food, but labor and
paper. The general bill of fare should
be abandoned because the great vari-
ETY. of dishes listed makes waste
through spoilage. Simple bills for
breakfast, luncheon and dinner with
limited dishes, changed from day to
day for variety, are recommended, al
so the use of hors d. oeuvres, vege-
table salads, fruits, sea-foods, made
over dishes and animal by-products,