Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-07-09

M day importing sixty-fvo per cent OF her es-
w sential foodstuffs from the United States.
Much of this food goes to France. to feed the
civilian population. there, and even larger guam
tity finds it's way the armies at the front. With
in a few weeks the larger percentage OF the men
in England between the ages of 40 and So called
to the coors unt the provisions of the new
man power act, will increase the quantity OF MILL
taTy ratiOns needed.
In the meantime England is cultivating every
tillable foot of soil her population is induging in
the most rigid and thorough-going economy. For
many months now she has barely been able to
feed her population. The demand or tie moment
has been met but at no time has a reserve stock
Of foodstuffs of, sufficient quantity been hand to
tide the population over for month II 1mporta-
tions were suddenly shut off. Conservation in
America has alone made possible the vast stores
Of food which have been sent across the seas from
our shores. Only few days ago it was announc-
ed by the British ministry or 1000 that OWING TO
the cooperation Oh America Great Britain would
have a sufficient supply of food to last until the
next harvest.
We in America, although have foregone
many of the gustatory pleasures which we were
formerly wont to indulge in, have not been COM
PEELED yet to make the sacrifices that every man.
woman and child in England is making today.
Public dining in England is today rather more
of a formality, nabit attended by little pleasure
than the JOY it used to be. The stranger reach-
ing English shores has rather the better of it
that is for several days-for upon registering at
hotel he is allowed four days in which to procure
food card During this interval, he can by ming
out the proper application and going through
numerous formalites Obtain meat each OF the Tour
DAYS and at each meal except breakfast In otner
words in four days he can have eight meat meals
whereas only four meals a weak under the regu!a-
tions of the ministry of food carry with them the
permission of the meat luxury. The stranger does
better to await the expiration of his four days or
grace rather than to obtain his caro- on the DAY
of his arrival. However, to obtain the so-called
temporary cards ct any hotel one must carefully
fill out a long application setting torth MS pro-
tession nationality country last visited, reasons
for visiting England, profession of father, first
name of father and mother, parents birthplace,
whether he has been in England before, how long
he expects to stay, whether he has eaten meat In
England before, and when he expects to go back
home
After remaining at a hotel for four days one
is allowed a daily allotment OF sugar a quantity
sufficient to sweeten cup OF cofee 1t is sup
posed to last through the three meals. including
tea and is done up in tiny envelope, like sam
pie packet of Miladys favorite tale.
Sitting down 70 dine in the London cafe one
scans the bill-of-fare with rapidly growing dis
appointment. Some of the cartes-de-menu are or
pre-war days and contain names of tasty viands
which have long since been showed into OBLIVION
by the edict of the food controller.
The up-to-date menus constrast wildly with
those of antiquity in that they contain about a
tenth of the dishes found the old ones. Prob
ably the restauranteur keeps the old ones to show
the guest what his place once was
Roast beef, steak, lamb chops, stewed chicken,
one reads--then underneath-four ounces per
person. However. on filing in an order contain
ing one of the above mentioned tie waiter Will
say: Give me your meat card, please" II you
have none, Sorry sir, but meat without the
card" If you chance to be fortunate enough to
possess a meat card, the servitor will detach one
coupon and presently will set before you por-
ton of meat, the only function of which could be
to serve as appetizer for dish which is not
forthcoming Fish and eggs are the principal sub
stitutes for meat. Eggs cooked in countless ways,
fish fried broiled, shirred, baked anG done in
ways new to those uninitiated in the mystery OF
modern cuisine as affected by conditions
Each person is allowed piece of black
brown bread or very hard roll. The bread is
usually made of potato flour. Last year the min
lstry of food waged intensive campaign aimed
increasing the production of potatoes with such
success that potatoes raised than could
be used. Consequently Lord Rhondda urged the
bakers of the land to potatoes in making
bread If you possess sugar card you OBJ
tain small quantity of sugar which you must
carry about with you-~that is if you are a
center OF public eating houses. The trouble en-
countered in procuring sugar is so great, and the
pains taken rewarded with such a small
quantity of the sweet stuff, that many persons pre-
fer to do without Britsher recently arrived
in the United States declared he had not tasted
sugar for over a year. 1t is forbidden to serve
it in public eating houses. guest invited to the
country for the weekend is usually forewarned BY
the hostess to bring his own sugar AS substi-
tute, little saccharine pill is offered. Butter
be obstained at breakfast only, and in nine
out Of ten, the butter is butter but margarine
and worst of all, it is not what commonly
suppoGes margarine to be, but white pasty sub