Evening journal. [volume] (Wilmington, Del.) 1888-1932, 1918-01-23
UNIFORM PRICE ON
Staple FOODSTUFF
Retail Grocers Of City vii
Agree to Administrator
Desire
AGAIN DEMONSTRATE
MEAT SUBSTITUTE

The fixing Of prices on staple articles
Of food is about to be arranged for in
this city. Retail grocers at a meeting
last night with Food Administrator
Mitchell discussed a uniform price for
staple articles as much as that is pos
slble There was certain information
in connection with the prices that was
lacking, and IL was decided not 10 fix
any prices until this could be obtained.
IL is the plan TO make these prices
generally known after they are fixed,
the grOcers desiring 10 have the public
understand that they are willing and
eager to support the Food Admnistra-
ton along all lines. From. reports there
appears to be O difference on the COM
monost Of staple articles, and this will
be eliminated 10 a great extent when
all conditions have been considered
In Emmanuel Church this afternoon
Miss DOddridge will demonstrate more
meat substitutes.
The lectures at the Bancroft mills
viii take place on Friday instead Of
Thursday. Miss Doddrldge win speak
TO, the men and women at noon, TO the
foremen at 3 o'clock and to the wives
Of the workers at o'clock.
One Of the dishes that Miss Doddridge
is demonstrating at community centers
and which has been tried and found
very acceptable substitute in nutritive
values for meat follows
Cheese Pudding.
Bread ~ loaf, 2 eggs, 4 cup grated
cheese, - teaspoonful salt, 1 pint milk,
speck OF paprika or cayenne
Grease baking DISH put in layer Of
bread cut IN one inch cubes. Sprinkle
cheese over bread and season. Repeat
with layers OF bread and cheese. Beat
eggs slightly, add the milk and pour
this mixture over the layers OF bread
and cheese. Bake one-half hour in mod
crate oven.
In speaking Of this dish, Miss Dodd-
ridge said:
Cheese Is a conceptrated protein
food and therefore a good substitute
for meat. Even with eggs at the pres
ent exorbltant price, the above pud-
ding Is an economical dish compared
with meat Try 1t and find how pala-
table 70 Is"
Reports TO the Food Administration
show that az hotels IN Ohio saved dur
ing November 577i5 pounds Of meat, |
1900 pounds Of wheat flour and i45S0
pounds OF sugar. These represent only
90 per cent OF the hotels in the state. |
In 355 restaurants Gao per cent Of the
total the savings amounted to ii3035
pounds Of meat, $3.50 pounds Of wheat
-four and ll,615 pounds Of sugar The
State hotel representatives estimates
from these figures the following saw
lngs for the public eating places of the
State as a whole. Meat 413,S1S pounds,
or 237 tons; i7i,593 pounds OF wheat
flour, or s9S t-2 barrels; sugar, i33,3is
pounds, or g. tons.
The Appropriated November savings
In Indiana were 69j000 pounds OF meat
and 81 $50 pounds Of wheat -four, or
i5ss barrels. in the hotels and rcstaur-
ants.
b ght hundred Michigan hotels and
restaurants saved i3i7ii pounds Of
meat and S067i pounds Of wheat flour
during November. on this basis all /
hotels and restaurants in Michigan saw
ed 403,332 pounds Of meat and 2i2,022 |
pounds Of wheat flour.
In Arkansas 2ls Of 1880 eating |
places report savings Of 202i0 pounds /
Of meat and ii79S pounds of wheat .
-four
Arizona hotels and restaurants re-
port savings Of 3l,7s0 pounds of
meat, li,907 pounds of flour and 49, /
100 pounds OF sugar during Novem-
Der
Michigan was the third and Ar-
IONA the fourth state TO make ap- /
prOXimately complete reports on
their monthly wheat and meat saw
mss Nebraska and Colorado were the /
1rst two.