Evening star., 1918-02-03
HOOVER DOMESTIC MENACE
IS THOROUGHLY IOOVERIZED
Splendid Colored Cook, Converted, Finds
Glory in Hooveriizing All Edibles-Car-
ries Spirit of Order to Extreme.

Does the household Of Herbert Hoover
the man who tells W all what We may eat.
what we mustn't eat and how We should
perform the sacred rite of eating-prac-
tice what the head OF the family preachesf
According to the statement Of q MEM
ber of the Hoover household. II does. It
even goes farther than the written pro-
nouncements Of the food administration
urge, cutting down on the meat ration.
banishing wheat four from the menu,
eliminating pork and its various deriya-
tives altogether. foregoing sweets and
living the gospel Of the clean plate and
the empty garbage pail
Colored Cook Converted.
Read this statement. written by q
member of the Hoover household.
I'm all the land no housewife follows
more closely the rulings Of the United
States Food Administration than does
Mrs. Hoover. wife of the food administra-
tor. with the cooperation OF her famous
colored cook. This cook. who is well
known to the most exclusive circles Of
Washington. was one Of the first converts
TO the conservation OF food and one Of the
most ardent.
"A prominent Washington woman rec
marked soon after the Hoover household
was established in the National Capital:
You needn't tell me the Hoovers save
food, l know their cook, and she
couldn't be induced to economize!
Nevertheless. after a time of sorrow
and stress of wounded professional pride
in response to the persuasion Of Mrs.
Hoover. as enthusiastic over producing
delicious meals with the least possible
outlay Of wheat. meat. sugar and fats
as the strictest Hooverits' could desire.
Meat Seldom Served.
Almost every day is meatless day
with the Hoovers. Poultry. sea foods
or occasionally game replace beef or
other meats which may be shipped
across the sea The servants, of course,
have to have meat more often. But for
the family. perhaps once a week. gen.
orally less frequently. there Is q roast
for dinner. and what Is left over IL care
fully utilized in some form for luncheon
the next day Sometimes a chop Is pro-
son, who IS recovering from recent ILL
ness.
Meat is never bought for soups, but
they are made from the vegetables or
the wing tips. the feet. the neck, the
giz1ard-cooked with the carcass re-
manning.
Not only are Tuesday and Saturday
porkless days. but the other fve days Of
the week as well. despite the confessed
fondness of the food administrator for
his breakfast bacon. Pork. neither as
ham. bacon, sausage. lard nor in other
forms. enters the big, red brick house
on Massachusetts avenue where the
Hoovers are domiciled. For cooking,
various vegetable oils or other substi-
tutes are used for lard and for butter.
Sparing Use Of Sugar.
Sugar is used most sparingiy-and
therein lies Mrs. Hoover's greatest SELF
denial. as the entire family loves sugar.
The allowance Is two pounds = month per
person. Reduced amounts 60 into the tea
and the coffee. The desserts are fruits.
raw or cooked. puddings. made largely Of
milk for the young sons. and. As a great
event. a simple fruit pie with a pastry Of
rye flour.
Wheat flour is now practically an un-
known quantity in Mrs. Hoovers kitchen,
although until recently she had the brown
breads and a white bread made with an
admixture Of one-third Of fine white corn
meal. These since the need for saving
wheat flour grows greater have been elimi-
mated from the daily fare. Even rye
bread is now rarely seen, as there is a
great demand for 1t for shipment In
stead buckwheat or corn cakes and corn
bread made from coarse yellow meal are
eaten.
This is far from a hardship. however,
as those who have eaten the cornbread
can testify.
"A notable foreign guest who was din
ing at the HooverS one night praised 1t
highly and asked II she might have the
recipe. When the cook was asked for the
direction, she rather frowningly said she
was too busy. but promised them for
some other time.
In a few days when the second re-