Gilpin observer., 1918-10-17
new war FOOD
PROGRAM AFFECTS
EVERY KITCHEN
DRASTIC ORDERS ISSUED TO
PUBLIC EATING HOUsEs.

the kitchen Of every public eating
place and regulates the food there pre-
pared and served.
In the hand Of the first arm u the
New 1919 Home Card, telling tho
housewife in what her cooperation
must consist. Watch for that Home
Card. 1t will be given out the week
Of Oct. 28.
The hand Of the second arm carries
Big Stick padded with velvet.
1T has not been deemed advisable
or necessary at the present time ac-
tually to license the operation of pub
lie eating houses" announces the
United States Food Administration,
but in cases where the patriotic CO.
operation Of such public eating places
can not be secured by other means,
the United States Food Administra-
tion will not hesitate to secure COM
pliance with its orders through its
control Of the distribution Of sugar,
flour and other food supplies"
Food Portions Cut.
Following are the drastic general
orders issued to public eating places
and effective MONDAY, OCTOBER
21:
BREAD: No public eating place
shall allow any bread to be brought
to the table until the first course is
served or shall serve any bread and
butter at all except upon request of
the guest; nor shall serve bread or
toast as a garniture or under meat; {;
nor serve any bakery product which
does not contain at least 20 per cent
of wheat flour substitutes; nor serve
more than 2 ounces of this bread or
more than 4 ounces of other less
wheat breads at any meal. Excep-
tions to this latter rule are sandwiches
or bread served at boarding camps
and rye bread containing so per cent
or more of pure rye flour
' MEAT: Patrons are limited to one
kind of meat. They are to be served
one chop only to an order, If they de-
sire, and prices reduced accordingly.
Reduced portions of ham and bacon
are to go into effect and no bacon
may be served as a garniture.
BUTTER: One-half ounce Of butter
Is the maximum portion to one per-
son. One-half ounce is also the maxi
mum portion of American cheese to
be served at one meal. Cheese is not
to be served with salads and the max
ing of cheese dishes is discouraged
SUGAR: No candy is to be served
after any meal. No more cane or beet
sugar icings are to be used on cakes
The order mo sugar bowls on the
table" Is reiterated. Guests must still
ask for sugar and only one teaspoon
full meal is to be served to any one
person.
CREAM: What is known as "dou-
BILE cream" or cream de luxe" can no
longer be served. or any cream con-
tanning over 20 per cent of butter fat.
CEREALS: The serving of cereals
is discouraged as they are greatly
needed by both the Armies and the
Allies and are ideal foods to store and
transport"
Rigid economy in the use Of ice and
Of coffee is also urged upon hotel
men.
Labor Saved.
Conservation of labor is recognized
as of as great Importance as conserva.
tion of food. Therefore, the order has
gone out that the use of china, linen
And silver should be curtailed.
"Serve food wherever possible In
the plate or dish from which 1t is to
be eaten. Plate service should be es.
tablished wherever possible; that Is,
the meat and vegetables comprising
the main part OF the meal should be
placed on one plate instead OF served
In several side dishes. Service plates
should be eliminated. Place only the
amount Of silverware on the table that
Is actually to be used for the NEAL
read the new orders.
The old general bill OF fare with its
great variety Of dishes is also to be
abolished. since this bill OF fare calls
for the carrying in the ice boxes OF
large quantities Of food liable to spoil.
age. Three simple bills of fare for
each day, each with n limited nun.
Der of dishes. changed from day to
day to give variety, are recommended
in its stead.
Table d'hote meals are also sternly
frowned on since they encourage
waste. Serve only what the guest Is
going to eat" is the new slogan.
In addition, hotel and restaurant
men are ordered to display no food in
such manner as shall cause its de
terioration 30 that 1t cannot be used
for human consumption, to feed all
waste to animals instead of burning
1t. and to trim and save all coarse fats
from meat before cooking. that these
fats may be used by munitions and
soap manufacturers.