The copper era and Morenci leader., 1918-11-08
CAFES UNDER
 NEW ORDERS
AFFECT 3o,Ooo PERSONS PATRON ZINC PUBLIC EATING
 PLACES.
IN EFFECT MJnDAY, OCT. 21
LATEST PROGRAM COVERS ALL PLACES WHERE FOOD IS
 COOKED AND SOLD.

Ing places, effective Monday, October 21, is announced by Timothy A. Rior- dan, federal food administrator for Arizona. The new rules apply to all places where cooked food is sold to be eaten on the premises and affect 3O- 900 regular and occasional patrons in this state. The new hotel regime is part of 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- mlnlStratlon 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 a direct reduction in the consumption of all food, particu- larly the staples, rather than a series of emergency regulations such as meat less and wheatless days and meals and the substitution of one food for another.
 Co-Operation Assured.
 Concerning these twelve orders the food administration, in a circular to the managers of public eating places, says: 'It has not been deemed ad- visable 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 bidden by Section of the Food Con- trol act of August 10, 1917"
 These general orders prevent the serving of any bread that does not con- flour substitutes, and of this Victory bread no more than two ounces may be served to patron at one meal; if 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 a garniture. ;c , 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 a 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 meal, and then only when asked for. Two pounds is the allowance to be ob- 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 it's power against the few who would interfere with the success of the plan. i A paragraph in the circular says: We know that the majority of men in this class of business will welcome this enforcement on the ground that 1 it protects the patriot from the i stacker and gives the honest man who wants to save for the country protec- tion from the wrongful acts of his un- patriotic competitors.
 Attention is especially directed towards the conservation of bread and butter, cereals, meats, fats, sugar, cof- | fee, cheese and ice, to fresh vege- tables and fruits which should be served when possible, and to unneces- sary suppers, teas, luncheons and banuuets, which are condemned as Fourth" meals. The food administra- tion desires as few fried dishes as i possible.
 Menu Card Simplified.
 Simplified service, with 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- i 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 1 over dishes and animal by-products, 1 which save stan1es and utilize many