Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1918-10-16
MEAL PROGRAM FOR
PUBLIC EATING HOUSES
New Regulations To Become Eff
fective In Hotels And Eating
Houses On October 81
TO BE NO SUGAR BOWLS

A new program for all public eating
ing places. effective October 81. is an
nounced Ky the United States Food
Administration. The new rules apply
TO all places where cooked food is sold
to be eaten on the premises and effects
nine million regular or occasional pa
irons.
The new regulationh carry into eff
feet the recent announcement of the
Food Administration that in fulfilling
the American promise to the Allies to
send them seventeen and half mil
lion tons of food this year to the pub
lie eating places would be called upon
ito undertake in many particulars a
more strict program than last year"
The general plan of the Food Ad-
ministration with regard to the con-
duct of public eating places has been
reduced to twelve definite General
Orders" These dulles furnish the spe-
cific measures by which the Food Ad-
ministration plans to carry out, so far
as public eating places are concerned,
the announced plan that for next year
the American food program will be a
direct reduction in the consumption of
all food, particularly the staple, rath-
er than a series of emergency regula-
tions such as meatless and wheatless
days and meals, and the substitution
of one food for another.
Concerning these twelve general or
ders the Food Administration in a cir
cular to the proprietors of public eat
ing places says. ut has not been
deemed advisable or necessary at the
present time actually to license the
operation of public eating places, but
in cases where the patriotic co-opera-
ton of such public eating places can
not besecured by other means the
United States Food Administration
will not hesitate to secure compliance
with it's orders through its control of
the distribution of sugar, -four and
other food supplies. A failure to con-
form to any of the following orders
will be regarded as a wasteful prac-
tice forbidden by Section Four of the
Food Control Act of August 10, 1917"
These general orders prohibit the
serving of any bread that does not
contain at least twenty per cent of
wheat flour substitutes, and of this
Victory bread no more than two
ounces of other breads, such as corn
bread, mullins, Boston brown bread,
ETC., may be served. Bread served at
boarding camps is excepted as is
bread containing at least one-half rye
-four. No bread is to be served until
| after the first course is on the table
and no bread or toast may be served
as garniture.
Bacon is also barred as a garniture
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
toone person at meal, and Chedder
(American) cheese is limited to the
same amount. Double" cream is
banned
| No sugar bowls will be on the ta-
bles, teaspoonful is the limit for a
meal, and then only when asked for.
Two pounds is the allowance to be
observed 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.
The Food Administration relies on
the heatry cooperation of the vast ma
joriy of hoelkeepers and cher pro-
prietors of public eating places to OBJ
serve these regulations volun arily,
but is prepared to use the full force
of its power against the few who
would interfere with the success of
the plan. A paragraph in the circu-
lar says:
We know that the majority of men
in this class of business will welcome
this enforcement on the ground that
it pro .ects the patriot from the slack
er and gives the honest man who
wants to save the country protection
fro mthe wrongful acts of his unpa-
trioi copetitors''
Attention is specially directed to-
wards the conservation of bread and
butter, cereals, meats, fats, sugar,
coffee, cheese and ice. to fresh veg
etables and fruits which should be
served when possible. and to unnec-
essary suppers. teas, luncheons and
banquets which are condemned as
fourth meals The Food Admins
tration desires as few fried dishes
as possible
SimplifiedA service, with meats and
vegetables on one plate instead of in
side dishes, and only necessary silver
ware, and simplification of the menu
and 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 va
riety of dishes listed makes waste