Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-03-26
Uncle Sans Correspondence Course

Uncle Sans Correspondence Course.
A new series of publications on food,
the United States food leaflets, is being
issued jointly by the United States
Department of Agriculture and the
United States Food Administration.
The first seven of the following leaflets
belong to this series; the other two are
of more general interest. All of them
would be exceedingly valuable for you
to have in your library.
YOUR BREAKFAST
The breakfast your government recon-
mends In this leaflet consists largely of
fruit, cereal and milk. Fruit helps keep
the body In good health and prevents
constipation. When fresh fruits are not
available, prunes, dried apples, apricots,
dates or raisins may be substituted. For
the cereal portion, cornmeal musb, rice,
hominy and oatmeal are much cheaper
than the 'r esdy. to. eat" breakfast foods.
THE FIVE FOOD GROUPS
For the better understanding of the
use Of food, Federal experts have classi.
fed all food 10 this leaflet. They are
~ vegetables and fruits, (2) milk, eggs,
fab, meat, cheese, beans, peas and pea
nuts, 81 cereals-cornmesl, oatmeal,
rice, bread, (4) sugar, syrups. jelly and
honey, (5) fats, butter, margarine, cook
ing oils.
You can exchange one food for an.
other of the same group, and 1t 10 such
exchanges this leaast shows how to
make.
CORNMEAL
In our forefathers' time, cornmeal
saved the little colony at Plymouth,
while It's use today means . service to
your country and nourishing food for
your family. Try corn bread and see
how good 1t can be made. Il 10 espe.
cially good with sour milk and soda, but
sweet milk and baking powder are equal
~ satisfactory. n.
This leaflet suggests corn dodger, corn
bread, spoon bread, Indian pudding snd
tamale. pie, giving recipes.
oNE.DIsH DINNERS
The Federal Government suggests
here nearly perfectly balanced one-dish
dinners, which by varying can be made
exceptionally popular. The recipes
furnished embody ease In cooking, in
expensive foods, and adequate nourish.
ment for the body needs. They include
fish ohowder, with variation Of rabbit,
fowl or meat; dried peas with rioe and
tomatoes, and potted hominy and beef.
These dishes supply oil the five neoes-
sary kinds Of food.
Oatmeal can be used for dinner or
supper, as Il makes wholesome bread
and soup, takes the place Of meat In Q
baked dish, and also makes good pud-
ding and cookies.
10 this government leadet the follow
ing recipes are given: oatmeal betty or
brown pudding, Scotch soup, oatmeal
bread, spiced oatmeal cakes, Scotch oat-
meal crackers, and baked oatmeal and
nuts. Oatmeal 10 inexpensive, and 10
both good and nutritious.
SAVE THE NEAT
By the use of savory stews and meat
pies small quantity Of meat may be
made to 70 Z long way. It needs only .
small piece OF meat to give favor to .
hearty dish, the body building elements
being furnished BY the less expensive
foods such - peas, beans, hominy or
barley. The cheaper cuts, the flank,
rump, neck or brisket may be used,
since the long cooking makes them
tender.
This valusble leafiet contains several
recipes along With general directions for
savofy stews and pies.
= CH1LDREN's FOOD
Give your children their chance. They
Are growing rapidly and require plenty
Of good, wholesome, simple food to build
up their muscles and bones. Right food
makes strong bodies, good brains and
happy children. They should have at
east . quart of milk day. Never give
Ehem tea or coffee. Fruit, good bread
,r cereal, and the right kinds Of sweets |
tho ideal diet.
In the lea6et issued By the Federal
two sets Of menus are given
which should appeal to every mother OF |
'hildren. Two very good recipes, one
'ot milk vegetable soup and the other |
'oe rice pudding, are also given.