The Parker post., 1918-11-02
CAFES UNDER
new ORDERS
AFFECT 10000 PERSONS PATRON
IZING PUBLIC EATING
PLACES.
IN EFFECT MONDAY, OCT. u
LATEST PROGRAM COVERS ALL
PLACES WHERE FOOD Is
COOKED AND SOLD.

dan, federal food administrator for
Arizona. The new rules apply 10 all
places where cooked food is sold 10 be
eaten on the premises and affect go
| UOO regular and occasional patrons in
| this state. The new hotel giAle ia
| part OF a national program which will
go into effect III all parts of the Unit
ed States at the same time
The general plan OF the food admin
istratlon with regard to the conduct
OF public eating places has been re-
| .duced to twelve general orders"
! These twelve rules furnish the sps-
Cific measures by which the food ad-
Ininistration 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 direct reduction Ia
| the consumption of all food, particu
| laTly the staples, rather than a series
| Of emergency regulations such rs meat
| less and wheatiess days and meals
and the substitution Of one food for
another.
CO-OPeTaIlon ASSurcd. q
Concerning these twelve orders the
! food administration, in q circular to
! the managers of public eating places,
! says: 1t 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 it's
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
hidden by Section of the Food Con
| troll act Of August 10, 1917"
These general orders prevent the
serving OF any bread that does not con
| tain at least the 20 per cent of wheat
! flour substitutes, and of this Victory
| bread no more than two ounces may
! be served tc a patron at one meal II
no Victory bread is served four
| ounces Of other breads, such as corn
| bread, muffins, Boston brown bread.
| etc, may be served
Boarding Houses Exempt.
! Bread served at boarding camps 10
| 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.
Bacon is also barred as 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 q
| 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
Il 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.
! 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
it protects the patriot from the
Stacker and gives the honest man who
wants TO save for the country protec-
ton 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 anu
| banquets which are condemned as
Fourth" meals The food administra-
tion desires as few fried dishes as
possible
Menu Card SimpifIed.
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 vafi-
etv 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 4 oeuyres, vege-
| table salads fruits sea-foods, made
over dishes and animal by-products,
which save staples and utilize many
availA bic foods.