El Paso herald. (El Paso, Tex.) 1901-1931, 1918-10-15
FOOD PROGRAM
BEGINS OCT. q
Federal Admins traitors
Getting Booklets With
Rules For the Winter.

I administration It becomes enforc- I
bile october q. The initial issue OF
the pamphlet consisting Of L pages, z
has been struck off in 25O.OOO book /
lets and shipments were made from
Washington on October s TO the As
cities OF the United States where the
federal food administrators have their
headquarters. Charles y. Bassett ex- !
poets a supply soon.
The new rules embody Il general
orders. A failure to comply with any
Of the orders will be regarded as
wasteful practice forbidden by sec I
ton four of the food control act OF Z
August 10. 1917
Public Consumption Largest.
a clearly defined conservation pro- 3
gram in public eating places is neces- /
sary IN view Of the fact that enOrm- I
Gus quantities Of food are dispensed I
I in these places and various conditions I
are leading the public to patronize !
public eating places more than here I
tOfOre. 1t is estimated that nearly
1000, 900 people eat at the public eat b
ing places OF American hotels. restau-
rants, boarding houses, clubs. dining 4
ears and so forth The food cOnsump-
tion in these places is larger than IN 4
the average homes" the pamphlet
say.
The program in many particulars
is more strict than last year. II does 4
not embody rati0ning. The plan Is
simply an appeal 10 the intelligence
in public eating places Of America
to work out for themselves the means i
and manner OF saving. The J. gen
eral orders follow:
The General Orders.
No public eating place snail serve !
or permit TO be served any bread or
other bakery product which does not 4
contain at least 20 percent OF wheat
flour substitutes. nor shall II serve D
or permit to be served to any one per
son at any one time more than TWO .
ounces Of this bread. known as VIC
tory bread. or. II no Victory predu .
is served, more than four ounces OF /
other breads, such as corn bread, muI- E
fins. Boston brown bread etc. Bread /
le.s ed al boarding camps, rye bread +
containing so percent or more OF
pure rye Hour and sandwiches are eN-
ceDted.
No public eating place shall serve
or permit to be served bread or toast
as a garniture or under meat
No public eating place shall allow
any bread to be brought TO the table
until after the first course is served
Only One Meat.
No public eating place shall serve
or permit to be served 10 one patron
OF meat For the purpose Of this rule
meat shall be considered as including
beef. mutton. pork, poultry, and any
bynrOduct thereof
No public eating place shall serve
or permit TO be served any bacon as
a garniture-
No public eating place shall serve
or permit to be served TO any one per-
son at any one time more than one
half ounce OF butter.
Limits Cheese Portion.
No public eating place shall serve
person at any one meal more than :
one half ounce Of cheddar, commonly
eelled American cheese
No public eating place shall use or
permit the use Of the sugar bowl on
the table or lunch counter. Nor shall
any public eating place serve sugar
or permit il TO be served unless the
guest so requests and in no event /
shall the amount served 10 any one {
person at any one meal exceed one
tea7poonful or its equivalent.
No public eating place shall use D.
or permit the use Of an amount OF I
sugar in excess Of two pounds for Z
every 80 meals served. including uses II
or sugar on the table and in cooking. III
excepting such sugar as may be al
lotted by the federal food admins
traitors to hotels holding a bakery II
license No sugar allotted for this
special purpose shall be used for any u
other purpose.
shall Save Waste Materials.
No public eating place shall burn Il
any food or permit any food to be
burned and all waste shall be saved
to feed animals or reduced to obtain
fat.
No public eating place shall display
or permit to be displayed food on its 4
premises in any such manner as may u
cause its deterioration so that Il can =
not be used for human consumption. 7.
No public eating place shall serve e.
or permit to he served what is known ,
as double cream or creame de luxe;
and in any event. no cream contain
ing over 20 percent Of butter fat shall =
be served.
Some Interpretations
The general plan includes among
others the following in-eI aretations- :
Sparing use OF cereals: one portion a
OF meats al meal: service Of as few O
fried dishes as possible. to save fats.
one teaspOonful OF sugar to a patron
At one meal. no candies after meals; :
no ice made with cane or beet sugar
on cakes: wide use OF vegetab les and e
vegetarian meals; because OF shipping a
space to carry coffee. economic I'm its
use, CiScontinuance OF service OF
cheddar cheese as garniture. ice TO
De served sparinEly. elimination OF =
fourth meal: elimination Of meats at
suppers and use OF substitutes. a
simple fare for lunches and banquets,
reduction in service plate and ware
in public eating places and use OF
Oue plate instead Of side dishes- c
standard menu cards with foods set .
forth in English; cafeteria system
as money. time and J.
labor saver: use OF local and season A
able supplies: all waste foods to be L
saved to feed animals or for reduc- A
ion 20 obtain fats, no food to be !.
burned: prices to be adjusted to meet a
OF quantity OF food served I.
HoOver's Pledge.
Hotel. Restaurant. and public eat
ng proprietors are reminded in this Y
connection OF Herbert Hoover's II
pledge to the allies:
y have taken the attitude for the A
United States that whatever the war =
food program Of the allies requires
II US we are prepared to meet; that (.
he world food conference need not ~
consider whether or not we have
supplies. We are prepared to find :.
hem; that their sole anxiety must he
10 maintain the health and strength
n their people and conserve shipping a.
10 transport the American army; that
we. by the economy Of our people I.
nave the reserves in food to supply
al necessities"