Trench and camp. [volume] (Augusta, Ga.) 1917-1919, 1918-01-23
(By Rev. Joseph r. sevier.)

(By Rev. Joseph r. SeVier.)
Amer ca has entered the great word
war with the declaration thdt she has
nothing to gain from the success which
we are sure viii be ours. But anyone
who has watched the trend of events in
the months since the beginning of the
war is bound to see that our country has
already gained much in many ways. One
of the greatest gains is in the spirit OF
THRIFT which has swept ever our plea
sure loving country People who never
selves one whim are now saving and
conserving. There is a big difference
between saving and hording. The former
makes a people richer, while the latter
tends to poverty.
The households i are saving
Thrift has become d q. ~ with many
for with the high cost y. wing and the
stationary position of salaries, expenses
man has poor job in Augusta now, for
seldom does one see a scrap OF bread or
a bit of meat thrown away. This is as
it should be, for to waste anyth ,ng that
can be used is sin.
Go into any kitchen in our city today
and you will find the pieces of bread
carefully saved until enough are gathered
for bread pudding; you WILL see the left
over homlny or grits saved to be fried
for the next meal: you will see bacon
grease and other fats carefully collected
and used in preparation of other meals
you VIII see the toughest chicken or
meat carefully parboiled and then baked
for the table while the bones and scraps
graced the table made into hash and then
into soup. It.. is wonderful what large
spaces big bowl of soup filled with rice
and barley and corn and other left-overs
will fill, often the thrifty housewife adds
a bouiion cube to the soup and gives it a
flavor delicious. Instead Of one or two
meatless days there are hundreds OF
homes which have almost meatlesS weeks
We advised TO eat nIeutV of 10IIltTV
and fish, but when these delicious sub
st.tutes have scared so high even they
cannot often be found on the average
table.
When. then, are the people of Augusta
eating? asks the soldier who has not
had the pleasure of an invitation TO some
home, and even the man who has had
this privilege may ask the same question,
for he was a guest and for him a special
spread was ordered. Anyone who has
had the pleasure of seeing soldier eat
knows that he has a good appetite. To
those raised in the South, rice consti-
tutes one of the staples of food Cooked
by a real Southern cook there is moth
ing more nutritious and wholesome. II
is seldom eaten except as a part of the
vegetable course. If gravy is to be had,
rec and gravy will go a long way toward
taking the place of meat. This gravy is
made by frying a small piece of white
meat to get the. grease, mixing this with
little milk and some water, then stir
have the. celebrated "thickenin' gravy
Sweet potatoes or yams are often found
on the table, while black-eyed peas which
were once so cheap. are still eaten though
the price had doubled and trebled. Corn
bread for dinner and corn cakes for
breakfast, covered with good Georgia
cane syrup are all that true patriot
wants in the way of breadstuffs, and as
he enjoys them he can feel that he is not
taking one grain of wheat from our allies
or our boys across the water. If you
drop In for breakfast you will not find
ham AID eggs" which used to grace the
tables of all classes for they have scared
beyond the reach of all except the very
rich: but you will find hominy and htici-
enin' gravy, and perhaps oatmeal and
corn cakes. A pretty good breakfast,
say you? Thrift is shown. too, in the
ear-absence of the old time dessert,
which now comes only once or twice a
week The need of the body for sweets
is supplied by many with a piece of candy
after a meal. Only once this Christmas
have we seen fruit-cake, that conglom-
Grafton OF indigestible good things all
mixed up together in one delicious mass
where forFherly you seldom found a home
but would serve a slice of this and seve-
raj other kinds of cake to every caller
during the holiday season. Economy and