Norwich bulletin., 1918-10-17
NEW. FOOD RULES FOR
 PUBLIC EATING PLACES

! ing place in the country must be op- 1 erated according to the United States l food administration rules and regula- | tions. This new public eating house 1 l programme will, according to A. c. ] Judd of Waterbury, state hotel chair
 man for the food admins Stration, be l strictly enforced. The usual and cas- l jest way of disciplining an unlicensed | 1 eating place and compelling it to ob |
 serve what have heretofore been more ] | or less voluntary rules and regulations | I IS by cutting off the supplies Of H- l censed staple foodstuffs. Those hotels | and restaurants which operate their | ] own bakeries hold bakers licenses | l from the food administration and any 1 ] infractions by them may be sun1r1ar- 1 1 iiy dealt with by the suspension or | | revocation of these licenses. In either l | event. the food administration, intends l
 to get a full observance of the new 1 rules in all places where cooked food | ! is sold to be eaten on the premises. It l ] is estimated that in this country there l
 are about nine million regular or oc- l 1 casionM patrons of these places It | | is believed there are about 1,600 ho- 1 | telS, restaurants and lunch rooms in | l Connecticut and there are probably | 1 ct least 100000 people who daily ire | 1 Quent the Connecticut public eating l 1 places.
 These general orders prohibit the | l serving of any bread that does not l
 contain at least the twenty per cent. ! ] of wheat flour substitutes, and of this l l Victory bread no more than two
 ounces may be served to a patron at | one meal; if no Victory bread is serv- i l ed, four ounces of other breads, such 1
 as corn bread. muffins, or Boston 1 l brown bread may be served. Bread
 served at boarding camps is excepted l | 11r 7+a5r or s.f ! | half rye flour. No bread is to be serv- ed until after the first course is on 1 the table and no bread or toast may 1 be served as 9. garniture. Bacon is also barred as a garniture 1 and only one meat may be served to
 a patron at meal Included in the | definition of meat are beef, mutton. 1 pork and poultry. Not more than a l half-ounce of butter is to be served to one person at one meal. and Ched- | dar (American) cheese is limited to 1 the same amount. "Double' cream is 1 banned Il No Sugar bowls will be on the ta- l bes, 8 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 i including cooking. t No waste food may be burned but all must be saved to feed animals or
 reduced to obtain fats.
 Attention is especially directed to- wards the conservation of bread and
 butter, cereals. meats, fats, sugar. cof-
 fee. cheese and ice. to fresh vegeta-
 ble5 and fruits which should be serv-
 ed when possible, and to unnecessary r suppcrs,' teas, IuncneonS and ban duets. which are coTtdemned as
 fourth" meals. The food administra- ton desires as few fried dishes as pos
 sible-
 Simplified service, with meats and vegetables on one plate instead of in
 side dishes, and only necessary sil-
 verware, and simplifcation 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 variety 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, | Slso the use of hors d'oeuvres, Vegeta- 1 ble salads, fruits, seafoods, madeover dishes and animal by-products, which ! save staples and utilize many avail able foods.
 II The war programme discourages the l table d'hote meal except when con- 1 fined to few courses and small varie- l ty, as on the continent American plan hotels should require guests to 1 write orders, and all menus should be in plain English. actually describing 1 the food.
 The new regulations affect hotels restaurants, dining. cars, steamships, 1 clubs and other places where food is 1 sold to be consumed on the premises The food administra tor finds we | va sniff SIIo1 l to take care of all needs at the new rate of consumption and to provide 1 for the extra drain of the allies, and ! sufficient coffee if Wastefulness in l brewing the bevera ge is eliminated, Of ] Gur own products there must be T re- 1 duction in consumption and waste of 1 foodstuffs and of meats and fats: that
 $ to say, pork beef. poultry, dairy | ! products and vegetable oil products. l Stress is laid however, upon the fact | ! that the food administration does not ! | wish curtailment in the use of milk | i for children
 ] Patriotic proprietors of public eat / ing places demand enforcible rules for
 their own protection against the slack : CT in their business, The federal food
 administrators of the various states c vii, enforce these orders against those i, rot sufficiently patriotic to follow them U Eyountarily.
 !; The food administration ir Connec- u tic,rt is preparing for immediate dis u tribution a twelve-page pamphlet con-
 taining the new rules and explanations e and will also issue a kitchen poster to s be hung up in the kitchen of every
 public eating place. MT. Scovile be- Il lieves proprietors of hotals and res s taurants will find it to their hest in : terests to reprint the general plan su ,- that it may be placed on dining room s tables and read by patrons who must # be more familiar with the new regu- : lations. in order that they may un- n derstand what is required aud e.
 operate with the public eating places
 It is believed that thorough knop-l-
 edge of the new plan will dissipate r. charges made from time to tim4 that q hotels and restaurants have been r using the food administration as an
 excuse for charging nniustifahie
 Iprices It is also expected that the
 public and also competing hotels and
 restaurants will promptly report slack
 CTS who are delinquent in observing
 the new rules.