The Wilmington morning star., 1946-03-22

OF agriculture ANDERSON are re
guessing the active cooperation O
all distributive trades people
restaurateurs, ard housewives il
carrying out effectively the emer
gency food program, including
specific food conservation mea
sures adopted upon recommea
dation of the, Famine EmergencJ
Committee. The purpose of thi!
letter and the called Food Advisor,
Committee meeting is To solici
your cooperation in carrying tn;
facts of the program to every
man, woman and child personally
in your local sphere of activity.
Goals as defined by the Presi
dents Famine Emergency Com
nittee are:
| l.. Voluntary sacrifice on thu
part of the consuming public Of Al
per cent of their consumption O.
wheat products and 20 per cen
of food fats and oils.
2. Restaurateurs are askedt II
use no more than an average O.
two pounds Of flour per customer
per week and service Of food fats
be reduced by 20 per cent.
8. Housewives are asked 10 re
duce purchases of wheat products
by 40 per cent and fats by 20 pei
cent.
4. All who can are asked to grow
victory gardens and thus help t.
assure continued abundance O.
foods.
The Famine Emergency Com
mittee recommends that hotels
restaurants, dining cars, institu
tons, and others of the public feed
ing industry adopt the following as
a program for the conservation ano
economical use Of bread and TAI:
and oils:
/. Discontinue during the emer
gency abroad the use Of toast as {
garniture with meat, poultry, egs
and other entrees.
2. Discontinue the practice c.
placing baskets of rolls and bread
on dining room tables. A sing,s
roll or slice OF bread should be
served with the entree, and late,
as requested.
3. Eliminate the custom Of trim.
ming toast and sandwich crusts
4. Substitute open sandwiches 70:
many closed or two-bread slice
sandwiches in hotels.
5. Use potatoes in place Of GER
tain wheat and rice garnitures.
6. Single crust or open pies
should be used in place Of two
crust pies whenever practicable.
7. Corn and buckwheat cakes
should be served in place of wheat
cakes where possible.
8. Serve oatmeal bread, cakes
and cookies as alternates for pro-
ducts made from wheat.
9. The size of the roll made, the
thickness of toast and bread should
be reduced. Bread size could be
reduced by not filling the pail as
deeply as at present.
10. Substitute fruits and other
deserts for pastries and cakes
whenever practicable:
II. Limit the number of crackers
in individual packages Or served
with soups cheeses, etc.
IL. Eliminate three-layer cakes
for the period of the emergency.
10. Wherever possible induce Gus
toners to order only what is need
ed. Wherever side dishes are in
cluded in meal, the customer
should request only those side
dishes and salads which he vii.
eat.
IA. Use boiled dressings instead
of oil dressings on salads wherever
possible.
IS. Use alternates for wheat
cereal wherever possible.
16. Encourage reuse of food fats
and grease salvage.
II. Develop methods for saving
and using the ends of bread, many
of which are wasted at the pres
ent time.
18. Carry back all economics to
employees meals. EN- p1oyee
should cooperate to the same extent
their customers are asked to CO.
operate.
10, Boil or broil rather than fry
fish so as to save fats.
20. Eliminate serving Of extra
dressing for salads already pre-
pared with oil or dressing.
The following recommendations
for conservation are made to the
baking industry by the Famine
Emergency Committee:
4 1. Reduce by at least 10 per cent
the weight Of bread and bakery
products.
2. Wherever practicable baker:
should feature smaller weight ant
size loaves.
8. Bread should be sliced thin.
ner to provide more slices per loaf
4. Partial loaves of bread should
be offered for sale as waste.
preventing measure.
5. Save flour and fats and oils
by avoiding spoilage and waste.
The Famine Emergency Commit