UNITED STATES FOOD ADMINISTRATION
WAR ECONOMY in FOOD
with
Suggestions
and
e c 1
for
SUBSTITUTIONS in the PLANNING of MEALS
WASHINGTON
GOVERNMENT PRINTING OFFICE
JANUARY
1918
Walter Clinton Jackson Library
The University of North Carolina at Greensboro
Special Collections & Rare Books
World War I Pamphlet Collection
Gift of Greensboro Public Library
CONTENTS.
Page.
The Prosidonf s ('nil 'y
The Plecliio (i
The Food (.'onservation Campaign 7
The Trosent Sitiial ion 1 L
Suggestions for Sulvstitutionp 12
Meal Planning 12
Wheat Saving 15
IJread Recipes i 0
Yeast 17
Quick 20
Meat Saving 22
Extendere 22
Substitutes 23
Fat Saving 2(1
Sug-ar Saving. .„ 27
Lesson in Bujnng 29
Table of Weights and Measures -'50
3
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http://www.archive.org/details/wareconomyinfoodOOinunit
THE PRESIDENT'S CAF.L TO THE WOMEN OF THE
NATION.
WAsriiN(iT()x, T). ("., .hitw 12, 1917:
My Dkar ]\[i{. Hoover: It sooins to me that the iniuijiuratioii of that i^ortion of the phin for Food Administration Avhich contemphites a national mobilization of the <2,reat \()lunlaiT forces of the conntry w Iiicli are ready lo Avork toward saving" food and eliminaiinir waste achnifs of no fnrther (kday.
The appronehinjr harvestinii:, the innnediatt^ necessity for Avise nse and saAinif, not only in food, but in all other exi)enditnres, the many undirected and overlapi:)ing efforts b(>in^" made toward this end. all press for national direction and inspiration.
The women of the Nation are already earnestly' seeking to do their part in this onr greatest strugole for the maintenance of our national ideals, and in no direction can they so fjreatly assist as by enlisting in the service of the Food Administration and cheerfully accepting its direction and advice. By so doing they Avill increase the surplus of food available for our own Army and for export to the allies. To provide adequate suj^plics for the coming year is of absolutely vital imjiortance to the conduct of the war, and without a very conscien- tious elimination of waste and very strict economy in our food con- sumption, we can not hope to fulfill this primary duty.
I trust, therefore, that the women of the country will not only re- spond to your appeal, and accept the pledge to the Food Administra- tion which you are proposing, but that all men also who are engaged in the personal distribution of foods Avill cooperate with the same earnestness and in the same spirit. I giA'e you full authority to undertake any steps necessary for the proper organization and stim- ulation of their efforts.
Cordially and sincerely, yours,
WooDRow Wilson.
Mr. Herbert C. Hoover.
6
THE PLEDGE.
PLEDGE CARD FOR UNITED STATES FOOD ADMINISTRATION.
IF YOU HAVE ALREADY SIGNED, PASS THIS ON TO A FRIEND.
To the Food Administrator :
I am glad to join 3^011 in the service of food conservation for our Nation and I hereby accept membership in the United States Food Administra- tion, pledging- myself to carry out the directions and advice of the Food Administration in my home, in so far as my circumstances permit.
Name
Street
City State
There are no fees or dues to be paid. The Food Administration wishes to have as members all of those actually handling food in the home.
Anyone may have the Home Card of Instruction, but only those signing pledges are entitled to Member- ship WindoAv Card, which will be delivered upon re- ceipt of the signed pledge.
6
WAR ECONOMY IN FOOD.
OUR PROBLEM AND ITS SOLUTION.
Ten million American homes — and more — have tnlcon the pledge to help win the Avar by joining in the United States Food Administra- tion— to send to our armies and the allies as much as wc can of con- centrated nutriment, the things whicli, in the shortage of shii)j)ing, take the least vessel room.
These things we must send — wheat, beef, pork, dairy products, sugar.
As we di'ew near to harvest the first home card of the Food Ad- ministration was sent to all members, saying the men of the allied nations are fighting; they are not on the farms. They consume more than ever; they produce less than before. Cut ofl* from their other markets, they depend more than ever on America. They look to America for food as never before; they ask for it with a riglit they never had before, for they are our companions in the great war for democracy and liberty.
AVheat must be sent them, for their harvests are short. They can not take corn instead, seeing they have neither mills to grind corn nor ovens to bake it in, while they are already adulterating their white flour all they can and still make it into a loaf. AVe must send them part of our wheat to mix with their heavy war bread.
Meat must be sent them, for their herds are depleted. Tlu'v have deliberately killed off their cattle for which they had no fodiUn-.
Dairy products must be sent them in three and five and ten times their accustomed volume.
Sugar must be sent them, since they are cut otf from all other sources, reduced to one-fourth of what we have been accustouied to use. When we have done all we are asked to do, we shall still allow ourselves nearly double the portion that is offered to France and England.
This we were told ; we were told to use freely of what America
had in abundance that we might release the stores of the few things
we must share with the allies. We were told to stuily how to set
our tables with the Nation's needs in view.
7
8 WAK ECONOMY IN FOOD.
Ten million American homes have now taken the pledge to follow directions as new circumstances shape them from time to time; to eat poultry and fish in place of meat as may be necessary; potatoes and corn and rye in place of wheat; vegetable oils instead of animal fats, as the needs of the situation may indicate. And on definite days at definite meals, in accordance with the pledge to follov/ direc- tions, this substitution is made in millions of homes.
Harvest is over now and the account of the year's increase is made up. A second card of directions is being issued to the homes of America.
THE SITUATION BEFORE US.
The food situation in Europe is far graver than when the prelimi- nary survey of the food supply of the world for this year was made. We have an abundance for ourselves, and it is the firm policy of the Food Administration, by the prevention of exports, to retain for our people an ample supply of every essential foodstuffs. The harvests of Europe have proved less than we had contemplated, and the great curtailment of shipping by the submarines during the last few months has further prevented them from access to more remote mar- kets. Beyond the demands of the allies there is a call upon us by the friendly neutrals for food supplies, and if we can not at least in part respond to these neutral calls, starvation on an unparalleled scale must ensue.
Food has now taken a dominant position in the war, and we must ask the American people to sacrifice far more than was at first thought necessary. We have exported the whole of the surplus of the wheat from this harvest after reserving to ourselves an amount sufficient for our normal consumption of seed and flour until the next harvest, and therefore the amount of wheat flour that the United States can contribute to mix with the war bread of our asso- ciates in the war this winter will be simply the amount that our people reduce their consumption month by month. In other words, every grain of wheat or its products that the allies receive from the United States from now on will be exactly the amount which our people have saved each month on their behalf.
The allies to-day ask for 25 per cent more meat and fats (pork, dairy products, and vegetable oils) than we consider our monthly production permits us to send them without trenching on our own supplies, or, on the other hand, unless we can consume less. Due to the shortage in shipping, our available sugar supplies must be less than normal from the present time forward.
Thus every particle of diminished consumption by the American people is one particle more for the soldiers, men, women, and chil- dren of the nations fighting our war, and for the starving people
WAR ECOXOMV IN FOOD. 9
in other countries. Tliis is ;i pt'isoiiiil oliliijal ion upon cnciv one of us toward sonic imlisidual al)roa(l win. will .--iiircr piivation to the extent of our own individual m\<i,li<j,'cncc.
If we aic to iciliicc tlu' consumption <d' the few prn(hicts which ■\ve shoidd export alii'oild, we will need to eat a laifjfcr proportion of many dill'erent foodstidl's wiiich we can not export and which we have at home. I"'oi' this reason wc must not waste any food- stull's. A <!;reat many iiidi\iduals in our population eat I'ar more food than is necessary to maintain their health and streii<i;th. In tliia emergency only the simplest of living it patriotic. \\\^ want no person in the United States to eat less than is required for good health and full strength, for in this emergency America rcfjuii-es ever}' atom of the procluctive power of our })eoi)le. While many can eat less, all of our i)opidation can sul)stitute other foodstuffs for the few that are vitally needed for (>xport.
AVe nuist not overlook the fact that Ivussia collapsed not because of the Germans on her borders, but largely because of the failure to organize and feed her own citizens, and, if we are to emerge victorious from this war, we can not risk the collapse of another of our defenders from this same cause. There is no waste of food among any of the allies — there is the most drastic reduction in their conbumption; there is actual privation among their women and chil- dren ; there is starvation in Belgium.
We have already issued a series of suggestions in the home card — a card that is now hanging, in over ten millions of homes. These suggestions have already shown important results, and to these v^e now add others. The problem of saving in food is a local and indi- vidual one, so that more precise and definite rules just to all can not be formulated. It is a matter for the conscientious consideration of every individual that he or she should eat only that which is neces- sary to maintain bodily health and strength and unselfishly to select those foodstuffs the use of which relieves international necessities.
In this winter of 1918 lies the period when there will be tested in this great free country of ours the question as to whether or not our people are cai)alile of xoluntary indi\ Idual self-sacrifice to sa\'e the world.
FOLLOW THESE DIRECTIONS.
The Food Administration, aside from those general directions, asks everyone to maintain rigidly a mininnnn of at least :
One wheatless day each week and one wheatless meal each day : the wheatless day to be Wednesday. T^y wheatless we mean to eat no wheat products.
One meatless day each week, which shall be Tuesday, and one meat- less meal each day. By meatless we mean to eat no red moat — beef, 31319°— 18 2
10 WAR ECONOMY IN FOOD.
pork, mutton, veal, lamb; no preserved meat — beef, bacon, ham, or lard.
One porkless day each week, in addition to Tuesday, which shall be Saturday. By porkless we mean no fresh or salted pork, bacon, lard, or ham.
Sugar. — You can materially reduce sugar by reducing the use of candy and sweet drinks. We will make every endeavor to see that the country is provided with a supply of household sugar on the basis of 3 pounds of sugar for each person per month. Do not consume more.
Truman Food-stuffs Gomqnise Three Principal Elements:
Protein: Mainly present in meat, beans, fish, poultry, milk, and
to some extent in grains. Fats: That is, butter, cream, lard, bacon,, margarine, cooking
fats, cottonseed oil, and other vegetable oils. Carbohydrates : Grains, sugar, potatoes and other vegetables.
As a nation we eat and waste 80 per cent more protein that we re- quire to maintain health. Therefore, we can reduce the amount of meat we eat without harm.
We eat and waste 240 per cent more fat than is necessary.
Of the carbohydrates Ave can just as well consume corn, oats, and other cereals as wheat, and we have abundant supplies of potatoes and vegetables.
Do not limit your supplies of milk and table butter or cheese, but consume it all. Don't waste any.
You can reduce the consumption of fats by reducing pastry and fried foods.
Remember the gospel of the clean plate, the serving of small por- tions, the purchase of less supplies.
Hoarding. — Any person in the United States who buys more food- stuffs than he customarily keeps at home in peace times is defeating the Food Administration in its purpose to secure a just distribution of food and in its great endeavors to reduce prices. The hoarding of food in households is not only unnecessary, as the Government is protecting the food supply of our people, but it is selfish and is a cause of high prices.
Such actions, multiplied by thousands, increase the demands upon our railways for cars and already, because of our military demands, it is with extreme difficulty that we can now move the vitally necessary food to markets.
There is much insidious propaganda in the country against con- servation and increased production. All opposition to these services is direct assistance to the enemy.
WAR ECONOMY IN FOOD. 11
SUGGESTIONS FOR SUBSTITUTIONS IN PLANNING MEALS.
The (luestion of phimiiiiii' inciils «>;r()\vs daily inore iinporlant. bc- causo it is more cN'idciil thai food is to win or lose I he war.
The Iioiiscwi fi> is in an especially li-yiiio- posilion. The n<'eil- of her family and the re((ii(>s(s of the Food AdminisI ration sccin at i'w^t glance at variance. The word ''"sacc^^ has been over-emphasized in the jmblic mind and (he word '■'' substituted^ overlooked. A closer study reveals the fact (hat what the Food Administi-ation really wishes and the allies really need is that we restrict ourselves in the use of a few staples and encourage the Avise use of many. From that view})oint the housewife has left a large and varied su])i)ly of food from which to select nourishment adapted to the wishes and needs of her family and to the condition of her pocketbook.
LET bS remember.
Let us remember that every flag that flies opposite the enemies' is by proxy the American flag, and that the armies fighting in our de- fense under these flags can not be maintained through this winter unless there is food enough for them and for their women and chil- dren at home. There can be food enough only if America provides it. And America can provide it only by the personal service and patriotic cooperation of all of us.
The foldiers need — Wlioat.
Butter. Lard.
Sucar.
Bacon. Beef. Mutton. Pork.
The folks at home cau use- (-'orn. Oats. Barley. Rye.
>For coolvin';
Cottonseed oil. Peanut oil. Corn oil. Drippings.
Molasses. ,
Honey.
Sirups.
Chicken.
Eggs.
Cottage cheese,
l^ish.
Nuts.
Pens.
Beans.
The following are ofT(>rod in the hope that tlu\v may b*» helpful to those seekin": aid:
12 WAR ECONOMY IN FOOD.
WAR-TIME ECONOMY.i
1. Choose food wisely.
2. Store it properly.
3. Cook it carefully.
4. Serve it attractively.
Don't give the new dishes a black eye by having too many of them at once. Use all the ingenuity you have to make them both taste and look well.
Food habits, like other habits, are not easily changed. Lead gently into the neAV realm.
FIVE RULES FOR WISE BUYING.
1. Don't begin to save on milk. — Children must have it; adults ought to. Milk builds bone and muscle better than an}' other food.
2. Spend at least as mucli for milk as for meat. — Eemem- ber that a quart of milk is equal in food value to a pound of steak. " A quart of milk a day for every child " is a good rule — eixsj to re- member. At least try to provide a quart of milk a day for every member of the family.
3. Spend at least as much for vegetables and fruits as for meat and fish. — Fresh vegetables and fruit can not well be sent abroad to the Army, a free use of them makes your family dietary better; if purchased in season and of the sorts grown in your own locality they need not be expensive.
4. Use breadstuffs more or less freely, according to your desire for economy. — ^The cereals and breadstuff's are usuallj' the most economical of all the foods. The Food Administration does not ask you to use less bread but less wheat in your bread. (See recipes for wheat-saving breads, pp. 16-20.)
5. Be sparing in the use of meats. — These are usually the most expensive of the staple foods in proportion to their food value, and arc not strictly necessary wlien a proper amount of milk is used. Meat may be decreased with less harm than any of the other foods mentioned. The amount spent for meat may decrease as the amount for milk increases.
MEAL PLANS.
Study your meals. Plan them for at least three days in advance. This helps you to buy to better advantage, gives variety in material and preparation.
^Economy means wise expenditure of time, money, ov energy. Waste is failure to use food materials to the best advantage.
WAR ECONOMY IN FOOD.
13
Ask yourself the rollowin^ (iiie.stii)iis about your nicul: Docs this phin mean — ■
(1) The use of hoine-o;rowii products and thus allow the railroads to be hauling supi)lies for the Ai'niy instead of food for my I'aiiiily^
(2) The exchange of mi lie, cheese, eggs, fish, game, bean>, nuts, and peas for beef, mutton, pork ^
(3) The use of barley, buckwheat, corn, oats, potatoes, and rye insteael of wheat?
(4) Plenty of whole milk for the children?
(5) Twelve ounces of fat per adult per week and six ounces jjcr child per week? The substitution of the vegetable fats wherever possible?
(G) The substitution of honey, molasses, corn sirup or other sirup for sugar, so as to reduce the anu)unt of sugar used to three pounds or less per person per month ?
(7) jNIeals adapted to the season and pocketbook? Have they character, color, flavor?
(8) Meals which include at least one food from each of the follow- ing classes, except III ?
FOOD CLASSES.
Grouii I. Protein. — Dried beans, eggs, meat, milk, peas, bread. II. Starch. — Cereals, potatoes, tapioe.i. III. Sugar. — Desserts, honey, jellies, dried fruits.
ly. Fats. — Butter, cream, corn oil, peanut oil, and cottonseed oil. oleo- ma rgnriue. y. Kegulators, mineral salts, and acids. — Fruits, vegetables, milk.
HELP IN PLANNING MEALS.
CHOOSE WISELY COOK CAREFULLY SERVE NICELY
Following are sample menus illustrating the proper selection of food from the fi\e principal classes:
Protein Starches Sugars '
Whole milk.
Oatmeal with
dates. Rye toast.
Bean and nut loaf. Hot corn bread. Drown poUUocs.
BRE.\KFAST.
DINNER. Sirup.
SUPPER.
Fa(9
Butter or Oleomargarine.
Butter or Oleomargarine.
Minerals and Cellulose
Stewed prunes.
Stewed tomatoet.
Cream of pea sou [). Baked potat oes. Uye bread.
Whol.milk.
Hominy grits. Oatmi^al mulFins.
Oatmeal cookies. Butter or
Oleomargarine.
BRE.\KFAST.
Sirup.
Butter or Nut butterine.
Celery. Baked apples.
Orance.
I The needs for this class can be met largely by substitutes.
14
WAR ECONOMY IN FOOD.
Protein
Starches
Rice and tomato Stuffed potatoes, with a little Ham- burg stea'ic.
Cottage cheese Scalloped corn.
salad.
Whole milk.
Rye bread. Corn-meal wafers.
Sugars
DINNER.
F^ta
Gingerbread (corn Butter or
meal). SUPPER.
BREAKFAST.
Buclavheat calces. Sirup. Barley bread.
Nut butterine.
Butter or Nut butterine.
Butter or
Substitute.
Minerals and Cctlulose
Cold slaw.
Oatmeal brown betty.
Stewed apricots.
Fish chowder.
Corn-meal batter broad.
Butter or Substitute.
Beets, boiled. Fruit salad.
Baked hominj* and Oatmeal yeast War cake, cheese. bread.
Butter or Substitute.
Boiled onions.
SUGGESTIONS FOR CONSERVATION IN COURSE DINNERS AND
LUNCHEONS.
Oyster. Lobster.
Cream ^ of vegetable. Clam.
Omelets.
Any tish — with lemon or sauce.
tomato
Shellfish. Miishrooms.
Chicken.
Fish.
Duck.
Goose.
Pheasant.
Rabbit.
Squab.
Turkey.
Venison.
Cottage cheese. Fish.
Fruits and cheese. Vegetables.
Nuts.
Gelatin jellies with fruits llucI nuts. Cereals molded with dates and
raisins. Fresh or stewed dried fruits. Blancmanges.
Tapioca creams with fruits. Ices sweetened with maple sirup or
honey.
Date and fig puddings, using oatmeal
or barley flour. Buckwheat shortcake with fruit. War cake (l>oiled raisin cake). Spiced oatmeal cakes. Corn meal cookies.
Tarts — crust of corn meal or oatmeal. Oatmeal macaroons.
1 Use skim milk and vegetable fat and cornstarch.
2 Served with boiled dressing or vegetable oil or fruit juice and honey.
WAE ECONOMY IN FOOD. 15
PIES.
Mock mincc — groon (onifiloos. ■ (juslard.
Pumpkin or crciiiu witli corn nieal Raisin, crust.
At formal dinners no wliito broad is served.
No butter is served at social luncheons and dinners.
Use no toast as garnish.
Use no croutons.
Use no bacon for trimming.
Use left-over meats, minced or in stews.
Use vegetables in omelets.
Use potatoes in many forms— stuffed, puffed, scall()i)0(l willi chee.se.
LUNCHEON.
Any of the foods suggested above, using as the main diwh such meat- saving dishes as the f ollowino- :
Bean loaf.
Nut leaf.
Nut and cottage-cheese loaf.
Baked hominy and cheese.
Baked rice and cheese (adding tomato, pimento, or any vegetable desired
for flavor). Eggs with mushrooms. Eggs scrambled with vegetables. Fish chowder.
Wheat-saving breads as —
Quick breads, muffins, etc., using cornmeal, buckwheat, rye, oatmoal, and
dried fruits if desired. Yeast bread, using any of the cereals mentioned above and no fat.
WHEAT SAVING.
We must cut down our own use of wheat one-fourtli if we are to have enough to send the allies. Therefore study these suggestions:
Substitute flour or meal made from any other grain for at least one- fourth of the wheat you would ordinarily use.
Use white potatoes, sweet potatoes, rice, squash, and pumpkin as substitutes for the wlieat Hour.
Use what is available in 3'our community.
Those who can save more than the one-fourth will help make up for those who can not or are not willing to do their share.
The quick breads can be made so as to save from half to all the wheat.
The use of whole wheat and graham flours is not regarded as sav- ing wheat.
16 WAR ECONOMY IN FOOD.
SAVE BREAD.
Cut it on the table, so that none is left to dry.
Do not have stale bread.
Do not use toast as a garnish or serve food on toast.
If there are bits of bread left, dry and grind or pound, using the crumbs in place of flour.
Do not use crackers made from wheat (or graham) flour, or serve croutons with soup.
Do not use breakfast cereals made from wheat.
If you use macaroni, spaghetti, any Italian paste or noodles, re- member that it is made of wheat and do not serve bread at the same meal.
Use cornstarch or rice flour for thickening sauces and gravies and in puddings. (Use half as much as you would of flour.)
Remember bread made of mixed flours is better body -building ma- terial than that made from one grain alone.
MODIFY YOUR OWN RECIPES.
If you have good recipes for bread of any kind, make them con- form to food conservation by omitting sugar and fat and by using at least one-fourth wheat substitute. The recipes below tell how to use or add the substitutes. Try for yourself with your own recipe. Many people think milk is necessary for good bread, but it is not, although it of course adds to the food value, and is therefore advis- able when it can be afforded. Water, milk and water, whey, potato w^ater, or rice water may be used for the liquid.
In using part other grains than wheat the loaf will be as nourish- ing, but usually not so large or light.
All measures in these recipes are level. The flour is measured after
sifting.
YEAST.
Because of the high price of yeast it may be economical when bread is made frequently or in large quantities to prepare liquid yeast. In making the bread the amount of yeast used, of whatever kind, will depend upon the time in which the process is to be carried through.
LIQUID YEAST.
4 medium-sized potatoes. 1 quart hot water. Yi cup sugar. 1 teaspoon salt.
1 cake dry yeast, softened in Vi cup
of warm water, or 1 cake of compressed yeast.
Wash, pare, and cook the potatoes in the water. Drain, mash, and return to the water. Make up to 1 quart. Add the sugar, and
WAR ECONOMY IN FOOD. 17
suit and allow the luixture to cool. W'Ir'Ii liikcwuiiii add the )'east. Keep at room temperaturo (G5° to TO"" V.) loi- li 1 horns before using. If kept for a lon<^or time it should In', poincd into a hlcrlli/cd jac and put in a dark, cool place.
Each of these recipes makes one loaf. The wci^^ht of ilic dilleient breads will \ar\' fruni IS ounces to lio ounces.
CORN MEAL YEAST BREAD.
2'/l> cups Hour.*
% cup corn meal, wliilo or yellow.
l^Xi cups liquid.
Vs to Vi yeast ealce.
l'^/> teaspoons salt.
Note. — One-fourth cup of liquid 3'cast may be used in place of the y^ yeast cake, and 14 cup of liquid when making bread by the short process. If dry yeast is used the long process must be followed or a liquid yeast prepared. For the long process sponge method, y^ cake of compressed yeast or 2 tablespoons of liquid yeast is sufficient. For the short process use more yeast.
LONG PRO( KSS.
1. Soften the yeast in ^^ cup of lukewarm water. Add i} cup of white flour. Beat thoroughly, cover, and if the sponge is to stand over night, let rise at room temperature (about 65° to 70° F.) and at 80° to 85° F. if the time is to be shortened. When this sponge is so light that the slightest touch causes it to fall it is ready for the addition of the other ingredients.
2. Stir the corn meal into the remaining cup of salted water and heat to the boiling point over the direct flame. Cook 20 minutes in a double boiler or over hot water. Cool until it feels warm to the hand (about 90° to 95° F.).
3. Beat the cooked corn meal into the light sponge prepared as di- rected above. Add gradually sufficient flour to make a dough some- what stiffer than for ordinary bread.^ It is impossible to give the quantity of flour exactly, because different samples of flour mav not absorb the same amounts of liquid. Knead a few minutes until the dough is smooth and clastic, cover and let rise at a temperature of about 80° F., until double in bulk. Then shape into a loaf, cover and let rise in the pan until double in bulk. Bake 50 to 00 minutes, starting in a hot oven (450° F.) and lowering the temperature gradually at the end of 10 minutes. A pan of water set in the oven will keep the air moist and give a soft brown crust. If the pan of water is not used the temperature should be lower (425° F.).
1 More If needed.
" The long process usually produces better results in this broad.
18 WAR ECONOMY IN FOOD. .
SHORT PROCESS.
Cook the corn meal in li/4 cups of liquid, cool to about 90° F., add the yeast softened in the remaining I/4 c^^P of liquid (or the liquid yeast) and flour to make a stiff dough. Proceed from this point as directed above.
BREAD MIXER.
In following either of tliese methods any of the commercial bread mixers may be used.
OATMEAL BREAD.
1 cup liquid.
IV2 teaspoons salt.
1 cup rolled oats.
Vs to 14 yeast cake, softened in i/i cup lukewarm water.
2y2 cups flour.
LONG PROCESS.
Scald the liquid, add salt and pour it over the rolled oats in a bread mixer or mixing bowl. Cool slowly. Add the yeast and 1 cup of flour. Cover and allow the sponge to rise as directed in the recipe for corn-meal bread. When light, add the remainder of the flour, knead, cover and let rise until double in bulk. Shape into a loaf, cover, let rise again until it doubles in bulk and bake.
SHORT PROCESS.
FolloAv the directions as given above, but add all the flour at one time, after the oatmeal has soaked I/2 hour.
POTATO BREAD.
1% cups mashed potato (packed
solid ) . 114 teaspoonfuls salt.
Vs to 1/4 yeast cake softened in 2 tablespoonfuls lukewarm water.
21/4 cupfuls flour — more or less flour may l>e needed.
Note. — Mashed sweet potato or cooked cereal or squash may be used in the same Avay as the Irish potato. In using any substitute wiiich has a marked flavor it is better to try the bread first with less than 1^ cups and add more liquid. Squash rolls are very good.
LONG PROCESS.
Cool the mashed potatoes to lukewarm, add the salt and yeast softened in the warm water and about i^ cup of flour. Mix well, cover and let rise until very light.
To the well-risen sponge, add the remaining flour, kneading thor- oughly. The dough should be very stiff, as it softens considerably in rising. Cover and let rise until double in bulk. Shape into a loaf, cover, let rise again until it has increased 21/2 times in bulk, and bake.
WAK HCON'OMV IN FOOD.
19
SIIUIJT IMJOCKS.S.
Follow tlio (llrcclioiis ;is <i,ivon uIjovc, hut .idd ;ill the lloiii- at onco. The (loiiaii in this case is so s( i IV that il is dilliciih to wofk in all thu (h)iir.
RYE BRKAD.
2'/i cups wliito (loiir, ■JVi <iil»s rye lloiir.
1 cup liquid. 1 tt'iispounl'ul salt".
% t«) Vt cako yciist. sofltMU'il in Vi cup lukewarm water.
NoTK, — The proporl ion of rye lloiii- used may he incrca-cd to r*, oiii)s of rye flour and -Vi cmi|) of white if desii'c(h This (h)Ugh is soft and can l)e made into (he old-fashioiUMJ flat loal".
I.ONO riJOOK.SS.
Scald the liquid, cool to lukewarm, add the salt, yeast, and half tlie Hour. Beat thoroughly, cover and let ri.se until very light. Then atld the remainder of the Hour, knead, cover and let rise until douhle in bidk. Shape into a loaf, cover and let rise again until douhle in bulk and bake.
SUORT PROCESS.
Follow the directions as given above, but add all the flour at once.
This same method may be used for bread in which buckwheat flour is used. It may be substituted for i/o to % of the wheat flour. The buckwheat bread is dark and has a characteristic flavor.
BARLEY BREAD.
1 cuii liiniid. 1 teu.spooii sale.
i/s to ^/4 cake yeast softened in 14 cup lukewarm water.
2i/> cups white tlour. 1% cups barley Hour.
LOKG PROCESS.
Scald (he liquid, cool to lukewarm, add the salt, the softened yeast and half the flour. Beat thoroughly, cover and let rise until very light. Then add the remainder of the flour. Knead, co\er, and let rise until double in bulk. Shape into a loaf, cover, and let rise again until double in bulk. Bake.
SHORT PROCESS.
Follow IJK' ilircctions as g^iven above, but add all the flour at once.
PEANUT BREAD.
^s to li cake yeast softened in \i
cup lukewarm water. 1 or 2 tablespoons sirup. 1 cup peanut meal, or flour.
1 cup rnpiid.
1 teaspoon salt.
3 cups flour (moie if desired)
' Peanut moal may be prepared by shelliDg loasted peanuts, removing red skin, and
cnisliiiifj till' nuts with a rolling pin.
20
WAR ECONOMY IN FOOD.
LONG PROCESS.
FolloAv the directions given for the long proce.ss under corn-me<il bread, making tlie sponge with part of the li(inid and flour, salt and yeast. When light add the rest of the licjuid, the sirup, the peanut meal and the remainder of the flour. Knead until smooth and elastic, adding more flour if necessary to secure the proper consistency. Cover and let rise until double in bulk. Shape into a loaf, cover and let rise until 2i/^ times the original bulk. Bake 50 to 60 minutes in a moderately hot oven (400° F.).
SHORT PROCESS.
Dissolve the salt and sirup in the cup of lukewarm licjuid. Add to it the softened yeast and add all to the mixture of flour and peanut meal. Knead until smooth and elastic. From tliis point follow the directions as given for long process.
QUICK BREADS.
OATMEAL MUFFINS. (10-12 muffins.)
li/o Clips milk. 2 Clips rolled oats.
1 egg.
2 tablespoons molasses.
1 tablespoon melted fat. 1 cup flour.
4 teaspoons baking powder. % teaspoon salt.
Pour hot milk over the oats 'and let soak about one-half hour. Add the beaten egg, molasses, and melted fat. Finally add dry ingre- dients, which have been sifted together. Bake in greased muffin tins one-half hour in a moderately hot oven.
COOKED CEREAL MUFFINS. (10-12 Muffins.)
114 cups flour.
4 teaspoons baking powder.
% teaspoon salt.
1 cup cooked rice.
V2 cup milk.
1 egg.
1 tablespoon melted fat.
Sift together the dry ingredients. Add the milk, beaten egg, and melted fat to the tooked rice. Beat thoroughh^ Finally add the sifted dry ingredients. Mix w^ell. Bake in greased muffin tins about one-half hour in a moderately hot oven.
Other cooked cereals or mashed potatoes may be used in this recipe. If the dough is too soft, add a little more flour ; if too thick, a little more liquid.
BUCKWHEAT MUFFINS. (10-12 Muffins.)
1 cup buckwheat.
1 cup wheat flour.
4 teaspoons baking powder.
% teaspoon salt.
iy2 cups milk. 1 egg.
1 tablespoon melted fat.
2 tablesj)oons molasses.
WAR ECONOMY IN FOOD. 21
Sift together the dry in|L;redients. ('()nil)in(^ the milk, heater) e<riJ^, melted lat, aiul iiiohissi's. Add (he li(|uid to the dvy iiigiedients. Mix >V('I1 and Liaice oiie-hall" hour in a modcralcly liol oven.
Rye Hour or 1 cup of harh\v iihmI and 1 ciii) of wheat flour may be used in this recipe if lh(>. liciuid is riMhiced to 1 or IVj cups. The buckwheat Hour absorbs more liquid than olhei- Hours.
If you can ^"et corn (lour, barley lloiii-, lyc meal, peanut flour, soy- bean meal, a great variety of mulliiis can be made. Coiubinatioiis of i/3 barley flour, V;j corn Hour, and Mi wheat Hour, or 3X> rye meal, Vi corn meal, and '^ wheat flour have been found satisfactory.
COKN DODGEKS. (Makca 14 biscuits.)
2 cups corn meal. i 2 teaspoons ftit.
1 teaspoon salt. I 1% cups boilinj,' wafci-.
Pour the boiling "water over the other materials. Beat well. When cool, form into thin cakes and bake one-half hour in a hot oven. These crisp biscuits are good served hot with butter or gravy.
CORN-MEAL BREAD.
ll<2 cups corn meal.
4 teaspoons baking powder.
1 toaspoou salt.
1 tablespoon flour.
2 cups milk.
1 egg.^
1 tablespoon melted fat.
Mix and sift the dry ingredients. Combine the milk, beaten egg, and melted fat, and add to the drj^ ingredients. Mix well, pour into greased muffin tins or shallow pans, and bake in a hot oven about 20 minutes. This bread should be served hot.
If a softer bread is desired, the corn meal, salt, and milk may be brought to a boil and cooked for 10 minutes in a double boiler or over hot water. Cool, add the beaten egg, melted fat, and baking powder. The flour is not necessar3\ Beat well and bake in a hot oven. This same mixture may be baked as griddle cakes.
GRIDDLE CAKES.
!•> cup flour.
% teaspoon salt.
4 teaspoons baking powder.
1 cup milk.
IpO-jT '-niry
1 tablespoon melted fat. 1^. cups cooked oatmeal.
Combine the milk, beaten 0!xs:^ and melted fat. Beat this into the cooked oatmeal. Add the flour, salt, and baking powder, which have been sifted together. Bake on a hot, greased griddle.
Other cooked cereals, mashed Irish potatoes, sweet potatoes, etc., may be used in place of the oatmeal. When rice is used, Vi ^'"P more flour is necessary.
' Omitted If desired.
22 WAR ECONOMY IN FOOD.
Griddle cakes may also be made using i/^ or more of corn meal or buckwheat flour.
If desired, sour milk may be substituted in these recipes for the sweet. In doing this the quantity must usually be increased a little. Use 1/2 teaspoon of soda for each cup of sour milk. For each % teaspoon of soda the quantity of baking powder can be reduced by 2 teaspoons.
CORN MEAL CRISPS. (Salad wafers.)
■!4 cup corn meal. V2 cup wheat flour. % teaspoon salt.
1 tal)lespoon fat.
3 tablespoons milk (about).
Sift together the dry ingredients. Cut the fat into the flour and add sufficient liquid to make a dough that can be rolled thin. Cut into diamonds or other shapes. Bake in a quick oven until golden brown. This makes 60 to 65 wafers 2 by 2 inches.
If desired, after rolling out the dough, sprinkle with grated cheese and paprika. Make into cheese straws.
MEAT SAVING.
Meat saving is to be accomplished in various ways :
1. By doing without pork, beef, mutton, veal, and lamb.
2. By using meat less frequently. In " meatless days."
3. By serving smaller portions.
4. By using meat extenders, such as a dish of rice, tomatoes, and a little meat.
5. By using substitutes such as cheese, eggs, fish, game, poultry, dried beans, and peas.
MEAT EXTENDERS.
2 cups corn meal. 2I/0 teaspoons salt. G cups boiling water. 1 onion. 1 tablespoon fat.
TAMALE PIE. (Serves six.)
1 pound Hamburger steak.
2 cups tomatoes. 14 teaspoon cayenne pepper, or 1 small chopped sweet pepper.
Make a mush by stirring the corn meal and li/o teaspoons salt into boiling water. Cook in a double boiler or over water for 45 minutes Brown the onion in the fat, add the hamburger steak and stir until the red color disappears. Add the tomato, pepper, and remaining salt. Grease a baking dish, put in a layer of corn meal mush, add the seasoned meat, and cover with mush. Bake 30 minutes.
WAR ECONOMY IN FOOD. BEEF STEW.
23
1 iioimd beef.
4 potatoes cut in quarters.
Vi I't'flv pcrcon p(\is or 1 can.
1 cup rarrnts cul up Hiiiall, 1 tca.si)()on salt.
Cut meat in small pieces and lnown in tlio. 1'at i"rom the meat. Simmer in 2 (luarts of "water for 1 hour. Add (ho peas and carrots and cook for one-half lioiir, then add the potatoes. If canned jieas are used, add them 10 minutes before serving. Serve when potat<jes are done.
VAIUATIOXS,
1. 77ie irieat. — This may be any kind and more or less than a l)onnd may be used. Use the cheap cuts, the flank, runij), neck, or brisket. The long, slow cooking nndces them tender. (lame and poultry are good.
2. Potatoes and barley may be used or barley alone, or rice, hom- iny, or macaroni.
3. Vegetables. — Carrots, turnips, onions, peas, beans, cabbage, to- matoes are g(wd, canned or fresh. Use one or more of these, as you Avisli.
4. Parsley, celery tops, onion tops, seasoning herbs, or chopped sweet peppers add to the flavor.
5. Many left-overs may be used — not only meat and vegetables but rice or hominy.
SUBSTITUTES.
FISH CHOWDER.
A 3-pouud fish.
4 tablespoous (Irii)piniis.
1 medium onion, cliopped tine
1 quart sliced potatoes. 3 cups liot millv.
Skin and bone the fish, and cut into inch cubes. Cover the bone and trimmings \x\W\ cold water and let simmer for one-half hour. Cook the onion in the fat for 5 minutes, then pour into a stew pan.
Parboil the sliced potatoes for 5 minutes, then drain and add layers of fish and potatoes to the fat and onion in the stew pan. Season each layer with salt and pepjier.
Strain the liquor in which the fish Ijones have been cooking over all, and cook about 20 minutes until fish and potatoes are tender. Then add the scalded milk. If desired thicker, sprinkle a little corn meal between each layer of fish and potatoes.
BAKED SALT FISH.
2 cups salt fish (llaked). 2 cups cold mashed potatoes. 1 pint milk.
2 eggs. 2 to 3 tablespoons of drippings.
24
WAR ECONOMY IN FOOD.
Soak tho flaked fish in cold water over night or freshen the fish by boiling up several limes in fresh water (usually three times is suffi- cient). Then simmer luitil fender. Drain off the water. Mix the potatoes with the milk, eggs, fat, and seasoning. Add the fish, turn into a greased baking di.sh, and bake one-half hour.
BROILED SALT MACKEREL.
Freshen the fish by soaking 10 to 12 hours with the skin side up. Change the water several times. Simmer until tender (15 to 20 minutes) in water to which 1 teaspoon of vinegar, a bay leaf, one slice of onion, and a sprig of parsley have been added. Drain, rub the fish with a little salt and margarine or other fat. Grease the hot broiler and lay the fish on it. Brown on both sides quickly. Garnish with slices of lemon and parsley.
JELLIED FISH.
^¥2 cups cold flaked fish.
2 tablespoons chopped capers.
1 tablespoon granulated gelatin,
2 tablespoons cold water.
I 1 cup boiling water. 2 tablesi)oons lemon juice. % teaspoon salt.
]Mix the fish and capers. Arrange in a mold. Soak the gelatin in two tablespoons of cold water. Add the boiling water and stir until the gelatin dissolves, then add the lemon juice and salt. Pour this jelly carefully over the fi.sh and set in a cool place to harden. Cut into portions and serve on lettuce with salad dressing. If de- sired celer}' or hard-boiled eggs cut in slices may be added to the fish.
RABBIT IN CASSEROLE.
1 rabbit.
Vi cup drippings or other fat.
1 cup hot water.
2 cups meat stock or thickened gravy, 1 tablespoon lemon juice. Bit of bay leaf.
Dress the rabbit and separate into pieces at the joints. Season with paprika and salt. Cook in the fat until a golden brown. Transfer the meat to a casserole with 1 cup of hot water and cover. Bake in a moderate oven about i/o hour, then add the stock or gravy, lemon juice, and bay leaf. Continue cooking in the oven about 3 hours.
BAKED HOMINY AND CHEESE.
1 tablespoon of butter substitute or drippings.
1 tablespoon cornstarch or 2 table- spoons flour.
1 cup milk.
¥2 teaspoon paprika.
% to 1 cup cheese, grated or cut fine.
2 cups cooked hominy.
1/4 cup bread crumbs.
1 teaspoon salt.
WAR ECONOMY IN J-'OOD. 25
Mako a saiu-o of llic fjit. cornstarch, salt, and iiiillc. Add the cheese and paprika to the saiitv, arrange the liominy in hakiiij^ dish, and pour tlie sauce omt it. ('oxer w iih iriiinlis and bake '20 minutes in a moderate ()\'en.
The hominy and che.e.se may l)e an-an^i'ed in layers and tht; wiiite sauce poured over it if preferred.
COTTAGE CHEESE AND NUT LOAF.
1 <uii lottiijio clieose.
1 cuii nut meats (u.sc those lorallx
grown). 1 cup .stale bread crumbs. Juice oi. Yj, lemon.
1 teaspoon salt.
1/4 teasijoon pe])per.
2 tablespoons chopped onion.
1 tablespoon butter substitute, meat drippings or vegetable oils.
Mix the cheese, oroiind iiuts, crumbs, lemon juice, salt, and pepper. Cook the onion in the fat and a little water until tender. Add to the iirst mixture the onion and sutlicient water or meat stock to moisten. Mix well, pour into a baking dish and brown in the oven.
VARIATIONS.
Two cups of cooked oatmeal ma}' be substituted for the cheese and the bread crumbs.
One pound of beans, cooked and put through a sieve may be sub- stituted for the nuts.
American cheese, grated or cut fine, may be used in place of cot- tage cheese.
The amount of li(iuid added will vary in each case. The seasoning may be varied to suit the case.
SAUCES.
Especial attention must be given to seasoning of dishes which have as their foundation beans, rice, or other foods having little flavor of their own.
Use peppers, onions, garlic, leek, celery, catsup, Worcestershire sauce, etc., for increasing flavor. Bean and nut loaves should be served with highly seasoned sauces.
ITALIAN TOMATO SAUCE.
2 cups cooked tomatoes. 2 teaspoons salt. 2 tablespoens Hour.
!{. cup finely cut onion. i/{. cup grated or cut turnip. % cup grated or cut carrot. Vl> cup cut green peiii)ers. 4 tablespoons biUter substitute or veg- etable fat or drippings.
Cook vegetables (except tomato) in the fat until tender. Add tomato and salt, cook 5 minutes. Put througli stiainer. return to fire, add llnnr mixed \vitli i2 tablespoons cold water, boil '•> minutes.
26 WAR ECONOMY IN FOOD.
PIMENTO SAUCE.
Force canned pimento through a strainer. Add i/o cup of this puree to 1 cup of white sauce.
BROWN NUT SAUCE.
2 tablespoons drippings or vegetable- oil. 2 tablespoons peanut butter. Sl'j tablespoons flour.
1% cups meat or vegetable stock or
milk. 1/^ teaspoon salt. Few grains pepper.
Brown the fat, add peanut butter and when well mixed add flour and continue browning. Pour in the stock gradually, stirring con- stantly. Bring to the boiling point and add salt and pepper.
FAT SAVING.
AYe use twice as much fat as some of the allies. The amount used here should be not more than % pound per person per week and 6 ounces for children under 10.
Use butter as sparingly as possible on the table, except for cbiklren.
Do not use it in cooking.
Peanut butter, jellies, or a nut and fig paste are excellent substitutes.
Use little pastry. When you do make pies, use one crust instead of two.
Try the New England deep apple pie, with only a top crust.
Use the vegetable fats instead of animal fats in making the pastry.
If the vegetable oils are used, the quantity of fat may be reduced by one- third ; that is, 2% tablespoons of oil to 1 cup of tlour is sutficient. The oil itself helps to moisten the flour so that very little water is necessai-y. The dough should be made as dry as possible to make a tender pastry.
Do not fry in deep fat.
Bake croquettes in the oven.
Make meat loaf instead of meat croquettes.
Either do not use recipes calling for a large quantity of fat or try reduc- ing the amount.
RECIPES FOR CONSERVATION PIE CRUSTS.
CORN MEAL CRUST,
Grease a pie plate Avell. Cover with raAv corn meal, giving the plate a rotating motion so that an even layer of the meal will stick to the plate about ^^ of an inch in thickness. Fill the plate with pumpkin pie mixture. Bake in a hot oven.
INDIVIDUAL PIES— OATMEAL CRUST.
2 cups finely ground oatmeal. 1 cup boiling water. 1 teaspoon fat.
WAR KCONOMV IN KOOD. 27
IScalil till' oatiiu'al with the walcr. Add lat and mix t li()i'oii<^hly. Koll ^■ol•v thin ami lino small pic or tart tiii^ w illi (lie mixture. Bake in a hot oven. I^'ill witji apricot marmalade or other (hick mixture. It" desired, spread a nierin<2,"iii' on (o|) and brown in the (j\en.
SlKiAR SAVING.
Because of ilie [)rcsent shortaii'e ol" siiuar ii is iieces~ary for each person to reduce his consumption of supir to •'•', pound per week. There are so many sweet foods tliat may he used in ])lace of su^ar tiiat this should be no hardship,
Cul out candy.
Use less sugar in lea mikI coffee and sahstilule otlier sweeteiiia},' wlierever
possible. Try cooking breakfast cereals with chopped tigs, dates, or raisins. Yon
will not need to add any sugar at the table. Use molasses, honey, corn, or other sirups for sweetening. Apple sirup and concentrated cider. Get Government pamphlet^ giving directions for niakiuu sinij) from
apples and other fruits. Try some of these. Use fresh fruits for desserts in place of rich pastries and sweet puddings. Bake apples or pears with a little water for several hours until a rich
sirup forms. If more sweetening is desired add a little honey or
molasses. Stew dried prunes in the water in which they were soaked until the
liquid is almost all boiled away. If more juice is wanted add water
to the sirup. The long, slow cooking is necessary to develop a rich
flavor. Cut down the use of cake. 'Do not use frosting unless you can make it williout sugar. Either honey
or maple sirup can be substituted for sugar in a boiled frosting. When cake is made it should be not only wheat-saving, but sugar-saving
and fat-saving. Try making cakes in which corn meal, corn fiour. rye
flour, potato flour, rice flour, or cornstarch is substituted for part of
the wheat flour. Use corn sirup, molasses, honey, and other sirui)s for part or all of the
sugar. A good working rule in making such sul)stitution is to use 1 cup of sirup
as equivalent to 1 cup of sugar and | cuii of licniid. Corn sirup does
not sweeten as much as molasses or honey.
RECIPES FOR CONSERVATION SWEETS.
WAR CAKE.
1 cup niola.'=!ses. 1 cup corn sirup. IV2 cups water.
1 package raisins.
2 tablespoons fat 1 teaspoon salt.
1 teaspoon cinnamon. y2 teaspoon cloves. Va teaspoon nutmeg. 3 cups flour.
i teaspoon soda.
2 teaspoons baking powder.
> Department of Ai^rUiiIlnro Yearbook, Si-parato 6^0.
28
WAE ECONOMY IN FOOD.
Boil togY^ther for 5 minutes the first nine ingredients. Cool, add the sifted dry ingredients and Ijake in two loaves for 45 minutes in a moderate oven.
This cake should be kept several days before using. It makes about 20 to 25 ser\"ings.
If desired 1 cup of oatmeal may be used in place of % cup of flour.
CORN MEAL COOKIES.
% cup melted fat. Vj cup molasses, i cup coi-n sirup. 1 egg.
6 tablespoons sour milk. Vi teaspoon soda. 2 cups corn meal. 1 cup wheat flour.
Combine the melted fat, molasses, sirup, beaten egg and milk. Sift the dry ingredients and combine with the liquid. Drop from a teaspoon onto a greased pan and bake in a moderate oven for 15 minutes. This makes 55 to 60 cookies about 2 inches in diameter.
OATMEAL MACAROONS.
1 tablespoon fat. f cup corn sirup.
2 tablespoons sugar. 1 egg.
1% f^ips oatmeal.
Vi teaspoon salt, 'i! teaspoon baking povrder. 11 o tablespoons flour. 2 teaspoons almond extract if de- sired.
Combine the melted fat and the sugar and sirup, add the beaten egg and stir in the other ingredients. Drop from a teaspoon on greased baking sheets or pans and bake in a moderate oven about 15 minutes.
This makes 25 to 28 cookies about 2 inches in diameter.
CORN-MEAL GINGERBREAD.
1 cup corn meal. 1 cup wheat flour.
1 teaspoon soda. % teaspoon salt.
2 teaspoons ginger.
1 teaspoon cinnamon.
1/2 teaspoon cloves. 1 cup sour milk.
1 cup molasses.
2 tablespoons shortening
Ipo-o- ^
Sift together the dry ingredients. Combine the milk, molasses, melted shortening, and beaten egg. Add the liquid ingredients to the dry. Stir well. Bake in moderate oven.
Two cups of buckwheat flour may be substituted for the corn meal and flour in the above recipe. This will have the characteristic flavor of buckwheat. If it is too strong use only 1 cup of buckwheat and 1^ cups of white flour. Two and a half cups of rye flour may
1 Omitted if desired.
WAll ECONOMY IN FOOD. 29
also be substituted. In usinji; lyc or white flour ii Ini'^ei- (|U!intity is necessiuv beiMuse these (lours absorb less iitiuitl than do the corn meal and buckwheat.
A LESSON IN BUYING.
Yet another method of studying- food values is to be found in a consideration of weight, cost, and measui'e. This has been used by wise housekeepers for some time, but some women have been so im- pressed with the importance of buying by weight that they have almost lost sight of the expression of this weight in terms of meas- ure. Very few women would think of buying bananas except by the pound, but not many realize that they will get only three medium bananas in a pound. Such a common commodity as potatoes of course are always purchased by weight, but it is very important to realize that there are 15 pounds of potatoes in a peck and that this same 15 pounds also represents about 50 medium-sized potatoes. In other words, if a housekeeper buys a pound of potatoes, she will get three medium-sized potatoes and a little one thrown in for full Aveight. A pound of prunes ]uay be ordered without any special in- terest by the woman buyer, and she may get either large or small prunes depending upon the grocer's wishes, while a wise buyer would stipulate the size wanted because she would knoAv tliat in a pound of small prunes she Avould get about 40 prunes, while if they were large there would be about 28.
The folloAving table show^s the relation of weight and measure and also brings about the difference in the weight of contents of the cans of different sizes. In the case of canned pork and beans, the No. 1 can, cost 15 cents, weighs 11 ounces, while the No. 2 can, cost 20 cents, weighs 21 ounces. In the latter can, the cost of the additional 10 ounces is 5 cents. If the housekeeper uses condensed milk in quantity, it is better for her to buy the 16-ounce can, as the cost per ounce is much less than if she purchases the 6-ounce can. Of course, it may be better economj' for the woman to buy the No. 2 can of vegetables, but this is true only when the No. 2 can gives her exactly enough for one meal for her family. If there is a serving left over, it is evidently wiser for her to buy the No. 3 can, because then she has enough for two meals, and, Avith different methods of prepara- tion, will run no risk of monotony.
It seems clear, then, that several elements enter into the wise buy- ing of food. One who enlists in that service ought to have a clear conception of the relation of these units of weights, cost, and measures.
30
WAR ECONOMY IN FOOD. TABLE OF WEIGHTS AND MEASURES.
Material.
Weight.
Measure.
Apricots
Bananas
Beans, navy
Beans, canned:
String No. 2
lama No. 2
Bread:
Oraham
Rye, "Ward's
M'liito, Ward's
Whole wheat, Ward's.
Butter
Milt, condensed
Molasses No. 2h. Pinfapi)le:
No. 1 (lat...
No. 2 tall... Prunes:
Small
Large
Tapioca:
Instant
Minute
Pearl
1 pound, -...do... ....do...
1 pound 2 ounces. 1 pound 4 oimces-
12 ounces
1 pound
1 pound 2 ounces. . 1 pound 4 ounces. .
1 pound
6 ounces
16 ouncts
2 pounds 6 ounces.
9 oimccs
1 pound 3 ounces.
1 poimd. ....do..
10 ounces. ....do... 1 pound..
7.5 pieces. 3 large. 2J cups.
1§ cups drained. Do.
14 J-inch slices. 21 i-inch slici's. 16 i-inch slices. l.T ^-inch slices. 48 squares. 3 cup. li cups. 2:i cups.
5 slices. 10 slices.
40 prunes. 28-30 primes.
1| cups.
Do.
25 cups.
1 ounce of sugar measures 2 level tablespoons. J ounce of buttsr measuras 2 level teaspoons.
2 ounces of Hour measures J cup.
Index No. E-7.
o
-■''"' ''?'^rWf1i
0
OREGON
RULE
CO.
1
U.S.A.
2
3
5
OREGON RULE CO
U.S.A.
6
T 'J
7
8
9
10
11
|
w |
m |
6 |
7 |
8 |
9 |
10 |