Fifteen lessons on food conservation

FIFTEEN LESSONS IN FOOD
CONSERVATION

COMPILED AND RECOMMENDED

BY

THE TEXAS ADVISORY EDUCATIONAL COMMITTEE
ON HOME ECONOMICS

COOPERATING WITH

THE UNITED STATES DEPARTMENT OF AGRICULTURE AND
THE FEDERAL FOOD ADMINISTRATION

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BULLETIN 71

DECEMBER I, 1917

THE DEPARTMENT OF EDUCATION
STATE OF TEXAS

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FIFTEEN LESSONS IN FOOD
CONSERVATION

COMPILED AND RECOMMENDED
BY

THE TEXAS .ADVISORY EDUCATIONAL COMMITTEE
ON HOME ECONOMICS

COOPERATING WITH

THE UNITED STATES DEPARTMENT OF AGRICULTURE AND
THE FEDERAL FOOD ADMINISTRATION

BULLETIN 71 DECEMBER 1. 1917

THE DEPARTMENT OF EDUCATION
state; OF TEXAS

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D. of D»

JAN 3 !9i8

FOEEWORD

At a recent meeting in Dallas of the Texas Advisory Educational
Committee on Home Economics, the fifteen lessons comprising this
bulletin were compiled, recommended, and adopted. It was recom-
mended that these lessons be published by the State Department of
Education and distributed to all public schools of the state offering
home economics courses, with the request that the schools co-operate
with the government and the state in a concerted effort to conserve
the nation's food supply. This co-operation may be accomplished by
emphasizing the m.ethods by which the consumption of wheat, fats,
sugars, and meats may be reduced to the minimum, in order that these
foods may be saved for our armies and our allies.

This course of fifteen lessons is based on the Syllabus of Domestic
Economy, prepared by the State Home Economics Association and the
ten lessons prepared by the Federal Food Administration, revised to
meet the needs of Texas. The lessons have been prepared with the
idea that they would be incorporated in the work in home economics in
a four-year high school course, but may be adapted to high schools
offering one, two or three years' work, or could be used as a special
course, provided a qualified instructor is available.

W. F. Doughty,
. State Superintendent of Public Instruction.

November 15, 1917.

HIGH SCHOOL COURSE IN FOOD CONSERVATION

(Based on U. S. Food Conservation Bulletin, August 1, 1917, and
University of Texas Bulletin 326, Syllabus of Domestic Economy for
Elementary and Secondary School of Texas.)

Lesson I — Elimination of waste of food.

1. Improper handling in the home.

2. Poorly planned meals.

3. Careless preparation.

4. Careless cooking.

5. Wasteful servings. (Advocate the doctrine of the clean plate.)

6. Use of local food supply in order to save transportation.
Eeference: U. S. Food Conservation Bulletin, Lesson II.

Lesson II — Quick breads.

1. Cottonseed flour biscuit.

2. Corn dodgers.

3. Corn bread.

4. Corn muflins.

5. Eiee flour biscuit, or any practical local substitute.

Lesson III — Yeast breads.

1. Use of wheat substitutes.

2. Wheat loaf as a standard (demonstration).

3. War bread — cottonseed flour bread.

. Eeferences : U. S. Food Conservation Bulletin, Lessons III and IV,
University of Texas Bulletin 326, Syllabus of Domestic Economy,'
page 47.

Lesson IV — Breads — continued.

1. Eice bread.

2. Cornmeal bread.

3. Potato bread.

4. Peanut or rye bread.

5. Oatmeal bread.

Lesson V — Meats, other than beef and pork.

1. Fish.

2. Squirrel.

3. Eabbit.

4. Chicken.

5. Goat — kid.

Avoid frying processes with all meats.

Eeferences: U. S. Food Conservation Bulletin, Lesson V. Sylla-
bus of Domestic Economy, University of Texas, Bulletin 326,
page 45.

Lesson VI — Meat substitutes.

1.
2.
3.

4.

Eggs.

Pea or peanut loaf,
Cowpea salad.
Eice and cheese.

5.
6.

Onions stuffed with pecans.
Peanut loaf with tomato sauce.

7.

Cottage cheese.

Lesson VII.

A.

Skim milk.

1. Junket.

2. Cottage cheese.

3. Clabber for dessert.

4. Cocoa and chocolate.

B.

5. Indian pudding.
Skim milk as a substitute for whole milk in:

1. Sauces.

2. Milk gravies.

3. Cream soups.

4. Breads and cakes.

5. Seasoning for vegetables.

6. Milk sherbet.

7. Junket ice cream.

Eeference : University of Texas Bulletin 326 — Syllabus of Domes-

tic Economy, page 38.

Lesson VIII — Sugar substitutes.

1. Cooking of fruits.

a. Apple sauce sweetened with corn syrup.

2. Cooking of vegetables.

a. Sweet potatoes or pumpkin — with corn syrup or sorghum.

3. Cereals sweetened with dried fruits, such as dates, figs, and

raisins, or honey.

4. Honey cookies.

References: U. S. Food Conservation Bulletin, Lesson VI; Farm-
ers' Bulletin 653, Honey and Its Use in the Home ;' University
of Texas Bulletin 326, Svllabus of Domestic Economy, pages
35 and 37. ,

Lesson IX — Confections — jams.

1. Candied sweet potatoes.

2. Candied citrus fruits.

3. Parisian sweets — use peanuts and pecans.

4. Carrot and orange marmalade.

5. Pumpkin and orange marmaladje..

Eeference:, Farmers' . Bulletin ■.653— Honey and ' Its Use in the
Home. • - . •

— 7—

Lesson X — Fats.

1. Save and use

a. All drippings.

b. Goose fat.

c. Chicken fat.

d. Beef suet.

2. Use snbstitntes for butter in cooking.

a. Oleomargarine.

b Cottonseed products.

3. Prepare

a. Peanut butter.

b. Salad dressings.

(a) French dressing — peanut oil.

(b) Mayonnaise^ — cottonseed oil.

(c) Cookies — using rendered fats and rice flour, or

other local wheat substitutes.
References : U. S. Food Conservation Bulletin, Lesson VI ; Uni-
versity of Texas Bulletin 326, Syllabus of Domestic Economy,
page 39; University of Texas Bulletin 1720.

Lesson XI — Bread crumbs.

1. Chocolate bread pudding.

3. Steamed puddings.

3. Scalloped tomatoes.

Note. — Use bread crumbs to replace flour in making batters and
doughs, including puddings, cakes; in soups; also to extend
dishes, such as omelets, scalloped dishes, and stuffed vegetables.

Reference : U. S. Food Conservation Bulletin, page 17.

Lesson XII — Fuel saving.

1. Construction, use, and economy of:

a. Fireless cookers.

b. Insulated ovens.

c. Steamers.

2. Cooking by fireless of:

a. Tough cuts of meat and poultry.

b. Soups. \ •

c. Cereals.

d. Beans — baked and otherwise.

e. Dried fruits.

3. The cooking by steam of:

a. Vegetables.

b. Meats.

c. Poultry.
,d. Puddings.

4. Emphasize economy in use of fuel.

References: L'niversity of Texas Bulletin 326 — Syllabus of Domes-
tic Economy, pages 19 and 36".

Lesson XIII — Canning.

1, Fruits (to be canned in season).

a. Hard.

b. Soft.

c. Frnit juices.

Note. — In all cases, reduce sugar by use of corn syrup, or omit it

entirely.
References: U. S. Food Conservation Bulletin, Lessons VII and

VIII; University of Texas Bulletin 326, Syllabus of Domestic

Economy, page 46; University of Texas Bulletin 49, Rural Course

in Home Economics, page 35.

Lesson XIV — Canning.

1. Vegetables.

a. String beans.

b. Tomatoes.

c. Greens.

2. Meats.

a. Chicken.

b. Rabbits.

c. Squirrel. .

d. Fish.

References: U. S. Food Conservation Bulletin, Lessons VII and
VIII; A. and M. College Extension Service Bulletin 39, Food
Saving in Texas.

Drvina;.

jsson

XV— A.

1.

Corn.

2.

Spinach.

3.

Okra.

4.

Peas.

5.

Beans.

6.

Fruits.

B.

References :

Fermentation — Sauerkraut.

U. S. Food Conservation Bulletin, Lessons VII and
VIII; A. and M. College Extension Service Bulletin 38, Food
Savins: in Texas.

— 9—

BIBLIOGRAPHY

U. S. Food Administration Bulletin — Ten Lessons on Food Conserva-
tion, States Eelations Service, Washington, D. C.
Farmers' Bulletins, U. S. Department of Agriculture, Washington, D. C. :

Bulletin 85— Fish as Food.

Bulletin 93 — Sugar as Food.

Bulletin 121 — Peas, Beans, and Other Legumes as Food.

Bulletin 128— Eggs and Their Use as Food.

Bulletin 182— Poultry as Food.

Bulletin 293— Use of Fruit as Food.

Bulletin 332— N"uts and Their Use as Food.

Bulletin 363— Use of Milk as Food.

Bulletin 413— Care of Milk and Its Use in the Home.

Bulletin 487 — Cheese: Economical Uses in the Diet.

Bulletin 565 — Corn Meals as a Food: Ways of Using It.

Bulletin 653 — Honey and Its Use in the Home.

Bulletin 907— Bread and Bread Making.

Bulletin 469 — Fats and Other Economical Uses in the Home.

University of Texas Bulletins,' Extension Department, Austin, Texas :
Bulletin 49 — Lecture on the Fireless Cooker.
Bulletin 326 — Syllabus of Domestic Economy for Elementary

and Secondary Schools of Texas.
Bulletin 1724— Cooking Tough "Meats.
Bulletin 366— Nuts and Their Uses as Food.
Bulletin 1720— Uses of the Peanut on the Home Table.
Bulletin 1727 — Cottonseed flour as a Human Food.

A. and M. Bulletins, Extension Service, College Station. Texas:
Bulletin B26 — Canning, Preserving and Pickling.
Bulletin 38 — Household Conveniences and How to Make Them,
Bulletin B38— Food Saving in Texas.

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