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Caption: War Publications - WWI Compilation 1923 - Article 3
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THE PROBLEM To save certain foods: wheat, beef, pork. fats, sugar. To encourage a larger use of other kinds of food; vegetables, fish, fowl, game. THE Clnuujcd TOOLS Recipes fruits, You have many good recipes made in the time of peace. Now these must he changed to meet war conditions. Change them by: i. Using floor from other grains or from potatoes or peanuts, to save wheat. In Illinois, corn is the great wheat saver. Use it all you can. 2. Using vegetable fats, such as corn, cotton seed, and peanut oil, for animal fats. 3. Using corn, maple, or other sirups, honey, and dried fruits in place of sugar. 4. Using fish, fowl, and game instead of beef and pork. Wise Buying Study these rules for wise Wise buying is inexpensive buying! buying: 1. Don't Begin to Save on Milk—Children must have it; adults ought to. Milk builds bone and muscle better than any other food. 2. Spend at least as Much for Milk as for Meat.—Remember 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—easy to remember. 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 cannot 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 breadstuffs are usually the most economical of all foods. The Food Administration does not ask you to use less bread but less whea£ in your bread. 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 are not strictly necessary when 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. Fewer Courses Another kind of conservation which saves food, energy, and time is in serving fewer courses. This means less work in prepar-
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