Foods That Will Win The War And How To Cook Them | Page 2

Us to Save
Wheat, with
Practical Recipes for the Use of Other Grains 11 A General rule for
proportions in bread-making 15 Use of Corn 18
Use of Oats 20
Use
of Rye 22
Use of Barley 23
Use of Potatoes 24
Use of Mixed
Grains 25
Pancakes and Waffles 27
SAVE MEAT: Reasons Why Our Government Has Asked Us to Save
Meat,
with Practical Recipes for Meat Conservation 29 Selection of Meat 33,

36, 37, 38
Methods of Cooking 34, 35
Charts 36, 37
Comparative
Composition of Meat and Meat Substitutes 38 Economy of Meat and
Meat Substitutes 39
Meat Economy Dishes 41
Fish as a Meat
Substitute 44
Fish Recipes 46
Cheese as a Meat Substitute 49

Meat Substitute Dishes 53
SAVE SUGAR: Reasons Why Our Government Asks Us to Save Sugar,
with
Practical Recipes for Sugarless Desserts, Cakes, Candies and Preserves
57
Sugarless Desserts 61
Sugarless Preserves 71
SAVE FAT: Reasons Why Our Government Asks Us to Save Fat, with
Practical Recipes for Fat Conservation 73
To Render Fats 78

Various Uses for Leftover Fats 82
SAVE FOOD: Reasons Why Our Government Asks Us Not to Waste
Food,
with Practical Recipes for the Use of Leftovers 83 A Simple Way to
Plan a Balanced Ration 84
Table Showing Number of Calories per
Day Required by Various
Classes 91
Sauces Make Leftovers Attractive 93
Use of Gelatine in
Combining Leftovers 97
Salads Provide an Easy Method of Using
Leftovers 99 Use of Stale Bread, Cake and Leftover Cereals 102

Soups Utilize Leftovers 106
All-in-one-dish Meals--Needing only
fruit or simple dessert,
bread and butter to complete a well-balanced menu 109 Wheatless Day
Menus 113
Meatless Day Menus 115
Meat Substitute Dinners 116

Vegetable Dinners 118
Save and Serve--Bread; Meat; Sugar; Fat;
Milk; Vegetables
120, 121
Blank Pages for Recording Favorite Family Recipes 122

_The Recipes in this book have been examined and approved by the
United States Food Administration_
_Illustrations furnished by courtesy of the United States Food
Administration_
[Illustration]
All the recipes in this book have been prepared and used in The School
of Modern Cookery conducted by The Forecast Magazine and have
been endorsed by the U.S. Food Administration. They have been
worked out under the direction of Grace E. Frysinger, graduate in
Domestic Science of Drexel Institute, of Philadelphia, and the
University of Chicago. Miss Frysinger, who has had nine years'
experience as a teacher of Domestic Science, has earnestly used her
skill to make these recipes practical for home use, and at the same time
accurate and scientific.
The above illustration shows a class at the School of Modern Cookery.
These classes are entirely free, the instruction being given in the
interest of household economics. The foods cooked during the
demonstration are sampled by the students and in this way it is possible
to get in close touch with the needs of the homemakers and the tastes of
the average family.
FOODS THAT WILL WIN THE WAR
[Illustration]
SAVE WHEAT
_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE
WHEAT, WITH PRACTICAL RECIPES FOR THE USE OF
OTHER GRAINS_
A slice of bread seems an unimportant thing. Yet one good-sized slice
of bread weighs an ounce. It contains almost three-fourths of an ounce
of flour.

If every one of the country's 20,000,000 homes wastes on the average
only one such slice of bread a day, the country is throwing away daily
over 14,000,000 ounces of flour--over 875,000 pounds, or enough flour
for over a million one-pound loaves a day. For a full year at this rate
there would be a waste of over 319,000,000 pounds of flour--1,500,000
barrels--enough flour to make 365,000,000 loaves.
As it takes four and one-half bushels of wheat to make a barrel of
ordinary flour, this waste would represent the flour from over
7,000,000 bushels of wheat. Fourteen and nine-tenths bushels of wheat
on the average are raised per acre. It would take the product of some
470,000 acres just to provide a single slice of bread to be wasted daily
in every home.
But some one says, "a full slice of bread is not wasted in every home."
Very well, make it a daily slice for every four or every ten or every
thirty homes--make it a weekly or monthly slice in every home--or
make the wasted slice thinner. The waste of flour involved is still
appalling. These are figures compiled by government experts, and they
should give pause to every housekeeper who permits a slice of bread to
be wasted in her home.
Another source of waste of which few of us take account is home-made
bread. Sixty per cent. of the bread used in America is made in the home.
When one stops to consider how much home-made bread is poorly
made, and represents a large waste of flour, yeast and fuel, this
housewifely energy is not so commendable. The bread flour used in the
home is also in the main wheat flour, and all waste of wheat at the
present