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

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 time increases the shortage of this most necessary food.
Fuel, too, is a serious national problem, and all coal used in either range, gas, or electric oven for the baking of poor bread is an actual national loss. There must be no waste in poor baking or from poor care after the bread is made, or from the waste of a crust or crumb.
Waste in your