Food Guide for War Service at Home

lly gone without them, he knows they are important. In Germany it is the lack of fat that is the cause, perhaps, of the most discomfo

to use considerable fat both on the table and in cooking. The taste of food is not so pleasing without it. Their recipes almost all use fat in one form or another, so that when little or none is available, a change m

ves 2? times as much energy as a pound of sugar-the reason for the slogan "Fats Are Fuel for Fighters." Soldiers engaged in the most strenuous physic

sfy" one for a much longer time than a slice of bread and jelly, even though there is enough jelly to give exactly the same amount of fuel. In the countries in which there is a fat shortage, the

s needed by children in order to grow properly, and by grown people to keep in good health. Lard and the vegetable fats and oils, like nut or vegetable margarine and cottonseed-oil, do not contain this substance,

hat many more varieties were available than most of us used. Now it does make a decided difference. Our armies and those of the Allies need

TUATIO

sons, of course, that cause the meat shortage. England, particularly recently, has had v

a can no longer supply her. Neither can the neutrals, who have been supplying Germany under pressure; they need Germany's coal. Although the United S

of butter and margarine is one-fourth of a pound per person, and at times even that amount has not been available. In April an American newspaper man in London reported that he had forgotten what butter tasted like. It could only be obtained on the farms, and even those who made it were strictly limite

supply, most of which is now cut off. Of course, the vegetable oils from the United States and the tropics are not available. The neutrals have had to lessen their exports because of th

from 3? ounces to 10 ounces of table fat a week. By December, 1917, it had been decreased, so that the average total fat ration was a little under 3 ounces a week, some communities receiving a little more, and others none at all. The local newspapers

ON IN THE U

rd which we produce, and large quantities of oleo oil for oleomargarine. Although the exports of butter in 1917 have almost been doubled since the preceding fiscal year, it is relatively unimportant, representing only about 1 per cent o

me. There probably has been a greater waste of fat than of any other commodity, but it is encouraging to note that this waste has been decreased by conservation. The amount of fat in city garbage has gone down all over the country. In

ore. Use vegetable oils. In a long view of the food situation, it is the animal fats that cause gravest concern, because of the years necessary t