Food Guide for War Service at Home

lies of wheat and meat. The vegetables especially are a great potential reserve of food, for they can b

d. Now England has made it compulsory to leave no ground uncultivated. Golf-courses are now potato-patches. Parks and every bit of back

and more the necessity for seizing every opportunity for active service. The accomplishments of the summer of 1917 showed the possibilities of the work, a

my Garden service is planning truck-gardens in France to supply our troops. The Woman's Auxiliary Army Corps of En

re space for transporting munitions and coal. Every pound of food grown releases staples for Europe. Extra

ica eats of almost any kind of vegetable or fruit, the less of the more durable, concentrated foods will she require. The products are so varied in kind and composition that they can be used to serve almost any purpose-bea

E WAR

t of us realize. It is worth while to add to the diet not only the ordinary white or navy beans, but kidney, lima, black or soy beans, cow-peas, the many colored beans such as the pinto, frijoles, and the Califo

he colored beans, chiefly pintos. The Food Administration, fearing that some of this unusual surplus might be wasted and the farme

ntain also some milk or eggs or a little meat. Two cups (half a pound) of shelled green peas or beans, or one cup with a cup of skim milk gives as much protein as a quarter of a pound of beef. Dried beans

nder." The pleasant flavor of meat can be obtained in meat stews, such as the delicious French "pot-au-feu." Stews can easily be made with less meat and more vegetables t

almost the same quantity as in cooked breakfast cereals. Because of this starch, they give as satisfactory a fuel as wheat or corn or any other cereal. One medium-sized potato supplies the same number of calories as a large slice of bread, and contains

cept white and sweet potatoes contain much starch, but many of them have considerable sugar, which serves as fuel j

ot help to make the food sweet. It does, of course, serve for fuel. Bananas especially are fuel foods, containing much starch when green, which changes to suga

the advantage of being a "spreading material" so that it can replace butter with bread and cereals. Jam is of great importance

scurvy" formerly noticed at the end of the winter and even now not an unknown thing, was probably due to lack of vegetables in the winter diet. The constipation which is so disturbingly prevalent can usually be cured or prevented by eating vegetables and fruits in sufficient quantities. One of the most serious limita

Some also contain the vitamines, the leafy vegetables being especially valuable because, like milk, they contain the two kinds. The "greens," leafy vegetables like spinach, cabbage, Brussels sprouts, asparagus, and lettuce, are the ones tha

RYING VEGETAB

in winter as in summer. In war-time, a winter supply, either stored, dried, or canned, takes on sp

ning, more than any other invention since the introduction of steam, has made possible the building up of towns and communities beyond the bounds of varied production." A century or two ago, sailors after a voyage

canned beans, 12 per cent of the corn, and 18 per cent of the tomatoes of the 1917 pack. Large amounts will be needed this year also. Much of the

otatoes, beets, carrots, and "soup mixtures" are more or less new. The drying, of course, merely removes most of the water f

. Their saving in freight and shipping is plain, when it is remembered that the fresh vegetables and fruits often contain over 90 per cent water, and the dried from 8 per cent to 10 per cent. Ships are too

ird dried sliced potatoes. When reconstituted this would make about 400,000,000 pounds of vegetables. Germany has been drying her vegetables and fruits far more th

elf-supporting. Home and community canning and drying are important duties. Can and dry the surplus. Store up enough to carry through the next winter. Follow expert advice as to methods. Use the great

revented. But in 1918 more must be done. More vegetables must be raised and m

CLU

dged by its results to date. We have sent abroad six times the wheat that we had believed was in the country for export. We have exported vastly increased shipments of the other cereals, of beef and pork, of fats and condensed milk. With Canada, we are supplying 50 per cent of the Alli

be done. The huge resources for extra food production and conservation have hardly been touched. The imagination is just beginning to be stirred by the

we believe her to be-the greatest hope and energy of the world-is to s

REFE

nce. "World's Food." Philadelphia, 1917. (Ann

ion and Clinical Dietetics." Ph

Economical Use in the Home." Washington, 19

, Alonzo E. "Food Problems.

nd Other Starchy Roots as Food." Washington,

ue as Food." Washington, 1917. (Depa

n War Time." Philadel

sis of Nutrition." New Haven,

upply and Their Relation to Nutrition."

." Washington, 1918. (Childr

day Foods in War Time." N

eding the Family." New

ry of Food and Nutrition."

ood Products." New Y

War Bread." New Yor

es Department of Agriculture and th

States Fo

ulletin 487. "Cheese and Its Economical Uses in the

ood and Ways of Using It." C.F. Lan

Food for Young Children.

he Body Needs." Caroline L. Hu

eal Foods." Caroline L. Hun

Rich in Protein." Caroline L.

anning by the One-Period Cold-

"Drying Fruits and Ve

ing of Fruits and Vegetables." M.

and Vegetables as Conservers of Other

of Vegetables by Fermentation and Sal

N

s wheat production, 8; campaign

, 4; meat-supply, 20-

as wheat su

wheat subs

s, 56; as meat

-supply, 29; sugar-supply, 44;

, 23; conservation of, by housewives, 24-25; restrictions on us

s wheat sub

England, 39; uneconomic

e defi

ers restricted in

importance of industry, 60; urged u

ood value, 12, 17; wide

d, 34; as meat substitute, 3

ute, 17-18; why Allie

as sugar su

al as wheat s

avagant use

ss, 60; impor

eat subst

eat-supply, 29; meat restrictions, 30-31; fat shortage, 39; sugar

e, 39; resources and exports of United Sta

wheat subs

fty rule

eat subst

raction allowed, 15; consumption cut by licen

millers, 15; licenses bakers, 23-24; regulates sugar prices, 46-47; a

nce of differe

pply, 29; meat regulations, 31-32; sugar-supply, 44; suga

8; food value, 58-59; conservatio

conserva

-See Pro

eat restrictions, 32; fat shortage, 40; sugar res

ortance in

facture, 14; infer

on, controls wh

ugar subst

ants.-Regulations

turers restricted

i, 25; bread rations, 26; meat

titute for

wheat subs

e Beans, Pe

anufacture of in Italy, 25;

as sugar sub

-Use in En

ports from United States, 32-33; co

ers, vegeta

es, 35-36; veg

49-50; shortage in Europe, 50; food value, 51-52; supp

urope, 50; amount exporte

heat subs

sugar subs

eat subst

heat subs

0; supply in United States, 40-41;

as wheat su

meat subs

eat subst

as wheat su

heat substitu

meat subs

of cereals doubled in England, 2; of

11; amount necessa

Austria.-

not rationed, 26; meat,

e.-Bread, 26; me

ny.-Meat, 32; fa

taly.-Bread,

heat ration, 25; reasons fo

India, 13; as whea

t-supply, 4; m

Wheat-su

heat subs

saving, 5; released by d

r as wheat su

Meat, Sugar, Wh

rtage, 42, 44-45; restrictions on, 45-46; pr

bstitute

r as wheat s

at, 5-6; meat, 33; fat, 40-

substitute, 36, 56-57; as wheat substitute, 20, 57-58; as sugar substit

y brea

fats, 38; in milk, 52; in

ur, Victory bread,

blem, 4-5; supply and exports of United States, 5-6; controlled by Unit

rley, 19; rye, 19; rice, 20; miscellaneous,

) "Bring a little b