Everyday Foods in War Time

Table of

gn" pointing two ways. On the one hand it tells us that we need to save meat; on the

it? Meat is undeniably popular. In spite of the rising price and the patriotic spirit of conservation, meat consumption goes on in many quarters at much the usual rate. There is probably no other one food so generally liked. It has a decided and agreeable flavor, a satisfactory "chew," and leaves an after-sense of being well fed that many take as the sign of whether they are well nourished or not. It digests well, even when eat

nice item on a bill of fare, but the protein it contains can be secured just as well from one large egg, or two level tablespoonfuls of peanut butt

een vegetables, fruit, and the yolk of egg, cereals are a not inconsiderable source of iron. A man would have adequate nourishment for a day, including a sufficient supply of iron, if he were doing only moderate physical labor, from one pint of milk, one and one-half pounds of whole wheat bread, and three medium-sized apples. Beef juice is often used as a

measure of food requirement, we can find plenty of instances where it does not make a perfect measure. Some people have too large appetites for their body needs and get too fat from sheer surplus of fuel stored in the body for future needs as fat. If such people have three good meals a day all the time, there never is any future need and the fat stays. Other people have too small appetites for their needs and they never seem to get a surplus of fuel on hand. They live, as it were, from hand to mouth. Anyone accustomed to eating meat will have an unsatisfied feeling at first after a meal without meat. The same is true of other highly flavored foods. It is well for the cook to bear this in mind and serve a few rather highly seasoned dishes when there is no meat on the bill of fare

is there enough milk for babies today. A conservative request for one European city alone was a shipment of one million pounds of condensed milk per month! If cattle are killed for food there will be little milk to send and the babies will perish. We must save meat for our soldiers and sailors, because they need it more than we do. It is not only easily transported, but one of the few things to give zest to thei

ximating 1,600 calories per pound. A pound of meat in the form of beef will require the consumption by the animal of some fourteen pounds of grain. The pound of beef will furnish perhaps 1,200 calories, while the gra

both indigestion and a badly balanced diet. A quarter of a pound of meat a day is not undesirable for an adult, but a pound a day may result in general overeating or in the special ills which are related directly to a large quantity of meat. One of these is an upsetting of a proper balance of food elements in the diet. Diets high in meat are apt to be low in milk and consequently low in calcium. If the income is limited this is almost sure to be the case, since there will not be enough money to prov

an expenditure of forty-two cents for beef as free from waste as milk, we would pay perhaps thirty-two cents per pound. A pound and a quarter of lean beef would yield about 1,000 calories. So as fuel alone the milk would be twice as cheap as the meat. Three quarts of milk would yield almost if not quite as much protein as the meat and a liberal supply of calcium to offset the iron furnished by the meat. Everything considered, then, milk is a better investment than