Everyday Foods in War Time

Table of

the world of fact! Even if we have plenty of money we cannot escape from the thought of food today. There is imperative need for saving of food materials; at best there will not be enough to go around, and all the world, ourselves included, will suffer in proportion as we neglect the duty of food conservation. To be economical in the us

od value, and that there are few diets which cannot be so rearranged as to give a better nutritive return on the money spent than is usually secured by our haphazard methods of planning meals. Saving of waste is commendable and will go a long way, but this is a kind of passive service; loyal citizens ought to be active participants in the food conservation movement, which is a movement to distribute food in the

ctly or indirectly affect the smooth running of the body machinery; nevertheless, these two diets, closely alike in nutritive value, may be very dissimilar in their superficial appearance. For instance, all the nutritive requirements may be met in a ration composed of three food materials, as milk, whole wheat bread, and apples; on the other hand, by one composed of canvas-back duck, truffles, lettuce, cel

ods, while cheap, differ among themselves in cost and somewhat in nutritive value. It is possible to confine one's choice to some which contribute little besides fuel to the diet, such as rice and white flour, or to include those which are rich in other essentials,

ime supply certain amounts of other essentials, such as protein, calcium (lime), iron, and the like. By giving definite values to each of the dietary essentials taken into consideration and comparing the yield of these from different foods, we may have such a score as follows:11. For the

ts Score val

flou

flour

lour

brea

bread

meal

eal

of whe

ny 1

flake

sphorus in considerably larger amounts; that is, we shall need less of other foods with oatmeal than we shall with hominy. This does not mean that hominy is not an excellent and a cheap food, but it does mean that when the strictest economy must be practiced it pays to buy oatmeal. The task of the housewife is to fi

the wheat product it is both good economy and good patriotism to use it as far as one can. And, even if cornmeal should be dearer than whea

is to emphasize the use of dried fruits and vegetables.

vegetables Scor

ns

s 2

les

es

s 1

es 1

ins

its and v

ns

as

les

ana

nge

che

rs

he return on a pound of a grain product, but they will be equally cheap only when they cost the same per pound in the market. Here, again, there is no incompatibility between economy and conservation of special foods. Even in the case of beans is this true, for, while certain kinds are wanted for the army and navy, there are dozens of k

shown. Saving of meat is one of the most important planks in the food conservation program; so here again there is no inevitable conflict between conservation and economy. Some meat is desirable for flavor if it can possibly be afforded, but no economically inclined perso

sh Score va

ean rou

ium fat r

terhouse

lean l

dium fat

l 1

h, sal

esh cod is due chiefly to the absence

, cann

people cutting down their milk supply when the cost is only thirteen or fourteen cents per quart on the ground that milk is too expensive! The economical housewife should have no compunctions in spending from one-fifth to one-fourth of her food money for this almost indispensable foo

a pound, eggs must not cost over forty-five cents a dozen. Eggs must be counted among the expensive foods, to be used very sparingly indeed in the

dditional value of popularity. Sugar substitutes are not all as cheap as sugar by any means, but molasses, on account of its large amount of mineral salts, especial

cost) is the lowest. Fats are not as cheap as milk and cereals if they cost over ten cents per pound. The best way to economize is by saving the fat bought with meat, using other fats without much flavor, and cutting the total fat in the diet

on the lowering of the cost of the diet inevitably lies. If one does not like corn, it is hard to substitute corn bread for wheat bread. But one might as well open one's mind to the fact that the only way to put off the day when there will be no white bread to eat is to begin eating cornmeal now. Most of us want to eat our cake and keep it too-to enjoy o

PE

R TIME

Table of

oregoing pages. They have been selected from various publications, a list of which is given below. The n

hy, U.S. Department of Commerce, Bureau

the Home, U.S. Department of Agri

lumbia University, Technical Education Bulletin No. 30 4. Food, Bullet

, U. S. Department of Agricult

Protein, U.S. Department of Agri

ut Agricultural College, Em

ipes, Teachers College, Columbia Universi

ood Aid Committee, 280 Mad

s Wife, St. Paul, Minn

Teachers College, Columbia University,

lletin of the United St

Cornell Reading Course fo

AND

and Whea

meal,

flour,

1 tab

up, 1 ta

1? tea

ater,

m water

t, 1

the lukewarm water. Add flour gradually, stirring or kneading thoroughly after each addition of flour. Knead lightly for 10 or 15 minutes. Shape into a loaf. Let rise until

and Rye

m water

t, 1

? tabl

ses,

lour,

meal,

r, 3

ing ingredients, and mix thoroughly. L

k Corn B

meal,

? te

owder, ?

milk,

? te

g,

ed), 1 ? t

l. Beat well. Add melted lard and baking powder. Bake in hot gre

Corn Muf

meal,

our (sift

r, ?

tter, 2 t

1 te

owder, 2

k,

lted butter. Put in greased muffin pan

Brea

water,

? tabl

issolved in ? c

ats (dry

ses,

1 tab

r, 4

fat, dissolved yeast cake, and flour; let the dough rise to double its bulk, beat well, and tu

l Muff

oatmeal

r, 1

2 tab

owder, 4

? te

k,

g,

terine, 2

f the milk. Mix the remainder of the milk with the cereal, and beat in thoroughly. Then

Boston Br

eal,

meal,

ound oatm

, 1?

? te

1 te

ses,

owder, 2

on mold. The mold should never be filled more than two-thirds full. A one-pound baking powder box makes the most attractive shaped loaf for steaming; place mold on a trivet in kettle contai

Bread

k,

6 tab

table

1? tea

, ? cake, soften

rice,

r, 8

n makes two lo

hich has been softened in one-quarter cupful warm water. Stir in flour and knead. Let rise until double its

ing water, in order to insure a dry rice. At least ei

Rye Mu

lour,

owder, 4

? te

4 tea

k,

or other fat

and melted fat. Mix quickly, do not beat. Bake

Meal Mu

meal,

lour,

owder, 3

2 tab

tter, 1 t

1 te

k,

g,

then stir liquid mixture into dry ingredients. Do not beat. Place i

Roll

k,

r, 1

table

2 tea

2 te

t ca

6 tab

lour,

flour,

gar, and fat. Soften the yeast i

yeast and flour, and knead. Let rise until double in bulk. Knead

AND C

Sauce

r, 1

2 tabl

sauce,

r, 2

ins,

1 te

on, ?

, ? te

? te

, ? te

ream the butter, add sugar, apple sauce, dry ingre

at Cook

rine,

r, 1

gs

, ? t

eat, 1

? te

on, ?

ices, and salt together and add very slowly. Mix well; roll on a floured board one-eighth to one-sixtee

ran Coo

, 3

r, ?

to ? t

on, ?

, ? te

y, ?

k,

butte

oney C

er,

y, 1

g,

milk,

1 te

on, ?

, ? te

r, 4

ll beaten, then the sour milk and the flour sifte

es Cak

r, ?

, ?

ses,

, 1 te

on, ?

g,

, 2 ?

2 te

ater,

? te

hot water, add molasses, egg well beaten, and dry ingredients. Mix we

s Cooki

r, 2

1 te

1 te

, 1 ta

ses,

er, 1 t

vegetable

stir this liquid gradually into the dry ingredients. Chill. Roll on floured board to

asses B

rgarin

vegetable

g wate

sugar,

ses,

1 te

r, 3

, ? te

, 1/8

1 te

nut,

walnut

lt sifted together. Chill. Roll one-eighth inch thick. Cut in strips about three and

minutes in a

l Cook

g,

r, ?

k,

r, ?

r, 2

atmeal

owder, 2

1 te

ins,

at, 5 ta

gg add sugar, water, and milk, dry ingredients mixed together, raisins, and m

Macaro

1 tab

yrup,

2 tab

g,

ct if desire

al, 1

? te

owder, ?

1? tabl

d stir in the other ingredients. Drop from a teaspoon on greased

rop Cook

d potatoe

r, 1

mutton f

r, 1

owder, 2

on, 1

, ? te

, ? te

, chopp

choppe

drop the mixture by spoonfuls on a slightly g

e Ca

etable fat,

r, ?

g,

syrup

k,

p (plus 1?

wder, 1?

itron, 2

cut in ha

on, ?

, ? t

, 1/8

edients; add alternately with milk to first mixture. Add raisins (which have

es in a moderate ov

SANDWIC

t Paste for S

ana

peanut

ts, which have been crushed. Salt to

Marma

ts, 3

, 3 p

juice and

(juice and

il soft; chop fine and mix with fru

ranberry M

rries,

stoned,

r, 1

sugar,

es, dates, and water; put through a siev

icot Cons

ots, ? poun

ater,

ins,

of 1

oran

s,

up (ligh

ed very thin, with slices cut in small pieces, and corn syrup. Bring to boiling point and

t Butter (for S

s, ?

s,

butte

? te

ce, 1? ta

ins,

(light), 2

ough food chopper. Add salt, peanut butter

ve (without

, 1 pound (2

ns, ?

water

1/8 pou

nge

syrup

; corn syrup and water; boil until it is of the consistency of marmalade (about one an

TIAL HO

Barl

ey,

water,

? te

er grav

d left over gravy and bake for 20 minutes in a moderate oven. If one has a meat bon

d Bean

wer roun

ney bea

io

1 cup, or 2 or

ork, 2

fat. Cut the beef into small pieces and brown it in the pork fat, then add the vegetab

e Fon

hot),

rumbs,

, 1 ta

gs

? cups grated or 1

? te

en; into this mixture cut and fold the whites of eggs beaten until stiff. Po

Hash with Ve

(cold, left

oes (cooke

(cooke

opped fin

(cooke

r, ?

table

r. Put fat into hot frying pan, add hash and cook for about 20 minutes, allowing the hash

al Scra

beef,

1 te

, 1 m

, 1/8

ater,

meal,

ool, skim off fat, and remove bone. To liquid remaining, add enough water to make one quart. Add corn meal and salt a

Chowd

n,

rk, 1?

in slices

, 2

water,

2 tabl

d oni

, ? t

and p

es for about five minutes in boiling salted water. Drain, and add the potatoes to the fat. Add the boiling water and cook until the potatoes

eese and N

cheese

those locally

ead crum

of ?

1 te

, ? te

nion, 2 t

drippings or vegetab

e fat and a little water until tender. Add to the first mixture the onion and sufficient

ish Cho

ish, ?

t in small p

ork, 2

nion, c

milk,

rs, 4

being prepared. Cut the pork into small pieces and fry it with the onion until both are a delicate brown; add the potatoes, cover with water, and cook until the potatoes are soft. Add the milk and

oumanian

cabbage

d onio

e,

otatoes

pper cut i

, ?

tomat

3 tab

? te

a, ? t

, 1/8

fish, cut into small pieces, and mix with parboiled vegetables, canned tomatoes, water, and seasonings. Bake

Bean

beans

n, 1

2 tabl

tomatoe

ppings, 2

2 tab

pepper

dding water to cover if necessary. Add onion, rice and tomatoes and cook slowly until

meal with

oatmeal

chees

and p

ad crumb

1 tea

nother layer of oatmeal, then cheese and seasonings; continue until the dish is full. Melt the fat and mix with th

oaf with Wh

reen pe

ater,

water,

bread crum

, 1?

1 te

, 1/8

a, ? t

nion, ?

g,

table

oning, egg (slightly beaten), and melted fat. Turn mixture into a small, oiled bread pan. Set pan into a second pan, containing water. Bake mixture

Sausa

ns, drie

crumbs

3 tabl

g,

, few

? te

to ? t

-half hours. Force through a strainer, add remaining ingredients. Shape into form of sausages, roll in crumbs, egg, and crumbs again. Sa

or Togo

ntain, however, a considerable amount of fat. For this reason neither pork nor other fat is us

ter. Removing the skins in this way takes only two or three minutes and greatly improves the quality of the dish. If a few skins are left on, they will do no harm, unless the dish is being prepared for a person of poor digestion. Drain the beans, pour over them the water in which they

t Loa

peanut

crumbs

g,

k,

1? tea

a, ? t

at, 1 ta

into a greased pan, pour the melted fat on top,

e fo

ater,

cub

e 1

table

2 tab

? te

, 1/8 t

rains

ot water in which beef cube has been diss

highly nutritious dish and is excellent for lun

tter Bean

butte

beans

crumbs (toa

k,

1 te

, ? te

Press through a sieve, add other ingredients, mix well. Shape into a loaf, p

tter Crea

, 1

grated)

1 tab

at, 1 ta

butte

le

chopped)

alt, 1 s

? te

e white

of pa

milk is heating, melt fat in a separate sauce pan, stirring in flour as for cream sauce. When smooth add the ho

t Fon

, shell

umbs (so

, 1?

g,

1? tea

ye

ite of the egg. Beat the egg white stiff and fold in. Turn into a

t Sou

helled pea

n, ?

ry,

ot,

r, 2

, ?

2 tab

1 te

a, ? t

, 2

and water; simmer 20 minutes. Make a white sauce of the ot

up with C

es, 3

r, 2

4 tab

p g

, 2 s

s of

, 1?

rot

? tabl

and p

of c

r for the soup. Cook carrot cut in cubes in boiling water until soft; drain. Scald milk with onion, celery, and parsley. Add milk and water to potatoes. Melt fat in sa

en Cass

cup of milk, one tablespoon of butter, pinch of salt, dash of paprika. Stir into the salmon lightly, cover li

ped Sa

on,

g,

, 1

rounding

1? tab

ell and then stir into the milk, which should be scalding. Stir until smooth and thick like gravy. Season with salt and pepper and set aside to cool. Butter a baking dish and f

n Loa

, 1 sm

g,

crumbs

lk, 2 ta

pr

tm

a

ell beaten egg, seasoning, and cracker crumbs; bake in a

e Pie

meal,

2 ? te

water,

io

1 tab

r steak,

oes,

epper, ?

weet pepp

1 te

45 minutes. Brown the onion in the fat, add the Hamburger steak, and stir until the red color disappears. Add the tomatoes, pepper, an

sh Pi

rice,

eef or lam

1 te

water,

n or garli

oes,

r any fat,

tomatoes, meat, and cook in a covered dish until the rice is soft. The meat may be omitted, the rice coo

tabl

, ?

n, ?

, diced

s, dice

s, cann

table

t, 1

iced, 3 t

, chopp

r, ?

eaf,

ves

erco

hopped, 2

2 te

e, 1

r, 7

other vegetables. Tie bay leaf, thyme, and peppercorns together in a piece of cheesecloth and cook with stew abou

DD

apioca Pu

ico

r, ?

tapioc

? te

water,

center portion remains. This will require about 30 minutes. Place the apricots in a buttered baking dish. Add sugar to the tapioca, pour this over the apricots, add apricot juice, and bake in a moderate oven for about

Puddi

r cereal

sauce,

pl

1 tab

, 1 ta

mbs, 2 ta

sugar if the sauce has not been sweetened. Then put in another layer of cereal, cover with buttered c

ate Pudd

rn meal and hal

water,

? te

d date

rine, 1 t

up (ligh

g,

about five minutes, stirring constantly, and then cook over water for one and one-half hours. Add oleomargarine, syrup, egg,

Bread Pu

in small pie

up (dark

sugar,

g,

? te

ate, 2

, 1

ter, 1

a, ? t

alt. Melt chocolate in water; add gradually to bread mixture. Add v

teamed Pu

r, 1

? te

? te

, ? te

ce, ?

, ? te

on, ?

etable fat,

ses,

k,

ed and cut in

ally to dry ingredients. Stir thoroughly. Turn into greased molds, filling them a little over half full; cover and steam for ab

Pudd

y, ?

rumbs,

k,

f half

, ? te

gs

2 tabl

eat the mixture thoroughly and then add the butter and the whites of the eggs well beaten

Puddi

, 1

ses,

meal,

, 2 te

1 te

milk,

ginger, and molasses. Cook slowly in a buttered baking dish tw

n and Apple

meal,

, 2

? te

, ? te

ses,

pl

tirring occasionally. Add salt, ginger, and molasses. Put into greased baking dish and bake one hour

rown Be

toned and cut in

umbs (dr

up (dark

ice, 3 t

rind of

on, ?

? te

rine, 1 t

juice,

ad crumbs with part of this mixture. Into a greased baking dish put alternate layers of bread crumbs and p

Puddi

e,

k,

(light), 2

, ? te

ins,

our off water, add milk, syrup, nutmeg, and raisins.

Puddi

usts of br

d milk

ses,

ins,

? te

, ? te

on, ?

, ? te

spices, and raisins. Bake in a moderate oven (360-380° F.)

ertisements of books by the sam

G THE

Y SWAR

rated,

typical family group-men, women, infants, children of various ages-are discussed in separate chapters, and many concrete illustrations in the form of food plans and dietaries are included. The problems of the

ted in the planning or preparation of household meals, and it would be difficult to imagine a more

MILLAN

4-66 Fifth A

HAND-BOOK F

SWARTZ R

ment of Nutrition, Teachers

, 8vo

the importance of a quantitative study of food materials. This little book explains the problems involved in the calculation of food values and food requirements, and

general textbooks on the subject of nutrition for fuller information, but such data have been included as seem mo

OF C

OD REQUIREMENTS THE COMPO

FOOD. Food as a

Building

egulation of

he Energy Requireme

Requirement

Requirement

ein Requ

Carbohydrate

h Requ

IONS Studies in Weight, Measure, and

Percentage Compos

Fuel Value of a S

ight of a Standard or

Combination of

s in a Standard Portion o

rd Portion of a Combina

s of a

Cow's Milk to a

ercentage Compositio

ion of a Com

of the

ES Refuse in F

Tables-Gram

Tables-Ounc

Tables-Poun

erms of Standard

n Percentages of t

in Standard or 10

ipment of a Diet

MILLAN

4-66 Fifth A

OOD P

GG AND ALONZO E

every transporter and seller, every householder. It is a problem with every town, state and nation. And now very conspicuously, it is a

indicate the scope of The Food Problem

ium and professor in Stanford University. Mr. Taylor is a member of the Exports Administrative Board and professor in the University of

s as its most conspicuous phase an international charac

e Problem

eral conditions

ticulars which concern us, and

e we actually doing

OF C

The Internat

Chapter I. The Food Situation of the