Food and freedom

If we know what food does, what each food con- tains, how much is needed, how to measure it, how to value it, it is always possible, according to the need of the moment, to get the best and the most for the money that can be spent, to make every bit of purchased nourishment serve to the fullest extent, and to make the best possible use of every food available. When our country calls, as it has been calling, "Spare wheat," the housekeeper who knows her food facts will be able to respond without sacrificing the J See Rose, Feedinq the Family, pp. 426-429, IMPORTANT FOOD FACTS 73 health of her family, the income of her household, or the welfare of the world. REFERENCES: The Food Problem, Kellogg and Taylor. "Ten Lessons on Food Conservation," special bulletin. United States Food Administration. The Fundamental Basis of Nutrition, Graham Lusk. Elements of Nutrition, Graham Lusk. Changes in the Food Supply, and Their Relation to Nutrition, Lafayette B. Mendel. Nutrition and Growth, Lafayette B. Mendel. An Adequate Diet, Percy G. Stiles. ''The Nutrition of the People," M. Rubner, special article, Journal of Home Economics, February, 19 13. Food in Health and Disease, WilHam Tibbies. Food and Dietetics, Robert Hutchinson. Nutrition and Diet, Winfield S. Hall. Feeding the Family, Mary Swartz Rose. A Laboratory Manual of Dietetics, Mary Swartz Rose. Food Products, Henry C. Sherman. Chemistry of Food and Nutrition, Henry C. Sherman. Food Analysis, Leffmann and Beam. Pure Foods, John C. Olsen. How to Live, Fisher and Fisk. ''Principles of Nutrition and Nutritive Value of Food," At water. Bulletin 142, United States Department of Agriculture. "Composition of American Food Materials," Atwater, Bulletin 28, United States Department of Agri- culture. Journal of Home Economics, American Home Economics Association, Baltimore, Md. (special articles). See also references listed at close of Chapter IV. VI PLANNING THE MEALS There is no royal road to food conservation. It can be accomplished only through sincere and earnest daily co- operation in the twenty-two million kitchens and at the twenty-two million dinner-tables of the United States. . . . This co-operation and service I ask of all in full confidence that America will render more for flag and freedom than king-ridden peoples surrender at compulsion. — Herbert Hoover. EALS must both feed and please. A good meal is that which supplies the right foods in the most wholesome and attractive form, without waste, and at the lowest cost — including labor, fuel for cook- ing, as well as the money spent for the food itself. In addition to this, to-day — during the critical period through which we are now passing, a good meal must not only meet these requirements, but in its planning and preparation the special food needs of the world must never once be forgotten. Under more normal conditions it was not diffi- cult to provide good meals. Under the changed PLANNING THE MEALS 75 and new conditions which have been gradually creeping up upon us, cuhninating in the great home and world food problem now confronting us, the most careful thinking every step of the way is required — intelligent, clever planning, wise purchasing, good, skilfully managed cooking, at- tractive, happy service.