Food and freedom

Be readily familiar with the composition of all common foods, so that if certain needed foods are not available, others, equally good, may be substituted. Note all food on hand, before purchasing; note what additional food may be required. Note what foods are seasonable, easily avail- able, or abundant. Note what local foods are available — in the garden, in a neighbor's garden, in the town, in the state; remember the wild greens — dande- lion, cress, sorrel, etc. Note what foods are scarce or restricted, and must be spared because of world needs; note what substitutes can be used. 3. Co?isider the cost of food: Determine what foods most readily available for the money which may be spent (the sum al- lowed for food by the family budget) will best satisfy family needs; select these foods. Calculate cost of food not only in relation to market prices, but in relation to nourishment obtained, digestibility, proportion of edible material, time required for preparation. PLANNING THE MEALS 85 Balance the cost and value of packaged foods against bulk foods; raw, against ready-cooked; home-made bread against bakers': in-season foods against out-of -season, etc. 4. Determine type of meals: That will best serve family needs. That are appropriate for the season. That will permit foods selected to be served to the best advantage — all interests considered, health, convenience, and an attractive table. 5. Plan meals for a week in advance: Write these down on cards, to be filed in a cabinet, or in a loose-leaf notebook. When prac- tical, this is the wisest and most profitable way to manage; it prevents confusion, saves fnoney, also time in marketing and cooking, and insures better meals and greater variety. Menus prov- ing satisfactory may be kept for repetition or reference: unsatisfactory menus may be dis- carded. Prepare different types of menus for different needs — school-luncheon menus, picnic menus^ quickly prepared dinners, fuel-saving menus, cold weather menus, menus for special occasions, etc. Make lists of suitable combinations of foods. ^ 1 For suggestions, see: Every Day Menu Book, S. T. Rorer. New Cook Book, S. T. Rorer. How to Cook and Why, Condit and Long, chap. xiv. Feeding the Family, Rose, chap. xii. 86 FOOD AND FREEDOM Keep a list of new dishes or new foods discovered from time to time. "Surprises" prevent monot- ony and sustain interest in meals. Keep selective food lists on hand — meat-sub- stitute dishes, breads without wheat, desserts without sugar, etc. 6. Do personal marketing: Avoid ordering by telephone; pay cash; carry food home ; accept only reliable packaged goods which can be guaranteed; try new foods; when buying perishables, do not buy more than can be used to advantage; when practical, buy staples for a definite period in advance — this saves time, deliveries, inconvenience, money. Do not be ashamed to buy carefully. SELECTIVE FOOD LISTS To Spare Wheat — Serve Barley Bread Barley Scones Boston Brown Bread Bran Fruit Gems Buckwheat Cakes Buckwheat Muffins Corn-breads and Muffins Corn Griddle Cakes Corn-Rye Gems Corn Waffles Corn- Wheat Bread Date-Rye Muffins Hominy Popovers Nut Brown Bread Oatmeal Bread Oatmeal Cookies Oatmeal Muffins Oatmeal Scones Rice Gems Rye Bread Rye Meal Biscuits Rye Gingerbread Rye Liberty Cake Southern Spoon Bread Soy Meal Gems PLANNING THE MEALS 87 To Spare Meat — Serve