Food and freedom

Beans, Baked Beans, Stewed Cheese Puree Chowders, Fish Cocoa and Chocolate Eggs, with Sauces Fish Lentil Soup Milk Nuts Nut and Cereal Dishes Bean Soups Cheese, with Cereals Cheese Souffle Chowders, Vegetable Eggs, with Cereals Eggs, with Vegetables Lentils, with Rice Local Game and Poultry- Mushrooms, with Vegetables Nut Breads Omelets, with Cheese Omelets, with Vegetables Peanut Butter Sandwiches Vegetable Dinners To Spare Sugar — Serve Dried Fruits Date Puddings Figs Fresh Fruits Honey Honey Frosting Maple Syrup Maple-sugar Candies Molasses Molasses Puddings Raisin Breads Raisin Puddings Dates Dates, with Cereals Fig Puddings Fruit- Nut Candies Honey Cakes Honey Pop-corn Balls Maple-sugar Cakes Maple-sugar Frosting Molasses Cakes Prune Puddings Raisin Cakes Stuffed Dates Vegetable Candies To spare fat, check all waste, use vegetable oils and nut butters in cooking, and do not serve fried foods or pastry. "If each individual in the United States consumes a half-pint of milk per day, the amount of meat that may be regarded as necessary does not exceed two ounces per capita per day." 88 FOOD AND FREEDOM CONSERVATION MENUS The following menus have been arranged, from time to time, to cover different needs. To get the most food satisfaction for the least outlay — in money, time, labor, fuel — has been the central thought in planning them. Since conditions in every home differ, however, these menus can be offered as sample suggestions only, with the hope that they may be of value in helping to solve some of the many housekeeping problems as they occur. Dishes similar in food value may be substituted for any dishes mentioned which may not be practical, or consistent with the food needs of the world as they develop. In the case of very simple meals, enough in quantity must be provided to make up for lack in variety. Young children must, of course, be specially provided for. WHEN PLANNING MEALS REMEMBER That milk is a valuable food, and cheap, because of its value, even when comparatively high in price; it requires no cooking; its use saves meat, fuel, time, and insures a good diet. From one pint to a quart of whole milk a day for each child, and from one-half to one pint for each adult, is a wise allowance. "Milk consumption in the United States should not fall below one pint of milk per capita per day." ^ A general demand for this amount would not only help to save the needed meat, but would increase the dairying business, which is most important, since the strength of a country can be measured by the size of its herds and the number of its milch-cows. "That cream should not be used as a luxury, nor should butter be used in cooking," until the milk supply is again adequate or abundant, or unless a fortunate local, personal supply might otherwise justify its use. That fresh fruit is a necessary food, and requires no cooking; its use saves sugar, fuel, time, and insures a good diet; it also saves fats and wheat flour frequently used in making desserts not really needed. 1 Kellogg and Taylor, The Food Problem, chap. vi. PLANNING THE MEALS 89 SIMPLE BREAKFASTS Nourishing — Easily Prepared I Stewed Figs and Raisins Hominy Popovers, Butter Coffee Milk Orange Apple Sauce Oatmeal, Top Milk Whole Wheat Rolls Coffee 3 Sliced Bananas, with Dates, Cream Shirred Eggs Toasted Muffins Marmalade Coffee Milk 4