Journal of Home Economics, American Home Econom-
ics Association, Baltimore, Md.
Note. — In addition to the valuable food and home-
making articles, this publication contains, from
time to time, interesting and practical articles on
kitchen arrangement and equipment.
See, also, References listed at close of Chapter III.
16
XII
JUST THOUGHTS
AVING food for the country is not al-
ways saving money for the home, and
there are moments when it takes the
finest courage and the sanest judgment
to strike a wise balance between
the two.
Both in arranging the menus, in Chapter VI,
and in selecting the recipes given in Chapter
IX, it was not always easy — although the effort
was made — to consider, equally, the food needs
of the world, the easiest and most attractive
way in housekeeping, and what might be best
from a purely dietetic or health standpoint.
In cases, it is sometimes necessary to sacrifice
one ideal for another. Just which must stand
and which must go can only be definitely decided
by the individual housekeeper according to the
most urgent need of the moment.
The Food Administration has made thel follow-
ing general "war-time" ruling in reference to
cooking, and recipes approved by the administra-
JUST THOUGHTS 239
tion must conform to this standard during our
period of emergency :
To use no butter in cooking, but to substitute
drippings, vegetable oils, nut butters, or "but-
ter substitutes."
To use small amounts of fat only in cooking,
and not to fry in deep fat.
To use all pork products sparingly.
To use cream sparingly.
To use sugar sparingly, substituting honey
or syrup when practical.
Not to use toast as a garnish, or to serve
foods on toast.
To use wheat substitutes — other flours and
cereals — for part of the wheat flour normally
used, and to use all wheat products sparingly.
While these rulings may change as the food
needs of the world change, it would be well if
some of these restrictions were more consistently
observed at all times than they have been. Fried
foods, pastry, except oti rare occasions, and
all dishes containing large quantities of sugar
and fat are extravagant and seldom wholesome;
a variety of flours and cereals is always best,
while pork, from a purely hygienic stand-
point, should be used with discretion.
240 FOOD AND FREEDOM
In selecting the recipes in Chapter IX, as a
matter of principle and as far as practical
these rulings have been observed. It may
be necessary, however, to adapt the recipes
to the changing food needs of the world as
these develop, and it is urged that, at all times,
they should be used with judgment and checked
with current requests of the Food Adminis-
tration. It will be necessary to watch care-
fully, very probably, the kind of flours most
desirable to use, and the quantities of sugar
and fat available; the use of cream is fre-
quently a matter that can only be determined
by local supply.
^ p to =?
O - 3 <«,
^ J? a*
5 ^%
JUST THOUGHTS
241
CrtCrt^ntnwiC/itawiOicaOn
mo oom OCA-P.OJ to M o
►-. 3333333300
0\ O O^Oa tn 4^ 4k ^ Ui Oj to
txi
to f
^ o
? o
o
J, ^
° ►^
o
^ o
0^(j\ tataC/iVi(^C/it/\C/iC/iC/il
M >0 00<J C^t^l-f^ Oi to i-c
:.X5-
242 FOOD AND FREEDOM
HOW TO FIND THE CALORIE VALUE
OF A RECIPE
The calorie value of a recipe may be very
simply and approximately estimated as follows:
Food and freedom
1918Page 94
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Journal of Home Economics, American Home Econom-
ics Association, Baltimore, Md.
Note. — In addition to the valuable food and home-
making articles, this publication contains, from
time to time, interesting and practical articles on
kitchen arrangement and equipment.
See, also, References listed at close of Chapter III.
16
XII
JUST THOUGHTS
AVING food for the country is not al-
ways saving money for the home, and
there are moments when it takes the
finest courage and the sanest judgment
to strike a wise balance between
the two.
Both in arranging the menus, in Chapter VI,
and in selecting the recipes given in Chapter
IX, it was not always easy — although the effort
was made — to consider, equally, the food needs
of the world, the easiest and most attractive
way in housekeeping, and what might be best
from a purely dietetic or health standpoint.
In cases, it is sometimes necessary to sacrifice
one ideal for another. Just which must stand
and which must go can only be definitely decided
by the individual housekeeper according to the
most urgent need of the moment.
The Food Administration has made thel follow-
ing general "war-time" ruling in reference to
cooking, and recipes approved by the administra-
JUST THOUGHTS 239
tion must conform to this standard during our
period of emergency :
To use no butter in cooking, but to substitute
drippings, vegetable oils, nut butters, or "but-
ter substitutes."
To use small amounts of fat only in cooking,
and not to fry in deep fat.
To use all pork products sparingly.
To use cream sparingly.
To use sugar sparingly, substituting honey
or syrup when practical.
Not to use toast as a garnish, or to serve
foods on toast.
To use wheat substitutes — other flours and
cereals — for part of the wheat flour normally
used, and to use all wheat products sparingly.
While these rulings may change as the food
needs of the world change, it would be well if
some of these restrictions were more consistently
observed at all times than they have been. Fried
foods, pastry, except oti rare occasions, and
all dishes containing large quantities of sugar
and fat are extravagant and seldom wholesome;
a variety of flours and cereals is always best,
while pork, from a purely hygienic stand-
point, should be used with discretion.
240 FOOD AND FREEDOM
In selecting the recipes in Chapter IX, as a
matter of principle and as far as practical
these rulings have been observed. It may
be necessary, however, to adapt the recipes
to the changing food needs of the world as
these develop, and it is urged that, at all times,
they should be used with judgment and checked
with current requests of the Food Adminis-
tration. It will be necessary to watch care-
fully, very probably, the kind of flours most
desirable to use, and the quantities of sugar
and fat available; the use of cream is fre-
quently a matter that can only be determined
by local supply.
^ p to =?
O - 3 <«,
^ J? a*
5 ^%
JUST THOUGHTS
241
CrtCrt^ntnwiC/itawiOicaOn
mo oom OCA-P.OJ to M o
►-. 3333333300
0\ O O^Oa tn 4^ 4k ^ Ui Oj to
txi
to f
^ o
? o
o
J, ^
° ►^
o
^ o
0^(j\ tataC/iVi(^C/it/\C/iC/iC/il
M >0 00<J C^t^l-f^ Oi to i-c
:.X5-
242 FOOD AND FREEDOM
HOW TO FIND THE CALORIE VALUE
OF A RECIPE
The calorie value of a recipe may be very
simply and approximately estimated as follows: