Food and freedom

Other preparation: Syrup may be made for cold drinks and put in refrigerator. Sand- wiches may be made for lunch or supper, tied in a damp cloth, and put in refrigerator. A picnic lunch may be packed. Leave the kitchen in order for the day. JUST THOUGHTS 249 AFTER 9 P.M. Plan meals for next day: Cereal for breakfast may be prepared and put in fireless cooker; or, Vegetables to be used next day for a vegetable salad, or cream soup, may be cooked over- night in fireless cooker; or. Beans for soup or stew, which have been soaking all day, may be cooked overnight in fireless cooker; or, Meat to be used as "cold meat" may be cooked overnight in fireless cooker; or. Fruits for "stewed fruit" may be cooked overnight in fireless cooker; or, Bread or rolls may be mixed in bread-mixer, to be ready for early baking. Leave kitchen in order for next day. 250 FOOD AND FREEDOM WHAT A CENT'S WORTH OF ELECTRICITY WILL DO FOR YOU ESTIMATED APPROXIMATELY WITH CURRENT AT FIVE CENTS PER KILOWATT-HOUR It will operate a 12 -inch fan for 4 hours. It will bring to a boil 2 quarts of water. It will make from 4 to 7 cups of coffee in a per- colator. It will bake a pan of biscuit, or cook a steak, on a "table-stove." It will make a Welsh rarebit in a chafing-dish. It will operate a table toaster for 25 minutes. It will operate an electric griddle for 20 minutes. It will operate an 8-inch saute pan for 20 minutes. It will warm the baby's milk in a milk-warmer for 6 feedings. It will keep a 6-pound flat-iron hot for 20 minutes. It will run the sewing-machine, or help with the washing, dish -washing, cleaning, ice-cream freezing, or other work for 3 hours. JUST THOUGHTS 251 PUT YOUR KITCHEN ON A WAR FOOTING 1. Determine type of meals fitted to needs of your family, and, in general, amount of food required. See that each class of food is represented, with good cooking, attrac- tive service, and some ''flavor" or "color" to give relish. 2. Calculate cost of food in relation to market prices, nourishment obtained, digestibiUty, and time for preparation. Learn how to sub- stitute one food for another; fruit in place of a green vegetable; bread in place of pota- toes; cheese in place of meat, etc. 3. Serve as much variety as possible; not neces- sarily at one meal, but in the course of a day or week. In this way — and excepting definite over- or under-feeding — the proper balance of the needed elements will be more or less automatically supplied. Approximately, this averages: protein, 12 per cent.; fat, 18 per cent.; carbohydrate, 68 per cent.; mineral mat- ter, 2 per cent. 4. Simplify menus and service. Few dishes at one meal, and varied meals — with enough in quantity to make up for lack in variety — is a good rule; "picnics" save work and give pleasure; "combination" dishes are helpful and cheap. 252 FOOD AND FREEDOM 5. Do not serve more than is needed or will be eaten; do not throw food away; do not be ashamed to be careful.. 6. Plan meals in advance; do your own market- ing; accept only reliable packaged foods; try new foods; pay cash. KEEP UP TO DATE