Have planning and preparation of meatless menus which will illus-
trate the principal points taught in this unit. Endeavor to have
these meals pleasing and avoid monotony in character and flavor.
The following suggestions for menus may be used or the women may
be asked to bring in menus for criticism :
1. A noon or evening lunch for winter.
2. A noon or evening lunch for summer.
3. A Sunday evening supper which may be prepared in advance
and served with little preparation at meal time.
I. II. III.
Cheese soufflS. Cheese omelette. Cottage cheese salad.
Popovers. Baked potato. Cucumbers.
Cocoa. Green vegetable. Thin bread and butter.
Stewed fruit. Fruit. Iced tea.
Fresh fruit.
REFERENCES.
U. S. Department of Agriculture :
Fanners' Bulletin 413. Care of Milk and Its Use in the Home.
Farmers' Bulletin 363. Use of Milk as Food.
Farmers' Bulletin 128. Eggs and Their Use as Food.
Farmers' Bulletin 487. Cheese and Its Economical Use in the Diet.
Fai-mers' Bulletin 850. How to Make Cottage Cheese on the Farm.
Farmers' Bulletin 960. Neufchatel and Cream Cheese; Farm Manufacture
and Use.
States Relations Service, Bulletin 471. Eggs and Their Value as Food.
Circular 109. Cottage Cheese Dishes.
Department Bulletin 177. The Production and Consumption of Dairy
Products.
Bureau Animal Industry :
Bulletin 319. Fermented Milks.
Bulletin 342. The Present Status of the Pasteurization of Milk.
128209°— 19 6
UNIT V.
Fats.
GENERAL INFORMATION.
1. A world shortage in fats. — There is a world shortage of 1,500,-
000 tons of fats. The chief fats of export are dairy products, pork
products, and vegetable oils. The shortage in animal fats is due to
the same conditions that have brought about a meat shortage in
Europe — the destruction of herds by the enemy, the killing of ani-
mals for food because of the general food shortage and because
of the lack of animal feeds. The high protein feeds necessary for
dairy cattle especially are lacking ; of these there is a world shortage
of 3,000,000 tons. The production of vegetable oils in southern
Europe was considerably decreased during the period of the war.
2. Need of fats in the diet. — Fats are an absolute necessity in the
diet. With too little there is malnutrition and diminished resistance
to disease. Fats enter largely into the food needs of men and women
in heavy industry because of their high energy value. They are
also important psychologically. Most i^eoples are accustomed to so
general a use of fat in cooking that they are dissatisfied without it.
3. The production of fats in the United States. — The United States
is tlv only country of all those which were engaged in the war which
has a surplus of fats. We have animal fats far beyond our needs.
Normally we export about one-third of the lard we produce. In
normal times we export very little butter, but the exportation of
butter has greatly increased since the war: Butter exports, 1913,
3,585,600 pounds; 1917, 26,835,092 pounds. Of oleomargarine we
export normally about half as much as of butter, and these exports
are increasing, but we export a large quantity of oleo oil to be made
into oleomargarine abroad.
Page 50
Presented as published in 1919. 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
Have planning and preparation of meatless menus which will illustrate the principal points taught in this unit. Endeavor to have these meals pleasing and avoid monotony in character and flavor. The following suggestions for menus may be used or the women may be asked to bring in menus for criticism :
1. A noon or evening lunch for winter.
2. A noon or evening lunch for summer.
3. A Sunday evening supper which may be prepared in advance and served with little preparation at meal time.
I. II. III.
Cheese soufflé. Cheese omelette. Cottage cheese salad.
Popovers. Baked potato. Cucumbers.
Cocoa. Green vegetable. Thin bread and butter.
Stewed fruit. Fruit. Iced tea.
Fresh fruit.
U. S. Department of Agriculture :
Fanners' Bulletin 413. Care of Milk and Its Use in the Home.
Farmers' Bulletin 363. Use of Milk as Food.
Farmers' Bulletin 128. Eggs and Their Use as Food.
Farmers' Bulletin 487. Cheese and Its Economical Use in the Diet.
Fai-mers' Bulletin 850. How to Make Cottage Cheese on the Farm.
Farmers' Bulletin 960. Neufchatel and Cream Cheese; Farm Manufacture
and Use. States Relations Service, Bulletin 471. Eggs and Their Value as Food. Circular 109. Cottage Cheese Dishes. Department Bulletin 177. The Production and Consumption of Dairy
Products. Bureau Animal Industry :
Bulletin 319. Fermented Milks.
Bulletin 342. The Present Status of the Pasteurization of Milk.
128209°— 19 6
UNIT V.
Fats.
1. A world shortage in fats. — There is a world shortage of 1,500,- 000 tons of fats. The chief fats of export are dairy products, pork products, and vegetable oils. The shortage in animal fats is due to the same conditions that have brought about a meat shortage in Europe — the destruction of herds by the enemy, the killing of animals for food because of the general food shortage and because of the lack of animal feeds. The high protein feeds necessary for dairy cattle especially are lacking ; of these there is a world shortage of 3,000,000 tons. The production of vegetable oils in southern Europe was considerably decreased during the period of the war.
2. Need of fats in the diet. — Fats are an absolute necessity in the diet. With too little there is malnutrition and diminished resistance to disease. Fats enter largely into the food needs of men and women in heavy industry because of their high energy value. They are also important psychologically. Most i^eoples are accustomed to so general a use of fat in cooking that they are dissatisfied without it.
3. The production of fats in the United States. — The United States is tlv only country of all those which were engaged in the war which has a surplus of fats. We have animal fats far beyond our needs. Normally we export about one-third of the lard we produce. In normal times we export very little butter, but the exportation of butter has greatly increased since the war: Butter exports, 1913, 3,585,600 pounds; 1917, 26,835,092 pounds. Of oleomargarine we export normally about half as much as of butter, and these exports are increasing, but we export a large quantity of oleo oil to be made into oleomargarine abroad.