ON BEING ECONOMICAL AND PATRIOTIC AT THE SAME TIME
Who does not sigh for the fairy table that comes at the pressing of a
button? It is invariably laden with the most tempting viands, satisfies
beyond words, and disappears when the meal is over, leaving behind no
problem of leftovers or planning for the next meal! No money, no work, no
thought, only sheer enjoyment. Alas, how different is the world of fact!
Even if we have plenty of money we cannot escape from the thought of food
today. There is imperative need for saving of food materials; at best
there will not be enough to go around, and all the world, ourselves
included, will suffer in proportion as we neglect the duty of food
conservation. To be economical in the use of food materials according to
the program of the Food Administration may, probably will, demand the
spending of more money, time, and thought upon food. If we have the money
and time to spend, well and good; but if we have not, how shall we do our
share in sending more "wheat, meat, sugar and fats to our soldiers,
sailors and allies"?
Thousands of people had to practice strict economy before the war began.
They have no more money than they had then and the cost of food has
increased. Certainly the first duty of everyone is to secure sufficient
nourishment to avoid the undermining of health and strength which is sure
to follow inadequate food. But we must all remember that it is possible to
make a great many changes in diet without altering food value, and that
there are few diets which cannot be so rearranged as to give a better
nutritive return on the money spent than is usually secured by our
haphazard methods of planning meals. Saving of waste is commendable and
will go a long way, but this is a kind of passive service; loyal citizens
ought to be active participants in the food conservation movement, which
is a movement to distribute food in the way which shall promote the
efficiency of our allies and ourselves in this world upheaval. To do this
without increasing the cost of one's diet requires a careful study of the
situation. No one can give precise rules as to how it shall be done, but
perhaps a few suggestions as to the underlying principles will help in
determining a dietary plan which shall be economical and still in line
with the general policy.
The same nutritive essentials must be supplied whether the cost of the
diet be much or little. A moderately active man needs some 3,000 calories
per day whether his activity be playing golf or working on a farm; whether
his board bill be $3.00 a day or $3.00 a week. In both cases there must be
suitable kinds and amounts of protein-bearing food, of other "building
materials," and those substances which directly or indirectly affect the
smooth running of the body machinery; nevertheless, these two diets,
closely alike in nutritive value, may be very dissimilar in their
superficial appearance. For instance, all the nutritive requirements may
be met in a ration composed of three food materials, as milk, whole wheat
bread, and apples; on the other hand, by one composed of canvas-back duck,
truffles, lettuce, celery, cranberries, white bread and butter, cream,
coffee, and perhaps a dozen other items. We love all the various
sensations that come from the mingling in a meal of food hot and cold,
moist and dry, crisp and soft, sweet and sour, exhibiting the artistic
touch as well as the homelier virtues; it is the sacrifice of pleasure of
the esthetic sort that food economy and to some extent food conservation
entail.
The first step in food economy (aside from saving of waste) is to
emphasize the use of cereal foods. As much as one-fourth the food money
may be invested in grain products without nutritive disadvantage. But this
is not the last word on the subject, since cereal foods, while cheap,
differ among themselves in cost and somewhat in nutritive value. It is
possible to confine one's choice to some which contribute little besides
fuel to the diet, such as rice and white flour, or to include those which
are rich in other essentials, such as oatmeal. It is difficult to express
briefly this difference in foods in any concrete fashion, but recently a
method of grading or "scoring" foods has been introduced which may help to
make clearer the relationship between nutritive value and general economy.
We cannot live exclusively upon foods which furnish nothing but fuel,
though fuel is the largest item in the diet and one which in an effort to
economize is apt to fall short; hence a food which furnishes nothing but
fuel will not have as high a "score" as a food which will at the same time
supply certain amounts of other essentials, such as protein, calcium
(lime), iron, and the like. By giving definite values to each of the
dietary essentials taken into consideration and comparing the yield of
these from different foods, we may have such a score as follows:[1]
Grain Score value
products per pound
White flour 1,257
Graham flour 2,150
Rye flour 1,459
White bread 1,060
Graham bread 1,525
Cornmeal 1,360
Oatmeal 2,465
Cream of wheat 1,370
Hominy 1,147
Corn flakes 1,090
[1] For the method of calculation and further data see "The
Adequacy and Economy of Some City Dietaries" by H.C. Sherman
and L.H. Gillett, published by The New York Association for
Improving the Condition of the Poor, 105 East Twenty-second
Street, New York City, from which these figures are taken.
By comparing the score with the price per pound we can easily see which
contributes most to the diet as a whole for the money expended. Thus, if
hominy and oatmeal cost the same, the oatmeal is more than twice as cheap
because we not only get a little more fuel from it but we also get
protein, calcium, iron, and phosphorus in considerably larger amounts;
that is, we shall need less of other foods with oatmeal than we shall with
hominy. This does not mean that hominy is not an excellent and a cheap
food, but it does mean that when the strictest economy must be practiced
it pays to buy oatmeal. The task of the housewife is to find out how much
she can make acceptable to her family; how much she can serve as breakfast
food, how much in muffins and bread, how much in soups and puddings. This
economy is strictly in harmony with the principles of food
conservation--saving of wheat, so hard to do without entirely, so easy to
dispense with in part.
Cornmeal gives as good a nutritive return per pound as cream of wheat, so
that as long as the price of cornmeal is not higher than that of the wheat
product it is both good economy and good patriotism to use it as far as
one can. And, even if cornmeal should be dearer than wheat, one can save
money by increasing the proportion of cereals in the diet so as to be able
to be patriotic without increasing the food bill.
A second measure which generally makes for food economy is to emphasize
the use of dried fruits and vegetables. The score of some of these foods
almost speaks for itself:
Dried fruits Score value
and vegetables per pound
Beans 3,350
Peas 2,960
Apples 955
Dates 1,240
Figs 1,782
Prunes 1,135
Raisins 1,550
Fresh fruits
and vegetables
Beans 472
Peas 475
Apples 156
Bananas 236
Oranges 228
Peaches 138
Pears 228
From the foregoing it is evident that, unless the cost of a pound of fresh
apples is less than one-fifth that of dried ones, the dried will be
cheaper; that if dates and raisins cost the same per pound they are
equally economical to buy. It may be noted, too, that the return on a
pound of dried fruit may be quite as good in its way as the return on a
pound of a grain product, but they will be equally cheap only when they
cost the same per pound in the market. Here, again, there is no
incompatibility between economy and conservation of special foods. Even in
the case of beans is this true, for, while certain kinds are wanted for
the army and navy, there are dozens of kinds of beans; one may count it as
part of one's service to find out where these can be obtained, how they
are best cooked and served. Soy beans commend themselves for their
nutritive value, but how many American housewives have made them a part of
their food program? How many have tried to buy them or asked their dealers
to secure them?
A third step in the program of economy is the reduction of the amount of
meat consumed. In many American families at least one-third the food money
is spent for meat. That there are adequate substitutes which may be used
to reduce the amount of meat bought has been already shown. Saving of meat
is one of the most important planks in the food conservation program; so
here again there is no inevitable conflict between conservation and
economy. Some meat is desirable for flavor if it can possibly be afforded,
but no economically inclined person should set aside more than one-fourth
to one-fifth of the food money for it. How much one will get depends upon
the kind and cut selected. There is not so much difference in the
nutritive value as there is in the cost, as the following examples of
"meat scores" will show:
Meat Score value
and fish per pound
Beef, lean round 1,664
Beef, medium fat rump 1,221
Beef, porterhouse steak 1,609
Veal, lean leg 1,539
Lamb, medium fat leg 1,320
Fowl 1,453
Codfish, salt 1,710
Codfish, fresh[2] 519
Salmon, canned 1,074
[2] The low score of fresh cod is due chiefly to the absence
of fat and the presence of water.
The great value of milk in the diet has already been discussed. The
"score" of milk is about the same as that for sugar (milk, 761; sugar,
725); hence, if sugar is ten cents a pound and milk eighteen-cents a quart
(about nine cents per pound), milk is cheaper than sugar. Yet there are
people cutting down their milk supply when the cost is only thirteen or
fourteen cents per quart on the ground that milk is too expensive! The
economical housewife should have no compunctions in spending from
one-fifth to one-fourth of her food money for this almost indispensable
food. Whether the free use of milk will be good food conservation as well
as good economy depends upon the supply. If there is not enough to go
around, babies and the poor should have the first claim upon it and the
rest of the world should try to get along with something less economical.
A pound of eggs (eight or nine eggs) gives about the same nutritive return
as a pound of medium fat beef, but to be as cheap as beef at thirty cents
a pound, eggs must not cost over forty-five cents a dozen. Eggs must be
counted among the expensive foods, to be used very sparingly indeed in the
economical diet. Nevertheless the use of eggs as a means of saving meat is
a rational food conservation movement, to be encouraged where means
permit.
The saving of sugar, while a necessary conservation measure, is contrary
to general food economy, since sugar is a comparatively cheap fuel food
and has the great additional value of popularity. Sugar substitutes are
not all as cheap as sugar by any means, but molasses, on account of its
large amount of mineral salts, especially of calcium, has a score value of
2,315 as against 725 for granulated sugar, and may be regarded with favor
by those both economically and patriotically inclined.
In the case of fats, practical economy consists in paying for fuel value
and not for flavor. The score values for butter, lard, olive oil, and
cottonseed oil are about the same. The cheapest fat is the one whose face
value per pound (or market cost) is the lowest. Fats are not as cheap as
milk and cereals if they cost over ten cents per pound. The best way to
economize is by saving the fat bought with meat, using other fats without
much flavor, and cutting the total fat in the diet to a very small amount,
not over two ounces per person per day. This is also good food
conservation, since fats are almost invaluable in rationing an army, and
those with decidedly agreeable flavor are needed to make a limited diet
palatable.
No program either of economy or food conservation can cater to individual
likes and dislikes in the same way that an unrestricted choice of food
can. If one does not like cereals it is hard to consume them just to save
money, especially to the extent of ten to fifteen ounces of grain products
in a day. Yet one might as well recognize that in this direction the
lowering of the cost of the diet inevitably lies. If one does not like
corn, it is hard to substitute corn bread for wheat bread. But one might
as well open one's mind to the fact that the only way to put off the day
when there will be no white bread to eat is to begin eating cornmeal now.
Most of us want to eat our cake and keep it too--to enjoy our food and not
pay for our pleasure; to do our duty towards our country and not feel any
personal inconvenience. But the magic table of the fairy tale is not for a
nation at war; food is not going to come at the pressing of a button
during this conflict. If we are to escape bankruptcy and win the war we
must eat to be nourished and not to be entertained.
APPENDIX
SOME WAR TIME RECIPES
The following recipes illustrate some of the practical applications of the
principles discussed in the foregoing pages. They have been selected from
various publications, a list of which is given below. The numbers
following the titles of the recipes correspond with the numbers of the
publications in this list.
1. Canned Salmon: Cheaper than Meats and Why, U.S. Department of Commerce,
Bureau of Fisheries, Economic Circular No. 11
2. Cheese and its Economical Use in the Home, U.S. Department of
Agriculture, Farmers' Bulletin No. 487
3. Economical Diet and Cookery in Time of Emergency, Teachers College,
Columbia University, Technical Education Bulletin No. 30 4. Food, Bulletin
of the Life Extension Institute, 25 West 45th Street, New York City
5. Honey and its Uses in the Home, U. S. Department of Agriculture,
Farmers' Bulletin No. 653
6. How to Select Food: Foods Rich in Protein, U.S. Department of
Agriculture, Farmers' Bulletin No. 824
7. Meat Substitutes, Connecticut Agricultural College, Emergency Food
Series, No. 10
8. Ninety Tested, Palatable and Economic Recipes, Teachers College,
Columbia University, Technical Educational Bulletin No. 34
9. Recipes of New York City Food Aid Committee, 280 Madison Avenue, New
York City
10. Recipes in The Farmer's Wife, St. Paul, Minnesota, September, 1917
11. Some Sugar Saving Sweets for Every Day, Teachers College, Columbia
University, Teachers College Record, November, 1917
12. War Economy in Food, Bulletin of the United States Food Administration
13. Waste of Meat in the Home, Cornell Reading Course for the Farm Home,
Lesson 109
BREAD AND MUFFINS
Corn Meal and Wheat Bread (9)
Corn meal, 1 cup
Wheat flour, 2 cups
Fat, 1 tablespoon
Corn syrup, 1 tablespoon
Salt, 1-1/2 teaspoons
Cold water, 1-1/4 cups
Lukewarm water, 1/4 cup
Yeast, 1 cake
Pour cold water gradually over corn meal and salt. Cook over water for 20
minutes. Add fat and syrup. Allow to cool to room temperature. Add yeast
which has been softened in the lukewarm water. Add flour gradually,
stirring or kneading thoroughly after each addition of flour. Knead
lightly for 10 or 15 minutes. Shape into a loaf. Let rise until double in
bulk. Bake in a moderate oven (360-380°) for about an hour. (The amount of
corn meal may be reduced if one desires a loaf with the characteristics of
wheat bread.)
Corn Meal and Rye Bread (9)
Lukewarm water, 2 cups
Yeast, 1 cake
Salt, 1/2 tablespoon
Molasses, 1/2 cup
Rye flour, 1 cup
Corn meal, 1 cup
Flour, 3 cups
Soften yeast cake in water, add remaining ingredients, and mix thoroughly.
Let rise, shape, let rise again and bake.
Sour Milk Corn Bread (8)
Corn meal, 1 pint
Soda, 3/4 teaspoon
Baking powder, 1/4 teaspoon
Sour milk, 1 pint
Salt, 1/2 teaspoon
Egg, 1
Lard (melted), 1 1/2 tablespoons
Slightly beat the egg, add milk, salt, and soda. Stir in the meal. Beat
well. Add melted lard and baking powder. Bake in hot greased pan. Cut in
squares and serve. Do not have batter too stiff.
Eggless Corn Muffins (8)
Corn meal, 1 cup
Pastry flour (sifted), 1/2 cup
Sugar, 1/4 cup
Melted butter, 2 tablespoons
Salt, 1 teaspoon
Baking powder, 2 teaspoons
Milk, 1 cup
Mix dry ingredients and add milk and melted butter. Put in greased muffin
pan and bake 30 minutes in a moderate oven.
Oat Bread (4)
Boiling water, 2 cups
Salt, 1/2 tablespoon
1/2 yeast cake, dissolved in 1/2 cup lukewarm water
Rolled oats (dry), 1 cup
Molasses, 1/2 cup
Fat, 1 tablespoon
Flour, 4-1/2 cups
Add boiling water to the rolled oats, stir well and let stand for one
hour. Add molasses, salt, fat, dissolved yeast cake, and flour; let the
dough rise to double its bulk, beat well, and turn into greased bread
pans, let rise the second time, and bake about one hour in a moderate
oven.
Oatmeal Muffins (8)
Cooked oatmeal, 1 cup
Flour, 1-1/2 cups
Sugar, 2 tablespoons
Baking powder, 4 teaspoons
Salt, 1/2 teaspoon
Milk, 1/2 cup
Egg, 1
Melted butterine, 2 tablespoons
Mix and sift flour, sugar, baking powder, and salt. Add the egg well
beaten and one-half the milk. Mix the remainder of the milk with the
cereal, and beat in thoroughly. Then add the butter. Bake in buttered
muffin or gem tins about 30 minutes in a moderate oven.
War Time Boston Brown Bread
Rye meal, 1 cup
Corn meal, 1 cup
Finely ground oatmeal, 1 cup
Milk, 1-1/2 cups
Soda, 3/4 teaspoon
Salt, 1 teaspoon
Molasses, 1 cup
Baking powder, 2 teaspoons
Mix and sift dry ingredients, add molasses and milk, stir until well
mixed, turn into a well-greased mold, and steam three and one-half hours.
The cover should be greased before being placed on mold. The mold should
never be filled more than two-thirds full. A one-pound baking powder box
makes the most attractive shaped loaf for steaming; place mold on a trivet
in kettle containing boiling water, allowing water to come half-way up
around mold; cover closely and steam, adding as needed more boiling water.
One cup chopped peanuts and 1 cup of cut dates may be added.
Rice Bread (10)
Milk, 1/2 cup
Sugar, 6 tablespoons
Fat, 4 tablespoons
Salt, 1-1/2 teaspoons
Compressed yeast, 1/2 cake, softened in 1/4 cup liquid
Boiled rice, 7 cups
Flour, 8 cups
This proportion makes two loaves of bread.
Scald the milk with sugar, salt, and fat. Let cool until lukewarm and pour
over the boiled rice. Add yeast which has been softened in one-quarter
cupful warm water. Stir in flour and knead. Let rise until double its
bulk. Knead again and put into pans. Let rise until light and bake 50
minutes to one hour in a moderate oven.
_The rice should be boiled in a large quantity of boiling water_, in
order to insure a dry rice. At least eight or ten times as much water as
rice should be used.
Eggless Rye Muffins (8)
Rye flour, 2 cups
Baking powder, 4 teaspoons
Salt, 1/2 teaspoon
Sugar, 4 teaspoons
Milk, 1 cup
Melted butter or other fat, 1 tablespoon
Mix and sift the dry ingredients; add the milk and melted fat. Mix
quickly, do not beat. Bake in greased muffin pans 20 minutes in a hot
oven.
Rye Corn Meal Muffins (9)
Corn meal, 1/2 cup
Rye flour, 1 cup
Baking powder, 3 teaspoons
Sugar, 2 tablespoons
Melted butter, 1 tablespoon
Salt, 1 teaspoon
Milk, 1/4 cup
Egg, 1
Mix and sift dry ingredients, beat egg, add to it milk and molasses, then
stir liquid mixture into dry ingredients. Do not beat. Place in
well-greased muffin tins and bake in moderate oven 25 to 30 minutes.
Rye Rolls (9)
Milk, 1 cup
Water, 1 cup
Fat, 3 tablespoons
Sugar, 2 teaspoons
Salt, 2 teaspoons
Yeast cakes, 2
Water, 6 tablespoons
Rye flour, 4 cups
White flour, 4 cups
Scald the milk with the salt, sugar, and fat. Soften the yeast in the six
tablespoonfuls of water.
Cool the milk by adding the rest of the water cold, stir in the yeast and
flour, and knead. Let rise until double in bulk. Knead again and shape
into rolls. Let rise until very light and bake.
CAKE AND COOKIES
Apple Sauce Cake (4)
Sugar, 1 cup
Butter, 2 tablespoons
Apple sauce, 1 cup
Flour, 2 cups
Raisins, 2/3 cup
Soda, 1 teaspoon
Cinnamon, 1/2 teaspoon
Cloves, 1/2 teaspoon
Salt, 1/4 teaspoon
Nutmeg, 1/4 teaspoon
Sift together the soda, spices, salt, and flour. Cream the butter, add
sugar, apple sauce, dry ingredients, and seeded raisins. Bake in a
moderate oven.
Buckwheat Cookies (8)
Butterine, 1/2 cup
Sugar, 1 cup
Eggs, 2
Clove, 1/2 teaspoon
Buckwheat, 1 3/4 cups
Salt, 1/4 teaspoon
Cinnamon, 1/2 teaspoon
Beat the eggs, add the sugar and melted butter, and beat until thoroughly
mixed. Sift the buckwheat, spices, and salt together and add very slowly.
Mix well; roll on a floured board one-eighth to one-sixteenth inch thick.
Cut the cookies and bake on a greased baking sheet in a moderate oven
about 10 minutes.
Honey Bran Cookies (5)
Bran, 3 cups
Sugar, 1/2 cup
Soda, 1/4 to 1/2 teaspoon
Cinnamon, 1/4 teaspoon
Ginger, 1/4 teaspoon
Honey, 1/2 cup
Milk, 1/2 cup
Melted butter, 1/2 cup
Soft Honey Cake (5)
Butter, 1/2 cup
Honey, 1 cup
Egg, 1
Sour milk, 1/2 cup
Soda, 1 teaspoon
Cinnamon, 1/2 teaspoon
Ginger, 1/2 teaspoon
Flour, 4 cups
Rub the butter and honey together; add the egg well beaten, then the sour
milk and the flour sifted with the soda and spices. Bake in a shallow pan.
Molasses Cakes (4)
Sugar, 1/2 cup
Fat, 1/2 cup
Molasses, 1 cup
Ginger, 1 teaspoon
Cinnamon, 1/2 teaspoon
Egg, 1
Flour, 2 1/2 cups
Soda, 2 teaspoons
Hot water, 1 cup
Salt, 1/2 teaspoon
Sift together the salt, sugar, flour, soda, and spices. Melt butter in hot
water, add molasses, egg well beaten, and dry ingredients. Mix well. Bake
in small cup cake tins in a moderate oven for about 25 minutes.
Molasses Cookies (11)
Flour, 2-3/4 cups
Salt, 1 teaspoon
Soda, 1 teaspoon
Ginger, 1 tablespoon
Molasses, 1 cup
Hot water, 1 tablespoon
Hardened vegetable fat, 1/4 cup
Sift together the flour, salt, soda, and ginger. Melt fat; add hot water
and molasses; stir this liquid gradually into the dry ingredients. Chill.
Roll on floured board to one-eighth inch thickness. Cut. Bake about 10
minutes in a moderate oven (360-380° F.).
Nut Molasses Bars (9)
Oleomargarine, 1/4 cup
Hardened vegetable fat, 1/4 cup
Boiling water, 1/4 cup
Brown sugar, 1/2 cup
Molasses, 1/2 cup
Soda, 1 teaspoon
Flour, 3-2/3 cups
Ginger, 1/3 teaspoon
Cloves, 1/8 teaspoon
Salt, 1 teaspoon
Cocoanut, 1/2 cup
English walnuts, 1/2 cup
Pour boiling water over fat; add sugar and molasses; add flour, soda,
spices, and salt sifted together. Chill. Roll one-eighth inch thick. Cut
in strips about three and a half by one inch. Sprinkle with cocoanut and
English walnuts cut in small pieces.
Bake about 10 minutes in a moderate oven.
Oatmeal Cookies (4)
Egg, 1
Sugar, 1/4 cup
Milk, 1/2 cup
Water, 1/4 cup
Flour, 2 cups
Fine oatmeal, 1/2 cup
Baking powder, 2 teaspoons
Salt, 1 teaspoon
Raisins, 1 cup
Melted fat, 5 tablespoons
Sift together the flour, baking powder, and salt. Add the oatmeal. Beat
the egg add sugar, water, and milk, dry ingredients mixed together,
raisins, and melted fat. Drop from spoon on greased baking sheet and bake
in moderate oven.
Oatmeal Macaroons (12)
Fat, 1 tablespoon
Corn syrup, 3/8 cup
Sugar, 2 tablespoons
Egg, 1
Almond extract if desired, 2 teaspoons
Oatmeal, 1 1/2 cups
Salt, 1/4 teaspoon
Baking powder, 1/2 teaspoon
Flour, 1-1/2 tablespoons
Combine the melted fat and sugar and syrup, add the beaten egg and stir in
the other ingredients. Drop from a teaspoon on greased baking sheets or
pans and bake in a moderate oven about 15 minutes.
Potato Drop Cookies (13)
Hot mashed potatoes, 1-1/2 cups
Sugar, 1-1/4 cups
Beef or mutton fat, 1 cup
Flour, 1-3/4 cups
Baking powder, 2 teaspoons
Cinnamon, 1 teaspoon
Cloves, 1/2 teaspoon
Nutmeg, 1/2 teaspoon
Raisins, chopped, 1/2 cup
Nuts, chopped, 1/4 cup
Combine the ingredients in the order given and drop the mixture by
spoonfuls on a slightly greased tin. Bake the cookies in a moderate oven.
Spice Cake (9)
Hardened vegetable fat, 3-1/2 tablespoons
Sugar, 1/4 cup
Egg, 1
Corn syrup, 1/4 cup
Milk, 1/4 cup
Flour, 1 cup (plus 1-1/2 tablespoons)
Baking powder, 1-1/4 teaspoons
Chopped citron, 2 tablespoons
Raisins, cut in half, 1/2 cup
Cinnamon, 3/4 teaspoon
Clove, 1/4 teaspoon
Nutmeg, 1/8 teaspoon
Cream fat; add sugar gradually, syrup, egg well beaten; mix and sift dry
ingredients; add alternately with milk to first mixture. Add raisins
(which have been rolled in a little of the flour), mixing them through the
cake thoroughly.
Bake about 30 minutes in a moderate oven (about 380° F.).
JAMS AND SANDWICH FILLINGS
Banana and Nut Paste for Sandwiches (11)
Banana, 1
Shelled peanuts, 1/4 cup
Mix the banana with the shelled peanuts, which have been crushed. Salt to
taste. Use as a filling for sandwiches.
Carrot Marmalade (3)
Carrots, 3 pounds
Sugar, 3 pounds
Lemon, 1 (juice and grated rind)
Oranges, 2 (juice and grated rind)
Wash, scrape, and steam carrots until soft; chop fine and mix with fruit
and sugar. Cook gently one hour.
Date and Cranberry Marmalade (3)
Cranberries, 1 quart
Dates, stoned, 1 pound
Water, 1 pint
Brown sugar, 2 cups
Simmer together for 20 minutes cranberries, dates, and water; put through
a sieve; add sugar and cook 15 minutes longer.
Dried Apricot Conserve (11)
Dried apricots, 1/2 pound (1-2/3 cups)
Cold water, 2 cups
Raisins, 1 cup
Juice of 1 lemon
Whole orange, 1
Nuts, 1/2 cup
Corn syrup (light), 1 cup
Soak apricots over night in cold water. When soaked add raisins, lemon
juice, orange sliced very thin, with slices cut in small pieces, and corn
syrup. Bring to boiling point and simmer for about one and one-quarter
hours. Add nuts 15 minutes before taking from fire.
Fruit and Peanut Butter (for Sandwiches) (11)
Dates, 1/4 cup
Figs, 1/4 cup
Peanut butter, 1/2 cup
Salt, 1/2 teaspoon
Lemon juice, 1-1/2 tablespoons
Raisins, 1/4 cup
Corn syrup (light), 2 tablespoons
Wash figs, raisins, and dates, and put through food chopper. Add salt,
peanut butter, lemon juice, and corn syrup, and mix well.
Plum Conserve (without sugar) (11)
Pitted plums, 1 pound (2 dozen plums)
Raisins, 1/3 pound
Cold water, 1/2 cup
Walnuts, 1/8 pound (1/4 cup)
Oranges, 2
Corn syrup, 1/3 cup
Wash and cut plums in pieces: add chopped raisins, orange pulp and peel,
cut very fine; corn syrup and water; boil until it is of the consistency
of marmalade (about one and one-half hours of slow cooking). Add walnuts
five minutes before removing from fire.
SUBSTANTIAL HOT DISHES
Baked Barley (4)
Barley, 1/2 cup
Boiling water, 3 cups
Salt, 1/2 teaspoon
Left over gravy, 3/4 cup
Soak barley over night. Drain. Cook in boiling salted water until tender.
Drain. Add left over gravy and bake for 20 minutes in a moderate oven. If
one has a meat bone, or left over bits of meat, these may be boiled with
the barley to give it flavor.
Beef and Bean Stew (6)
Beef, lower round, 1 pound
Red kidney beans, 1 cup
Onion, 1
Canned tomatoes, 1 cup, or 2 or 3 fresh tomatoes
Salt pork, 2 ounces
Wash the beans and soak them over night. Cut the pork into small pieces
and try out the fat. Cut the beef into small pieces and brown it in the
pork fat, then add the vegetables with water enough to cover. Cook just
below the boiling point for about three hours.
Cheese Fondue (2)
Milk (hot), 1-1/3 cups
Bread crumbs, 1-1/3 cups
Butter, 1 tablespoon
Eggs, 4
Cheese, 1/3 pound (1-1/3 cups grated or 1 cup cut in pieces)
Salt, 1/2 teaspoon
Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly
beaten; into this mixture cut and fold the whites of eggs beaten until
stiff. Pour into a buttered dish and cook 30 minutes in a moderate oven.
Serve at once.
Corned Beef Hash with Vegetables (4)
Corned beef (cold, left over), 1-1/2 cups
Dice potatoes (cooked), 2-1/4 cups
Turnips (cooked), 1 cup
Onion, chopped fine, 1 small
Carrots (cooked), 1/2 cup
Water, 3/4 cup
Fat, 3 tablespoons
Cut the meat into small pieces. Add cooked vegetables cut into small
cubes, onion and water. Put fat into hot frying pan, add hash and cook for
about 20 minutes, allowing the hash to brown. Other left over meat may be
added to corned beef, or used instead of corned beef.
Corn Meal Scrapple (3)
Shin of beef, 2 pounds
Salt, 1 teaspoon
Onion, 1 medium
Pepper, 1/8 teaspoon
Cold water, 2 quarts
Corn meal, 1 cup
Cook onion thinly sliced in beef marrow or suet. Add to water with meat
and bone and cook until meat is tender. Let cool, skim off fat, and remove
bone. To liquid remaining, add enough water to make one quart. Add corn
meal and salt and cook one hour. Turn into a mold, cool, cut in slices,
and fry in pork fat until brown. Serve with or without gravy.
Corn Chowder (4)
Corn, 1/4 can
Salt pork, 1-1/2 inch cube
Potato cut in slices, 1 medium
Milk, 2 cups
Boiling water, 1-1/2 cups
Butter, 2 tablespoons
Sliced onion, 1/8
Sugar, 1/4 teaspoon
Salt and pepper
Cut the pork into small pieces and try it out. Add the onion and cook for
about five minutes. Strain the fat into a stew pan. Cook the potatoes for
about five minutes in boiling salted water. Drain, and add the potatoes to
the fat. Add the boiling water and cook until the potatoes are soft. Then
add corn and milk and heat to the boiling point. Add the salt, pepper,
sugar, and butter. Serve immediately after adding butter.
Cottage Cheese and Nut Loaf (12)
Cottage cheese, 1 cup
Nut meats (use those locally grown), 1 cup
Stale bread crumbs, 1 cup
Juice of 1/2 lemon
Salt, 1 teaspoon
Pepper, 1/4 teaspoon
Chopped onion, 2 tablespoons
Oleomargarine, meat drippings or vegetable oils, 1 tablespoon
Mix the cheese, ground nuts, crumbs, lemon juice, salt, and pepper. Cook
the onion in the fat and a little water until tender. Add to the first
mixture the onion and sufficient water or meat stock to moisten. Mix well,
pour into a baking dish, and brown in the oven.
Dried Fish Chowder (7)
Salt fish, 1/2 pound
Potatoes, cut in small pieces, 4 cups
Salt pork, 2 ounces
Small onion, chopped, 1
Skim milk, 4 cups
Crackers, 4 ounces
Salt codfish, smoked halibut, or other dried fish may be used in this
chowder. Pick over and shred the fish, holding it under lukewarm water.
Let it soak while the other ingredients of the dish are being prepared.
Cut the pork into small pieces and fry it with the onion until both are a
delicate brown; add the potatoes, cover with water, and cook until the
potatoes are soft. Add the milk and fish and reheat. Salt, if necessary.
It is well to allow the crackers to soak in the milk while the potatoes
are being cooked, then remove them, and finally add to the chowder just
before serving.
Gevech (Roumanian Recipe) (9)
Shredded cabbage, 1-1/4 cups
Chopped onion, 1/4 cup
Rice, 1/4 cup
Diced potatoes, 3/4 cup
1/2 green pepper cut into strips
Fish, 3/4 pound
Canned tomato, 3/4 cup
Water, 3 tablespoons
Salt, 3/4 teaspoon
Paprika, 1/4 teaspoon
Pepper, 1/8 teaspoon
Parboil cabbage, onion, rice, potatoes, and green pepper together in
salted water for 20 minutes. Drain. Clean fish, cut into small pieces, and
mix with parboiled vegetables, canned tomatoes, water, and seasonings.
Bake in a moderate oven for about 40 minutes. Baste occasionally while
cooking. Serve with a garnish of sliced lemon.
Kidney Bean Stew (3)
Kidney beans, 1 cup
Onion, 1 small
Rice, 2 tablespoons
Canned tomatoes, 2 cups
Fat or drippings, 2 tablespoons
Flour, 2 tablespoons
Salt and pepper to taste
Soak beans over night in cold water to cover. In the morning place beans
over fire, adding water to cover if necessary. Add onion, rice and
tomatoes and cook slowly until beans are soft. If too thick, add water.
Mix flour and fat, and use to thicken stew.
Baked Oatmeal with Cheese (9)
Cooked oatmeal, 4 cups
Grated cheese, 1 cup
Salt and pepper
Soft bread crumbs, 1/4 cup
Fat, 1 teaspoon
Put into an oiled baking dish a layer of left over oatmeal, then a
sprinkling of grated cheese, pepper and salt, another layer of oatmeal,
then cheese and seasonings; continue until the dish is full. Melt the fat
and mix with this the bread crumbs. Sprinkle over the top of the dish.
Bake in a moderate oven until the crumbs are golden brown.
Green Pea Loaf with White Sauce (9)
Dried green peas, 1 cup
Cold water, 4 cups
Boiling water, 2 quarts
Soft, stale bread crumbs, 1-1/2 cups
Milk, 1-1/2 cups
Salt, 1 teaspoon
Pepper, 1/8 teaspoon
Paprika, 1/2 teaspoon
Grated onion, 1/2 teaspoon
Egg, 1
Fat, 3 tablespoons
Soak peas in cold water over night. Cook in boiling water until soft. Rub
through a sieve. To one cup of this pea pulp add bread crumbs, milk,
seasoning, egg (slightly beaten), and melted fat. Turn mixture into a
small, oiled bread pan. Set pan into a second pan, containing water. Bake
mixture 40 minutes or until firm. Remove loaf from pan. Serve with white
sauce. One-half cup of cheese may be added to one and one-half cups of the
sauce.
Mock Sausage (8)
Lima beans, dried, 1/2 cup
Bread crumbs, 1/3 cup
Butter, 3 tablespoons
Egg, 1
Pepper, few grains
Salt, 1/4 teaspoon
Sage, 1/2 to 3/4 teaspoon
Pick over and wash beans, cover with water, and let soak over night.
Drain; cook in boiling salted water until tender, about one and one-half
hours. Force through a strainer, add remaining ingredients. Shape into
form of sausages, roll in crumbs, egg, and crumbs again. Sauté in fat
until brown. It requires about two-thirds cup crumbs and one-half egg for
dipping sausage. May be garnished with fried apples.
Baked Soy or Togo Beans (6)
Soy beans, known in the retail market as togo beans, resemble navy beans
in some ways. They contain, however, a considerable amount of fat. For
this reason neither pork nor other fat is used in cooking them unless it
is wanted for flavor. They are considerably richer in protein also.
Wash and pick over one quart of soy beans. Cover with boiling water, boil
for 10 minutes, and soak over night in the same water. In the morning pour
off and save the water. Pour cold water over the beans and rub them
between the hands to remove the skins, which will float off in the water.
Removing the skins in this way takes only two or three minutes and greatly
improves the quality of the dish. If a few skins are left on, they will do
no harm, unless the dish is being prepared for a person of poor digestion.
Drain the beans, pour over them the water in which they were soaked, and
cook until tender at a temperature just below the boiling point. Pour off
the water, put the beans into a bean pot, cover with cold water, add one
and one-half tablespoonfuls of salt, and bake four or five hours in a
covered dish. Remove the cover and bake one hour more.
Peanut Loaf (10)
Chopped peanuts, 1 cup
Bread crumbs, 2 cups
Egg, 1
Milk, 1 cup
Salt, 1-1/2 teaspoons
Paprika, 1/4 teaspoon
Melted fat, 1 tablespoon
Mix dry ingredients, add beaten egg and milk. Put into a greased pan, pour
the melted fat on top, bake. Turn on a hot platter and serve with sauce.
Sauce for Loaf
Hot water, 1 cup
Beef cube, 1
Juice 1 lemon
Fat, 2 tablespoons
Flour, 2 tablespoons
Salt, 1/2 teaspoon
Paprika, 1/8 teaspoon
Few grains nutmeg
Melt fat, add flour with seasoning, add hot water in which beef cube has
been dissolved. Just before serving add lemon juice.
This nut loaf with its accompanying sauce is a highly nutritious dish and
is excellent for lunch or supper. Serve no meat or potatoes with it.
Peanut Butter Bean Loaf (10)
Peanut butter, 1/2 cup
Cooked beans, 1 cup
Soft bread crumbs (toasted), 1 cup
Milk, 1 cup
Salt, 1 teaspoon
Pepper, 1/2 teaspoon
The beans should be soaked over night and cooked in fresh water until
tender. Press through a sieve, add other ingredients, mix well. Shape into
a loaf, place in pan, and bake about two hours, basting with melted fat
and hot water.
Peanut Butter Cream Soup (10)
Milk, 1 quart
Onion (grated), 1 small
Flour, 1 tablespoon
Melted fat, 1 tablespoon
Peanut butter, 1 cup
Bay leaf, 1
Celery (chopped) 3 stalks
Celery salt, 1 saltspoon
Salt, 1/2 teaspoon
A little white pepper
Dash of paprika
Heat milk in a double boiler, add peanut butter, onion, bay leaf, chopped
celery, and other seasoning. While the milk is heating, melt fat in a
separate sauce pan, stirring in flour as for cream sauce. When smooth add
the hot milk, after straining through a sieve. Serve at once with croutons
or tiny squares of bread browned till crisp.
Peanut Fondue (8)
Peanuts, shelled, 1 cup
Bread crumbs (soft), 1 cup
Milk, 1-2/3 cups
Egg, 1
Salt, 1-1/2 teaspoons
Cayenne
Grind peanuts in a meat grinder. Mix all ingredients except the white of
the egg. Beat the egg white stiff and fold in. Turn into a buttered
pudding dish and bake in a moderate oven 30 to 35 minutes.
Peanut Soup (10)
Blanched shelled peanuts, 2 cups
Onion, 1/4 cup
Celery, 1/4 cup
Carrot, 1/4 cup
Water, 2-1/2 cups
Fat, 1/4 cup
Flour, 2 tablespoons
Salt, 1 teaspoon
Paprika, 1/2 teaspoon
Milk, 2 cups
Chop and crush the nuts until very fine; add the vegetables and water;
simmer 20 minutes. Make a white sauce of the other ingredients, mix the
two mixtures thoroughly and serve.
Potato Soup with Carrots (4)
Potatoes, 3 medium
Water, 2 cups
Flour, 4 tablespoons
Soup greens
Onion, 2 slices
Sprigs of parsley
Milk, 1-1/2 cups
Carrot, 1
Fat, 1-1/2 tablespoons
Salt and pepper
Stalk of celery
Wash and pare potatoes. Cook in boiling salted water until they are soft.
Rub through colander. Use water in which potatoes were cooked to make up
the two cups of water for the soup. Cook carrot cut in cubes in boiling
water until soft; drain. Scald milk with onion, celery, and parsley. Add
milk and water to potatoes. Melt fat in sauce pan, add flour, and cook for
three minutes. Slowly add soup, stirring constantly. Boil for one minute,
season with salt and pepper. Add cubes of carrots and serve.
Salmon en Casserole (1)
Cook one cup of rice. When cold line baking dish. Take one can of salmon
and flake. Beat two eggs, one-third cup of milk, one tablespoon of butter,
pinch of salt, dash of paprika. Stir into the salmon lightly, cover
lightly with rice. Steam one hour, serve with white sauce. (This may also
be made with barley instead of rice.)
Scalloped Salmon (1)
Salmon, 1 can
Egg, 1
Milk, 1 pint
Flour, 2 rounding tablespoons
Butter, 1-1/2 tablespoons
Put the milk on stove in double boiler, keeping out one-half cup. Mix
butter and flour to a smooth paste, and add the egg well beaten, then the
one-half cup of cold milk. Mix well and then stir into the milk, which
should be scalding. Stir until smooth and thick like gravy. Season with
salt and pepper and set aside to cool. Butter a baking dish and fill with
alternate layers of flaked salmon and the cream dressing. The top layer
should be of the dressing. Sprinkle with cracker crumbs and bake one-half
hour in moderate oven.
Salmon Loaf (1)
Salmon, 1 small can
Egg, 1
Cracker crumbs, 1 cup
Sweet milk, 2 tablespoons
Paprika
Nutmeg
Salt
Remove bones from salmon; break into small pieces, add well beaten egg,
seasoning, and cracker crumbs; bake in a well buttered dish for 15
minutes; serve hot for lunch.
Tamale Pie (12)
Corn meal, 2 cups
Salt, 2 1/2 teaspoons
Boiling water, 6 cups
Onion, 1
Fat, 1 tablespoon
Hamburger steak, 1 pound
Tomatoes, 2 cups
Cayenne pepper, 1/2 teaspoon,
or
Chopped sweet pepper, 1 small
Salt, 1 teaspoon
Make a mush by stirring the corn meal and one and one-half teaspoons salt
into boiling water. Cook in a double boiler or over water for 45 minutes.
Brown the onion in the fat, add the Hamburger steak, and stir until the
red color disappears. Add the tomatoes, pepper, and salt. Grease a
baking-dish, put in a layer of corn meal mush, add the seasoned meat, and
cover with mush. Bake 30 minutes. Serves six.
Turkish Pilaf (3)
Washed rice, 1 cup
Raw lean beef or lamb, 1 pound
Salt, 1 teaspoon
Boiling water, 2 cups
Small onion or garlic, 2 cloves
Tomatoes, 2 cups
Olive oil or any fat, 2 tablespoons
Fry onion cut in small pieces or the garlic in the fat until slightly
brown; add rice, seasonings, water, tomatoes, meat, and cook in a covered
dish until the rice is soft. The meat may be omitted, the rice cooked in
the tomatoes and water, and the whole covered with grated cheese and baked
until cheese is melted.
Vegetable Stew
Beef, 1/2 pound
Mutton, 1/2 pound
Carrots, diced, 1/2 cup
Potatoes, diced, 2 cups
Tomatoes, canned, 3/4 cup
Fat, 2 tablespoons
Carrot, 1 whole
Onion, sliced, 3 tablespoons
Cabbage, chopped, 1 cup
Flour, 1/4 cup
Bay leaf, 1/2 leaf
Cloves, 6
Peppercorns, 6
Parsley, chopped, 2 tablespoons
Salt, 2 teaspoons
Thyme, 1 sprig
Water, 7 cups
Cut meat in small pieces, brown with onion in fat, add water, one carrot
in which cloves have been imbedded, and other vegetables. Tie bay leaf,
thyme, and peppercorns together in a piece of cheesecloth and cook with
stew about two hours (till vegetables are done). Remove bag of seasonings,
thicken stew with flour. Add more salt if needed.
PUDDINGS
Apricot Tapioca Pudding (4)
Apricots, 6
Sugar, 1/2 cup
Pearl tapioca, 1 cup
Salt, 1/2 teaspoon
Boiling water, 3 cups
Cover the tapioca with cold water and soak for one hour. Drain off the
cold water, add the boiling water and salt, and cook over water (in a
double boiler if you have one) until the tapioca is transparent, and no
hard center portion remains. This will require about 30 minutes. Place the
apricots in a buttered baking dish. Add sugar to the tapioca, pour this
over the apricots, add apricot juice, and bake in a moderate oven for
about 20 minutes. Cool and serve. If dried apricots are to be used, they
should be soaked over night or several hours in cold water sufficient to
cover them. Cook in the water in which they have soaked until they are
tender.
Cereal Pudding (8)
Left over cereal, 3-1/2 cups
Apple sauce, 1/2 cup or
Apple, 1
Sugar, 1 tablespoon
Butter, 1 tablespoon
Bread crumbs, 2 tablespoons
Put a layer of cereal in the bottom of a buttered baking dish, then a
layer of apples or sauce, then sugar if the sauce has not been sweetened.
Then put in another layer of cereal, cover with buttered crumbs. Bake 30
minutes if it has apple sauce in it, one hour if raw apples are used.
Serve with cream.
Cereal Date Pudding (11)
Cereal (half corn meal and half farina), 3/4 cup
Boiling water, 3 cups
Salt, 3/4 teaspoon
Chopped dates, 1 cup
Oleomargarine, 1 tablespoon
Corn syrup (light), 1/2 cup
Egg, 1
Stir the cereal mixture gradually into the boiling water, to which the
salt has been added. Cook directly over the flame for about five minutes,
stirring constantly, and then cook over water for one and one-half hours.
Add oleomargarine, syrup, egg, well beaten, and chopped dates. Turn into a
greased baking dish and bake for about 30 minutes in a moderate oven
(360-390° F.).
Chocolate Bread Pudding (11)
Bread, broken in small pieces, 2 1/2 cups
Corn syrup (dark), 1/2 cup
Brown sugar, 1/4 cup
Egg, 1
Salt, 1/4 teaspoon
Chocolate, 2 squares
Milk, 1 1/2 cups
Hot water, 1 1/2 cups
Vanilla, 3/4 teaspoon
Soak bread in milk; add syrup, brown sugar, egg, well beaten, and salt.
Melt chocolate in water; add gradually to bread mixture. Add vanilla. Bake
in custard cups, set in hot water, in a moderate oven.
Eggless Steamed Pudding (11)
Flour, 1 2/3 cups
Soda, 1/2 teaspoon
Salt, 1/4 teaspoon
Cloves, 1/4 teaspoon
Allspice, 1/4 teaspoon
Nutmeg, 1/4 teaspoon
Cinnamon, 1/2 teaspoon
Hardened vegetable fat, 3 tablespoons
Molasses, 1/2 cup
Milk, 1/2 cup
Raisins (seeded and cut in pieces), 1 cup
Sift together the flour, soda, salt, and spices; add the raisins. To milk
add molasses and melted fat; add liquid mixture gradually to dry
ingredients. Stir thoroughly. Turn into greased molds, filling them a
little over half full; cover and steam for about two and one-half hours.
Serve with pudding sauce or milk. (Baking powder cans are satisfactory
molds for steamed puddings.)
Honey Pudding (5)
Honey, 1/2 cup
Bread crumbs, 6 ounces
Milk, 1/2 cup
Rind of half a lemon
Ginger, 1/2 teaspoon
Eggs, 2
Butter, 2 tablespoons
Mix the honey and the bread crumbs and add the milk, seasonings, and yolks
of the eggs. Beat the mixture thoroughly and then add the butter and the
whites of the eggs well beaten. Steam for about two hours in a pudding
mold which is not more than three-quarters full.
Indian Pudding (3)
Milk, 1 quart
Molasses, 1/2 cup
Corn meal, 1/3 cup
Ginger, 2 teaspoons
Salt, 1 teaspoon
Cold milk, 1 cup
Pour milk, scalded, over meal, and cook 20 minutes; add salt, ginger, and
molasses. Cook slowly in a buttered baking dish two hours. When half done,
add the cold milk and finish cooking.
Baked Indian and Apple Pudding (8)
Corn meal, 1/4 cup
Milk, 2 cups
Salt, 1/2 teaspoon
Ginger, 1/2 teaspoon
Molasses, 1/4 cup
Apple, 1
Sift corn meal slowly into the scalded milk, stirring constantly. Cook in
double boiler 30 minutes, stirring occasionally. Add salt, ginger, and
molasses. Put into greased baking dish and bake one hour in a slow oven,
stirring occasionally. Slice apple and stir into pudding. Bake until apple
is tender.
Prune Brown Betty (11)
Cooked prunes, stoned and cut into halves, 2-1/2 cups
Bread crumbs (dry), 1/2 cup
Corn syrup (dark), 1/4 cup
Lemon juice, 3 tablespoons
Grated rind of 1/4 lemon
Cinnamon, 1/4 teaspoon
Salt, 1/2 teaspoon
Oleomargarine, 1 tablespoon
Prune juice, 1/2 cup
Mix together heated prune juice, fat, salt, corn syrup, lemon juice, lemon
rind, and cinnamon. Moisten bread crumbs with part of this mixture. Into a
greased baking dish put alternate layers of bread crumbs and prunes,
pouring part of liquid mixture over each layer of prunes. Bake in a
moderate oven about 45 minutes.
Rice Pudding (11)
Rice, 1/4 cup
Milk, 3/4 cup
Corn syrup (light), 2 tablespoons
Nutmeg, 1/4 teaspoon
Raisins, 3/4 cup
Cook the rice in boiling salted water, until soft. Pour off water, add
milk, syrup, nutmeg, and raisins. Bake in a moderate oven (370-380° F.)
for 40 minutes.
Spiced Pudding (11)
Browned crusts of bread, 1 cup
Scalded milk, 2 cups
Molasses, 1/2 cup
Raisins, 1/2 cup
Salt, 1/2 teaspoon
Nutmeg, 1/4 teaspoon
Cinnamon, 1/4 teaspoon
Cloves, 1/4 teaspoon
Soak the crusts in the milk until soft. Add molasses, salt, spices, and
raisins. Bake in a moderate oven (360-380° F.), stirring occasionally at
first. Serve with milk or cream.
* * * * *
The following pages contain advertisements of books by the same author or
on kindred subjects.
FEEDING THE FAMILY
BY MARY SWARTZ ROSE
Illustrated, $2.10
This is a clear and concise account in simple every-day terms of the ways
in which modern knowledge of the science of nutrition may be applied in
ordinary life. The food needs of the different members of the typical
family group--men, women, infants, children of various ages--are discussed
in separate chapters, and many concrete illustrations in the form of food
plans and dietaries are included. The problems of the housewife in trying
to reconcile the needs of different ages and tastes at the same table are
also taken up, as are the cost of food and the construction of menus. A
final chapter deals with feeding the sick.
"The volume is so simply and entertainingly written that it cannot but be
enjoyed by anyone interested in the planning or preparation of household
meals, and it would be difficult to imagine a more helpful book to put
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lines."--_Trained Nurse_.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
* * * * *
A LABORATORY HAND-BOOK FOR DIETETICS
BY MARY SWARTZ ROSE, PH.D.
Assistant Professor, Department of Nutrition, Teachers College, Columbia
University
Cloth, 8vo, $1.10
Investigations into the quantitative requirements of the human body have
progressed so far as to make dietetics to a certain extent an exact
science, and to emphasize the importance of a quantitative study of food
materials. This little book explains the problems involved in the
calculation of food values and food requirements, and the construction of
dietaries, and furnishes reference tables which will minimize the labor
involved in such work without limiting dietary study to a few food
materials.
Only brief statements of the conditions affecting food requirements have
been made, the reader being referred to general textbooks on the subject
of nutrition for fuller information, but such data have been included as
seem most useful in determining the amount of food for any normal
individual under varying conditions of age and activity.
TABLE OF CONTENTS
PART I
FOOD VALUES AND FOOD REQUIREMENTS
THE COMPOSITION OF FOOD MATERIALS.
THE FUNCTIONS OF FOOD.
Food as a Source of Energy.
Food as Building Material.
Food in the Regulation of Body Processes.
FOOD REQUIREMENT.
The Energy Requirement of Normal Adults.
The Energy Requirement of Children.
The Energy Requirement of the Aged.
The Protein Requirement.
The Fat and Carbohydrate Requirement.
The Ash Requirement.
PART II
PROBLEMS IN DIETARY CALCULATIONS
Studies in Weight, Measure, and Cost of Some Common Food Materials.
Relation between Percentage Composition and Weight.
Calculation of the Fuel Value of a Single Food Material.
Calculation of the Weight of a Standard or 100-Calorie Portion.
Food Value of a Combination of Food Materials.
Distribution of Foodstuffs in a Standard Portion of a Single Food
Material.
Calculation of a Standard Portion of a Combination of Food Materials.
Analysis of a Recipe.
Modification of Cow's Milk to a Required Formula.
Calculation of the Percentage Composition of a Food Mixture.
The Calculation of a Complete Dietary.
Scoring of the Dietary.
REFERENCE TABLES
Refuse in Food Materials.
Conversion Tables--Grams to Ounces.
Conversion Tables--Ounces to Grams.
Conversion Tables--Pounds to Grams.
Food Values in Terms of Standard Units of Weight.
Ash Constituents in Percentages of the Edible Portion.
Ash Constituents in Standard or 100-Calorie Portions.
APPENDIX
The Equipment of a Dietetics Laboratory.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
* * * * *
THE FOOD PROBLEM
BY VERNON KELLOGG AND ALONZO E. TAYLOR. $1.25
"Food is always more or less of a problem in every phase of its
production, handling and consumption. It is a problem with every
farmer, every transporter and seller, every householder. It is a
problem with every town, state and nation. And now very
conspicuously, it is a problem with three great groups, namely the
Allies, The Central Empires and The Neutrals; in a word it is a
great international problem."
These sentences from the introduction indicate the scope of _The Food
Problem_ by Vernon Kellogg and Alonzo E. Taylor.
Both authors are members of the United States Food Administration. Dr.
Kellogg is also connected with the Commission for relief in Belgium and
professor in Stanford University. Mr. Taylor is a member of the Exports
Administrative Board and professor in the University of Pennsylvania. The
preface is by Herbert Hoover, United States Food Administrator and
Chairman for the Commission of Relief in Belgium.
The food problem of today, of our nation, therefore, has as its most
conspicuous phase an international character. Some of the questions which
the book considers are:
What is the Problem in detail?
What are the general conditions of its solution?
What are the immediate and particulars which concern us, and are within
our power to affect?
And finally, what are we actually doing to meet our problem?
TABLE OF CONTENTS
Introduction: The International Problem.
Part I. The Problem and the Solution.
Chapter I. The Food Situation of the Western Allies and the United
States.
II. Food Administration.
III. How England, France and Italy are Controlling and Saving Food.
IV. Food Control in Germany and Its Lessons.
Part II. The Technology of Food Use.
Chapter V. The Physiology of Nutrition.
VI. The Sociology of Nutrition.
VII. The Sociology of Nutrition (Continued).
VIII. Grain and Alcohol.
Conclusion: Patriotism and Food.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
* * * * *
TWO TEXTBOOKS OF THE HOUSEHOLD ARTS
BY HELEN KINNE, Professor, AND ANNA M. COOLEY, Associate Professor of
Household Arts Education, Teachers College, Columbia University
Cloth, 12mo, ill. $1.10
FOODS AND HOUSEHOLD MANAGEMENT
Treats specifically of foods, their production, sanitation, cost,
nutritive value, preparation, and serving, these topics being closely
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selected and tested recipes, together with a large number of cooking
exercises of a more experimental nature designed to develop initiative and
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The book is new, practical, and economical. It is well illustrated and
attractively bound.
SHELTER AND CLOTHING
This book takes up fully, but with careful balance, every phase of
home-making: location, structure, plan, sanitation, heating, lighting,
decorating, and furnishing. The second part is devoted to textiles,
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are treated in considerable detail as is also the making of the personal
budget for clothing.
The authors hold that harmony will be the keynote of the home in
proportion as the makers of the home regard the plan, the sanitation, the
decoration of the house itself, and as they exercise economy and wisdom in
the provision of clothing.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York