Canning/practical_suggestions_for_food_conservation-1918.md

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UNIVERSITY OF ILLINOIS BULLETIN Issued Weekly Vol. XV JANUARY 28, 1918 No. 22

Entered as second-class matter December 14, 1916, at the post office at Urbana, Illinois, under the Act of August 24, 1879.

PRACTICAL SUGGESTIONS FOR FOOD CONSERVATION

Prepared by ISABEL BEYER Professor of Household Science

Seal of the University of Illinois

PUBLISHED BY THE UNIVERSITY OF ILLINOIS Under the Direction of the War Committee URBANA

Women of Illinois: This is your chance for War Service in your Home. Serve in your trench as the boys do in theirs.

8  THE PROBLEM

To save certain foods: wheat, beef, pork, fats, sugar. To encourage a larger use of other kinds of food: fruits, vegetables, fish, fowl, game.

THE TOOLS Changed Recipes

You have many good recipes made in the time of peace. Now these must be changed to meet war conditions. Change them by:

1. Using flour from other grains or from potatoes or peas, to save wheat. In Illinois, corn is the great wheat saver. Use it all you can.
2. Using vegetable fats, such as corn, cotton seed, and peanut oil, for animal fats.
3. Using corn, maple, or other sirups, honey, and dried fruits in place of sugar.
4. Using fish, fowl, and game instead of beef and pork.

Wise Buying

Wise buying is inexpensive buying! Study these rules for wise buying:

1. Don't Begin to Save on Milk—Children must have it; adults ought to. Milk builds bone and muscle better than any other food.
2. Save Fat for Meat—The fat in meat is very valuable. It is true that a quart of milk is equal in food value to a pound of steak. "A quart of milk a day for every child" is a good rule--easy to remember. At least try to follow this rule.
3. Spend at Least as Much for Vegetables and Fruits as for Meat and Fish—Vegetables and fruits are the cheapest way to feed an army; a free use of them makes your family dietary better; if purchased in season and of the sorts grown in your own locality they need not be expensive.
4. Use Breadstuffs More or Less Freely According to Your Desire for Energy—The Food Administration does not ask you to use less breadstuffs than you want; but it does ask you to use them more or less according to your desire for energy.
5. **Be Sparing in the Use of Meats,**—These are usually the most ex- pensive of the staple foods in proportion to their food value, and are not strictly necessary for every meal. The amount spent for meats may be decreased with less harm than any of the other foods mentioned. The amount spent for meat may decrease as the amount for milk increases.

Fewer Courses

Another kind of conservation which saves food, energy, and time is in serving fewer courses. This means less work in prepar-

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D. OR D. JUN 5 1918  ation and service; fewer dishes to wash; more time to spend with the family. To get these good results, you must plan your meals carefully. Prepare as many two-course meals as you can. Here are some:

Vegetable soup, nut and cottage cheese loaf. Potato hominy and beef, fruit salad. Fish chowder, stewed prunes, spiced oatmeal cakes.

Recipes

Potted Hominy and Beef

5 cups cooked hominy 4 potatoes 3 cups carrots 1 teaspoon salt

¼ pound dried beef 2 cups milk 2 tablespoons fat 2 tablespoons flour

Mix the fat, stir in the flour, add the cold milk, and mix well. Cook until thickened. Cut the meat into slices, mix all the materials in a baking dish, and bake for one hour.

Nut and Cottage Cheese Loaf

1 cup cottage cheese 1 cup nut meats (use those locally available) cup stale bread crumbs 1/2 cup onion 1 teaspoon salt

¼ teaspoon pepper 2 tablespoons chopped onion 1 tablespoon butter substitute, meat drippings or vegetable oils

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 bread crumbs and the onion. Use stock to moisten. Mix well pour into a baking dish and brown in the oven.

Fish Chowder

1 onion sliced 2 cups milk 2 tablespoons drippings 1 ½ pounds fish (fresh, salted or canned) small pieces 1 teaspoon pepper 2 tablespoons flour

Cook the chopped onion with the fat for five minutes. Put fat, onion, and potatoes in kettle and cover with boiling water. Cook until vegetables are tender. Mix the three tablespoons flour with one-half cup of cold milk and add to the kettle. Stir constantly over low heat until the milk and the fish which has been removed from the bone and cut in small pieces. Cook until the fish is tender, about ten minutes. Serve hot.

Choose food wisely! Cook it carefully! Serve it nicely!  LIBRARY OF CONGRESS 0 014 233 136 5

DEPARTMENT OF AGRICULTURE LEAFLETS

Get the leaflets, “Do you know Corn” and “Do you know Oatmeal” from the United States Department of Agriculture, Washington, D. C., or from your Food Administrator, M. H. Harry Wheeler, Conway Building, Chicago.

PLAY THE GAME

Play the game by saving wheat and fat and increasing the use of potatoes so that the women of Illinois greatly increase the food supply for the allies. Remember every yard of material, every pound of food you set free for the Government counts. This is not a choice; it is a duty.

America expects every woman to do her duty in the same spirit as she expects each soldier, when the command comes, to “go over the top” without turning to see if his neighbor has gone first!