Everyday Foods in War Time

Table of

s Wife, by permission of th

of wheat in our diet. Fully one-third of our calories have come from wheat flour. To ask us to do without wheat is to shake the very foundation of our daily living. How shall we be ab

s that make possible a light, porous yet somewhat tenacious loaf. We like the taste of it, mild but sweet; the feel of it, soft yet firm; the comfort of it, almost perfect digestion of every particle. We have been brought up on it and it is a hardship to change our food habits.

for upkeep and partly for lubrication-to make all parts work smoothly together; D, vitamines, subtle and elusive substances upon whose presence depends the successful use by the body of all the others. These four letters, rightly combined, spell health. They are variously distributed in food mate

ing two men. One man may be a little taller, a little heavier, have a different tilt to his nose, but any two men are more alike than a man and a dog

ing iron, such as spinach, egg yolk, meat, or other iron-rich food; something containing vitamines, such as greens or other vitamine-rich food; something to re?nforce the proteins, as m

vely supplemented by milk and green vegetables. If green vegetables (or substitutes for them like dried peas and beans or fruit) are hard to get we should give preference to cereals from which the bran coats have not

e same culinary effects, since with the exception of rye they will not make a light loaf. Fortunately we are not asked to deny ourselves wheat entirely, only to substitute other cereals for part of it. Let each housewife resolve when next she buys flour to buy at the same time one-fourth as much of some other

elve-ounce loaf of white bread, and the oatmeal will not cost one-half as much as the bread. A loaf of Boston brown bread made with one cupful each of cornmeal, oatmeal (finely ground), rye flour, molasses, and skim milk will have two and one-half ti

y cereal will take the place of two slices of white bread, each about half an inch thick and three inches square, and give us iron besides. Served with milk, it will make a well-balanced mea

and salt, and to cook thoroughly, which means at least four hours in a double boiler, over night in a fireless cooker, or half an hour at twenty pounds in a pr

hat he needs is a little fat stirred into the mush before it is sent to the table, or butter as well as milk and sugar served with it. If one must economize, the cerea

he family the staying qualities of hominy and cornmeal can be increased by cutting the molded mush in slices and frying till a crisp crust is formed. This can be obtained more easily if the cereals are cooked in a mixture of milk and water instead of

hominy, lend themselves best to such use. Try a dish of creamed salmon with a border of barley; one of hominy surrounded by fried apples; or a bowl o

ed meal in itself. They are easier to make than pies, shortcakes, and other desser

hen making them. For the growing children, raisins, dates, and other fruits are welcome additions on account of their iron.

o imperative for housewives to render in these critical times as the mastery of the art of usi

real food and one pint of milk, from two to four ounces of meat or a good meat substitute, two ounces of fat, three ounces of

f the farmer who told his sons he had left them a fortune and bade them dig on his farm for it after his death, and how they found wealth not as buried treasure but through thorough til