Everyday Foods in War Time

Table of

reach in the winter of 1917. "How shall I plan my meals without it?" was the housewife's cry. "How shall I enjoy my meals without it?" said all the m

potato. Now, the Nutrition Expert was very imperturbable-not at all disturbed by the calamity which had befallen our tables. That unfeeling person saw potatoes, not

er somewhat faint but su

" No a

s?" Loud note

ular chorus, among which "Potassium

"Here! Here!" Especially vocifero

food save oleomargarine. Its protein, though small in amount, is most efficient in body-building, its salts are varied in kind and liberal in amount, and it furnishes a large amount of

l cereal foods can supply starch just as well. Pick out the one you fancy and serve it for your dinner. One good-sized roll or a two-inch cube of corn bread, or three-fourths of a cup of boiled rice will sustain you just as well as a

oes." A potato has as much iron as an egg yolk or a medium-sized chop. This is one more reason why we should be sorry to take the useful tuber from our tables, but we may feel a certain independence, even when meat and eggs are prohibitive in price, since by canning or drying, if in no other way, we can have green vegetables as a source of iron the whole year through. Some people are afraid that canned vegetables will prove unwholesome; but if removed from the can as soon as opened and heated to boiling before they are eaten, we are recently assured that the danger of food poisoning will be materially lessened. Even when such vegetables are wanted for salads, b

mes from this way of treating food as well as that which comes from different methods of cooking. Nobody expects a stew to taste like a roast, and yet both may be good and we would not want either one all the time. In

sily supply as much, while half a cup of cooked string beans will provide all the iron as well as half the phosphorus in a potato, and a teaspoon of butter or other fat added to t

each day there will be any permanent shortage of this substance. Spinach, celery, parsnips, lettuce, cabbage, rutabagas, beets, carrots, tom

ave long been known to possess the same power, among them oranges, lemons, limes, and other fruits, and cabbage and other green vegetables; in fact, a mixed diet in which fruits and vegetables occur is assurance of freedom from scurvy. Just how far the potato will go in providing the sp

o having the same qualities, with hot bread, macaroni, sweet potatoes, and baked bananas (underripe so as not to be too juicy and sweet) close rivals. These are not so easy to cook and serve as the potato and are not likely to supplant it when it is plentiful. It might be worth while, however, to substitute these for potatoes rather often. The latter will be appreciated all the more if n