Everyday Foods in War Time

Table of

of the firm creamy texture and delicate aromatic flavor of the product of the old spring house; but as long as it is labeled butter we try to bring our sensations into line with our imaginations. For the real butter flavor there is no more a substitute than there is for the aroma of coffee. But these are matters of es

l or cottonseed oil. The common food fats are all very well digested if judiciously used-not in too large quantities, nor over-heated in cooking, and not "cooked into" things too much as i

buy milk and a butter substitute rather than cream or butter. In these substitutes refined vegetable oils such as cottonseed, cocoanut, and peanut, and oils derived from beef or lard are so combined or treated as to produce the desired hardness, and churned with milk or milk and butter

nk and drink and then hardly get fuel enough. To give a concrete illustration-a man's energy requirement for a day may be met by from four to five quarts of milk (unless he is doing very heavy manual labor), but it would be much more practical to substitute a loaf of bread, which is comparatively dry, for one quart of milk, and three ounces of fat (six tablespoonfuls) for another quart of milk, making the total volume but little over half what it would be if four quarts of milk were taken. For people who are engaged in hard physical toil, fat is exceedingly important for this pur

r, and especially out of doors, feel the pangs of hunger more than sedentary folks and hence need more fat to keep them comfortable. No man can do his best work when all the time thinking how hungry he is. It behooves us all then, as good citizens, to recognize the greater need of our

r food fats shows that they may be divided into two groups, one with this growth promoting property and one without it. In general, the vegetable oils do not have it, while butter and beef oil do; on the other hand, lard does not have it, while the oil from corn does. Careful analysis of the situation has shown that a fat-soluble vitamine is present which can in the laboratory be separated from the fat. This same vitamine is present in a variety of food materials-in whole milk, in egg yolks, in leaves of plants-but we have not studied it long enough to know just how much spinach we can substitute for a tablespoonful of b

every cook could say to herself, "Every two drops of fat make a calorie and every calorie counts in the world today," it might seem more worth while to hold the pan a minute and drain out the fat for further use. A thousand calories mean a day's life to a baby. It is always more wholesome to cook foods so that

ke potato or charcoal too, and then mixing hard and soft together, just as the oleomargarine-makers do, to get such a degree of hardness as suits one's purpose. All this requires time and thought. Let no one dream that the patriotic duties of the kitchen are trivial. Anything that is worth while costs something; money, thought, labor-perhaps all three. To salvage kitchen fat may not be economical in time and labor (t