Everyday Foods in War Time

Table of

destruction resulted (at least according to Lamb) in adding one more delicacy to the table of civilized man. That the "burnt pig" commended itse

no consciousness of any time when they were not enjoyed, and the impression prevails that the liking for such foods is instinctive. Sometimes that is the case, but quite as often not. Chi

s than bread and coffee; it is quite another to induce a man to give up the latter for the former! And yet the distinguishing characteristic of man is that he can subjugate his i

ea, coffee, cocoa, breakfast cereals, fruit, might still be acceptable, but cake, pie, and ice cream are unthinkable without sweetness; the soda fountain, the bakery, and the candy shop bear further te

one baked potato would furnish the same energy as the three lumps of sugar; a quarter of a pound of cornstarch would supply the same fuel as the quarter pound of sugar. Nutritionally starch and sugar are in

ndangering our digestions by sheer concentration of what would be, in smaller quantities, most wholesome. Once more we see that nutrition is largely a question of how much; how much glucose or other sugar our stomachs can stand we find out by experience; few stomachs can stand when empty the quantity represented by a lollipop, and yet we frequently see children allowed to suck these between meals. The sam

its intense sweetness it may be combined with advantage with less sweet syrups, such as corn syrup. The cook estimates that by measure it will take one and a half times as much corn syrup as cane s

r so difficult to duplicate. Nutritionally a tablespoon of maple sugar is equivalent in fuel value to about four-fifths of a tablespoon of ca

ses is quite rich in calcium, one tablespoonful yielding as much as five ounces of milk, and is for this reason a better sweet for growing children than ordinary sugar or corn syrup when the amount of milk which

in a family to enjoy the flavor of simply prepared foods, and to realize that the food is the thing which counts and not the way it is dressed up. On the other hand, if one has to use a few food materials over and over, as one must in many places when the money that can be spent for food is very little, it is by slight changes in their form and flavor that one keeps them from palling on the appetite. If one has to use beans every day, it is a good thing to know a dozen different ways of preparing beans. One may have

foods we have the less dependent we are upon such things. Our modern cooks, confronted in the present crisis with restrictions in the number of foods which they may use, may find in bay leaves, nutmeg, allspice, and all th

another than the same one all the time. Too freely used, and made too strong, tea and coffee may have a bad effect upon the nervous as well as the digestive system. They should never be given to children. It is better for adults to get their flavor from something without such effects. Because the combination of bread and co

not taste bread when bacon is nigh," observed a sage physiologist. The demand for flavor grows and grows with pampering, till nothing but humming-birds' tongues and miniature geese floating in a sea of aspic jelly will satisfy the palate of him who eats solely for flavor-who never knows the sauce of hunger, or the deliciousness of a plain crust of bread. We must be on