|
COMMITTEE ON PUBLIC INFORMATION DIVISION OF FOUR MINUTE MEN October 29, 1917 Supplement 18a to Bulletin No. 18 4 MINUTE MEN 4 10 JACKSON PLACE WASHINGTON, D. C. SUPPLEMENT No. 18a To Food Pledge Week Bulletin No. 18 CONTENTS.. Page-Food the deciding factor_________________ 1 A review of the world's food situation, our necessity, and Foods on which to save__________________ 3 Wheat, milk, sugar, fats, meats. Science of dietetics______________________ 5 Correct plan of dietGroups of food from which we must chooseElements required for nourishmentSpecial discussion of protein and of the body regulating substancesFoods classified and their properties described. Sources of information___________________ 6 Local administration headquartersList of Government publications. Typical speeches__________________________ 7 Suggestions for four minutesA speech by a member of the Food Administration. World short of food. THE world faces unprecedented food problems. The danger is serious; let us not be blind to conditions. Two causes brought about a universal shortage of food in 1916. First.Late spring, drought, hurricanes, poor conditions of rainfall, unexpected frosts, and periods of intense heat. (The season of 1916 will go down as one of the worst in agricultural history.) Second.Reduced productivity of the soil in Europe, due to bad management, and the withdrawal of skilled 19315-17 farm labor to army and factory. Furthermore, the submarine has sunk boat after boat filled with nitrates and fertilizers. (For three years the world has been engaged in a ghastly competition of destruction, and the soil is now beginning to take its revenge.) We must now look ahead. Thus food conservation becomes an imperative ; necessity. To show this need, take one examplefat. In Germany to-day no food is fried. It is all boiled or stewed. Grease from the kitchen sink is carefully treasured, and soap, the basis of which is edible fat, has become a luxury of the wealthy. Candles, another fat product, have disappeared. France and England also lack fats, though in a lesser degree. Unless the people of America realize the extreme importance of not wasting one unnecessary bit of butter or other animal fat, we may later be in the same predicament. Problems continue in peace. The necessity for food administration would have j arisen whether or not we entered the war. It is essen-i tial that our Nation should realize the permanency of ! our food problem. Peace will mean that to the demands of those who are now our allies will be added REMEMBER: Food will win this war. We can win without stinting- (a) by changing bad food habits; (b) by stopping senseless waste. From President Wilson's Letter to Mr. Hoover. The women of the Nation are already earnestly seeking to do their part in this, our great struggle for the maintenance of our national ideals, and in no direction can they so greatly assist as by enlisting in the service of the food administration and cheerfully accepting its direction and advice. By so doing they will increase the surplus to food available for our own Army and for exports to the allies. To provide adequate supplies for the coming year is of absolute vital importance to the conduct of this war, and without a very conscientious elimination of waste and a very strict economy in our food consumption we can not hope to fulfill this primary duty. the demands of those who are now our enemies. We could not be indifferent to their hunger; and so our diminished stores will be still more rapidly depleted. Allies dependent upon us. To-day our allies need food from abroad more imperatively than Germany did at any time. Before the war Germany and her allies were almost four-fifths self-supporting. The Germans, moreover, were given to over-eating, so that the reduction of rations was at first a benefit. Although in the last two years the country has suffered severely, her problem from the beginning has been only to increase her production by approximately 25 per cent. Of our allies, on the other hand, England before the war was only one-fifth self-supporting; France one-half; and Italy, at an optimistic estimate, perhaps two-thirds. These countries can not now get supplies from central Europe. Neither can they obtain grain from Roumania nor from Russia, where railroads are disorganized. India and Australia, too, can send but a part of their surplus because of the submarines. South America shares in the general crop depression. Ours the world's granary. Only one source of supply remainsthe United States of America. Yet even this, the world's greatest food-producing country, feels the pressure of excessive demand. For example, cereals: While our maximum annual export has been 500,000,000 bushels, our allies now require about 1,250,000,000 bushels; or take, specifically, wheat: The United States and Canada will raise this year about 917,000,000 bushels. We, that is, the Canadians and ourselves, would ordinarily eat 580,000,000 bushels of this. With an allowance for seed and safety margin we require 655,000,000. Minimum allowance for export. This leaves about 262,000,000 bushels for export, but we are confronted with the absolute need of sending overseas more than twice as much as this normal surplus. We must, therefore, take about 300,-000,000 bushels away from the 580,000,000 bushels we ordinarily eat. In other words, instead of eating six slices of wheat bread we must eat three and one-half slices. No stinting is necessary. Yet this idea of three and one-half slices or six really does not imply a real sacrifice. Sound principles of human nutrition are to be followed. America has plenty if we redirect our habits. SPREADING THE GOSPEL. The work of food administration includes the colossal task of enlisting the cooperation of every man, woman, and child in the United States. This requires the services of great corps of volunteer aids, who must be familiarized with details so they may carry the message to their neighbors. These volunteers must organize their friends and the parents of the school children. Local study classes and demonstration centers are being formed. Pledge cards filed at Capitol. The central office in Washington is connected with every member of the food army by the individual food pledge which is filed in the administration archives in Washington. On receipt of this pledge there is mailed from the bureau a household tag bearing the insignia of the food administration, together with a card setting forth the cardinal principles of economy, which the signer has agreed to follow. Aids of food administration. Responsibility for enlisting and directing food conservation work has been undertaken in. the various States by the State council of defense or similar official organizations. These will be coordinated with the State agricultural college and its extension service and the State agricultural department, and will be related through the State Federal food administration with the Food Administration at Washington. Each State food administration will include an official woman leader, an authority on home economics. 3 Foods on which to save. WheatMilkThe SugarsThe Fats The Meats. Wheat We advocate not reduction in the use of bread, but the decreased use of wheat in making bread. We should decrease our individual use of pure wheat bread so as to save 2$ ounces of wheat per day per capita. The South, which uses other grains than wheat for her breadstuffs, furnishes an example for the whole Nation. We can make delicious and healthful breads, Liberty Breads, by mixing other grains with wheat. Any local headquarters of the food administration will explain. Here is a Sample Recipe Approved by the Food Administration. SCOTCH BREAD OR OATMEAL BREAD. (This recipe makes one loaf.) 1 cap liquid. 1 teaspoon salt. 1 cup rolled oats. 1/4 cake compressed yeast in 1/4 cup lukewarm water. 21/2 cups white flour. Scald the liquid, add salt, and pour over the rolled oats. Cool slowly,.letting it stand 1/2 hour. Add yeast and sifted flour, knead, and let rise until double in bulk. Shape into loaves; let rise in pan till light. Bake in a moderate oven from 50 to 60 minutes. If dry yeast is used, the amount should be doubled and a sponge should be made at night with the liquid, the yeast, and a part of the white flour. Either water, milk, milk and water, whey, potato water, or rice water may be used for the liquid; 1/2 tablespoon to 1 tablespoon sugar or 1/4 cup brown sugar or 1/4 cup molasses may be added, and 1/2 to 1 tablespoon fat; \ cup of corn meal may be used in place of \ cup of the white flour. Mill. The present supply of milk seems to indicate per capita allowance of about one-third of a quart a day. Use every ounce of the available milk supply in every form. Increase the use of cheese, which utilizes the milk more completely than does butter. Lessen the waste of buttermilk and skim milk. Buy whole milk, not cream; use the top for coffee, cereal, etc., and the rest for drinking or cooking. Use all sour milk, if clean and wholesome. Utilize the whey from cheese in bread making. Substitute water ices for creams as desserts. Green-leaf vegetables may partly replace butter. Save on butter by serving smaller portions, serving again when more is really desired. Do not stint, however, on butter, for children, especially if they do not get an abundance of milk (unskimmed). Use no butter in cooking. The sugars. Sugars, valuable for energy, can be obtained in many other forms besides "sweets." Children should not be deprived of reasonable quantities, in fact their craving for sugar should be satisfied, except between meals. But the average person is better off by consuming less of these foods. This is a patriotic need, and better for your health. Here is some advice on sugars: Train the family to use little or no sugar on the breakfast cereals, or replace by fresh and dried fruits eaten with the cereal or dried fruits, raisins, dates, etc., cooked with it. Cereal foods well cooked and carefully salted do not require sugar. Drop the use of sweet soft drinks. Give preference to recipes which call for less sugar, and omit it from yeast bread. Never use sugar between meals. Use corn and fruit sirups, molasses and sorghum sirups, and honey wherever possible. Remember that a good sirup can be made on the farm from apple "culls." Use more fruits, both fresh and dried. They all contain sugar. The fats. Among "fats" are included vegetable as well as animal foodssolid fats and oils. All fats yield energy. They are relatively scarce and expensive. A given weight of fat yields two and one-fourth times as much energy as the same weight of protein or carbohydrates (sugar and starch). Fat also delays the occurrence of hunger after eating. Here is a list of foods rich in fats. 40 TO 70 PER CENT PAT. Nuts (meats), often 50 per cent. Bacon, 59 to 64 per cent. Chocolate, 48 per cent. Whipping cream, 40 per cent. 20 TO 40 PEE CENT PAT. American cheese, 36 per cent. Full cream cheese, 33 per cent. Egg yolk, 33 per cent. Cocoa, 29 per cent. Olives, 20 peT cent. Olives (ripe), 25 per cent. 100 PER CENT FAT. Commercial shortening or cooking fats. Cottonseed oil. Peanut oil. Olive oil. Corn oil. Sesame oil. 80 TO 100 PER CENT FAT. Lard, 92 to 100 per cent. Fat salt pork, 86 per cent. Butter, 85 per cent (average). Oleomargarine, 85 per cent. Suet, 82 per cent. Drippings, Per cent depends Goose oil, on methods of Chicken fat, clarifying. Must not stint on fats. We must not stint now on these fats containing the growth-producing elements (see column 2, p. 5 of this supplement). Yet we must save on them by utilizing them much more fully than heretofore. We eat more than 31/4 ounces (about 96 grams) of fat purchased as suchthat is, butter and other 4 table fats, cooking fats, and cooking and table oils. This could be cut down to a little more than 2 ounces (60 grams) without danger to health, provided the kinds of fats used were carefully chosen and all the fat from meat trimmings and meat cookery were used to advantage. At present, fats are chosen more for pleasant flavor and culinary convenience than with reference to their distinctive nutritive value. The waste from this class of foods is large. City garbage has been found to yield from 35 to 40 pounds of fat per ton, all coming from homes, hotels, and restaurants. Look at these figures. Before the war the approximate consumption of fats was practically according to the following table: Country. Animal. Vegetable. Total. __________I _.....___________......_ _.....__.......;___________ Grams. Ounces. Grams. Ounces. Grams. Ounces United States..................i 84 3.0 j 12 C.42 96 3.42 Great Britain...................| 80 - 2.8 ' Oi .31 I 89 3.11 Germany....................... (52 2.2 ' 4 .14 > 66 2..'! Austria-Hungary...............| 23 : .8 j 6| .21! 29 1.1 France........."................I 30 14- I 15; .53 i 45 1.5 Italy...........................I 14 .5 39 ! 1.38 ! 53 1.8 Russia.........................' 16, .56 10 j .35; 26 .61 Japan'......................... 14 .5 10 .35! 24. .85 1 The figures for Japan have been calculated to the average weight of individuals in other nations listed in the table. The English stand second in their use of animal fats and comparatively low in their use of vegetable fats. Germany, before the war, used almost one-third less of total fats per capita than we. This does not mean that we Americans ate that much more fat; a good part of our plenty we simply wasted. Here are some injunctions l about the use of fats: Reduce the total amount of fats per day for each adult. The less expensive vegetable fats should be substituted for the more expensive animal ones. Utilize all fat left from meats. Use all trimmings from beef, pork, mutton, and fowl, as directed in any good cookbooks. Do not fry in deep fat, saute less, and for this purpose use rendered fats, not fats specially purchased for this purpose. Autocracy believes that as members of a democracy we are selfishly individualistic. It admits our fighting ability but derides our power of self-control and our self-sacrifice. It is incumbent on America to prove that democracy needs no tyrant's rod to govern its ways or its appetites. We have already undertaken broad measures to increase our production of food, and our intelligence, our sense of value, of the object to be accomplished will inspire us to redirect our consumption. We shall be saving for victory. THE FOOD ADMINISTRATION. How to save on milk fats was dismissed under "Milk." From a Statement by Hon. Herbert C. Hoover. The Food Administration is called into being to stabilize and not to disturb conditions, and to defend honest enterprise against illegitimate competition. The business men of this country, I am convinced, as a result of many hundreds of conferences with representatives of the great forces of food supply, realize their own patriotic obligations and the solemnity of the situation. I have learned a deep and abiding faith in the intelligence of the average American business man whose aid we anticipate and depend on. But if there be those who expect to exploit this hour of sacrifice; if there are men or organizations scheming to increase the trials of this country, we shall not hesitate to apply to the full the drastic, coercive powers that Congress has conferred upon us. It is not our intention to proceed with a host of punitive measures, but rather by coordination with the various trades. Children should be trained and adults encouraged to eat all the fat served with meat. A diet too rich in fats is more likely to cause indigestion in children than in adults; therefore the fats for the child should come largely from milk and eggs; also spinach or other green vegetables, rather than from separated fats. Use up all left-over unedible fats in home-made soap or sell it for that purpose. The meats. The world's available supply of meat is not sufficient unless we practice economy, particularly in beef, mutton, and pork. In the United States January 1, 1917, we had 63,617,000 cattle, 67,453,000 swine, and 48,483,000 sheep. This includes all dairy stock. A British commission in 1909 reported that the diet of the American people was very much better than that of the English workmen, the striking point being our lavish use of meat. Our present daily average consumption of beef is 3.6 ounces per capita, and of pork 4.5 ounces per capita. We should reduce this total 1 ounce per day, and if possible an additional ounce, substituting fish, preferably a local supply, whole cream cheese and local use of poultry and eggs. If the quantity of vegetables is doubled, the diet will be improved. Save on meats by using them less for food and more largely as a flavoring to make the main food palatable. Save by eating meat at most once a day. Do not eat pork or any pork product. 5 Scientific Diet. The diet should contain at least one representative of each of the following groups: Green and succulent vegetables. Meats, milk, eggs, fish, cheese, beans, peas, peanuts. Cereal grains and their products. Sugars, including those naturally occurring in sweet fruits, fresh and dried. Fats, including milk fats; they have special importance. By choosing something from each of these groups, we secure the essentials of an adequate diet; namely: (a) Proteins to supply nitrogen. They also supply energy, but it is cheaper and better to depend for this upon other foods (e. g., cheese alone will supply both nitrogen and energy, but it is cheaper and more appetizing to use part cheese and part cereals, potatoes, and fats. Then the cheese is a source of protein, the other food sources of energy. The proteins are further explained below. (b) Energy.This is usually estimated to be 2,500 calories of energy for a 150-pound man in the period of full vigor and 2,000 calories for a woman of average size when moderately active muscular work is performed. Energy is supplied by fats and starches, e.g., potatoes and sugar in all forms, including milk sugar. (c) Mineral substances.Phosphorus, calcium, magnesium, iron, potassium, sodium, sulphur, and other mineral substances are present in all foods with the exception of sugar, purified oils, pure starches, etc. Vegetables, fruits, and milk contain the largest quantities. (d) Two chemical substances whose nature is still practically unknown. The fat soluble " A " essential for growth and the water soluble "B" essential for the maintenance of normal bodily condition, i. e., repair of tissue. These absolute necessities to life are rarely considered in feeding. Details below. (e) Aids to digestion.To insure normal nutrition, the diet must be so varied that digestive processes progress normally. The food must not remain for too short or too long a time in the stomach a factor influenced partly by the amount of fat in the foodnor should it undergo fermentation. (f) Palatabilityis not a luxury, as appearance and flavor, which aid the appetite, play a part in insuring a regular and normal sequence of digestive processes, besides being important to a feeling of well-being. Protein and its Uses. Protein only can supply nitrogen for body tissue building and repair. While it also supplies energy its cost for that purpose is relatively high, and for this reason, if for no other, it should not supply over one-eighth of the total energy requirement, the fats and carbohydrates (sugar and starch) supplying energy. All proteins are made up of complex nitrogen products which are often called "building stones." Some proteins contain these "building stones" in proper proportion for the building of new tissue. They are called complete or efficient tissue-building foods. Others are known as incomplete or inefficient tissue-building foods. The list of perfect proteins includes beef, mutton, poultry, game, fish, cheese, milk, and eggs. The list of inefficient proteins (which must be supplemented by more or less food from the first group) are corn, wheat, oats, barley, rye, buckwheat, soy beans, navy beans, wax beans, kidney beans, lima beans, dried peas, peanuts, some other nuts, and gelatin. For the child, until full grown and also for anyone recovering from a wasting disease there must be combinations of protein foods which will give the right combination of "building stones." For the healthy adult, the diet can be more easily restricted to a limited use of the first list of proteins and a liberal use of the second. Growth-Producing Element. Conditions in the warring nations of Europe where the fat ration has been cut to the lowest limit have shown that such a practice hinders the normal growth of children, the maintenance of health in adults, and the repair of body tissue after wounds. In fact laboratory experiments have shown that young animals richly fed on all foods except those containing fat soluble A failed to grow; and the stunted stature of some of the poorer peoples of Europe is attributed, partly at least, to this deficiency. The list of fat foods in which these growth determinants are chiefly found includes egg yolk, butter, cream, rich milk, cream cheese, and the greens or salads. Lower in the list of fats will come the table-butter substitutes, also suet, beef drippings, and possibly goose and chicken fats. It is probable that the other animal fats and most, if not all, of the vegetable oils lack this growth determinant. Each child until full grown should have not less than two glasses of unskimmed milk a day. Adults in the cities should, for the benefit of poor children, use milk sparingly until the supply can be made adequate. In the school lunch include milk, particularly for the undernourished child. Since cooking apparently does not destroy the properties of the fat-soluble substance contained in green plants, the use of greens should be encouraged, as should household canning and drying. The use of larger quantities of green leaves as salad is also highly desirable. Tissue-Repairing Elements. The tissue-repairing water soluble B is also essential to growth and general repair of the system. This element is more widely distributed than the fat soluble A, yet is very scarce in some foods, e. g., milled cereals. This soluble is found amply in all green vegetables, in milk, egg yolk, and meats, but is also supplied in wheat bran and screens. The housekeeper who does not wish to place her dependence upon vegetables and meat thus can use entire wheat or unbolted corn meal in bread making and unpolished (not uncoated) or brown rice and breakfast cereals made from the whole grains. i Interesting comparison: For supplying protein, 1 pound of cottage cheese equals 1.09 pounds round steak, 1.27 pounds sirloin steak, 1.31 pounds hind leg of lamb, 1.37 pounds breast of veal, 1.37 pounds of chuck rib beef, 1.44 pounds smoked ham, 1.46 pounds fresh ham, 1.52 pounds fowl, 1.58 pounds loin pork chop. Sources of Information Sources of information for use of local organizations. The United States Food Administration, Washington, D. CDirections to the official food conservation authorities of each State (address at State capitol). The United States Department of Agriculture, Washington, D. C.Farmers' Bulletins and other publications on food. (Free list sent on request.) The woman's committee of the Council of National Defense, Washington, D.C Each department to have a State chairman. The United States Children's Bureau of the United States Department of Labor, Washington, D. C.-Bulletins on chiid care, including children's diet. The United States Bureau of Education of the United States Department of the Interior, Washington, D.C.Advice on the work of schools for food conservation, and school courses in home economics. The United States Public Health Service, Washington. D. Cadvice on health problems of national magnitude, some of which, as pellagra, arc related to diet. The extension services of the State agricultural collegesthese usually issue bulletins on food, including food conservation; apply to the extension director, State agricultural college, for list of State bulletins. The publications of the departments of the General Government which will be of especial help in food conservation work are listed herewith. I. Farmers' Bulletins of the United States Department of Agriculture, Washington, D. C. Bulletins in this list will be sent free, so long as the supply lasts, on application to any Senator, Representative, or Delegate in Congress, or to the Secretary of Agricul-ture, Washington, D. C. 34. Meats: Composition and Cooking. 121. Beans, Peas, Etc., as Food. 142. Principles of Nutrition and Nutritive Value of Food. 303. Canned Fruits, Preserves, and Jellies. 232. Okra: Its Culture and Uses. 256. Preparation of Vegetables for the Table. 270. Conveniences for the Farm Home. 293. Use of Fruit as Food. 295. Potatoes and Other Root Crops as Food. 298. Food Value of Corn and Corn Products. 376. Care of Food in the Home. 891. Economical Use of Meat in the Home. 413. Care of Milk and Its Use in the Home. 487. Cheese: Economical Uses in the Diet. 526. Mutton and Its Value in the Diet. 535. Sugar and Its Value as Food. 559. Use of Corn, Kafir, and Cowpeas in the Home. 565. Corn Meal as a Food: Ways of Using It. 607. The Farm Kitchen as a Workshop. 653. Honey and Its Use in the Home. 712. School Lunches. 717. Food for Young Children. 771. Homemade Fireless Cookers and Their Use. 807. Bread and Bread Making. 808. How to Select Foods. I. What the Body Needs. 817. How to Select Food. II. Cereal Foods. 837. How to Select Food. III. Protein. (In press.) 839. Home Canning by the One Period Cold-Pack Method. (Northern States.) 841. Drying Fruits and Vegetables in the Home. 853.' Home Canning of Fruits and Vegetables. (Southern States.) II. Professional Papers, United States Department of Agriculture, Washington, D. C. The following bulletins may be secured from the Superintendent. of Documents, Government Printing Office, Washington, D. C, by remitting the sum mentioned below. Monty should be sent in the form of a postal order, SOU. Office of Experiment Stations Bulletin, Course in Cereal Foods and their Preparation. Price, 10 cents a copy. 123. U. S. Dept. Agr. Extension Course in Vegetable Foods. Price, 10 cents a copy. 467. U. S. Dept. Agr. The Food Value and Uses of Poultry. Price, 5 cents per copy. 468. U. S. Dept. Agr. Potatoes, Sweet Potatoes, and Other Starchy Roots as Food. Price, 5 cents per copy. Use of Local Organizations. 469. U. S. Dept. Agr. Fats and Their Economical Use in the Home. Price, 5 cents par copy. 471. U. S. Dept. Agr. Eggs and Their Value as Food. Price, 5 cents per copy. 503. U. S. Dept. Agr. Turnips, Beets, and Other Succulent Roots, and Their Use as Food. Price, 5 cents per copy. III. United States Department of Agriculture Food and Diet Charts. Set of 15 charts, $I, which may be procured from the Superintendent of Documents, Government Printing Office, Washington, D. C. IV. United States Department of Agriculture Yearbook Separates. 639. Apple Syrup and Concentrated Cider. May be procured from the Superintendent of Documents, Washington, D. C. Price, 5 cents per copy. 646. Selection of Household Equipment. May be procured from the Division of Publications, United States Department of Agriculture, Washington, D. C. V. United States Department of Agriculture Circulars of Extension Work, North and West. Free. Ext. N. R-17. Corn Club Breakfast Food. Ext. N. K-9. Water Glass Eggs. Ext. N.-----Making Jelly with Commercial Pectin. Lists of commercial firms which sell the following: Home and club cooperation canning outfits and devices; home evaporators and driers; mechanical seals and sealers for tin and glass; steamers; heating devices, lifting crates, etc.; 4-H brand labels; tin cans, glass jars, earthenware jars and rubber rings: delivery containers for eggs, vegetables, dried food products, etc.; parcel post egg containers; miscellaneous corrugated board containers; paper bottles. United States Department of Agriculture Circulars of Extension Work, South. Free. A-81. Canning, Preserving, Pickling. A-82. Canning Club and Home Demonstration Work (each State has a bulletin on organisation). A-84. Peppers. A-88. Drying of Vegetables and Fruits for Home Use. A-89. Jelly Making. A-90. Preserving Vegetables by Fermentation. 746. Winter Gardens. 775. Use of vegetables from Winter Garden. 777. Use of Poultry-Club Products. 785. Bread Making with Wheat Flour Substitutes. 1101. New Fall Vegetables. List of companies from which canning goods, labels, emblems, and fruit jars can be purchased. (Southern States.) VI. United States Children's Bureau, Department of Labor, Washington, D. C. I. Bulletins in "Care of Children Series" (sent on request). 1. Prenatal care. 2. Infant care. 3. Child care (in preparation). II. Press seriesBrief Articles for Newspaper Publicity (sent on application). 1. Care of Young Childrensix articles, three of them on the feeding of children. 2. Children in War Time. VII. United States Bureau of Education, Department of the Interior, Washington, D. C. The following will be sent on request: Circular: "Suggestions for the Conduct of Educational Institutions During ths War." " Home Economics Letters." These were prepared for home economics teachers especially, but they have suggestions also for others. So. 19. What the Home Economics Teacher Can Do. No. 20. Economy in Food Courses. No. 21. High-School Food Economics in Practice. No. 22. A Brief Course in Food Economy for Colleges and Normal Schools. No. 23. School Sewing for the Red Cross. No. 24. A Course in Food Economies for the Housekeeper. No. 25. Service to be Rendered by College and University Home Economics Departments. VIII. United States Bureau of Fisheries, Department of Commerce, Washington, D.C. The following will be sent on request: Economic Circular No. 10; The The fish. Economic Circular No, 11; Canned Salmon. Economic Circular No. 12; Sea Mussels. Economic Circular No. 13; Commercial Possibilities of the Goosefish. Economic Circular No. 18; Oysters. IX. U. S. Bureau of Standards, Department of Commerce, Washington, D.C. Economic Circular No. 56; Measurements for the Household (15 cents, from Saper intendent of Documents, Government Printing Office, Washington, D. C. Two Typical Illustrative Speeches. THESE typical speeches as usual are offered merely as suggestions. We prefer that Four Minute Men com-pose their own speeches, although there is no objection to the use of these typical talks either in whole or in part. The only requirements are that the topic of a speaker who is announced as Government representative shall be the topic assigned for the period and that the character of the address shall be in keeping with the facts and the tenor of the bulletins. We still hear that occasionally a speaker exceeds the positive time limit of four (4) minutes. Typical Speech No. 1. A Member of the Food Administration. There is no place for the word "Quitter" in the dictionary used by Uncle Sam. The quitter deserts his friend; the quitter throws down his pal when his pal is fighting for his life. The allies are our pals in the world war. We have stretched our hand across the sea and said: "Shake. We are in this thing with you and we'll stick!" We have said to France and Italy: "Put all your men on the firing line. It will take us a few months to get our boys in the trenches, but while Uncle Sam is getting his Army ready we'll see to itwe'll see to itthat your soldiers and the folks at home do not lack for anything. We'll make good on the supplies!" That's what Uncle Sam said to the allies. When Uncle Sam says anything, folks, there is nothing else to it. We just have to make good! Now then, winter is coming on. The pinch has come. In France they are looking across the sea and saying: "How about that 'grubstake,' Uncle Sam; how about that grubstake?" They are not whimpering, the Frenchmen, they are not that kind, but they are hungry, and if we fail them with our "grubstake " they will S-T-A-R-V-E! Thousands of them, men, women, and little children. Nothing will help them but food. It is food that will win the war! How are we going to get it? We are going to save it, save it to save our pals, because that's what the allies are in this fight. We are going to make good on Uncle Sam's promise that he would furnish the "grubstake" for this war. The allies need more wheat, more meat, more sugar. It is either wheatless and meatless days for us or wheatless and meatless months for them. There is a wonderful campaign going on in this country this week. Twenty-two million families are being asked to sign this [show pledge card]this little enrollment blank, saying that they will help as much as they can. Those who will promise to help will get this membership card [show window membership card] to hang in their windows. And we are going to help, everyone of us. We will make good on the grubstake promise for the sake of the folks who trusted us and for the sake of our own soldiers as well. Just remember that they are bound for Francethe land where we are sending the grubstake. When this day of war is over; when peace comes and the broken regiments of our victorious Army march home, shall we, anyone of us, be content if we have withheld anything that would have replaced one missing mother's son in any one of those regiments? Typical Speech No. 2. I am going to tell you people here to-night how you can cut down the cost of living. I am going to show you how you can eat plenty and get better meals than before and save money besides. I am going to show you how you can pay for that bond you bought out of the money saved. Well, how? Make it your business to-morrow morning to go to the local food administration headquarters at............Street1 and get pointers on foods. "Oh, that's food conservation," somebody says with a sigh, and I can see you picture to yourself wheatless days and meatless weeks, sort of half starvation. Now, ladies, get that idea out of your heads. Food conservation does not mean stinting. It does not mean poorer food for your children. It means saving senseless waste, learning how to cook the right kinds of foods and right combinations of foods so as to get better meals than before. BUTI'm not here to tell you how to cook. My point to-night is to ask your help because you are patriotic American women. Terrible times are coming if we do not save the Nation's food. For the country that can feed its soldiers and the citizens the longest will surely be the victor. Upon you at the cookstove depends the issue in the war. Here's a pledge card. See it! It simply promises that you will live according to your conscience, nothing more. You promise merely to help stop sinful waste. No fees, no dues. Just a patriot's willingness to show good faith. Now, then, you don't want America to be driven to bread cards instead of voluntary pledge cards, do you? You don't want your neighbors to go along slipshod wasting food and later let our boys suffer? Who here, man or woman, is for helping the Food Administration? Who'll help and talk to friends about saving the waste of food? Who? Hands up! That's itLook around!See all the hands up. Now, then, who's for this pledge card(here it is)merely a promise to live according to your conscience? Mrs. Woodrow Wilson was the first to sign. Who here wants that card? Hands up!Hands up!Hands up! Good! Now get your pledge card at the door when you go out, sign it and mail it before you go to bed to-night. If no local office say write to Food Administration, Washington, D. C, or give the name of your State or local Home Economics Director. Her name can tained from your State Food Administrator.
text
COMMITTEE ON PUBLIC INFORMATION DIVISION OF FOUR MINUTE MEN October 29, 1917 Supplement 18a to Bulletin No. 18 4 MINUTE MEN 4 10 JACKSON PLACE WASHINGTON, D. C. SUPPLEMENT No. 18a To Food Pledge Week Bulletin No. 18 CONTENTS.. Page-Food the deciding factor_________________ 1 A review of the world's food situation, our necessity, and Foods on which to save__________________ 3 Wheat, milk, sugar, fats, meats. Science of dietetics______________________ 5 Correct plan of dietGroups of food from which we must chooseElements required for nourishmentSpecial discussion of protein and of the body regulating substancesFoods classified and their properties described. Sources of information___________________ 6 Local administration headquartersList of Government publications. Typical speeches__________________________ 7 Suggestions for four minutesA speech by a member of the Food Administration. World short of food. THE world faces unprecedented food problems. The danger is serious; let us not be blind to conditions. Two causes brought about a universal shortage of food in 1916. First.Late spring, drought, hurricanes, poor conditions of rainfall, unexpected frosts, and periods of intense heat. (The season of 1916 will go down as one of the worst in agricultural history.) Second.Reduced productivity of the soil in Europe, due to bad management, and the withdrawal of skilled 19315-17 farm labor to army and factory. Furthermore, the submarine has sunk boat after boat filled with nitrates and fertilizers. (For three years the world has been engaged in a ghastly competition of destruction, and the soil is now beginning to take its revenge.) We must now look ahead. Thus food conservation becomes an imperative ; necessity. To show this need, take one examplefat. In Germany to-day no food is fried. It is all boiled or stewed. Grease from the kitchen sink is carefully treasured, and soap, the basis of which is edible fat, has become a luxury of the wealthy. Candles, another fat product, have disappeared. France and England also lack fats, though in a lesser degree. Unless the people of America realize the extreme importance of not wasting one unnecessary bit of butter or other animal fat, we may later be in the same predicament. Problems continue in peace. The necessity for food administration would have j arisen whether or not we entered the war. It is essen-i tial that our Nation should realize the permanency of ! our food problem. Peace will mean that to the demands of those who are now our allies will be added REMEMBER: Food will win this war. We can win without stinting- (a) by changing bad food habits; (b) by stopping senseless waste. From President Wilson's Letter to Mr. Hoover. The women of the Nation are already earnestly seeking to do their part in this, our great struggle for the maintenance of our national ideals, and in no direction can they so greatly assist as by enlisting in the service of the food administration and cheerfully accepting its direction and advice. By so doing they will increase the surplus to food available for our own Army and for exports to the allies. To provide adequate supplies for the coming year is of absolute vital importance to the conduct of this war, and without a very conscientious elimination of waste and a very strict economy in our food consumption we can not hope to fulfill this primary duty. the demands of those who are now our enemies. We could not be indifferent to their hunger; and so our diminished stores will be still more rapidly depleted. Allies dependent upon us. To-day our allies need food from abroad more imperatively than Germany did at any time. Before the war Germany and her allies were almost four-fifths self-supporting. The Germans, moreover, were given to over-eating, so that the reduction of rations was at first a benefit. Although in the last two years the country has suffered severely, her problem from the beginning has been only to increase her production by approximately 25 per cent. Of our allies, on the other hand, England before the war was only one-fifth self-supporting; France one-half; and Italy, at an optimistic estimate, perhaps two-thirds. These countries can not now get supplies from central Europe. Neither can they obtain grain from Roumania nor from Russia, where railroads are disorganized. India and Australia, too, can send but a part of their surplus because of the submarines. South America shares in the general crop depression. Ours the world's granary. Only one source of supply remainsthe United States of America. Yet even this, the world's greatest food-producing country, feels the pressure of excessive demand. For example, cereals: While our maximum annual export has been 500,000,000 bushels, our allies now require about 1,250,000,000 bushels; or take, specifically, wheat: The United States and Canada will raise this year about 917,000,000 bushels. We, that is, the Canadians and ourselves, would ordinarily eat 580,000,000 bushels of this. With an allowance for seed and safety margin we require 655,000,000. Minimum allowance for export. This leaves about 262,000,000 bushels for export, but we are confronted with the absolute need of sending overseas more than twice as much as this normal surplus. We must, therefore, take about 300,-000,000 bushels away from the 580,000,000 bushels we ordinarily eat. In other words, instead of eating six slices of wheat bread we must eat three and one-half slices. No stinting is necessary. Yet this idea of three and one-half slices or six really does not imply a real sacrifice. Sound principles of human nutrition are to be followed. America has plenty if we redirect our habits. SPREADING THE GOSPEL. The work of food administration includes the colossal task of enlisting the cooperation of every man, woman, and child in the United States. This requires the services of great corps of volunteer aids, who must be familiarized with details so they may carry the message to their neighbors. These volunteers must organize their friends and the parents of the school children. Local study classes and demonstration centers are being formed. Pledge cards filed at Capitol. The central office in Washington is connected with every member of the food army by the individual food pledge which is filed in the administration archives in Washington. On receipt of this pledge there is mailed from the bureau a household tag bearing the insignia of the food administration, together with a card setting forth the cardinal principles of economy, which the signer has agreed to follow. Aids of food administration. Responsibility for enlisting and directing food conservation work has been undertaken in. the various States by the State council of defense or similar official organizations. These will be coordinated with the State agricultural college and its extension service and the State agricultural department, and will be related through the State Federal food administration with the Food Administration at Washington. Each State food administration will include an official woman leader, an authority on home economics. 3 Foods on which to save. WheatMilkThe SugarsThe Fats The Meats. Wheat We advocate not reduction in the use of bread, but the decreased use of wheat in making bread. We should decrease our individual use of pure wheat bread so as to save 2$ ounces of wheat per day per capita. The South, which uses other grains than wheat for her breadstuffs, furnishes an example for the whole Nation. We can make delicious and healthful breads, Liberty Breads, by mixing other grains with wheat. Any local headquarters of the food administration will explain. Here is a Sample Recipe Approved by the Food Administration. SCOTCH BREAD OR OATMEAL BREAD. (This recipe makes one loaf.) 1 cap liquid. 1 teaspoon salt. 1 cup rolled oats. 1/4 cake compressed yeast in 1/4 cup lukewarm water. 21/2 cups white flour. Scald the liquid, add salt, and pour over the rolled oats. Cool slowly,.letting it stand 1/2 hour. Add yeast and sifted flour, knead, and let rise until double in bulk. Shape into loaves; let rise in pan till light. Bake in a moderate oven from 50 to 60 minutes. If dry yeast is used, the amount should be doubled and a sponge should be made at night with the liquid, the yeast, and a part of the white flour. Either water, milk, milk and water, whey, potato water, or rice water may be used for the liquid; 1/2 tablespoon to 1 tablespoon sugar or 1/4 cup brown sugar or 1/4 cup molasses may be added, and 1/2 to 1 tablespoon fat; \ cup of corn meal may be used in place of \ cup of the white flour. Mill. The present supply of milk seems to indicate per capita allowance of about one-third of a quart a day. Use every ounce of the available milk supply in every form. Increase the use of cheese, which utilizes the milk more completely than does butter. Lessen the waste of buttermilk and skim milk. Buy whole milk, not cream; use the top for coffee, cereal, etc., and the rest for drinking or cooking. Use all sour milk, if clean and wholesome. Utilize the whey from cheese in bread making. Substitute water ices for creams as desserts. Green-leaf vegetables may partly replace butter. Save on butter by serving smaller portions, serving again when more is really desired. Do not stint, however, on butter, for children, especially if they do not get an abundance of milk (unskimmed). Use no butter in cooking. The sugars. Sugars, valuable for energy, can be obtained in many other forms besides "sweets." Children should not be deprived of reasonable quantities, in fact their craving for sugar should be satisfied, except between meals. But the average person is better off by consuming less of these foods. This is a patriotic need, and better for your health. Here is some advice on sugars: Train the family to use little or no sugar on the breakfast cereals, or replace by fresh and dried fruits eaten with the cereal or dried fruits, raisins, dates, etc., cooked with it. Cereal foods well cooked and carefully salted do not require sugar. Drop the use of sweet soft drinks. Give preference to recipes which call for less sugar, and omit it from yeast bread. Never use sugar between meals. Use corn and fruit sirups, molasses and sorghum sirups, and honey wherever possible. Remember that a good sirup can be made on the farm from apple "culls." Use more fruits, both fresh and dried. They all contain sugar. The fats. Among "fats" are included vegetable as well as animal foodssolid fats and oils. All fats yield energy. They are relatively scarce and expensive. A given weight of fat yields two and one-fourth times as much energy as the same weight of protein or carbohydrates (sugar and starch). Fat also delays the occurrence of hunger after eating. Here is a list of foods rich in fats. 40 TO 70 PER CENT PAT. Nuts (meats), often 50 per cent. Bacon, 59 to 64 per cent. Chocolate, 48 per cent. Whipping cream, 40 per cent. 20 TO 40 PEE CENT PAT. American cheese, 36 per cent. Full cream cheese, 33 per cent. Egg yolk, 33 per cent. Cocoa, 29 per cent. Olives, 20 peT cent. Olives (ripe), 25 per cent. 100 PER CENT FAT. Commercial shortening or cooking fats. Cottonseed oil. Peanut oil. Olive oil. Corn oil. Sesame oil. 80 TO 100 PER CENT FAT. Lard, 92 to 100 per cent. Fat salt pork, 86 per cent. Butter, 85 per cent (average). Oleomargarine, 85 per cent. Suet, 82 per cent. Drippings, Per cent depends Goose oil, on methods of Chicken fat, clarifying. Must not stint on fats. We must not stint now on these fats containing the growth-producing elements (see column 2, p. 5 of this supplement). Yet we must save on them by utilizing them much more fully than heretofore. We eat more than 31/4 ounces (about 96 grams) of fat purchased as suchthat is, butter and other 4 table fats, cooking fats, and cooking and table oils. This could be cut down to a little more than 2 ounces (60 grams) without danger to health, provided the kinds of fats used were carefully chosen and all the fat from meat trimmings and meat cookery were used to advantage. At present, fats are chosen more for pleasant flavor and culinary convenience than with reference to their distinctive nutritive value. The waste from this class of foods is large. City garbage has been found to yield from 35 to 40 pounds of fat per ton, all coming from homes, hotels, and restaurants. Look at these figures. Before the war the approximate consumption of fats was practically according to the following table: Country. Animal. Vegetable. Total. __________I _.....___________......_ _.....__.......;___________ Grams. Ounces. Grams. Ounces. Grams. Ounces United States..................i 84 3.0 j 12 C.42 96 3.42 Great Britain...................| 80 - 2.8 ' Oi .31 I 89 3.11 Germany....................... (52 2.2 ' 4 .14 > 66 2..'! Austria-Hungary...............| 23 : .8 j 6| .21! 29 1.1 France........."................I 30 14- I 15; .53 i 45 1.5 Italy...........................I 14 .5 39 ! 1.38 ! 53 1.8 Russia.........................' 16, .56 10 j .35; 26 .61 Japan'......................... 14 .5 10 .35! 24. .85 1 The figures for Japan have been calculated to the average weight of individuals in other nations listed in the table. The English stand second in their use of animal fats and comparatively low in their use of vegetable fats. Germany, before the war, used almost one-third less of total fats per capita than we. This does not mean that we Americans ate that much more fat; a good part of our plenty we simply wasted. Here are some injunctions l about the use of fats: Reduce the total amount of fats per day for each adult. The less expensive vegetable fats should be substituted for the more expensive animal ones. Utilize all fat left from meats. Use all trimmings from beef, pork, mutton, and fowl, as directed in any good cookbooks. Do not fry in deep fat, saute less, and for this purpose use rendered fats, not fats specially purchased for this purpose. Autocracy believes that as members of a democracy we are selfishly individualistic. It admits our fighting ability but derides our power of self-control and our self-sacrifice. It is incumbent on America to prove that democracy needs no tyrant's rod to govern its ways or its appetites. We have already undertaken broad measures to increase our production of food, and our intelligence, our sense of value, of the object to be accomplished will inspire us to redirect our consumption. We shall be saving for victory. THE FOOD ADMINISTRATION. How to save on milk fats was dismissed under "Milk." From a Statement by Hon. Herbert C. Hoover. The Food Administration is called into being to stabilize and not to disturb conditions, and to defend honest enterprise against illegitimate competition. The business men of this country, I am convinced, as a result of many hundreds of conferences with representatives of the great forces of food supply, realize their own patriotic obligations and the solemnity of the situation. I have learned a deep and abiding faith in the intelligence of the average American business man whose aid we anticipate and depend on. But if there be those who expect to exploit this hour of sacrifice; if there are men or organizations scheming to increase the trials of this country, we shall not hesitate to apply to the full the drastic, coercive powers that Congress has conferred upon us. It is not our intention to proceed with a host of punitive measures, but rather by coordination with the various trades. Children should be trained and adults encouraged to eat all the fat served with meat. A diet too rich in fats is more likely to cause indigestion in children than in adults; therefore the fats for the child should come largely from milk and eggs; also spinach or other green vegetables, rather than from separated fats. Use up all left-over unedible fats in home-made soap or sell it for that purpose. The meats. The world's available supply of meat is not sufficient unless we practice economy, particularly in beef, mutton, and pork. In the United States January 1, 1917, we had 63,617,000 cattle, 67,453,000 swine, and 48,483,000 sheep. This includes all dairy stock. A British commission in 1909 reported that the diet of the American people was very much better than that of the English workmen, the striking point being our lavish use of meat. Our present daily average consumption of beef is 3.6 ounces per capita, and of pork 4.5 ounces per capita. We should reduce this total 1 ounce per day, and if possible an additional ounce, substituting fish, preferably a local supply, whole cream cheese and local use of poultry and eggs. If the quantity of vegetables is doubled, the diet will be improved. Save on meats by using them less for food and more largely as a flavoring to make the main food palatable. Save by eating meat at most once a day. Do not eat pork or any pork product. 5 Scientific Diet. The diet should contain at least one representative of each of the following groups: Green and succulent vegetables. Meats, milk, eggs, fish, cheese, beans, peas, peanuts. Cereal grains and their products. Sugars, including those naturally occurring in sweet fruits, fresh and dried. Fats, including milk fats; they have special importance. By choosing something from each of these groups, we secure the essentials of an adequate diet; namely: (a) Proteins to supply nitrogen. They also supply energy, but it is cheaper and better to depend for this upon other foods (e. g., cheese alone will supply both nitrogen and energy, but it is cheaper and more appetizing to use part cheese and part cereals, potatoes, and fats. Then the cheese is a source of protein, the other food sources of energy. The proteins are further explained below. (b) Energy.This is usually estimated to be 2,500 calories of energy for a 150-pound man in the period of full vigor and 2,000 calories for a woman of average size when moderately active muscular work is performed. Energy is supplied by fats and starches, e.g., potatoes and sugar in all forms, including milk sugar. (c) Mineral substances.Phosphorus, calcium, magnesium, iron, potassium, sodium, sulphur, and other mineral substances are present in all foods with the exception of sugar, purified oils, pure starches, etc. Vegetables, fruits, and milk contain the largest quantities. (d) Two chemical substances whose nature is still practically unknown. The fat soluble " A " essential for growth and the water soluble "B" essential for the maintenance of normal bodily condition, i. e., repair of tissue. These absolute necessities to life are rarely considered in feeding. Details below. (e) Aids to digestion.To insure normal nutrition, the diet must be so varied that digestive processes progress normally. The food must not remain for too short or too long a time in the stomach a factor influenced partly by the amount of fat in the foodnor should it undergo fermentation. (f) Palatabilityis not a luxury, as appearance and flavor, which aid the appetite, play a part in insuring a regular and normal sequence of digestive processes, besides being important to a feeling of well-being. Protein and its Uses. Protein only can supply nitrogen for body tissue building and repair. While it also supplies energy its cost for that purpose is relatively high, and for this reason, if for no other, it should not supply over one-eighth of the total energy requirement, the fats and carbohydrates (sugar and starch) supplying energy. All proteins are made up of complex nitrogen products which are often called "building stones." Some proteins contain these "building stones" in proper proportion for the building of new tissue. They are called complete or efficient tissue-building foods. Others are known as incomplete or inefficient tissue-building foods. The list of perfect proteins includes beef, mutton, poultry, game, fish, cheese, milk, and eggs. The list of inefficient proteins (which must be supplemented by more or less food from the first group) are corn, wheat, oats, barley, rye, buckwheat, soy beans, navy beans, wax beans, kidney beans, lima beans, dried peas, peanuts, some other nuts, and gelatin. For the child, until full grown and also for anyone recovering from a wasting disease there must be combinations of protein foods which will give the right combination of "building stones." For the healthy adult, the diet can be more easily restricted to a limited use of the first list of proteins and a liberal use of the second. Growth-Producing Element. Conditions in the warring nations of Europe where the fat ration has been cut to the lowest limit have shown that such a practice hinders the normal growth of children, the maintenance of health in adults, and the repair of body tissue after wounds. In fact laboratory experiments have shown that young animals richly fed on all foods except those containing fat soluble A failed to grow; and the stunted stature of some of the poorer peoples of Europe is attributed, partly at least, to this deficiency. The list of fat foods in which these growth determinants are chiefly found includes egg yolk, butter, cream, rich milk, cream cheese, and the greens or salads. Lower in the list of fats will come the table-butter substitutes, also suet, beef drippings, and possibly goose and chicken fats. It is probable that the other animal fats and most, if not all, of the vegetable oils lack this growth determinant. Each child until full grown should have not less than two glasses of unskimmed milk a day. Adults in the cities should, for the benefit of poor children, use milk sparingly until the supply can be made adequate. In the school lunch include milk, particularly for the undernourished child. Since cooking apparently does not destroy the properties of the fat-soluble substance contained in green plants, the use of greens should be encouraged, as should household canning and drying. The use of larger quantities of green leaves as salad is also highly desirable. Tissue-Repairing Elements. The tissue-repairing water soluble B is also essential to growth and general repair of the system. This element is more widely distributed than the fat soluble A, yet is very scarce in some foods, e. g., milled cereals. This soluble is found amply in all green vegetables, in milk, egg yolk, and meats, but is also supplied in wheat bran and screens. The housekeeper who does not wish to place her dependence upon vegetables and meat thus can use entire wheat or unbolted corn meal in bread making and unpolished (not uncoated) or brown rice and breakfast cereals made from the whole grains. i Interesting comparison: For supplying protein, 1 pound of cottage cheese equals 1.09 pounds round steak, 1.27 pounds sirloin steak, 1.31 pounds hind leg of lamb, 1.37 pounds breast of veal, 1.37 pounds of chuck rib beef, 1.44 pounds smoked ham, 1.46 pounds fresh ham, 1.52 pounds fowl, 1.58 pounds loin pork chop. Sources of Information Sources of information for use of local organizations. The United States Food Administration, Washington, D. CDirections to the official food conservation authorities of each State (address at State capitol). The United States Department of Agriculture, Washington, D. C.Farmers' Bulletins and other publications on food. (Free list sent on request.) The woman's committee of the Council of National Defense, Washington, D.C Each department to have a State chairman. The United States Children's Bureau of the United States Department of Labor, Washington, D. C.-Bulletins on chiid care, including children's diet. The United States Bureau of Education of the United States Department of the Interior, Washington, D.C.Advice on the work of schools for food conservation, and school courses in home economics. The United States Public Health Service, Washington. D. Cadvice on health problems of national magnitude, some of which, as pellagra, arc related to diet. The extension services of the State agricultural collegesthese usually issue bulletins on food, including food conservation; apply to the extension director, State agricultural college, for list of State bulletins. The publications of the departments of the General Government which will be of especial help in food conservation work are listed herewith. I. Farmers' Bulletins of the United States Department of Agriculture, Washington, D. C. Bulletins in this list will be sent free, so long as the supply lasts, on application to any Senator, Representative, or Delegate in Congress, or to the Secretary of Agricul-ture, Washington, D. C. 34. Meats: Composition and Cooking. 121. Beans, Peas, Etc., as Food. 142. Principles of Nutrition and Nutritive Value of Food. 303. Canned Fruits, Preserves, and Jellies. 232. Okra: Its Culture and Uses. 256. Preparation of Vegetables for the Table. 270. Conveniences for the Farm Home. 293. Use of Fruit as Food. 295. Potatoes and Other Root Crops as Food. 298. Food Value of Corn and Corn Products. 376. Care of Food in the Home. 891. Economical Use of Meat in the Home. 413. Care of Milk and Its Use in the Home. 487. Cheese: Economical Uses in the Diet. 526. Mutton and Its Value in the Diet. 535. Sugar and Its Value as Food. 559. Use of Corn, Kafir, and Cowpeas in the Home. 565. Corn Meal as a Food: Ways of Using It. 607. The Farm Kitchen as a Workshop. 653. Honey and Its Use in the Home. 712. School Lunches. 717. Food for Young Children. 771. Homemade Fireless Cookers and Their Use. 807. Bread and Bread Making. 808. How to Select Foods. I. What the Body Needs. 817. How to Select Food. II. Cereal Foods. 837. How to Select Food. III. Protein. (In press.) 839. Home Canning by the One Period Cold-Pack Method. (Northern States.) 841. Drying Fruits and Vegetables in the Home. 853.' Home Canning of Fruits and Vegetables. (Southern States.) II. Professional Papers, United States Department of Agriculture, Washington, D. C. The following bulletins may be secured from the Superintendent. of Documents, Government Printing Office, Washington, D. C, by remitting the sum mentioned below. Monty should be sent in the form of a postal order, SOU. Office of Experiment Stations Bulletin, Course in Cereal Foods and their Preparation. Price, 10 cents a copy. 123. U. S. Dept. Agr. Extension Course in Vegetable Foods. Price, 10 cents a copy. 467. U. S. Dept. Agr. The Food Value and Uses of Poultry. Price, 5 cents per copy. 468. U. S. Dept. Agr. Potatoes, Sweet Potatoes, and Other Starchy Roots as Food. Price, 5 cents per copy. Use of Local Organizations. 469. U. S. Dept. Agr. Fats and Their Economical Use in the Home. Price, 5 cents par copy. 471. U. S. Dept. Agr. Eggs and Their Value as Food. Price, 5 cents per copy. 503. U. S. Dept. Agr. Turnips, Beets, and Other Succulent Roots, and Their Use as Food. Price, 5 cents per copy. III. United States Department of Agriculture Food and Diet Charts. Set of 15 charts, $I, which may be procured from the Superintendent of Documents, Government Printing Office, Washington, D. C. IV. United States Department of Agriculture Yearbook Separates. 639. Apple Syrup and Concentrated Cider. May be procured from the Superintendent of Documents, Washington, D. C. Price, 5 cents per copy. 646. Selection of Household Equipment. May be procured from the Division of Publications, United States Department of Agriculture, Washington, D. C. V. United States Department of Agriculture Circulars of Extension Work, North and West. Free. Ext. N. R-17. Corn Club Breakfast Food. Ext. N. K-9. Water Glass Eggs. Ext. N.-----Making Jelly with Commercial Pectin. Lists of commercial firms which sell the following: Home and club cooperation canning outfits and devices; home evaporators and driers; mechanical seals and sealers for tin and glass; steamers; heating devices, lifting crates, etc.; 4-H brand labels; tin cans, glass jars, earthenware jars and rubber rings: delivery containers for eggs, vegetables, dried food products, etc.; parcel post egg containers; miscellaneous corrugated board containers; paper bottles. United States Department of Agriculture Circulars of Extension Work, South. Free. A-81. Canning, Preserving, Pickling. A-82. Canning Club and Home Demonstration Work (each State has a bulletin on organisation). A-84. Peppers. A-88. Drying of Vegetables and Fruits for Home Use. A-89. Jelly Making. A-90. Preserving Vegetables by Fermentation. 746. Winter Gardens. 775. Use of vegetables from Winter Garden. 777. Use of Poultry-Club Products. 785. Bread Making with Wheat Flour Substitutes. 1101. New Fall Vegetables. List of companies from which canning goods, labels, emblems, and fruit jars can be purchased. (Southern States.) VI. United States Children's Bureau, Department of Labor, Washington, D. C. I. Bulletins in "Care of Children Series" (sent on request). 1. Prenatal care. 2. Infant care. 3. Child care (in preparation). II. Press seriesBrief Articles for Newspaper Publicity (sent on application). 1. Care of Young Childrensix articles, three of them on the feeding of children. 2. Children in War Time. VII. United States Bureau of Education, Department of the Interior, Washington, D. C. The following will be sent on request: Circular: "Suggestions for the Conduct of Educational Institutions During ths War." " Home Economics Letters." These were prepared for home economics teachers especially, but they have suggestions also for others. So. 19. What the Home Economics Teacher Can Do. No. 20. Economy in Food Courses. No. 21. High-School Food Economics in Practice. No. 22. A Brief Course in Food Economy for Colleges and Normal Schools. No. 23. School Sewing for the Red Cross. No. 24. A Course in Food Economies for the Housekeeper. No. 25. Service to be Rendered by College and University Home Economics Departments. VIII. United States Bureau of Fisheries, Department of Commerce, Washington, D.C. The following will be sent on request: Economic Circular No. 10; The The fish. Economic Circular No, 11; Canned Salmon. Economic Circular No. 12; Sea Mussels. Economic Circular No. 13; Commercial Possibilities of the Goosefish. Economic Circular No. 18; Oysters. IX. U. S. Bureau of Standards, Department of Commerce, Washington, D.C. Economic Circular No. 56; Measurements for the Household (15 cents, from Saper intendent of Documents, Government Printing Office, Washington, D. C. Two Typical Illustrative Speeches. THESE typical speeches as usual are offered merely as suggestions. We prefer that Four Minute Men com-pose their own speeches, although there is no objection to the use of these typical talks either in whole or in part. The only requirements are that the topic of a speaker who is announced as Government representative shall be the topic assigned for the period and that the character of the address shall be in keeping with the facts and the tenor of the bulletins. We still hear that occasionally a speaker exceeds the positive time limit of four (4) minutes. Typical Speech No. 1. A Member of the Food Administration. There is no place for the word "Quitter" in the dictionary used by Uncle Sam. The quitter deserts his friend; the quitter throws down his pal when his pal is fighting for his life. The allies are our pals in the world war. We have stretched our hand across the sea and said: "Shake. We are in this thing with you and we'll stick!" We have said to France and Italy: "Put all your men on the firing line. It will take us a few months to get our boys in the trenches, but while Uncle Sam is getting his Army ready we'll see to itwe'll see to itthat your soldiers and the folks at home do not lack for anything. We'll make good on the supplies!" That's what Uncle Sam said to the allies. When Uncle Sam says anything, folks, there is nothing else to it. We just have to make good! Now then, winter is coming on. The pinch has come. In France they are looking across the sea and saying: "How about that 'grubstake,' Uncle Sam; how about that grubstake?" They are not whimpering, the Frenchmen, they are not that kind, but they are hungry, and if we fail them with our "grubstake " they will S-T-A-R-V-E! Thousands of them, men, women, and little children. Nothing will help them but food. It is food that will win the war! How are we going to get it? We are going to save it, save it to save our pals, because that's what the allies are in this fight. We are going to make good on Uncle Sam's promise that he would furnish the "grubstake" for this war. The allies need more wheat, more meat, more sugar. It is either wheatless and meatless days for us or wheatless and meatless months for them. There is a wonderful campaign going on in this country this week. Twenty-two million families are being asked to sign this [show pledge card]this little enrollment blank, saying that they will help as much as they can. Those who will promise to help will get this membership card [show window membership card] to hang in their windows. And we are going to help, everyone of us. We will make good on the grubstake promise for the sake of the folks who trusted us and for the sake of our own soldiers as well. Just remember that they are bound for Francethe land where we are sending the grubstake. When this day of war is over; when peace comes and the broken regiments of our victorious Army march home, shall we, anyone of us, be content if we have withheld anything that would have replaced one missing mother's son in any one of those regiments? Typical Speech No. 2. I am going to tell you people here to-night how you can cut down the cost of living. I am going to show you how you can eat plenty and get better meals than before and save money besides. I am going to show you how you can pay for that bond you bought out of the money saved. Well, how? Make it your business to-morrow morning to go to the local food administration headquarters at............Street1 and get pointers on foods. "Oh, that's food conservation," somebody says with a sigh, and I can see you picture to yourself wheatless days and meatless weeks, sort of half starvation. Now, ladies, get that idea out of your heads. Food conservation does not mean stinting. It does not mean poorer food for your children. It means saving senseless waste, learning how to cook the right kinds of foods and right combinations of foods so as to get better meals than before. BUTI'm not here to tell you how to cook. My point to-night is to ask your help because you are patriotic American women. Terrible times are coming if we do not save the Nation's food. For the country that can feed its soldiers and the citizens the longest will surely be the victor. Upon you at the cookstove depends the issue in the war. Here's a pledge card. See it! It simply promises that you will live according to your conscience, nothing more. You promise merely to help stop sinful waste. No fees, no dues. Just a patriot's willingness to show good faith. Now, then, you don't want America to be driven to bread cards instead of voluntary pledge cards, do you? You don't want your neighbors to go along slipshod wasting food and later let our boys suffer? Who here, man or woman, is for helping the Food Administration? Who'll help and talk to friends about saving the waste of food? Who? Hands up! That's itLook around!See all the hands up. Now, then, who's for this pledge card(here it is)merely a promise to live according to your conscience? Mrs. Woodrow Wilson was the first to sign. Who here wants that card? Hands up!Hands up!Hands up! Good! Now get your pledge card at the door when you go out, sign it and mail it before you go to bed to-night. If no local office say write to Food Administration, Washington, D. C, or give the name of your State or local Home Economics Director. Her name can tained from your State Food Administrator.
Text
false
|