official_bulletin_shasta_county_1918.pdf

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357'"

:f

icial

Bulletin

issued

C23

''''

'

'

by

/

Shasta

County

Com-

the

mittee

of

Council

of

National

and

State

Defense

Containing

Menus,

Recipes

and

Suggestions

for

the

use

of

those

Materials

which

will

conserve

Food

following

the

dired:ions

of

the

National

Food

Administration

cApproved

by

MISS

State

CHARLOTTE

EBBETS

Chairman

-of

Home

Economics

J.

MRS.

ROBERT

State

BURDETTE

Chairman

of

Food

Administration

COPYRIGHT,

H.

S.

rsie

CROCKER

COMPANY

SAN

TRANCISCO

OFFICIAL

BULLETIN

OF

SHASTA

COUNTY

WOMEN'S

FOREWORD—

TO

HOUSEWIVES:

There

is

nothing

new

or

oriRinal

in

this

booklet.

For

Housewives

from

authoritative

sources.

It

^vea

the

moment

to

be

the

most

timely

foot!

information.

It

has

in

been

compiled

by

Flousewivea

compact

form

what

seems

to

us

for

The

ability

of

our

armies

to

endure

the

trying

times

ahead

will

depend

in

a

measure

upon

the

efficiency

and

adaptability

of

American

women.

It

is

a

compliment

to

our

mtelligence

as well

aa to

our

patriotism

to

ask

u^to

understand

and

practice

the

stTiSTrrmoN

of

a

seldom-used

food

for

one

often

used

without

affecting

the

total

food

value

of

the

meal.

The

thought

and

study

involved

in

such

substitdtio.n

is

a

patriotic

contribution

for

women

toward

winning

the

war.

The

patriotic

housewife

of

today

will

make

it

her

business

to

read

market

reports

of

food-

stuffs

in

the

djiilj'

papers

as well

as

the

Food

Administration

literature,

in

which

she

will

find

information

about

"WHAT

SHALL

EAT?"

The

wheat,

fat,

sugar,

condensed

milk,

which

our

allies

need,

All

play

their

part

In

determin-

The

wheat,

bacon,

beef,

tinned goods,

which

ing

which

foods

we

should

our

army

requires.

save.

The

lamb

for

wool,

The

Food

Administration,

In

The

difficulties

of

transportation

to

this

coast

touch

with

all

varying

con-

when

cars

are

needed

for

moving

troops

and

ditions,

will

keep

housewives

equipment,

who

have

signed

a

food

pledge

The

time

when

a

new

crop

comes

in.

Informed

of

what

is

expected

The

time

when

a

big

order

for

certain

food

for

of

them.

the

allies

must

be

filled.

Accurate

and

economical

purchasing

of

war

food

depends

on:

WE

(1)

(2)

(3)

(4)

Knowledge

Knowledge

of

food

needs

of

each

member

of

family.

of

food

values,

food

substitutes.

of

Menu

planning.

Estimates

amount

of

food

in

standardized

measurements.

SUGGESTIONS

FOR

MENUS

The

housekeeper

should

know

how

to

substitute

for

wheat

amd

meat

new

and

unusual

foods,

and

yet

have

palatable,

nourishing,

well

balanced

meals.

The

three

groups

of

food,

suggested

below,

building,

fuel,

and

regulating

foods,

should

be

included

in

the

meals

for

each

day.

A

—

Building

1.

Foods:

for

children.

or

its

substitutes,

as

milk,

cheese,

beans,

peas,

lentils,

nuts,

at

least

once

a

day,

for

adults.

Proteins:

Milk

and

eggs

Meat

B

—

Fuel

1.

Foods:

Fats

in

some

form

at

every

meal:

a.

A

choice

of

butter,

oleomargarine,

egg

yolk;

olive

or

cottonseed

(salad)

oil;

b.

2.

Crisco; or

vegctole;

meat

fats,

as

lard

and

drippings; or

the

mixtures,

aa

califcne,

cottolene,

or

compound

lard,

Nuts,

olives,

and

soy

beans.

Starches,

two

or

three

times a

day:

In

place

of

wheat

starch

use:

a.

For

breakfast,

cereals,

rolled

oats

or

oatmeal,

commcal,

cornflakes,

pop-

C

—

corn

or puffed

com;

rice,

riceflakes

or

puffed

rice;

barley

meal.

b.

For

vegetables,

instead

of

macaroni

products,

brown

or

white

rice,

hominy,

commeal

or

potatoes.

For

broad,

com

breads,

or

instead

of

part

of

patent

flour,

use

graham

flour,

c.

rice

flour,

commeal

or

com

flour,

oatmeal,

rolled

oats,

rye

flour,

barley

flour,

soy

bean

flour,

or

cottonseed

flour.

3.

Sugars

two

or

three

times

a

day:

White

or

brown

sugar

or

their

substitiitcfl,

such

as

honey,

molasses,

fruit

and

com

syrup:

sweet

fresh

fruit,

or

dried

fruit,

as

figs,

raisms,

dates,

prunes.

Regulation

Fooda:

1.

Cellulose,

once

or

twice

a

day:

A

choice

between

celery,

radi.shes,

root

vejjetables,

greens

salad

plants,

cab-

bage,

bran

of

grains,

mcluding

whole

grain

products,

such

as

rolled

oats,

cracked

wheat,

brown

rice,

graham

flour

and

the

skins

of

fruit

and

vegetables.

2.

Mineral

matter

at

least

i^ce

a

day:

Fruit

and

vegetablea.C'Ci'.

*

.

At:<<JG45

•\'^^

iBlSiB

COMMITTEE,

COUNCIL

OF

NATIONAL

AND

STATE

DEFENSE

CHILDREN'S

MENUS

Suggested

Menus

Suitable

for

Various

Ages

up

to

Ten

Years

Build

children's

menus

around

milk

and

milk

dishes.

Even

at

present

high

prices,

cheapest

source

of

protein

for

them.

it is

the

AGE

5

9

—

6

OFFICIAL

BULLETIN

OF

SHASTA

COUNTY

WOMEN'S

ADULT

MENUS

FOR

ONE

WEEK

OF

WAR

FOODS

The

numbers

refer

to

the

numbered

recipes

in

Recipe

Chart.

SUNDAY

Breakfast

Lunch

or

Supper

Dinner

Clear

Vegetable

Soup

Chicken

Fricassee

with

Rice

Braised

Celery

39

Toasted

Rye

Bread

Apples

Rolled

Oats,

top

milk

and

sugar

Baked

Pctaluma

Cheese

—

53

Honey

Syrup

Corn

Bread—

20

Coffee,

Cocoa

or

Milk

Orange

Marmalade

—

Hoover

Cookies—

78

Chocolate

Rye

Bread—

:i4

Orange

Water

Ice

War

Chocolate

Cake

—

75

MONDAY

Stewed

Figs

Cream

of

Barley

Oatmeal

Muffins

CofTee

or

Milk

—

24

Rice

Croquettes

Cheese

Sauce

Spinach

—

51

Oatmeal

Bread

Spice

Cake

—

33

Onion

Soup

au

gratin

Virginia

Corn

HrcHd

20

Soy

Beans

and

Rice

56

Scalloped

Carrots

Fruit

Cocktail

—

—

—

—

41

Oatmeal

Cookies

TUESDAY

Baked

Apples

with

Raisins

Cornflakes

Buckwheat

Gems

29

Eggs

a

la

Moniay

54

CofTee

or

Cocoa

(Meatless)

—

—

Clam

Bisque

IS

Gnocci

a

la

Romain

—

52

Fniit

Salad

—

Combination

Vegetable

Salad

Honey

and

Butter

Bran

Muffins

Economy

Pudding

—

68

(WheaUess)

Split

Baked

Fish—

16

Baked

Potatoes

Entire

Wheat

Bread

WEDNESDAY

Oranges

Comnieal

Mush

Toasted

Oatmeal

Bread—

33

Kedgeree

Sour

Milk

(fish)

—

14

—

73

Combread—

21

Pea

Roast—

63

Tomato

Sauce

61

—

Honey

Tapioca

Cream

Pudding

Tea

or

Milk

Bvets—SS.

liarley

Rhubarb

Marmalade

CofTee

or

Milk

Bread

—

37

Baked

Fruit

Bran

Cookies

THURSDAY

Sliced

Bananas

Cooked

Bran

with

Dates

Eggs

a

la

goldenrod

Oatmeal

.Muffins

24

CofTee

or

Cocoa

—

Soup

Soubise

Crouton

Dried

Bread

Hominy,

baked

with

cheese

StufTed

Dates

and

Raisins

—

—

Gardener's

Wife

Soup

i

Turkish

Pilaf—

50

48

licet

Top

Greens

Rice

W

hrat

Broad

Pineapple

and

Neufchatel

cheeM

salad

Prunes

Devilled

FRIDAY

Crab—

19

Hominy

Creamed

Fish—

16

Toast«>d

Rico-Wheat

CofTee

or

Chocolate

Potato

Oatmeal

Bread—

33

Cioppino

Potatoes

au

gratin

Turnips

Berries

—

Bread—

35

StufTed

Dates—

1

10

Sponge

Cake

—

^76

SATURDAY

Apple

Sauce

Cream

Soup

Red

Kidney

Beans

ghetti

Graham

Flour

Mush

Nut

I^)af—

')n

One

Kgg

MufTms

CofTee

or

Milk

WarMumns—

31

Peach

Marmalade

—

with

Spa-

17

Sweot

Potatoes

13

Cauliflower

Chocolate

Cereal

Pudding—

72

—

f'agt

Four

COMMITTEE,

COUNCIL

OF

NATIONAL AND

STATE

DEFENSE

CEREALS

The

cheaper

the

Cereals

diet

when

cereals

play

a

greater

part.

Boiling

Ic

Ic

Ic

Ic

Ic

Ic

Ic

Water

Oatmeal

Rolled

oats

Farina

Graham

flour

Commeal

Hominy

Rice

Rice,

steamed

Ic

Use

double

boiler

or

tireless

cooker.

A

cereal

which

will

lump

easily

(like

graham

flour

or

commeal)

should

be

mixed

first

with

cold

water.

Boil

five

minutes

directly

over

the

fire

before

putting

in

lower

rack

of

fireless

cooker

or

double

boiler.

Figs,

raisins

or

dates

chopped

may

be

added.

BUTTER

SUBSTITUTE—

kidney

suet

cut

into

small

pieces

place

in

clean

kettle.

Add

\%

cup

cold

water,

render

over

a

slow

fire,

strain

off

liquid

fat.

To

1

cup

of

the

liquid

fat

allow

1

cup

cottonseed

oil

and

J^

teaspoon

salt.

Beat

as

it

cools

until

it is

thick

and

white.

Use

for

frying

or

as

a

substitute

for

butter.

This

costs

about

34

cents

altogether

and

makes

2^

lbs.

of

good

wholesome

fat.

1-lb.

—

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