build up the growing body and renew used-up parts. Ex-
cept in the case of milk, which should be used in large
quantities for children, the amount required is not large.
The United States Food Administration asks you to
Save — pork, ham, bacon, beef, and mutton.
USE — milk, eggs, fish, cheese, nuts, beans, peas, pea-
nuts, soya beans, poultry and game.
GROUP III. CEREALS AND OTHER STARCHES. These act as
fuel to keep you warm and to let you do work. They also
SAN FRANCISCO. SECTION 2
21
BRIDE'S COOK BOOK
give your body some building material. They are the most
economical fuel foods.
The United States Food Administration asks you to
Save — wheat, whole wheat, graham, rye, white breads.
Victory breads, crackers, wheat breakfast foods, wheat
pancake flour, white flour cakes, macaroni.
US]£ — corn, barley, rice, oats, hominy, soy bean prod-
ucts, 100 per cent substitute breads, cornstarch, tapioca,
Irish potatoes, sweet potatoes.
GROUP IV. SUGAR, SYRUPS, JELLY, HONEY, etc. These foods
supply fuel to the body, and add flavor to foods. They are,
however, used in much too large quantities. Sweet fruits
contain much sugar and are better for us than candy.
The United States Food Administration asks you to
Save — cane sugar, brown sugar, beet sugar.
USE — molasses, syrups, honey, preserved fruits, jellies,
jams, maple sugar, grape sugar, corn sugar, corn syrup, and
maple syrup.
Use also the natural sugars found in raisins, figs, dates,
prunes, dried fruits and cocoanuts.
GROUP V. FATS. Fat is fuel. It is needed by hard-working
people. Remember that expensive fats are no better fuel
than cheap ones. Use drippings. Don't let the butcher
keep the trimmings from your meat. They belong to you.
Children need butter fat. Give it to them in plenty of
whole milk or in butter. v
The United States Food Administration asks you to
Save — animal fats (bacon, ham, salt pork, lard).
USE — vegetable fats, (olive oil, corn oil, cottonseed oil,
oleomargarine, etc.). Fats trimmed from meats, drippings,
top milk for cream, and butter in moderation.
THE SERVING OF WINES.
Appetizer — Dry, pale sherry, .plain or with a dash of bitters; ver-
mouth ; or a cocktail.
With Oysters — Rhine wine. Moselle, dry Sauternes, Chablis, or Capri
(cool).
With Soups — Sherry or Madeira (cool).
With Fish — Sauternes, Chablis, Rhine wine, Mouselle or Capri (cool).
With Entrees — Claret or Chianti (temperature of room).
With Roast — Claret, Burgundy or Chianti (temperature of room).
With Game — Champagne (cold), old vintage champagne (cool).
With Pastry — Madeira (cool).
With Cheese — Port (temperature of room).
With Fruit — Tokay, Malaga or Muscat (temperature of room).
With Coffee — Brandy or Cordial (temperature of room).
If you do not wish to serve such a variety, use the following, viz. :
Either Sherry, or Sherry and Bitters, A^ermouth, or a cocktail as an appe-
tizer ; either Rhine wine. Moselle, Sauternes, Chablis or Capri with oysters
and fish. .
22
BRIDE'S COOK BOOK
Either Sherry or Madeira with soup.
Either Champagne, Claret, Burgundy, Chianti or Whiskey highball
throughout the meal.
Either Brandy, Cordial or Port after dinner.
Either Ale or Stout with oysters, fish, cold meats, steaks, chops or
bread and cheese.
DIRECTIONS FOR FOLLOWING RECIPES.
HOW TO MEASURE.
Page 11
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
build up the growing body and renew used-up parts. Except in the case of milk, which should be used in large quantities for children, the amount required is not large. The United States Food Administration asks you to Save — pork, ham, bacon, beef, and mutton. USE — milk, eggs, fish, cheese, nuts, beans, peas, peanuts, soya beans, poultry and game.
GROUP III. CEREALS AND OTHER STARCHES. These act as
fuel to keep you warm and to let you do work. They also
give your body some building material. They are the most economical fuel foods.
The United States Food Administration asks you to Save — wheat, whole wheat, graham, rye, white breads. Victory breads, crackers, wheat breakfast foods, wheat pancake flour, white flour cakes, macaroni.
US]£ — corn, barley, rice, oats, hominy, soy bean products, 100 per cent substitute breads, cornstarch, tapioca, Irish potatoes, sweet potatoes.
GROUP IV. SUGAR, SYRUPS, JELLY, HONEY, etc. These foods
supply fuel to the body, and add flavor to foods. They are, however, used in much too large quantities. Sweet fruits contain much sugar and are better for us than candy.
The United States Food Administration asks you to
Save — cane sugar, brown sugar, beet sugar.
USE — molasses, syrups, honey, preserved fruits, jellies, jams, maple sugar, grape sugar, corn sugar, corn syrup, and maple syrup.
Use also the natural sugars found in raisins, figs, dates, prunes, dried fruits and cocoanuts.
GROUP V. FATS. Fat is fuel. It is needed by hard-working
people. Remember that expensive fats are no better fuel than cheap ones. Use drippings. Don't let the butcher keep the trimmings from your meat. They belong to you. Children need butter fat. Give it to them in plenty of whole milk or in butter. v
The United States Food Administration asks you to Save — animal fats (bacon, ham, salt pork, lard). USE — vegetable fats, (olive oil, corn oil, cottonseed oil, oleomargarine, etc.). Fats trimmed from meats, drippings, top milk for cream, and butter in moderation.
THE SERVING OF WINES.
Appetizer — Dry, pale sherry, .plain or with a dash of bitters; vermouth ; or a cocktail.
With Oysters — Rhine wine. Moselle, dry Sauternes, Chablis, or Capri (cool).
With Soups — Sherry or Madeira (cool).
With Fish — Sauternes, Chablis, Rhine wine, Mouselle or Capri (cool).
With Entrees — Claret or Chianti (temperature of room).
With Roast — Claret, Burgundy or Chianti (temperature of room).
With Game — Champagne (cold), old vintage champagne (cool).
With Pastry — Madeira (cool).
With Cheese — Port (temperature of room).
With Fruit — Tokay, Malaga or Muscat (temperature of room).
With Coffee — Brandy or Cordial (temperature of room).
If you do not wish to serve such a variety, use the following, viz. : Either Sherry, or Sherry and Bitters, A^ermouth, or a cocktail as an appetizer ; either Rhine wine. Moselle, Sauternes, Chablis or Capri with oysters and fish. .
Either Sherry or Madeira with soup.
Either Champagne, Claret, Burgundy, Chianti or Whiskey highball throughout the meal.
Either Brandy, Cordial or Port after dinner.
Either Ale or Stout with oysters, fish, cold meats, steaks, chops or bread and cheese.
DIRECTIONS FOR FOLLOWING RECIPES.
HOW TO MEASURE.