The Folks at Home Can Use Corn Oats Wheat Barley Rye Cottonseed Oil Butter Peanut Oil Corn Oil Lard Drippings Molasses Sugar Honey Syrups Chicken Bacon Eggs Cottage Cheese Beef Fish Mutton Nuts Peas Pork Beans For cooking MEAL PLANNING Study your meals. Plan them for at least three days in advance. This helps you to buy to better advantage, gives variety in mate- rial and preparation. Ask yourself the following questions about your meal : Does this plan mean — 1. The use of home-grown products and thus allow the rail- roads to be hauling supplies for the army instead of food for my family? 2. The exchange of milk, cheese, eggs, fish, game, beans, nuts and peas for beef, mutton, pork? 3. The use of barley, buckwheat, corn, oats, potatoes and rye instead of wheat? 4. Plenty of whole milk for the children? 5. Twelve ounces of fat per adult per week and six ounces per child per week? The substitution of the vegetable fats wherever possible? 6. The substitution of honey, molasses, corn syrup or other syrup for sugar, so as to reduce the amount of sugar used to three pounds or less per person per month? 7. Meals adapted to the season and pocketbook? Have they character, color, flavor? 8. Meals which include at least one food from each of the following classes, except III? FOOD CLASSES Group I. Protein — Dried beans, eggs, meat, milk, peas» bread. Group II. Starch — Cereals, potatoes, tapioca. Group III. Sugar— Desserts, honey, jellies, dried fruits. Group IV. Fats — -Butter, cream, corn, peanut, and cottonseed oil, oleomargarine. Group V. Regulators, Mineral Salts and Acids — Fruits, vege- tables, milk. 6 FOOD ECONOMY HELP IN PLANNING MEALS CHOOSE WISELY COOK CAREFULLY SERVE NICELY Following are sample menus illuatrating the proper selection of food from the five prindpa! classes: Pbotein Whole milk Starches Oatmeal with dates Rye toast SUOABS BREAKFAST Bean and nut loaf Hot cornbread Brown potatoes Cream of pea soup Baked potatoes Rye bread Fats Oleomargarine Oleomargarine DINNER Syrup SUPPER Oatmeal cookies Oleomargarine BREAKFAST Syrup Nut butterine DINNER Rice and tomato Stuffed potatoes Gingerbread Nut butterine MiKERAL AND Cellulose Stewed prunes Stewed tomatoes Celery Baked apples Whole milk Hominy grits Oatmeal muffins with a little Ham- burg ateak (tornmeal) SUPPER Scalloped corn Rye bread Cornmeal wafers BREAKFAST Buckwheat cakes Syrup Barley bread DINNER Cornmeal batter bread SUPPER Baked hominy and Oatmeal yeast Cornmeal ginger- Butter cheese bread bread Cottage cheese salad Whole milk Fish chowder Nut butterine Butter Butter Orange Cold slaw Oatmeal Brown Betty Stewed apricots Beets, boiled , Fruit salad Boiled onions SUGGESTIONS FOR CONSERVATION in COURSE DINNERS AND LUNCHEONS Cream of vegetable. Clam. Soups — Oyster. Lobster. Oatmeal (Scotch Soup) . Entrees — Omelets. Any fish — with lemon or tomato sauce Shellfish. Mushrooms. Meats — Chicken. Goose. Squab. Fish. Pheasant. Turkey. Duck. Rabbit. 7 Venison. FOOD ECONOMY Salads — Cottage cheese. Vegetables. Fish. Nuts. Fruits and cheese. Desserts — Gelatine jellies with fruits and nuts. Cereals molded with dates and raisins. Fresh or stewed dried fruits. Blanc manges. Tapioca creams with fruits. Ices sweetened with maple syrup or honey.

AI-modernized reading of the original text

The Folks at Home Can Use Corn Oats Wheat Barley Rye Cottonseed Oil Butter Peanut Oil Corn Oil Lard Drippings Molasses Sugar Honey Syrups Chicken Bacon Eggs Cottage Cheese Beef Fish Mutton Nuts Peas Pork Beans For cooking MEAL PLANNING Study your meals. Plan them for at least three days in advance. This helps you to buy to better advantage, gives variety in material and preparation. Ask yourself the following questions about your meal : Does this plan mean — 1. The use of home-grown products and thus allow the railroads to be hauling supplies for the army instead of food for my family? 2. The exchange of milk, cheese, eggs, fish, game, beans, nuts and peas for beef, mutton, pork? 3. The use of barley, buckwheat, corn, oats, potatoes and rye instead of wheat? 4. Plenty of whole milk for the children? 5. Twelve ounces of fat per adult per week and six ounces per child per week? The substitution of the vegetable fats wherever possible? 6. The substitution of honey, molasses, corn syrup or other syrup for sugar, so as to reduce the amount of sugar used to three pounds or less per person per month? 7. Meals adapted to the season and pocketbook? Have they character, color, flavor? 8. Meals which include at least one food from each of the following classes, except III? FOOD CLASSES Group I. Protein — Dried beans, eggs, meat, milk, peas» bread. Group II. Starch — Cereals, potatoes, tapioca. Group III. Sugar— Desserts, honey, jellies, dried fruits. Group IV. Fats — -Butter, cream, corn, peanut, and cottonseed oil, oleomargarine. Group V. Regulators, Mineral Salts and Acids — Fruits, vegetables, milk. HELP IN PLANNING MEALS CHOOSE WISELY COOK CAREFULLY SERVE NICELY Following are sample menus illuatrating the proper selection of food from the five prindpa! classes: Pbotein Whole milk Starches Oatmeal with dates Rye toast SUOABS BREAKFAST Bean and nut loaf Hot cornbread Brown potatoes Cream of pea soup Baked potatoes Rye bread Fats Oleomargarine Oleomargarine Syrup SUPPER Oatmeal cookies Oleomargarine BREAKFAST Syrup Nut butterine Rice and tomato Stuffed potatoes Gingerbread Nut butterine MiKERAL AND Cellulose Stewed prunes Stewed tomatoes Celery Baked apples Whole milk Hominy grits Oatmeal muffins with a little Hamburg ateak (tornmeal) SUPPER Scalloped corn Rye bread Cornmeal wafers BREAKFAST Buckwheat cakes Syrup Barley bread Cornmeal batter bread SUPPER Baked hominy and Oatmeal yeast Cornmeal ginger- Butter cheese bread bread Cottage cheese salad Whole milk Fish chowder Nut butterine Butter Butter Orange Cold slaw Oatmeal Brown Betty Stewed apricots Beets, boiled , Fruit salad Boiled onions SUGGESTIONS FOR CONSERVATION in COURSE DINNERS AND LUNCHEONS Cream of vegetable. Clam. Soups — Oyster. Lobster. Oatmeal (Scotch Soup) . Entrees — Omelets. Any fish — with lemon or tomato sauce Shellfish. Mushrooms. Meats — Chicken. Goose. Squab. Fish. Pheasant. Turkey. Duck. Rabbit. Venison. Salads — Cottage cheese. Vegetables. Fish. Nuts. Fruits and cheese. Desserts — Gelatine jellies with fruits and nuts. Cereals molded with dates and raisins. Fresh or stewed dried fruits. Blanc manges. Tapioca creams with fruits. Ices sweetened with maple syrup or honey.

The Institute cook book