Food Guide for War Service at Home, Volume 73

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Page 60 - Canning, more than any other invention since the introduction of steam, has made possible the building up of towns and communities beyond the bounds of varied production.
Page iii - Administration on competitive bid by Charles Scribner's Sons, who will have charge of its distribution. The price, it is stipulated, shall not exceed twentyfive cents. The title of the book is "Food Guide for War Service at Home." The authors are Katharine Blunt, of the University of Chicago, Frances L. Swain, of the Chicago Normal School, and Florence Powdermaker, of the United States Department of Agriculture. A laboratory manual for high school cooking classes is being published and will be ready...
Page 63 - ... marketable at a profit. Two trained workers will be employed during August and September and parts of July and October to turn all the cull peaches from the experimental orchard into canned peaches, peach syrups and marmalades. FOOD SURVEYS Two state-wide food surveys were made at the special request of the United States Department of Agriculture and the United States Food Administration.
Page 49 - But while we are fighting to make the world a decent place to live in, we must keep up our health and vigor at home.
Page 63 - HOLMES, AD and LANG, HL : Fats and Their Economical Use in the Home.
Page 37 - Thus, we are reminded that the Japanese, for example, habitually eat little fat. But it is the habit of both Europeans and Americans to use considerable fat, both on the table and in cooking. The taste of food is not so pleasing without it. Their recipes almost all...
Page iii - TEXTBOOK. Food Guide for War Service at Home, also prepared by the United States Food Administration, is a simple statement of the food situation as affected by the war, suitable for elementary and highschool teachers, high-school pupils, and the general public. In eight chapters it deals with the following subjects: I. The wheat situation. II. The war-time Importance of wheat and other cereals. III. War bread. IV. The meat situation. V. Fats. VI. Sugar. VII.
Page 37 - Practically all food must be boiled, and is lacking in the flavor and texture to which we are accustomed. The food, no matter how nutritious it may be, will not taste good.
Page 63 - Bui. 565, Corn Meal as a Food and Ways of Using It, CF Langworthy and Caroline L. Hunt ........................ 557 Farmers' Bulletin 567, Sugar-Beet Growing Under Irrigation, CO Townsend ..................... 529 Farmers

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