Excerpt from Conservation Menus and Recipes This little book of menus and recipes grew out of the desire of the Riley Circle to aid in the food conservation movement during the war. We wished, to follow scrupulously every re quest of the Food Administration. At the same time we wished to keep our families well nourished and to be able to offer to them and to our friends food, so carefully prepared and so daintily served, as to bring refreshment to mind and body, and to keep alive the amenities of life during this period of stress and strain. Believing that the richly varied products of our country offer substitutes not needed by our Allies, which skillful handling could prepare for our own tables, thus releasing the more staple products for the war needs, we asked Mrs. Charles Lincoln Bartlett to use her well-known skill to outline for us menus which would accomplish this end. Mrs. Bartlett has here gathered together recipes which she has culled from the past and the present, from at home and abroad, and included many of her own creation. The distinct contribution which we feel she has made, however, aside from the substitution of other ingredients for those which it is nec essary to conserve, is the combination of these recipes into menus of balanced food value and delightful attractiveness. Wishing to allow all to share in this opportunity, we have persuaded Mrs. Bartlett to put these menus into published form and on public sale. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

FOREWORD The Third Edition of the Conservation Recipes is published in order to meet, as far as possible, the needs of the housewife in conforming strictly to the latest rulings of the Food Administration. The following ration is given as a guide only. It must vary from time to time as the food situa- tion changes. Be alert and watch for all Food Conservation reports and be guided intelligently by them. If there is less need of saving certain com- modities in some sections of the country because of local conditions, the general rule still holds that Food will win the War. And since that state- ment is as true now as when it first startled us with its significance, dont waste it, nor use more of it than is necessary for normal health. VOLUNTARY HONOR RATION Per Person, Per Week Meat and Meat Products 2 Ibs. Butter for table use ..... 7 oz. Fat for Cooking ------- 7 oz. Wheat Flour for Cooking Bread of Mixed Cereals - - y2 IDS. Sugar not including sugar for preserving 12 oz. CONSERVATION RECIPES SUGGESTIONS SUGGESTIONS FOR MENUS Plan meals as if there were no bread to be had and let one of the starchy foods take its place. If fruit, oatmeal, and eggs are served for breakfast, substitute barley pancakes, for example, for toast. For dinner, potatoes, rice, etc., must be made to take the place of bread, the fancy for handling some of our food, make a point of serving such articles of diet as potato chips, French-fried potatoes, or anything else your ingenuity may devise. if the need of bread is felt. Since we have BREAKFASTS 1. Use non-wheat cereals. Oatmeal, cornmeal, cream of barley or cream of rice, corn flakes, puffed rice, and others give variety. 2. Non-wheat pancakes, muffins and biscuits may place of toast. Use buckwheat, cornmeal, barley flour, potato and corn starch. take the and rice 3, Use fruits bananas and other fresh fruits and preserved and dried fruits may be served either alone or with the cereal. Fresh fruits help supply bulk. Dried fruits sup- ply sugar use these natural sugars freely. 4. Use potatoes whenever possible. Try cornbeef or other meat hash with poached eggs. Try fish and potato balls or serve with potatoes creamed or broiled salt fish. 5. Use milk freely. Instead of buying cream, remove it from the bottle with a Chapin dipper. There will still be some cream in the milk, but even thoroughly skimmed milk is nourishing. Various combinations of the above will give all the varie- ty necessary. DINNERS Use no breads except non-wheat breads such as corn bread, and then only occasionally. 1. Substitute various hot starchy foods such as potatoes, rice, sweet potatoes, squash or pumpkin. Dried peas and beans supply both fuel and body-building- materials. Rice, hulled corn, and hominy will take the place of bread and macaroni. 2. Vegetables provide plenty of fresh vegetables if possible. Use these freely also in cream soups, and combine them with rice or barley in meat broths. Serve popcorn, puffed rice, oat or corn meal crackers with the soup, if neces- sary. 3...