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Everyday Foods in War Time

Overview

This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of ...
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Everyday Foods in War Time

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Overview

This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.
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Product Details

  • ISBN-13: 9783849180461
  • Publisher: TREDITION CLASSICS
  • Publication date: 12/5/2012
  • Pages: 176
  • Product dimensions: 5.00 (w) x 8.00 (h) x 0.44 (d)

Read an Excerpt


CHAPTER III THE MEAT WE OUGHT TO SAVE DO not buy a pound of meat until you have bought three quarts of milk" is a "war sign" pointing two ways. On the one hand it tells us that we need to save meat; on the other, that we should encourage the production of that most indispensable food—milk. But what a revolution in some households if this advice is heeded! Statisticians tell us that Americans have been consuming meat at the rate of 171 pounds per capita per year, which means nearly half a pound apiece every day for each man, woman, child, and infant in arms. Now, as mere infants and some older folk have not had any, it follows that many of us have had a great deal more. Did we need it? Shall we be worse off without it ? Meat is undeniably popular. Inspite of the rising price and the patriotic spirit of conservation, meat consumption goes on in many quarters at much the usual rate. There is probably no other one food so generally liked. It has a decided and agreeable flavor, a satisfactory "chew," and leaves an after-sense of being well fed that many take as the sign of whether they are well nourished or not. It digests well, even when eaten rapidly, and perhaps partly for this reason is favored by the hurried man of affairs. It is easy to prepare and hence is appreciated by the cook, who knows that even with unskillful treatment it will be acceptable and require few accessories to make an agreeable meal. Its rich flavor helps to relieve the flatness of foods like rice, hominy, beans, or bread. From this point of view there is no such thing as a "meat substitute." But, nutritionally speaking, meat is only one of many; undeniably a good source of protein, but no better than milkor eggs. A lamb chop is a very nice item on a bill of fare, but the protein it contains can be...
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