The Nationa Food and Hen th Book F OOD ANALYSIS , BALANCED RATION CONSERV ATION , PRESERV ATION PREPARATION TH E N ATION AL F OOD AN D H EALTH B OOK Compi led a n d A rra ng ed by ON ROB ERT A . H ARRIS GRATE F U L ACKN OWLED G EMEN T I S MAD E T O T H E F O LLOWIN G C ON T RIB UTIN G SO U RCES ’ U n ite d S a e s D e t of r c . Sta te s R e at Se rv c e t t p Ag i l ion i , C. F . La ng worthy , Ch i ef . Y k e U e s N e w o r S ate e e . Corn ll niv r ity , , t Coll g of Agric A lb ert Ma n n A cti n D ea n . R . , g ’ n s aska e n s e U ive r ity of N e b r , Agric . Ext ion D p t , W Pu s le D i rector C . g y , . ’ Pe rd ue U v e rs d a a r c . E e s D e t ni ity , In i n , Ag i xt n ion p , G. 1. Ch ri s ti e , S up eri n te n d e n t . ’ w a e e . E s e Io Coll g , Agric xte n ion D p t , R . K . B li s s , D i re ctor. K s a ansa , Agricultur l Exte nsion Se rvice , E d wa rd C . J oh n s on , D i re ctor. Pub li s h e d b y TH E N ATIO N A L PUB LISHIN G C O PA N Y Li nco n N e b r. M , l . Co p y ri gh t 1917 b y RO B E RT . H RRISO N Li n co n N e b r. A A , l , N ation al Warning " rt H o o e r Herbe C . v , head o f B el gi um Relie f , after bein g exp elled u fro m B elgi u m by the Ger mans , sp en t several week s st dyi ng the fo od . B t s itu ation i n E ngland , F ran ce an d Italy efore sai ling o b e Pr esi d ent V ’ V i ls on s food adviser h e cabled to t h e A merican p eople . o n April twen - 17 s t A t t y fi rs t , 19 , the bi gge piece o f news tha t has co me across th e l anti c sinc e the war b e gan . Here i s what he said I feel i t my d uty to emphasi z e that the foo d situation is o ne o f t l t s l m a t he u tmost gravi y , whi ch , u n ess i is o ve d , y po ssi bly res ult in t h e c ollaps e o f every thing we hold d ear in civili z ati on . Th e total stock o f foo d to - day availabl e in th e all ied world i s s imply no t su fficien t to last ti ll Septe mb er i f A merica conti nu es its p re s ent rate o f consu mption . We are now face to face w ith the re sul t ’ r r a ri cu l o f last year s poor harvest , th e d ive si on o f man p ow er f o m g t t E ure all ove r the world , the u navailin g e fforts of h e u rop ean wome n t to plant avail able field s fully , the i sol ation o f R u ssia , h e sinkin g o f foo d ship s and many othe r ca uses . E F c a n c n gland , ran e d I taly are red u ci ng co ns u mptio n by drasti e r steps , but even with al l this red u ction they mu st hav f o m u s d urin g th e next th ree months more than twice as m u ch foo d as we sh o ul d have expo rted n ormally o r than we can s end i t w e consu m e as u su al . — E A T LE SS PLA N T MOR E . The only hop e o f provi di n g the d efi ci ency i s by th e el iminatio n o c -s a cri fice t t h e f waste , an d a tual and ri goro u s sel f o n th e p ar o f A m eric an p eopl e . T o carry th e Al lies ove r until the n ext harve st we h m ust redu ce o u r w heat consu mption thi rty p er cent . Thi s m eans t at o c t t t e very man , w man an d hild m us forego a le ast o ne l o af o f wh ea b read pe r week and eat somethi ng else or l ess gen e ro usly . More tha n seventy p er cent o f American ho mes alread y ar e e n . I places o f thrift , cono my and a clea plate n the remaini ng thirty p er cent no o ne can deny that th ere is p ro fii g a t e extrava gance and w . t t aste Temperanc e i n en ertainmen , foo d an d d rink is likely to c r become no lon ger a n ethi cal question amon g this l ass , b ut a g i m “ i mpositio n o f war . “ We u r m st also p lant everythi ng and everywhere i t w ill grow , o h t r t i s ti me nex year the food p o blem, wil l b e absol u tely u nsolvab l e and the world wi ll face abso lu te s tarvation. Pre fa ce The o bj ec t o f this bo ok is to s u pp ly i n conveni ent form a con d e n s e d comp ilatio n o f t he sci enti fic and reli able fa cts o n f oo ds an d th e e conomical uses o f foo ds from the bes t so urces . A co mp reh ensive treatment o f any p has e of th e su bj ect o f foo ds has no t been attemp ted . The ai m has b een to p rovi d e p racti cal material i n a us able form . Conte nts - Part I . F ood . D i gestion o o o o o o o o o o o o o o o o o o o o o o o o o o o o 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Di gesti bility o f Food Th e Cookin g o f Qu ality o f Fo od P ublic E atin g Places . C leanliness o f Foo d . B acteria i n Foo d P arasites i n Foo d De co mp ositio n of Fo od Fli es a n d Foo d D us t an d F o o d Pet A nimals and Foo d C o mmon E lem ents and Compou nd s i n Fo o d R e fuse in Foo d . - Average Com po sit io n o f Foods Tab1e I . - N on nu trients i n Fo od . ‘ N u trien ts i n Foo d . A ctual Val ues in Fo od Materials . A dapta tio n o f Food s . A dvanta ges o f Several Me al s a Day A G eneral Plan fo r a Day ’ s Menu Meal Planning Cho ice o f Foo ds for B od y N eeds ‘ B alanced Rati on R ul es for Plannin g I nexpensi ve Meals Su ggestive Men us . Le ft-over Fo od s and R ecip es S uggeste d E conomy . Waste i n Foo d P re para tio n Wa s te in E a ti n g H ab i ts Dietary Stand ard s C onservation o f F oo d s P reservation o f Foo ds Ho me Cannin g Hom e D ryin g H om e — Par t II . E c on omi ca l Re cipe s C o mparative Meas ures an d Wei ghts — t —B B read Demo nstra ion read Lesso n . Sou ps Salad s Meats and Meat S ubstitut es Vegetabl es D esserts P astry Cak es and D oughnuts E ggs and Milk Co rn and I ts Us es Plain P a tt erns i n C ook ery t Preserves , Jellies , e c Sandwiches A f t e rn oon Th e E mer gency Sh el f T h e F e e d i n g of Ch i ld re n R eci pes fo r C hi ld ren ’ s Foo d I nvalid C ook ery Co ok ery for Sic k an d C onvalesce nt PAR T I .