Mary Swartz Rose Everyday Foods in War Time

ISBN 13: 9781511869362

Everyday Foods in War Time

 
9781511869362: Everyday Foods in War Time

“FOOD IS FUEL FOR FIGHTERS. Do not waste it. Save WHEAT, MEAT, SUGARS AND FATS. Send more to our Soldiers, Sailors and Allies.”

The patriotic housewife finds her little domestic boat sailing in uncharted waters. The above message of the Food Administration disturbs her ordinary household routine, upsets her menus and puts her recipes out of commission. It also renders inoperative some of her usual methods of economy at a time when rising food prices make economy more imperative than ever. To be patriotic and still live on one’s income is a complex problem. This little book was started in response to a request for “a war message about food.” It seemed to the author that a simple explanation of the part which some of our common foods play in our diet might be both helpful and reassuring. To change one’s menu is often trying; to be uncertain whether the substituted foods will preserve one’s health and strength makes adjustment doubly difficult. It is hoped that the brief chapters which follow will make it easier to “save wheat, meat, sugars and fats” and to make out an acceptable bill of fare without excessive cost.

TABLE OF CONTENTS

THE MILK PITCHER IN THE HOME

CEREALS WE OUGHT TO EAT

THE MEAT WE OUGHT TO SAVE

THE POTATO AND ITS SUBSTITUTES

ARE FRUITS AND VEGETABLES LUXURIES?

FAT AND VITAMINS

“SUGAR AND SPICE AND EVERYTHING NICE”

ON BEING ECONOMICAL AND PATRIOTIC AT THE SAME TIME

APPENDIX—SOME WAR TIME RECIPES

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About the Author:

Mary Swartz Rose (October 31, 1874 – February 1, 1941) was an influential American laboratory scientist and educator in the fields of nutrition and dietetics. A prominent American nutritionist during the first half of the 20th century at Columbia University Teachers College in New York City, Rose authored several influential textbooks, the Laboratory Handbook for Dietetics, first published in 1912, and three editions of The Foundations of Nutrition, as well as books for the general public, such as Feeding the Family in 1916. Rose co-founded the American Institute of Nutrition and served as its fifth president in 1937-1938.

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