Creator: Hunt, Caroline Louisa, 1865-1927
Description: "Under the present unusual conditions, when it is desirable to save staple foods and to reduce the amount of labor expended in transporting foods, special attention should be given to the possibility of using perishable food materials, particularly vegetables and fruits, near the place of their production. The purpose of this bulletin is to show how the use of these foods can be increased without lessening the food value or attractiveness of the diet or seriously altering food habits. In general, the bulletin points out that peas, beans, and similar legumes would be the most useful as protein (meat) savers; potatoes, sweet potatoes, and similar vegetables as starch savers; and fruits and sweet potatoes as possible sugar savers, while all fruits and green and succulent vegetables are valuable to supply the diet with mineral substances and with certain substances essential to health which are present in them and in many other foods in minute amounts. When vegetables are used to supply protein it is important to supplement them with some other food containing protein, and for this purpose milk, particularly skim milk (so often a by-product, and a perishable one as well), is important. By means of bills of fare ...
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