Everyday foods in war time (9780217831451) Mary Swartz Rose

Product Details:
Paperback: 56 pages
Publisher: General Books LLC (August 17, 2009)
Language: English
ISBN-10: 0217831451
ISBN-13: 978-0217831451

Product Dimensions:

8.8 x 5.9 x 0.3 inches
Shipping Weight: 4 ounces (View shipping rates and policies)

Purchase of this book includes free trial access to www tutorials repair laptop ebooks.million-books tutorials repair laptop ebooks.com where you can read more than a million books for free tutorials repair laptop ebooks. This is an OCR edition with typos tutorials repair laptop ebooks. Excerpt from book: 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 milk or 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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