Excerpt from One Hundred-Portion War Time Recipes, Wheatless Economical Tested
In the effort to plan menus which comply with suggestions and requirements of the Food Administration and which at the same time meet financial ends, the resources of the Institutional Manager or Lunch Room Director are taxed to the utmost. While much has been done to aid the homemaker, little has been published, in practical form, to meet the need of the larger institutions.
This bulletin has been arranged with the idea of meeting the multiplicity of demands caused by the increasing number of inexperienced young people going direct from college or training school to more or less responsible positions now being created to fill the great demand for group feeding in military hospitals, canteens and community kitchens. The aim and purpose is to furnish recipes and suggestions helpful to those who are trying to cope with the present situation by increasing the variety of dishes which are palatable, nutritious, economical and practicable.
By listing the recipes under group headings, foods are roughly classified according to types, that is, meats, including left-overs, meat substitutes, salads, etc. This arrangement makes easy the selection of dishes for each course in a meal. It is not expected that the variety is sufficiently complete to meet all the needs of the menu maker; but with the variety available in different localities it is hoped that these combinations will suggest other ways of making attractive the unusual foods and also, means of stretching those which should be conserved.
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