Excerpt from The Food Question
This book was planned before Food Conservation was by the mass considered seriously. The writers of the various articles are thoroughly qualified to speak where they have spoken. They are practical, conscientious, Christian, and have at heart the best in the needs of humanity. Every one strikes a major chord in the song of healthful, economical living. The recipes are from the author of "Food and Cookery," who has had a score of years' experience in every station and phase of the preparation of food, under French, English, German, and Spanish chefs. He has been second cook in the Calumet Club of Chicago, the California Club, Los Angeles, and in many leading hotels in various cities. For ten years, he has given his best thought and study to the preparation of the best in food, scientific, palatable, wholesome, and economic, most of this time in the Sanitarium and College of Medical Missionaries, Loma Linda, California. Special attention is called to the valuable tables of Food Elements, and to the newly demonstrated values of vita-mines and the substances which destroy them.
We are grateful for the kind word spoken by Dr. Ray Lyman Wilbur, president of Stanford University, and first assistant to Mr. Hoover in the Federal Food Administration Department; also for the help and suggestions of Dr. Newton Evans, president of the College of Medical Evangelists, of Loma Linda, California.
The little book will, we believe, not only meet present needs, but be a safe counselor in the years to come.
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