Excerpt from Cook Book: Helpful Recipes for War Time
Every cook who contrives a way to save food is doing just as patriotic a service as if she were in Red Cross work, and in her efforts to reduce the waste of fats or to use other cereals instead of wheat flour she is helping the Sammies in France quite as surely as if she were knitting socks.
There is no doubt at all as to the value of kitchen thrift. The difficulty comes with bringing home to the cook herself the vitally important part she is playing in putting the excellent suggestions showered upon her into practice.
But we know that the crops our fields are growing must suffice, not only for our own needs and the heavy demands of the boys whom we are sending 3,000 miles to the trenches, but that perhaps the most important task ahead of us in feeding the armies of our allies in the fields and the civilian population of France, Belgium and England. And so every pound of food we save from wastage is ammunition that will do its part in bringing the war quickly to an end. It does not matter where the saving is made. The little economies of the working man's wife, who already is at her wits' end to feed her family, and the large savings in the household of the millionare are both needed. No doubt the housewife, who puts on her gingham apron and goes into the kitchen to superintend the preparation of food, can do more real service than the woman of wealth, whose desire to help is handicapped by the very size of the retinue of servants she employs. But there is need for every form of economy that will save an ounce of food, and every cook is drafted to this universal service.
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