Evening Republican, Volume 21, Number 168, Rensselaer, Jasper County, 2 August 1917 — Most Women Serve Too Many Varieties of Food at One Meal, Says College Expert [ARTICLE]

Most Women Serve Too Many Varieties of Food at One Meal, Says College Expert

Food conservation is quite as important as food production. People of this country can profit by the experience of European nations at war, and at the same time effect a great saving 1n their living expenses. European ipeoples started conserving food when they were forced to do so, but the people of this country can avert the necessity* by beginning now. These are the conclusions of food experts. Miss Bab Bell of the Missouri College of Agriculture is of the opinion that most women serve too many, foods at a meal. “A meal may be well-bal-anced and appetizing, and still be subject to reduction without loss to body needs,” said Miss Bell. “By cutting down the number of foods served the cost of meals can be materially decreased. Furthermore, there Is no ne‘cesslty for folks to eat more than they need. By doing without the excess which is usually consumed, we can imake available just that much more food for future needs.” Miss Bell cited the following meal as typical: “Clear soup, maccaroni •and cheese, lettuce and beet salad, apiple sauce, bread and butter, cream ;pie.” This meal will be just as well {balanced and much more economical If it is simplified thus: Macaroni and cheese, lettuce salad, bread and but'ter, apple sauce. “In like manner,” she concluded, “in 'planning meals, see first that the necessary classes of food are represented and then see how few dishes may be iserved, rather than how many.”