Evening Republican, Volume 21, Number 252, Rensselaer, Jasper County, 26 October 1918 — Vegetables Save Staple Foods [ARTICLE+ILLUSTRATION]

Vegetables Save Staple Foods

Uie Products of the Garden and Orchard in Place of Wheat, Meat, Fats and Sugar.

“What am I doing to feed the world?” This question is being asked and answered by every true American. Some have the privilege and responsibility of producing food from the fields or the home garden, while others have the less picturesque but no less responsible part of standing guard over this food supply, to see that every ounce possible of the wheat, meat, fats and sugar needeiHJy our soldiers and allies is saved for their use. There are many substitutes for these things, but “there is no substitute for freedom.” Ono way to save important staple foods, according to the United States department of agriculture, is to use fresh fruits and vegetables In as large quantities as possible while they are abundant. Potatoes may be used to A'* j »•'.«-

save cereals, and shelled green beans and peas to «av'e meat. All ripe fruits contain sngar, so that melons and other fruits may be used for “desserts” or a fruit salad may replace this course entirely. Vegetables are savers or conservers of other staple foods, and also have their own particular part to play in the diet which neither meats nor cereals nor sweets can play. Besides being appetizers and furnishing fuel, protein and mineral matter to the body, they supply other Important substances of which we know but little as yet, but which play an important part in promoting growth in the young and bodily wellbeing for everyone. All kinds of vegetables should be used. They are at their best when fresh, and may be prepared in a variety of ways.

Saving Vegetables by the Drying Process. A Simple Homemade Dryer in Use.