od conservation can cater to individual
likes and dislikes in the same way that an unrestricted choice of food
can. If one does not like cereals it is hard to consume them just to save
money, especially to the extent of ten to fifteen ounces of grain products
in a day. Yet one might as well recognize that in this direction the
lowering of the cost of the diet inevitably lies. If one does not like
corn, it is hard to substitute corn bread for wheat bread. But one might
as well open one's mind to the fact that the only way to put off the day
when there will be no white bread to eat is to begin eating cornmeal now.
Most of us want to eat our cake and keep it too--to enjoy our food and not
pay for our pleasure; to do our duty towards our country and not feel any
personal inconvenience. But the magic table of the fairy tale is not for a
nation at war; food is not going to come at the pressing of a button
during this conflict. If we are to escape bankruptcy and win the war we
must eat to be nourished and not to be entertained.

APPENDIX

SOME WAR TIME RECIPES

The following recipes illustrate some of the practical applications of the
principles discussed in the foregoing pages. They have been selected from
various publications, a list of which is given below. The numbers
following the titles of the recipes correspond with the numbers of the
publications in this list.

1. Canned Salmon: Cheaper than Meats and Why, U.S. Department of Commerce,
Bureau of Fisheries, Economic Circular No. 11

2. Cheese and its Economical Use in the Home, U.S. Department of
Agriculture, Farmers' Bulletin No. 487

3. Economical Diet and Cookery in Time of Emergency, Teachers College,
Columbia University, Technical Education Bulletin No. 30 4. Food, Bulletin
of the Life Extension Institute, 25 West 45th Street, New York City

5. Honey and its Uses in the Home, U. S. Department of Agriculture,
Farmers' Bulletin No. 653

6. How to Select Food: Foods Rich in Protein, U.S. Department of
Agriculture, Farmers' Bulletin No. 824

7. Meat Substitutes, Connecticut Agricultural College, Emergency Food
Series, No. 10

8. Ninety Tested, Palatable and Economic Recipes, Teachers College,
Columbia University, Technical Educational Bulletin No. 34

9. Recipes of New York City Food Aid Committee, 280 Madison Avenue, New
York City

10. Recipes in The Farmer's Wife, St. Paul, Minnesota, September, 1917

11. Some Sugar Saving Sweets for Every Day,