resh or stale,
for puddings and toast; or dried and sifted for baked croquettes; or
use to extend flour in the making of muffins and drop cakes.

TO SAVE MEAT. Use more chicken, hare, rabbits, duck, goose, lobster,
oysters, clams and egg and cheese dishes of all kinds. Use less beef,
mutton, and pork and serve smaller portions at table of these meats.
Have fewer of these items on the menu. Provide more entrees and
made-over dishes in which a smaller quantity of meat is extended by
the use of potatoes, rice, hominy, etc. Use beans, as they contain
nearly the same nutritive value as meat. Serve bacon only as a dish
and not as a garniture, and this way not more than once a week. Use
cheese, dried vegetables and nuts. Use fish and meat chowders. Use
meat extension dishes. Serve vegetable dinners.

TO SAVE SUGAR. Use less candy and sweet drinks. Use honey, maple
sugar, corn syrup, molasses and dark syrups with hot cakes and waffles
and in all cooking, in order to save butter and sugar. Use all classes
of fruit preserves, jam, marmalades and jellies. Do not frost or ice
cakes. Serve dried fruits with cereals, and no sugar is needed.

TO SAVE FATS. Serve as few fried dishes as possible, so as to
save both butter and lard, and in any event use vegetable oils for
frying--that is, olive oil, corn oil, cottonseed oil, vegetable oil
compounds, etc. Trim all coarse fats from meats before cooking and use
the waste fats for shortening and for soap. We are short of soap fats
as our supplies of tropical oils used for soap-making are reduced. Do
not waste soap. Save fat from soup stock and from boiled meats. Use
butter substitutes where possible.

TO SAVE MILK. Use it all. Buy whole milk and let cream rise. Use this
cream, and you secure your milk without cost. Economize on milk and
cream except for children. Serve buttermilk. Serve cottage cheese
regularly in varying forms. It is especially nutritious. Use skimmed
milk in cooking. A great quantity of it goes to waste in this country.
Use cheese generally. The children must have milk whole, therefore
reduce the use of cream.

USE VEGETABLES. Use more vegetables and potatoes. Make fruits and
vegetables into salads and attractive dishes. Feature vegetable
dinners and salads of all kinds. Encourage the use of cheese with
salads. Make all types of salads from vegetables. We have a great
surplus of vegetables, and they can be used by substituting them for
staples so that the staples mos