Following are sample menus illustrating the proper selection of food from the five principal classes:

Protein

Starches

Sugars

Fats

Mineral and Cellulose

BREAKFAST

Whole milk

Oatmeal with dates Rye toast

Oleomargarine

Stewed prunes

DINNER

Bean and nut loaf

Hot corn bread Brown potatoes

Syrup

Oleomargarine

Stewed tomatoes

SUPPER

Cream of pea soup

Baked potatoes Rye bread

Oatmeal cookies

Oleomargarine

Celery Baked apples

BREAKFAST

Whole milk

Hominy grits Oatmeal muffins

Syrup

Nut butterine

Orange

DINNER

Rice and tomato with a little Hamburg steak

Stuffed potatoes

Gingerbread (cornmeal)

Nut butterine

Cold slaw

SUPPER

Cottage cheese salad

Scalloped corn Rye bread Cornmeal wafers

Nut butterine

Oatmeal Brown Betty

BREAKFAST

Whole milk

Buckwheat cakes Barley bread

Syrup

Butter

Stewed apricots

DINNER

Fish chowder

Cornmeal batter bread

Butter

Beets, boiled Fruit salad

SUPPER

Baked hominy and cheese

Oatmeal yeast bread

Cornmeal gingerbread

Butter

Boiled onions

Suggestions For Conservation In Course Dinners And Luncheons

Soups - Oyster. Lobster. Oatmeal (Scotch Soup).

Cream of vegetable. Clam.

Entrees - Omelets.

Any fish - with lemon or tomato sauce. Shellfish. Mushrooms.

Meats - Chicken. Fish. Duck.

Goose.

Pheasant.

Rabbit.

Squab.

Turkey.

Venison.

Salads Cottage cheese.

Fish.

Fruits and cheese.

Vegetables. Nuts.

Desserts Gelatine jellies with fruits and nuts.

Cereals molded with dates and raisins.

Fresh or stewed dried fruits.

Blanc manges.

Tapioca creams with fruits.

Ices sweetened with maple syrup or honey.

Date and fig puddings, using oatmeal or barley flour.

Buckwheat shortcake with fruit.

War cake (boiled raisin cake).

Spiced oatmeal cakes.

Cornmeal cookies.

Tarts - crust of cornmeal or oatmeal.

Oatmeal macaroons.

Pies Mock mince - green tomatoes.

Pumpkin or cream with cornmeal crust.

Custard.

Raisin. Serve no white bread with dinner. Serve no butter with lunch or dinner. Use no toast as garnish. Use no croutons. Use no bacon for trimming. Use left-over meats, minced or in stews. Use vegetables in omelets.

Use potatoes in many forms - stuffed, puffed, scalloped with cheese.

Luncheon

Any of the foods suggested above, using as the main dish such meat-saving dishes as the following:

Bean loaf. Nut loaf.

Nut and cottage-cheese loaf. Baked hominy and cheese.

Baked rice and cheese (adding tomato, pimento or any vegetable for flavor). Eggs with mushrooms. Eggs scrambled with vegetables. Fish chowder. Wheat-saving breads as - Quick breads, muffins, etc., using cornmeal, buckwheat, rye, oatmeal and dried fruits if desired. Yeast bread, using any of the cereals mentioned above and no fat.

Save Wheat

Cut it on the table, so that none is left to dry.

Do not have stale bread.

Do not use toast as a garnish or serve food on toast.

If there are bits of bread left, dry and grind or pound, using the crumbs in place of flour. Do not use crackers made from wheat (or graham) flour, or serve croutons with soup. Do not use breakfast cereals made from wheat. If you use macaroni, spaghetti, any Italian paste or noodles, remember that it is made of wheat and do not serve bread at the same meal. Use cornstarch or rice flour for thickening sauces and gravies and in puddings. (Use half as much as you would of flour.) Remember - bread made of mixed flours is better body-building material than that made from one grain alone.