Foods That Will Win The War And How To Cook Them

(1918) by BY C. HOUSTON GOUDISS and ALBERTA M. GOUDISS 

(Published by US Food Administration)

This book, written at the end of the First World War provides practical recipes for cooks to conserve on food so that more can be sent overseas to prevent starvation and hunger in Europe. 

Today, this book is of interest to people with allergies to wheat and to vegetarians or others looking for unusual recipes.

The foreword says: “Food will win the war, and the nation whose food resources are best conserved will be the victor.”  Every cook is challenged to do more with less.  It suggests that we should eat less wheat, sugar, meats and fats.

“Save: Wheat – Use more Corn; Meat – Use more fish and beans; Fats – Use just enough; Sugar – use syrups; and Serve the Cause of Freedom."

“This book shows how to substitute cereals and other grains for wheat, how to cut down the meat bill by the use of meat extension and meat substitute dishes which supply equivalent nutrition at much less cost; it shows the use of syrup and other products that save sugar, and it explains how to utilize all kinds of fats. It contains 47 recipes for the making of war breads; 64 recipes on low-cost meat dishes and meat substitutes; 54 recipes for sugarless desserts; menus for meatless and wheatless days...

“Not only have its authors planned to help the woman in the home, conserve the family income, but to encourage those saving habits which must be acquired by this nation if we are to secure a permanent peace that will insure the world against another onslaught by the Prussian military powers.

“A little bit of saving in food means a tremendous aggregate total, when 100,000,000 people are doing the saving. One wheatless meal a day would not mean hardship; there are always corn and other products to be used. Yet one wheatless meal a day in every family would mean a saving of 90,000,000 bushels of wheat, which totals 5,400,000,000 lbs. Two meatless days a week would mean a saving of 2,200,000 lbs. of meat per annum. One teaspoonful of sugar per person saved each day would insure a supply ample to take care of our soldiers and our Allies. These quantities mean but a small individual sacrifice, but when multiplied by our vast population they will immeasurably aid and encourage the men who are giving their lives to the noble cause of humanity on which our nation has embarked.”

Here are some sample recipe. No cooking temperature given, but probaby a 350 degree F. oven for the muffins and 400 degrees F for bread. (Cooking stoves used firewood at that time and it was not possible to regulate the temperature as we do today.)

OATMEAL MUFFINS
(uses leftover porridge)

Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well.
Bake in greased tins 20 minutes.

WAR BREAD OR THIRDS BREAD

Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal and enough whole wheat flour to knead. Let rise, knead, shape, let rise again in the pan and bake 45 minutes.

This book may be downloaded from the Gutenberg site at: http://www.gutenberg.org/files/15464/15464-h/15464-h.htm

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