CANADAS
NUTRITION
PROGRAMME
& ss sponsored by
KN * <
ON sean

This booklet has been prepared with the pur-
pose of guiding Canadian housewives in the
preparation of nourishing and economical
meals, within the possibilities of a restricted
budget. Many of the recipes included herein
call for the use of one or more of the essential

foods listed in Canada’s Official Food Rules.

It is suggested that, in order to buy wisely
and to. serve healthful and appetizing meals,
you should follow carefully the current releases
by the Provincial and Federal Government De-
partments on the subject. These, in addition
‘to interesting and informative articles by food
experts, will be found in the cooking sections
of our newspapers and national magazines.

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CANADA STARCH HOME SERVICE DEPARTMENT
March, 1943

CANADA’S FOOD RULES
Eat these foods daily

MILK—Adults, one-half pint.
Children: more than one pint. And
some cheese.

FRUITS—One serving of tomatoes

> daily, or of a citrus fruit, or of
_ tomato or citrus fruit juices, and one
: serving of other fruits, fresh, canned,

y or dried.
VEGETABLES—{in addition to
(Qh potatoes, of which you need one

sf serving daily)—Two servings daily

>> of vegetables, preferably leafy

la green, or yellow, and frequently
raw.

5 CEREALS and BREAD — One

Soi serving of a whole grain cereal
aK ‘aad

|_— and four to six slices of Canada-
= approved bread, brown or white.

vse) serving a day of meat, fish or
ay Z meat substitutes. Liver, heart or

kidney once a week. Eggs, at least
three or four weekly.

PLUS ANY OTHER FOODS YOU WISH

Join CANADA'S

(. Know 74 * pa)

PG

\_ FOOD FOR FITNESS CAMPAIGN S

CONTENTS OF THIS BOOKLET

For your convenience the recipes and general information presented
are classified in the following divisions.

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FILLINGS and ICINGS.. . . “” 4
COIR. se wc ee
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CROWN BRAND and
LILY WHITE SYRUPS

for INFANT FEEDING. xy
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SPECIAL DESSERT SAUCES... ees

SALADS and SALAD DRESSINGS “ 12
HOT SUPPER DISHES . ... gin S|

VARIETY in VEGETABLES . . Page
BEVERAGES eee a ee ee
CANNING and PRESERVING . “
RENDERING, CLARIFYING

and USING FATS: .».° *
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SAR WIG FRLINGS «4 64 ie
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FOOD and KITCHEN HINTS . “
FOOD SUBSTITUTIONS: .... %

EQUIVALENTS in WEIGHTS
and MEASUREMENTS . “

TIMELY RECIPES which will help replace foods not being canned in wartime: Old-Fashioned
Baked Beans—p. 15; Spaghetti with Tomato Sauce—p. 16; Cream Soups (see Thin White Sauce—

p. 16); Canadian Pea Soup—p. 15.

MEAT SUBSTITUTES—Fish, eggs, cheese and milk (and other foods which do not, however,
contain age of such high quality as these) may be served in a variety of forms to replace
meat dishes. These should be served in satisfying quantities, or in various combinations, to
make up for the amount of meat or fish replaced. See Recipes: Welsh Rarebit—p. 16; fo

and Macaroni Dishes—p. 14-16; Cream Soups—p. 16; White Sauce (with eggs or c

p. 16; Canadian Pea Soup—p. 15.

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