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Newspaper
Reporter Boyden
Location
Boyden, Iowa, United States of America
Date
Jan 24, 1918
Page
5
A WWI era message from the United States Food Administration urges voluntary sacrifice to curb consumption and ensure food supplies for the world. It frames the winter of 1918 as a test of Americans’ willingness to limit eating to needed amounts for national and global needs.
The United States Food Administration urges American breeders to protect cattle, sheep, and dairy herds to meet Europe’s huge postwar demand. It cites heavy losses in France Germany and England and warns war damage will shift focus from cereals to meat and dairy production in the United States.
Miss Jessie Vander Brake visits Sioux Center. Rev P A Bouma travels to New York state for visit and business. Henry Walling leaves Standard Oil for a warmer post if not drafted. John Kiers becomes the new Standard Oil man. Sickness and possible appendicitis for a child of Jno Kuyper family. Henry Westra attends Duroc Jersey sales in Algona and Worthington with a $180 gift purchase. sale planned at his farm. Social events, travels, and hog sales feature among Hull residents and former locals.
An old fashioned corn muffin recipe revived for use in several large New York hotels. It yields three and a half dozen muffins from ingredients including milk butter substitute light syrup eggs salt baking powder cornmeal rye flour and instructions to mix butter with syrup then add eggs and milk before combining with dry ingredients.
Government funds roughly 200 million dollars annually to keep bread costs low in Britain. Grain is seized at set prices, imported wheat bought at market prices, then milled into adulterated war bread sold at four pounds for 18 cents, two pounds for 9 cents, and one pound for 5 cents. France employs similar methods with a larger extraction and four pound loaf at 16 cents.
E H Niles writes in the Hotel Gazette that a meat and fat shortage may persist five to six years after peace and urges developing permanent menus of grain vegetables and fish. He notes meat could be replaced by cereals and other proteins with small portions as flavoring.
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