Foods that will win the war and how to cook them (1918)

A practical wartime cookery manual advising households how to conserve staple foods and stretch rations through substitution and careful cooking. It explains why wheat, meat, sugar and fats should be economized, outlines ingredient substitutions (other grains, potatoes, fish, cheese) and meat-extension techniques, and gives recipes, menus for wheatless and meatless days, methods for rendering and reusing fats, and ways to use leftovers. Guidance on ration planning, caloric needs, purchasing and preparation methods is provided alongside charts and tested recipes to maintain nutrition while reducing waste and supporting broader food-saving efforts.