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Show rOfLLS TAKEN FROM ALL m PLACES i.ow War Program for Our Hotels and Restaurants to Ba Inaugurated. Drrstic Regulations Directed Toward El'mination of Waste, That We May Save More Food for Boys Fighting Fight-ing for World Freedom. Prnsiic measures are about to be enforced by the United .States food administration in regard to lintels, restaurants res-taurants and other public eating plarrs. Federal Food Administrator W . VT. ArnistrciiiK has received notice that bcinnm;; October 21, practically all the frills will be taken off restaurant restau-rant tables and the greater part of the coiuinsr winter's conservation measures meas-ures will be directed toward eliminating eliminat-ing waste through such channels. Dining Din-ing cars, steamships and clubs will all cntne under the new restrictions and all other places where food is sold to be consumed on the premises. The most important of the new regulations regu-lations arc as follows: 1. No bread nr butter shall be served unless the guest requests it, and when a read and butter is served, it must not be put upon the table until after the first course, of the meal is served. -. Xo bread served must contain less than 20 per cent substitutes, and must conform strictly to the new baking bak-ing regulations. Xo more than two ounces of Victory bread or rolls must be served per person at one meal, and not more than four ounces of other breads, tmch as corn bread, Boston brown bread, muffins, etc., except sandwiches sand-wiches or bread served at boarding camps or rye lJi-ead which contains at least 50 per cent flour. Rolls must not weigh more than one ounce each, and all bakery products served must conform to the bakery rulings. 3. Toast must not be served as a ;:;araliure or under meat. 4. he nutter service Is to be limited lim-ited to one-half an ounce per person per meal. 5. All cereals are to be served sparingly, spar-ingly, as they are greatly needed by the allies and are Ideal foods for transport. G. Xo more than one portion of any kind of meat or poultry should be served at one meal, and If patrons de-side de-side It, one mutton, lamb, veal or pork chop should lie sewed to an order, and all portions of ham and bacon should be reduced. Bacon cannot be used as a garniture. 7. As few fried dishes are to be served as possible, la order that fats may be conserved. 8. All coarse fats are to be trimmed from meats before cooking, to conserve them for munition and soap manufacturing. manufac-turing. 0. Xo sti;ir la to be served unless requested ; not more than one tea-spoonful tea-spoonful or Its equivalent Is to be served per person at one meal, and one small lump !s the service for demi-tasse. demi-tasse. There are, of course, to be no sugar bowls on the tables. No candies are to be served. All icings made from sugar beet or cane sugar are to be eliminated, elim-inated, and honey, maple sugar, corn sugar and syrups are to be used for sweeteners. 10. Fresh vegetables and fruits are to be served wherever possible. ATege-tahle ATege-tahle dinners are to be featured and canned fruits and vegetables spared. 31. All possible economy is to be exercised in the use of coffee in order io cut down transportation needs. 1?.. The use of Cheddar or American cheese Is to be avoided wherever possible, pos-sible, especially with cooked dis-hes, such as macaroni, Welsh rarebits, etc., nnd It is to be entirely eliminated from all free lunch counters. lr!. All turkey hens weighing less than seven pounds, and young gobblers weighing less than ten pounds, are not to be purchased by public eating. places until November 1, giving the birds a chance to Increase their weight by Thanksgiving. 14. tee Is to be tlsed sparingly to conserve ammonia for the manufacture of munitions. 15. Fnurth meala, such as suppers nnd teas, are declared to be unnecessary unneces-sary and unpatriotic. 1fi. All elaborate banquets are to be done' awny with, anil the use of china, linen and silver is to he reduced to the utmost simplicity. 17. All menu c.ord3 are to he simplified. simpli-fied. The use of. horn d'oeuvres. vegetables, vege-tables, salads, fruits, sea foods, made-over made-over dishes, ox-tails, tongues, calves' heads. livers, kidneys, tripe, sweetbreads, sweet-breads, brains and feet are encouraged, and the cafeteria system wherever possible pos-sible Is advocated. "Plain English" on menu cards is also advised. 18. No food Is to be burned, and all waste is to be saved to feed animals or reduced to obtain fats. 19. No food Is to be displayed In any such manner as to cause Its deterioration, de-terioration, and no cream containing over 20 per cent of bntter fat shall be served. Nearly f.O'0.000 people. It Is estimated. esti-mated. et at public eating places In America, nnd the fend consumption In these places Is sr-td to he larger than ia the average homes. The public eet-::- places of the nation arc therefore ::sked to conserve most strictly in order that the final l-'-v at the Huns nM7 be made he 'ore the end of the summer ,.f 1!H9. To do this some .1.730,00 tons of food more than last year mot ! shipped abroad, aid this food ens only come from til tables of Sit frtiOD, |