Show MAKING MEATLESS DAYS PERMANENT in the meatless menu there Is a fertile field for or developing new and nourishing dishes according to E 11 nellei writing la in tile the hotel gazette who believes that the present shortage of meat and fats will not end with the coming ot of peace but eliy nay grow more acute and continue for five or six years thus making it worth while to deNe develop Iop menus of grain vegetables and fish on a more or less per permanent manent basis meat can be replaced by cereals and ither protein foods or may be served in very small portions as a fla boring for other food in malting making up me meatless atless menus this aut author hoi flu finds our american creole and southern cuisine a broad field for investigation |