"Foods That Will Win The War And How To Cook Them" (1918) by Charles Houston Goudiss and Alberta Moorhouse Goudiss is a cookbook published during World War I. It aimed to help American families adapt their cooking habits to support the war effort. Here's a breakdown of the book's key features:
- Focus on wartime rationing: The book emphasizes using readily available and affordable ingredients, as wartime shortages necessitated food conservation.
- Recipes for resourceful cooks: It offers over 400 recipes featuring substitutes for rationed staples like wheat and meat.
- Variety within limitations: The recipes cover various dishes, from soups, stews, and casseroles to breads, desserts, and vegetarian options.
- Nutritional guidance: It provides insights into the nutritional value of different foods, helping families maintain a healthy diet during food shortages.
- Meal planning and thrift: The book includes tips on planning meals, purchasing ingredients wisely, and minimizing food waste.
- Beyond recipes: It goes beyond just recipes, promoting a culture of saving and self-reliance, crucial for wartime victory and a lasting peace.
Overall, "Foods That Will Win The War" served as a valuable resource for American households during WWI, promoting resourceful cooking and contributing to the war effort on the home front.
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