CHRISTMAS ECONOMY URGED

Dominion, Volume 11, Issue 65, 10 December 1917, Page 6

CHRISTMAS ECONOMY URGED

SERIOUS FOOD- SHORTAGE STRESSED". . (Rec. December 9, 5.5 p.m.) London, December 8. Sir 'Arthur Yapp (the new Director of Food Economy),, (.praising at a food economy meeting at. the Law Courts, eaid that the position was very serious, owing to a world shortage. The Geraan submarines had destroyed 690 big ehips. Hβ appealed to everybody to tighten their bolts, especially at Christ-mas.—Aus.-N.Z. Cable Assn. [Food economy appeals were recently issued both by Lord Rhondda (the Food Controller) and Sir Arthur Yapp (Director of Food Economy). In a letter addressed to tho chairmen of all Food Control Committees, Lord Rhondda said:—"The harvests of the world will not meet the requirements of ourselves and our Allies during the next twelve months unless our present rate of consumption is materially reThe need for tho strictest economy is intensified by the steps which tho Government have taken by reducing the prico of essential 'foodstuffs. Unless these plain facts can be brought home promptly to every household, the coming winter will bo a time of the gravest, anxiety. I see no alternative between a rigid economy voluntarily effected and a compulsory system of rationing," Supplementary to Lord Rhondda's letter Sir Arthur Yapp sent out suggestions for the guidance of the oommittees, and he hopes tlwt yery shortly the country will be organised for the purpose of carrying out this urgent campaign. ' ''In tho meantime," he wrote, "I would appeal to everyone to make as much use of potatoes and fresh vegetables as possible. Potato dishes are cheap and nourishing. I em receiving scores of letters from patriotic people urging tho use of potatoes at almost every' meal. There is anotEer side of tho plentiful tiso of potatoes and green vegetables. By doing so you help to conserve breadstuffs, whereas potatoes and fresh vegetables may not keep. I would anxiously ask all caterers to servo only half portions or rolls of bread at first to customers, as it is much more economical to serve a second slico or portion than to have one-third or half of the original large portion left on the plate uneaten; or, better still, only to serve bread on request other than at tho midday ; meal. To meet the temporary bacon shortage I would suggest a more varied breakfast menu. On the lines of very excellent Army catering, it is suggested bacon one morning, fish another, etc., with, of course, porridge."]