To use more home-ground flour and meal.
To use the natural rice with its vitamines instead of the polished product.
To substitute vegetable oils for dairy butter in cooking.
To have a simpler variety of food at each meal.
To serve a dessert, when one is deemed necessary, for its food value and as a part of a balanced ration.
To bake or boil potatoes in the skins, in order to preserve the mineral salts.
To utilize for soups and gravies the water in which vegetables, macaroni, and rice are boiled.
To serve only one food of high protein value at a meal.
To feed to animals nothing that can be utilized by the human body.
To allow vegetables, grains, and legumes to ripen, that their full food value may be obtained, and that the expense of canning may be avoided.