2,315 as against 725 for granulated sugar, and may be regarded with favor
by those both economically and patriotically inclined.

In the case of fats, practical economy consists in paying for fuel value
and not for flavor. The score values for butter, lard, olive oil, and
cottonseed oil are about the same. The cheapest fat is the one whose face
value per pound (or market cost) is the lowest. Fats are not as cheap as
milk and cereals if they cost over ten cents per pound. The best way to
economize is by saving the fat bought with meat, using other fats without
much flavor, and cutting the total fat in the diet to a very small amount,
not over two ounces per person per day. This is also good food
conservation, since fats are almost invaluable in rationing an army, and
those with decidedly agreeable flavor are needed to make a limited diet
palatable.

No program either of economy or food conservation can cater to individual
likes and dislikes in the same way that an unrestricted choice of food
can. If one does not like cereals it is hard to consume them just to save
money, especially to the extent of ten to fifteen ounces of grain products
in a day. Yet one might as well recognize that in this direction the
lowering of the cost of the diet inevitably lies. If one does not like
corn, it is hard to substitute corn bread for wheat bread. But one might
as well open one's mind to the fact that the only way to put off the day
when there will be no white bread to eat is to begin eating cornmeal now.
Most of us want to eat our cake and keep it too--to enjoy our food and not
pay for our pleasure; to do our duty towards our country and not feel any
personal inconvenience. But the magic table of the fairy tale is not for a
nation at war; food is not going to come at the pressing of a button
during this conflict. If we are to escape bankruptcy and win the war we
must eat to be nourished and not to be entertained.