Food Guide for War Service at Home

r cereals. The use of corn was, of course, not an experiment-generations of Southerners have flourished on it. But we also had oats, rice, barley, rye, buckwheat, and

. Europe to-day is eating to live. She therefore thinks of food not in terms of menus but as a means of keeping up bod

CE OF DIFFEREN

needs fuel. The fuel value of food, or its energy, is measured in calories. A calorie measures the amo

ch like flour and corn meal are fuel foods. This is one of the reasons why they are chosen to be shipped abroad. The cereals always supply an important part of the fuel of t

he very poor who are undernourished because of lack of food fuel. Sometimes even well-to-do young people half starve themselves because they get "notions"

. Milk and vegetables and fruits are especially useful. They are the chief sources of the much-needed mineral salts and the two vitamines. The vitamines are substances of great importance ab

also necessary for this purpose. Protein will be discussed further in the chapter on meat and meat substitutes, but it should be realized her

or their protein, and, if we eat the entire kernel, for their mineral matter and vi

more protein, and no better protein. It has no more fat and no better fat. It has no better mineral salts and in no larger amounts. It has no more fue

skill in cooking, not of difference in cereals. Complaints have been heard in England about the war bread. It is true that it may be hard on those of frail digestive powers to change their food habits in any way, but Hutchiso

TANCE OF CEREALS

so widely available, so cheap and nutritious, that they are a main

habitants use rice as almost the only cereal. When the rice-crop failed some years ago, thousands of p

hiefly for bread, are the most dependent on whea

of the country has been the main dependence, we have used a much greater variety of cereals than

of their diet that doing without it means a far more fundamental and difficult change in their food habits than for the well-to-do with greater freedom of choice. Besides, the alread

French is bread, so if the wheat shortage were near the danger-line, it migh

LOUR IN

making of flour to include more of the wheat-kernel. The difference between peace and war time flour is easily understood

ral layers. This is rich in important mineral salts

he new plant will develop. Here the sma

sed by the plant as it begins to develop. This is mostly starch, with some protein. It

f the grain, called 100-per-cent extraction. Some people still fail to realize that Graham flour and Graham bread are wheat, perhaps because of the different name and brown color.

re the war used up as little as 56 per cent of the wheat, leaving the rest of it to be turned into lower-grade

he fat in the germ may become rancid in a comparatively short time. Flour in this country is often thirty days or longer in transit and may be months in warehouses, stores, and homes. A flour to be satisfactory under extreme conditions he

a more desirable food for some people than white flour, they are occasionally irritating to peop

ing the manufacture of fancy flours of low extraction and making all flour contain at least 74 per cent of the wheat. Th

barrels of flour a day. If the rulings of the Food Administration are not obeyed the license may be taken away, and the business clo

THER WAY TO CUT THE

lization that war and food difficulties are necessarily associated, came with the announcement in the spring of 1918 of the now familiar rules for the purchase of flou

ve or ingenuity fails to feed the family the substitutes and lets them accumulate on her shelf has just so far failed to co-operate with the Food Administratio

5 pounds of wheat flour to make about 8 pounds of Victory bread-sufficient to give each member of her family 2 pounds of bread during the week. She may serve an ounce of oatmeal as the breakfast cereal and an ounce of rice, homi

ES FOR WH

rye or barley. The quantities of starch, protein, mineral matter, and fat are so nearly the same that any one of them can take the place of another. Oatmeal has a slight advantage ov

other cereals-it can be made into lighter and more durab

r countries have adopted it to some extent, but more than three quarters of the world's corn is grown here. In 1917 our corn crop was 3,000,000,000 bushels, four times as large as our wheat crop

slightly different in flavor. The method of milling corn meal makes more difference in the composition than the kind of corn used. The old "water-ground" meal was simply crushed between millstones and only the coarsest particles of bran bolted out. This ranks with Graham as a product of 100 per cent extraction

bstitute for wheat flour; but the amount available is only a small fraction of the amount of corn meal. Other important corn products

f Mexico and Central America live on corn and beans to a surprising extent. In portions of Italy the rural population have adopted the grai

d oats only for her horses, Scotland fed it to her men. "Ah!" said Sandy; "but wh

ugh rollers. There is little oat flour on the market at present. A successful and palatable home-made flour may be prepared by putting rolled oats through a food-chopper. Any of the forms of oats can be used in breads of all kinds, but the more finely ground flour

s. Barley is supposed to be one of the first cereals used by man. Good barley flour is a very acceptable

lour. The supply is far below what we could well use. For this reason it is not included among the cereals which the housekeeper is allowed to buy on

use it cooked whole or ground into a flour. The rice flour may be mixed with other cereals in making bread and cakes. The rice polish, which is a by-product secured by

own the possibilities of this cereal. The rice flour supply, though not large now, will doubtless be much inc

too small amounts to make them universal substitutes, such as buckwheat, cottonseed meal, and peanut flour, any of whi

o not take the place of wheat to any great extent. Potato flour comes nearest to doing this. It has always been used to some extent in Europe and it is

nd fat. The housekeeper and the baker should therefore buy them in small enough quantities to use them up promptly and sh

ving of wheat. We who appreciate their wholesomeness and their value can well break away from o