Food Guide for War Service at Home

and place it has been barley cake, at another oaten cake, and at another corn pone. Bread has always been what

gh with a little white flour and water and then gently knead it in cold water. The consistency changes, the starch is washed out and a rubbery, sticky ball is left-the gluten, which is the protein of the wheat. It is this g

itute cereals. But for our ordinary loaf of bread, at least some wheat seems to be almost essential, though with skill in the making, rye can be made to serve in its place. Patriotic bakers and housewives all over the country have been trying to produce a wheatless loa

e of our wheat gluten, to make it go as far as possible in our breads. Bo

REGULATIONS.

so are under the control of the Food Administration. This means practically all the commercial bakers of the country, and many hotels, clubs, and institutions. About two-fifths of the bread

Some substitute must be mixed with the wheat. When the regulation went into effect in February, 1918, 20 per cent was required and later, 25 per cent. In pies and cakes there must be at least one-third substitute. The amounts of s

representing the idea underlying the conservation of wheat. The name is really a present to the F

hey may not serve more than two ounces of bread and other wheat products to a guest at a meal. Many of them have recently promised

L'S ANSWER TO

ick breads from the substitute flours. And you need no bread at all at some meals. An extra potato or a serving of rice can be eaten instead of the usual two slices of bread and the body will

factories and workshops cannot get up earlier to make corn bread for breakfast. Victory bread must be saved for them. For households which must use wheat, the Food Administrati

mstances prevent them from doing it. The interests and desires of each of us in this war can be transl

AD IN THE ALL

g their meagre wheat-supply to the limit and

al regulations on the use of mashed potato in bread. Their bread must be twelve hours old before it is sold, so that people will not be tempted to eat too much. The result is seldom palatable. In France no flour at all may be used to make the delectable pas

s set a price below cost and itself makes up the difference to t

t than of ours. Even children under three have bread cards allowing them 3? ounces a day. Rations are not a guarantee that the amount mentioned will be forthcoming; they only permit one to have it if it can be obtained. One interesting result of the stringency, according

h more detailed. The voluntary ration allows one-half pound of bread a day for sedentary and unoccupied women and larger allowances up to a li

pre-war average. This they are using as we are using it in our Victory bread. But they must have enough wheat to make a durable loaf of bread at the bakeshops, where for generations all the baking has been done. The French housewife has no

TED STATES DO NOT

re of a neighbor to conserve wheat, have asked why the Food Administr

e restrained in their consumption by rationing, for they are either producers or live in intimate contact with the producer. A wheat ration which would be fair for the North might actually increase the consumption in the Sou

uction of consumption "will be one of the remembered gl