Food Guide for War Service at Home eBook

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Table of Contents
Section	Page

Start of eBook	1
THE WORLD’S SUPPLY OF WHEAT	1
WHEAT IN THE UNITED STATES	2
MEETING THE WHEAT SHORTAGE	3
CHAPTER II	4
THE SIGNIFICANCE OF DIFFERENT KINDS OF FOOD	4
THE SOCIAL IMPORTANCE OF CEREALS, ESPECIALLY WHEAT	6
WHEAT FLOUR IN WAR-TIME	6
THE 50-50 RULE. ANOTHER WAY TO CUT THE CONSUMPTION OF WHEAT	8
SUBSTITUTES FOR WHEAT FLOUR	8
CHAPTER III	11
THE BAKERS’ REGULATIONS. VICTORY BREAD	11
THE INDIVIDUAL’S ANSWER TO THE BREAD CRY	12
FLOUR AND BREAD IN THE ALLIED COUNTRIES	13
WHY WE IN THE UNITED STATES DO NOT HAVE BREAD CARDS	14
CHAPTER IV	14
WHERE EUROPE’S MEAT HAS BEEN PRODUCED	14
THE WAR AND THE EUROPEAN MEAT-SUPPLY	15
THE MEAT RATIONS OF EUROPE	16
THE PART OF THE UNITED STATES	17
MEAT CONSERVATION	17
MEAT AND OTHER PROTEIN FOODS	18
THE MEAT SUBSTITUTES	18
CHAPTER V	19
THE SITUATION ABROAD	20
THE SITUATION IN THE UNITED STATES	21
CHAPTER VI	22
WHY IS THERE A SUGAR SHORTAGE?	22
THE EFFECT OF THE SHORTAGE	23
IN PLACE OF SUGAR	24
THE PRICE OF SUGAR	24
TO CUT DOWN ON SUGAR	24
CHAPTER VII	25
THE VALUABLE CONSTITUENTS OF MILK	26
OUR MILK PROBLEM	27
OUR MILK ABROAD	28
CHAPTER VIII	28
IN THE WAR DIET	29
CANNING AND DRYING VEGETABLES AND FRUITS	31
CONCLUSION	32
A FEW REFERENCES	33
INDEX	34

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Food Guide for War Service at Home from Project Gutenberg. Public domain.