Foods.—­Importance of different kinds, 10-11.

France.—­Wheat-supply, 1-2; bread regulations, 26; meat-supply, 29; meat regulations, 31-32; sugar-supply, 44; sugar restrictions, 45; production of fruit and vegetables, 56.

Fruit.—­As sugar substitute, 46, 58; food value, 58-59; conservation of, by canning and drying, 59-61.

Garbage conservation, 41.

Gardens.—­See Production.

Germany.—­Wheat-supply, 3-4; meat-supply, 20-30; meat restrictions, 32; fat shortage, 40; sugar restrictions, 45; conservation of food by drying, 61.

Gluten.—­Importance in bread, 22-23.

Graham flour.—­Manufacture, 14; inferiority to wheat, 15.

Grain corporation, controls wheat trade, 6, 8.

Honey as sugar substitute, 46.

Hotels and restaurants.—­Regulations in use of bread, 24.

Ice-cream.—­Manufacturers restricted in use of sugar, 46.

Italy.—­Restrictions on macaroni, 25; bread rations, 26; meat-supply, 29; sugar-supply, 44.

Jam as substitute for butter, 58.

Kaffir as wheat substitute, 20.

Legumes.—­See Beans, Peanuts, Peas.

Macaroni.—­Restrictions in manufacture of in Italy, 25; not a wheat substitute, 25.

Maple-syrup as sugar substitute, 46.

Margarine.—­Use in England, 39.

Meat.—­Shortage in Europe, 28-32; exports from United States, 32-33; consumption, 33-34; food value, 34-35.

Meat extenders, vegetables as, 57.

Meat substitutes, 35-36; vegetables as, 57.

Milk.—­As meat substitute, 36; necessity for children, 49-50; shortage in Europe, 50; food value, 51-52; supply in United States, 52-53; economical uses of, 53-54.

Milk, condensed.—­Use in Europe, 50; amount exported from United
States, 54.

Milo as wheat substitute, 20.

Molasses as sugar substitute, 46.

Nuts as meat substitutes, 36.

Oats as wheat substitute, 19.

Oils, vegetable.—­Use in Germany, 40; supply in United States, 40-41; as substitute for animal fats, 41.

Peanut flour as wheat substitute, 20.

Peanuts as meat substitute, 36.

Peas as meat substitute, 56.

Potato flour as wheat substitute, 20.

Potatoes as wheat substitute, 20, 57-58.

Poultry as meat substitute, 35.

Production.—­Decreased in France, 1-2; of cereals doubled in England, 2; of vegetables in England and America, 55.

Protein.—­Defined, 11; amount necessary in diet, 34-35.

Rationing:  Austria.—­Sugar, 45.

Rationing:  England.—­Bread not rationed, 26; meat, 30-31; fats, 39; sugar, 45.

Rationing:  France.—­Bread, 26; meat, 31; sugar, 45.

Rationing:  Germany.—­Meat, 32; fats, 40; sugar, 45.

Rationing:  Italy.—­Bread, 26; meat, 32.

Rationing:  U.S.—­Voluntary wheat ration, 25; reasons for not introducing system, 27.