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Show HELP IN 50-50 WIIEATPROGRAM Thousands of Retail Grocers Support Sup-port Pood Administration Rules. SIGN PLEDGE VOLUNTARILY. New Wheat Saving Program Demanded Demand-ed Allied Food Shortage Increases In-creases America Must ' Feed Fighters, i Explaining the United States Food Admiulstration'a new 50-50 wheat regulations reg-ulations Is a war time task the American Ameri-can grocer has gladly shouldered. Many stores are already displaying their Food Administration wheat saving sav-ing pledge cards, that they have signed, sign-ed, agreeing to carry out the uew wheat program. Each flour customer Is now required requir-ed to buy one pound of cereal substitute substi-tute for every pound of wheat flour. The substitute may be of one kind or assorted. This 50-50 sale is made by weight and not by value of the commodities. com-modities. There is, of course, no regulation reg-ulation demanding the consumer to ! buy wheat flour nt all. A wide variety of substitutes has been provided: Coram al, corn flour, edible cornstarch, hominy, corn grits, barley flour, potato flour, sweet potato flour, soya bean flur, Feterita flour and meals, rice, rice flour, oatmeal, rolled oats and buckwheat flour. Grahain and whole wheat flour constitute con-stitute an exception to the national regulation. Either of these commodities commodi-ties may be sold at the ratio of three pounds to five pounds of wheat (four that is, five pounds of graham or wheat flour counts the. same as three pounds of the usual wheat flour. Mixed flours form another exception. excep-tion. Where any flour contains 50 per cent or less of wheat it may be sold without any substitutes. Where the flour is mixed at the rate of CO per cent, wheat and 40 per cent, of other Ingredients an additional 20 ner cent, of substitutes must be purchased by the consumer. Where necessity Is shown specially prepared infant's and invalid's food containing flour may be sold. That the approved substitutes may be assorted is a fact many grocers and housewives overlooked for a time. Vct 'rr'r.r.co, If a customer wlrhcs to buy a 24 pound sack of flour the necessary nec-essary substitutes might be assorted as follows: Comment, 8 pounds; corn rits. 4 pounds; rice, 4 pounds; buck-wheat, buck-wheat, 2 pounds ; cornstarch. 1 pound ; hominy, 2 pounds; rolled oata. 3 pounds. None of the substitutes should be considered as a waste purchase. There are many household uses for each. The eight pounds of cornmeal an tie made Into cornhread, corn muffins muf-fins or used In the baking of wheat bread. Cornstarch Is useful In making custard, cus-tard, thickening gravy or may be used In cake baking. Corn grits fried like mush forms a delicious dish, or It may i be used In baking corn bread. Rolled j ats are used largely as breakfast por- j rld;:e or In oatmeal cookies or In ! milking muffins. j Buckwheat flour mny be used In ' bread milking, forming an excellent i substitute for one-quarter of the I wheat flour, but Is especially choice in I the form of buckwheat cakes for ! breakfast j With 11 wheatless meals needed ' each week In America to provide ' enough wheat for the allies, the Food i Administration believes the substitutes will all be used to advantage, "" i |
