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Show I WINNING THE WAR WITH SUBSTITUTES I L 1 WHEAT BREAD has always been such a matter of course article on the fnmily bill of fare that its familiarity fa-miliarity has, perhaps, bred contempt for its vnlue. Never until recently have most .of us realized how very importaut wheat is as a food, and how very precious. Nothing is just as it wns before the world conflict, and now tho once humble wheat is taking on an exalted value because be-cause of its threatened scarcity. Food for Our Soldiers. Our soldiers and thoso of our allies must be well fed in order to fight well. Not one of us who would not gladly give a quarter loaf of bread to nuy soldier who came to our door and asked for it. Aud yet, although they may not be asking for it in such a innnncr, they need It badly just the same. Every housewife among us can do her share to prevent the men who arc fighting for us from going hungry. You ask how? Simply by reducing our national habit of using all wheat flour In bread making to-a three-fourths quoto-tmd substituting for the other fourth some other kind of flour.' Thus wo can release one-fourth of our wheat supply for shipment abroad and also treat our families to new' and appetizing ap-petizing breads, which will bo just as nutritious nu-tritious as our accustomed white loaves, or even more so. The most sane way t to go about this is for every woman to use as her substitute sub-stitute thnt which is the least expensive and the most plentiful in her locality. For instauce, the Southern housewife would have at her command the sweet potato. Corn is probably the moat important of all substitutes. It is practically a universal uni-versal crop and available in almost any part of the United States. "For health's sake oat corn," was once tho slogan, nnd now is added, "and for national economy." . Rice, a common and fairly cheap foodstuff, food-stuff, is another splendid wheat substitute. substi-tute. It may bo used cither ground into meal or boiled and added to the flour in bread making. Broken rico, -which Is just as good for bread, is much less expensive. Some of our leftover potatoes wc could use very advantageously as the one-fourth substitute. They make very delicious bread, as most farmers' wives can tell you. Tho woman of tho South has n treasure in tho humble peanut, which is jus becoming be-coming recognized as one of tho most nutritive of foods. Bread mado entirely or partly of rye Is extremely wholesome, al though the all rye bread Is black and not so attractive looking, perhaps. Bran is healthful and a body rcgulntor, and the brend most nourishing when used in correct quantities. In Place of Wheat.' Perhaps because it is so common the white bean is shnmofully neglected. But when ground it offers a splendid meal to combine with flour. Buckwheat can bo qui to as successfully made Into bread as into 'pancakes. The soy bean is a Southern crop which Is just coming into its own. Tho soy and tho dasheen, another 'way down South product, can be used ns is the potato in Bread. Chestnuts, dried peas and dried b.4unuas havo all boon proved good bread Ingredients. Ingre-dients. Remember, every cupful of a wheat substitute sub-stitute sots free a cupful of wheat for our men Movcr there-" |