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Show IE WILL II Mil. "If I put my head to it, there are plenty of ways to save wheat," one young,housewife was heard to remark as she was doing her day's marketing. "But it Is so upsetting to have to change even the things we have always al-ways considered "staple," she continued con-tinued with a tone of annoyance. War is "upsetting." Tho whole world seems topsy-turvy. From economic upheaval to personal sacrifice it brings national and individual changes in its wake. j The least of those, however, is the necessary changes in our marketing and eating. Without asking why or how, we have grown accustomed to the flavor of wheat. Now we are asked to learn to eat corn. Tho housewife who "put her head to it" found she could make tho following fol-lowing changes in just one day's menu and savo in her own family enough wheat to satisfy several "European families on their present restricted wheat diet Those are her three menus as she would have served them In time of peace and plenty and then her wartime substitutions: Breakfact. Wheat cereal and croam Fruit Orange marmalade Griddle cakes and sugar sirup i Bacon Buttered toast CoHeo Revised Breakfast ; Hominy grits and whole milk Fruit Honey Hot corn mufllns Coffee Luncheon. Lamb Chops Baking powder biscuit Salad Angel food enko Chocolate with whipped cream v. Revised Luncheon., ' . Creamed salmon . Rye muffins Salad Cornmeal cookies Tea Dinner. , Consomme Iloast beef Yorkshire pudding . Jllced potatoes Cauliflower Tomato an,d lettuce salad , Mince pie Revised Dinner. Clear soup (with popcorn kernels in place of croutons) Roast chicken Mashed potatoes Scalloped corn Lettuce salad x Baked Indian pudding Black coffee. oo |