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Show f N Here Are a Few Menus for Wheatless Meals j Wheat Is the most pressing food I nerd of the allies. Americans alone !' can supply wheat until the next har-resl har-resl and thes can do so only by to-ducing to-ducing their total consumption of Tvueat to one half of normal. Not all of us can cut our wheat consumption so drastically, but those of us -iho can do so, must. Some, indeed arc giving up the use of wheat entirely. It can be done Hcrr- are suggestions from the United States food administration for palatable and nourishing wheat-Jess wheat-Jess me. ils. Housekeepers will be glad te know of these varied ways of using lin tho wheat substitutes they nre patriotically pa-triotically buying. BREAKFAST. f Oranges Baked eggs Barley muffin Jelly or jam Stewed prunes Hominy grits with top milk Hashed brown potatoes 100 per cent oatmeal Biscuits a j Grape fruit Omelei, creamed potatoes ! Toasted barley Muffins Apples i Home made sausage Cornmeal griddle cakes Corn or maple syrjip Oatmeal with dates Codfish cakes Corn flour muffins Rice with maple sugar and top milk Scrambled eggs Toasted muffins Jelly or marmalade Stewed apricots Oatmeal Totato cakes Barley biscuit LUNCH OR SUPPER Creamed lobster or salmon Thin cornbread Oatmeal cookies Tea Italian polenta Baked apple, top milk Baked pinto beans Boston brown bread Prune whip, corn crisps Welsh rarebit served on cornmeal crackers Fruit ice. oatmeal Cookies Baked potatoes Creamed leftover meat Radishes Sliced bananas Cornmeal mush and, meat or fish Fresh fruit sauce Barley cake Rice and cheese Thin cornbread Plum sauce Oatmeal cookies DINNER Roast muttton Mint sauce Browned potatoes Cauliflower Date and cheese salad Sweet potato pie wtih cornmeal crust j Cream of cauliflower Soup Soy bean loaf with tomato sauce Baked potatoes Spinach salad Apricot tarts in oatmeal crust Vegetable soup Salmon loaf Escalloped potatoes Peas Celery and cheese Salad Indian pudding Beef pie wtih potato crust Hominy, eseollope'd eabbape Creamy rice pudding Baked beef heart or braised tongue Potatoes au gratin Dandelion greens Barley pudding Halibut steak Riced potatoes Tomatoes escalloped with victory bread Carrot salad Oatmeal fruit meringue Swiss steak Boiled potatoes Sweet potatoes Creamed celery Date pudding Coffee |