The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1918-04-09
GroceIs Help Conserve

enthusiastically the $3.50 basis for the
purchase of wheat four and are doing
their utmost to explain the new regu-
lation to the housewife. This ruling by
the q. s. Food Administration requires
each purchaser of wheat -four to buy
one pound Of cereal substitute, one
kind or assorted, for every pound of
wheat -four. 1t was necessary to re
strict the use of wheat flour in order
that the allies and our fighting forces
abroad might be assured of an ade-
quate supply of wheat to meet their
vital needs. This supply must come
from our savings because we have al
ready sent our normal surplus.
Wheat saving pledge cards were for,
warded by the Food Administration to
all retail food merchants, and these
are being signed and posted in stores
throughout the country. This card
states, 1--WE pledge ourselves Loyalty to
carry out the Food Administration pro
| gram. In accordance with this order
we will not sell any wheat -four except
where the purchaser buys an equal
| WClSnt VI O4C VI LuOAC VI luC lOllOW1DS
a greater use of which in the home
will save wheat:
"Cornmeal, corn -four, edible corr
starch. hominy, corn grits, barley -four
| potato -four, sweet potato -four, soy
bean -four, feterita -four and meals
rice, rice -four, oatmeal. rolled oats and
buckwheat -four"
| Some confusion has resulted on the
part of the consumer In constituting
this "50-50' ruling to mean that an
equal amount In value of substitutes
must be purchased with wheat -four
| This is mistaken idea. The ruling
states that the consumer in purchasing
-four shall buy at the same time an
equal weight of other cereals"
| One exception to this ruling Is con-
corning graham -four and whole wheat
| -four, which may be sold at the ratio
Of three pounds to five pounds of
wheat -four. This provision is made
because approximately % per cent
more of the wheat berry is used in the
manufacture of these flours than stand
ard wheat flour.
Another exception Is that concern
ing mixed fours containing less than
80 per cent. of wheat flour, which may
be sold without substitutes. Retailers,
however, are forbidden to sell mixed
1ours containing more than 80 per
cent. OF wheat flour to any person I'M
less the amount of wheat -four substi-
| tutes sold Is sufficient to make the to-
| &oI ovn1,11% ~ cx,hSffkr1%ac {poIudfpO
those mixed in fiours, equal to the to-
| tai amount In wheat flour in the mixed
-four. For instance, If any mixed -four
is purchased containing go per cent
| wheat -four and 40 per cent: suhsti-
tutes it Is necessary that an additional
20 per cent. of substitutes be pur-
chased. This brings 1t to the basis of
one pound of substitutes for each
pound of wheat -four.
A special exemption may be granted
upon application In the case of special
ly prepared Infants and invalids' food
containing -four where the necessity is
shown.
Some Misunderstanding seems to ex-
fist on the part of consumers in assum-
| Ing LHdi Win Lie puIClldSc VI WAcdt
-four one must confine the additional
so per cent. purchase to one of the
substitutes. This is not the case One
may select from the entire range of
substitutes sufficient amount of each
to bring the total weight of all substi-
tutes equal to the weight Of the wheat
-four purchased. For instance, IL a
purchase Of "a pounds Of wheat -four
is made range of substitutes may be
selected as follows:
Cornmeal, pounds; corn grits,
pounds; rice, pounds; buckwheat 2
pounds; corn starch, 1 pound; hominy,
2 pounds; rolled oats, pounds.
These substitutes may be used in
the following manner:
Cornmeal, 8 Pounds.-Corn bread, no
-four; corn mullins or spoon bread,
one-fourth flour or one-third rice or
one-third hominy; 20 per cent substi-
| tutes In whole bread.
| Corn Starch, 1 Pound.-Thickening
gravy, making custard. one-third sub
stitute In cake.
Corn Grits, Pounds.-Fried like
| hfuoAf .oScu Will ncdI III lIidkDIS COIu
bread
Rolled Oats, Pounds.-One-fourth
to one-third substitutes in bread. one
half substitute in mullins; breakfast
porridge, use freely; oatmeal cookies,
oatmeal soup.
Buckwheat Flour, Pounds--One-
fourth substitute in bread, buckwheat
cakes.
Hominy, Pounds.-Boiled for din
ner, baked for dinner, with cheese
sauce
Rice, Pounds-One-fourth substi-
tute In wheat bread. one-third substi-
tute in corn bread, boiled for dinner "a
bread cut), as a breakfast food, to
thicken soups, rice pudding instead of
cake or pie, rice batter cakes
Several grocers have stated that
their customers who strictly observe
the II wheatless meals each week find
It necessary to buy substitutes in adj
dition to those ordered under the so
so plan