The Colorado statesman., 1918-04-13
CROCERS HELP
IN $3.50 PLAN
SIGN PLEDGE TO CARRY OUT
FOOD ADMINISTRATION
PROGRAM.
POST CARDS IN STORES.
Explain New Wheat Ruling to
Thousands of Customers-In-
sures Greater Food Saving.


purchase of wheat flour and are doing
their utmost to explain the new regu-
lation to the housewife. This ruling by
the U. S. Food Administration requires
each purchaser of wheat flour to buy
one pound of cereal substitute, one
kind or assorted, for every pound of
wheat flour. 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, apd 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 flour except
where the purchaser buys an equal
weight of one or more of the following,
a greater use of which in the home
Will save wheat.
"Cornmeal, corn flour, edible corn
starch, hominy, corn grits, barley flour,
potato flour, sweet potato flour, soy
! bean flour, feterita flour and meals,
rice, rice -four oatmeal, rolled oats and
buckwheat flour"
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
flour shall buy at the same time an
equal weight of other cereals"
One exception to this ruling is con-
cerning graham flour and whole wheat
flour, which may be sold at the ratio
of three pounds to five pounds of
wheat flour. This provision is made
because approximately 25 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 fiours containing less than
so per cent. of wheat flour, which may
be sold without substitutes. Retailers,
however, are forbidden to sell mixed
flours containing more than so per
cent. of wheat flour to any person I'M
less the amount of wheat flour substi-
| tutes sold is sufficient to make the to-
| tai amount of substitutes, including
those mixed in flours, equal to the to-
| tai amount in wheat flour in the mixed
flour. For instance, If any mixed flour
is purchased containing 60 per cent.
wheat -four and 40 per cent substi-
tutes it is necessary that an additional
20 per cent. of substitutes be pur-
chased. This brings it to the basis of
one pound of substitutes for each
pound of wheat flour.
A special exemption may be granted
upon application in the case of special
ly prepared infants and invalids' food
containing flour where the necessity Is
| shown.
Some misunderstanding seems to ex-
ist on the part of consumers in assum-
| ing that with the purchase of wheat
+, flour 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 or
| substitutes q sufficient amount of each
| to bring the total weight of all substl-
| tutes equal to the weight of the wheat
| flour purchased. For instance, If
purchase of "a pounds of wheat flour
is made a range of substitutes may be
selected as follows:
Cornmeal, s pounds; corn grits, 4
pounds rice, 4 pounds; buckwheat,
pounds corn starch, 1 pound; hominy,
| n, la
| These substitutes may be used In
| the following manner:
| Cornmeal, 8 Pounds.-Corn bread. no
flour; 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, l Pound.-Thickening
gravy, making custard, one-third SUBJ
stitute in cake.
Corn Grits, Pounds.-Fried like
mush, used with meal in making corn
bread.
Rolled Oats, 3 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 Il wheatless meals each week find