Evening star., 1918-02-01
PRESIDENT ORDERS
MORE FOOD SAVING
Latest Conservation Edict
Places Hotels, Cafes and
Clubs Under Food Rule.
BAKERS GIVEN RULING

As a further step in the conservation
of wheat flour, all hotels. restaurants
clubs and other public eating places
which bake their own bread and pas
tries. except such as use less than three
barrels of -four a month. are to be
brought under license of the food ad-
ministration. This was decreed last
night in a proclamation issued by
President Wilson. Licensing is to be-
come effective next Monday. The same
proclamation provides for the licensing
of importers of gteen coffee.
Accompanying the proclamation. the
food administration issued a new set
of baking regulations which limit the
amount of -four bakers may purchase.
make changes In the quantity OF IN
Sredients other than flour used in bread
manufacture and prescribe other
changes in bakers practices.
Rakers of bread and rolls will be linn
tied IN their wheat flour purchases TO
so per cent of their requirements up 10
July 81, and bakers of other products,
including crackers, biscuits. cookies;
cakes. pies. fried cakes, pastry anu fnr
the same period.
After February 8 bakers of bread and
rolls must use per cent of wheat nour
substitutes and the amouni UNI, m96' a0 ner
cent February "a. Bakers OF otnsr
PRODUCTS are not required to use sub
stitutes, but urged to do so.
Amount of Sugar Increased.
An increase in the amount of sugar
permitted in bread manufacture IS al
lowed, and the present bread formula
is changed to permit the use OF milh
in any form and quantity. provlded
Sx,fy1 will
at a higher rate than that containing
none In view of the sugar shortage,
bakers are urged not to increase tneif
consumption Of cane and beet sugars.
Bakers of bread and rolls are permit.
tad to apply the name victory bread
to their product when it contains 20
per cent substitution for wheat flour,
and bakers of other products may use
the name when one-third OF their con
tent consists of wheat flour substitutes.
Victory bread and other victory prod
ucts may be sold on the two wheatless
days. but the suggestion IS made that
bakers will find it to their advantage
to develop special breads containing
higher percentage of substitution for
sales on these days.
A statement given out with the new
regulations points out that the food
administration will impose no restric-
ttons on the amount of wheat flour
substitutes a baker may use, and all
bakers are urged to employ as much
substitution as possible.
Predicts Huge Demand.
Housewives, 1t is believed. are so
eager to save wheat" says the state-
ment, that bakers will find it to their
business advantage to make breads and
other products which contain very
high percentage Of whole wheat flour
or -four substitutes, since there Will be
a heavy demand for them. Skillful
bakers are making these products sue
cessfully now with only enough wheat
-four to serve as a binder.
Bakers of products other than bread
and rolls, although their purchases of
wheat -four will be reduced to 80 per
cent of their requirements. will not be
required to cut their sales, and food
administration officials look for, them
to keep their output up to normal by
use OF the substitute fiours.
List of Substitutes.
The list of wheat flour substitutes
that may be used by bakers, as listed
in the new regulations, are bran, shorts
and middlings, corn -four, corn meal.
edible cornstarch. hominy. corn grits,
barley flour, rolled oats, oatmeal, rice.
rice -four, buckwheat -four. potato -four,
sweet potato flour, milo fours and SIM
liar fiours and meals. bean meal. pea
nut meal, casava, taro and banana
fours.
Bread made of graham or whole
wheat flour will be regarded as bread
made with substitute fours.
If potatoes are used as a wheat flour
substitute four pounds must be used
, where one of some other substitute is
required, because of the high percent
age of water in potatoes.
Bakers are urged to purchase the
substitutes in their own communities
NH