French Broad hustler. [volume] (Hendersonville, N.C.) 1916-1919, 1918-04-18
.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 -four and are doing
their utmost to explain the new regu'
Iation to the housewife. This ruling by
the q. S. Food Administration requires
each purchaser of wheat -four to buy
n pound Of cereal substitute, one
kind or assorted, for every pound of
wheat -four. 1t was necessary to re-
strict the use Of wheat -four 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
weight of one or more of the following,
q greater use of which In the home
will save wheat:
"COrnmeal, corn flour, edible corn
starch, hominy, corn grits, barley flour,
potato -four, sweet potato flour, soy
bean -four, feterita flour and meals,
rice, rice flour, oatmeal, rolled oats and
buckwheat flcur."
Some confusion has resulted on the
part of the consumer in constituting
this 5000" ruling to near that an
equal amount in value of substitutes
must be purchased with wheat flour.
This is q 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 n
corning 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 % per cent.
more Of the wheat berry is used in the
manufacture of these dours han stand
ard wheat flour.
Another exception is that concern.
ing mixed f1ours containing less than
so per cent. of wheat flour, which may
be sold without substitutes. Retailers,
however, are forbidden to sell mixed
-fOurs cOntR4ning more than so 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-
tai amount of substitutes, including
those mike. in f1Ours, equal to the to-
tai amount in wheat flour in the mixed
-four. For instance, If any mixed Tour
is purchased containing 60 per cent
wheat -four and 30 per cent. substi-
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
poQad. Of wheat -four:
4 special exemption may be granted
upon application In the case of special
II prepared infants and invalids' food
containing flour where the necessity Is
shown.
Some misunderstanding seems to ex.
fist on the part of in assum-
ing that with the purchase of wheat
-four one must confine, the additional
so per cent. purchase to n of the
substitutes. This Is not the case. One
may select from the entire range Of
substitutes a sufficient amount Of each
to bring the total weight of all substi-
tutes equal to the weight Of the wheat
/ -four purchased. For instance, If a
purchase of "a pounds of wheat flour
is made a range of substitutes may be
selected as follows:
Cornmeal, 8 pounds; corn grits, 4
pounds rice, 4 pounds; buckwheat, 2
pounds cor starch, 1 pound hominy,
2 pounds; rolled oats, 3 pounds.
These substitutes may be used in
the following manner:
Cornmeal, 8 Pounds.-Corn bread, no
-four; corn mullins or spoon bread,
one-fourth -four or one-third rice or
one-third hominy; 20 per cent. substi-
tutes in whole bread.
Corn Starch, l Pound.-Thickenlng
gravy, making custard, one-third SUBJ
stitute in cake.
Corn Grits, 4 Pounds.-Fried like
mush, used with meal in making corn
bread.
Rolled Oats, 8 Pounds.-One-fourth
to one-third substitutes in bread, one
half substitute In mullins; breakfast
porridge, use freely; oatmeal cookies
oatmeal soup.
B~uckwheat Flour, Pounds.-One-
fourth substitute in bread, buckwheat1
cakes.
Hominy, 2 Pounds.-Boiled for din
ner. baked for dinner, with cheese
sauce.
Rice, A 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
1t necessary to buy substitutes in adj
~dftion to those ordered undar tho so-