Williams news., 1918-04-25
CR0CERS HELP
 IN 50-50 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.

enthusiastically the 5O-5O basis for the 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 four to buy one pound of cereal substitute, one kind or assorted, for every pound of wheat four. It 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, "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, a 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 four"
 Some confusion has resulted on the part of the consumer in construing this "5O-5O" 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- 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 25 per cent more of the wheat berry is used in the manufacture of these Hours than stand ard wheat flour.
 Another exception Is that concern Ing mixed Hours containing less than | 50 per cent. of wheat four, which may be sold without substitutes. Retailers, however, are forbidden to sell mixed Hours containing more than 50 per cent. of wheat flour to any person un- less the amount of wheat four substi- tutes sold is sufficient to make the to- tai amount of substitutes, including those mixed in Hours, equal to the to- tai amount in wheat flour in the mixed -four. For instance, if any mixed four | Is purchased containing 60 per cent 1 wheat flour 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 eK- ist on the part of consumers in assum- ing that with the purchase of wheat flour one must conf1ne the additional | 50 per cent purchase to one 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 1 flour purchased For instance, if Q l purchase of 24 pounds of wheat flour is made . range of substitutes may bo selected as follows:
 Cornmeal. pounds: corn grits. { pounds; rice, 4 pounds; buckwheat. pounds corn starch, i pound; hominy, pounds; rolled oats, 3 pounds. | 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, 1 Pound.-Thickening gravy, making custard. one-third sub- 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 muffins; 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.
 1 Rice, Pounds.-One-fourth substi- tute in wheat bread, one-third substi- ute in corn bread, boiled for dinner Ga 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 it necessary to buy substitutes in ad- iS if0T ffsfAf x,ir ,Sxsp <N NN