The Press., 1918-04-25
'CROCERS HELP
 IN 5O-5O PLAN.
SIGN PLEDGE TO CARRY OUT FOOD ADMINISTRATION
 PROGRAM.
POST CARDS IN STORES.
Explain New Wheat Ruling to Thousands of CustOmers-ln-
 sureS Greater Food Saving.

Grocers of the nation have accepted enthusiastically the 50-50 basis for the purchase of wheat flour and are doing their utmost to explain rhe new regu lation 10 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. 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: ,..
 "CornmeaI, corn flour, edible corn starch, hominy, corn grits, barley hOur, potato flour, sweet potato flour, soy bean flour, 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 he purchased with wheat flour. This is 8 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- cernins graham flour and whole wheat hour, 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 NfO wheat HOAfs
 Another exception Is that concern ing mixed Hours containing less than 50 per cent. of wheat flour, which may be sold without substitutes. RetailerS, however are forbidden to sell mixed Hours containing more than 90 per cent. of wheat -four to any person uA' less the amount of wheat hour subsu' tutes sold is sufficient to make the to. tai amount of substitutes, including
 those mixed in Hours, equal to the to. ! tsI amount in wheat flour in the mixed | -four. For instance. if any mixed flour | is purchased containing 60 per cent.
 wheat honr and 40 per cent. subsA- 1 tutes it is necessary that an additional l 20 per cent. of substitutes be pur'
 chased. This brings it to the basis Of | one pound of substitutes for eaGl
 pound Of wheat -four.
 A special exemption may be granted upon application in the case of special l 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 50 per cent. purchase to one Of the substitutes. This is not the ease. One :maF. select from the entire range ot substitutes a sufficient amount or each to bring the total weight of all substl- tutes equal to the weight of the wheat flour purchased. For instance, if a purchase of 24 pounds of wheat flour is made a range of substitutes may b0 selected as follows:
 Cornmeal, pounds corn grits, 1 pounds rice. pounds; buckwheat, 2 pounds; corn starch, l pound; hominy, pounds; rolled oats. 3 pounds.
 These substitutes may be used in the following manner:
 COrnmeal, s Pounds. Corn bread, no flour: corn mullins or spoon bread, one-fourth -four or one-thiFd rice or one-third hominy; 20 per cent. substi-
 tutes in whole bread.
 Corn Starch, Pound.-Thickenin gravy, making custard, One-third sub stitute in cake.
 Corn Grits, Pounds.-Fried like mush, used with meal iD making corn | bread.
 Rolled Oats, 8 Pounds.-One-fouFth to one-third substitutes in bread, one. half substitute in mullins; breakfast porridge, use freely; oatmeal cookies. oatmeal soup.
 Buckwheat Flour, 2 Pounds.-0ne' fourth substitute Tn bread. huckwheae 1 cakes. :t
 Hominy, Pounds Boiled for diDe
 ner, baked for dinner, with cheeGe sauce. = Rice, Pounds -One-fourth substi-
 tute in wheat bread, one-thlrd subgtl- ute in corn bread, boiled for dinner Ca
 bread cutl, as breakfast food, to
 thicken soups, rice pudding instead of
 cake or pie, rice batter cakes. .$ .,-
 Several grocers have stated fthat I their customers who Strictly observe the II wIieatiess meals each week find | 1t necessary to buy substitutes In aA- Ak,