Western liberal. (Lordsburg, N.M.) 1887-1919, 1918-05-03
GROCERS help
IN $3.50 PLAN
SIGN PLEDGE 70 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 $3.50 basis for the
purchase Of wheat flour and are doing
their utmost to explain the new regu-
latlon to the housewife. This ruling by
the U. 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. Il was necessary to re-
strict the use Of wheat -four in order
that the allies and our AghtinR forces
abroad might be assured Of an ade.
quato 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, I'VE pledge ourselves Loyalty to
carry opt 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 n or more of the following,
a greater use Of which in the home
will save wheat:
"COrnmeal, corr flour, edible corn
starch. homlny, corn grits, barley -four,
potato flour sweet potato -four, soy
bean flour, feterltR -four and meals,
rice, rice -four, oatmeal, rolled BATS and
buckwheat -four"
Some confusion has resulted on the
part Of the consumer in constituting
this 5000" ruling to mean that an
equal amount In value Of substitutes
must be purchased with wheat -four.
This is a mistaken idea. The ruling
states that the consumer In purchasing
nour shall "buy at the same time an
equal weight Of other cereals"
One exception to this ruling is con-
corning graham -four and whole wheat
-four, 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 nours than stand
ard wheat -four.
Another exception is that concern
ing mixed iours containing less than
80 per cent. of wheat flour, which may
be sold without substitutes. Retailers,
however. are forbidden to sell mixed
iours containing more than 80 per
cent. Of wheat -four to any person UNI
less the amount of wheat flour substi-
tutes sold is sufficient to make the to-
tai amount of substitutes, including
those mixed in 1iours, equal to the to-
tai amount in wheat flour in the mixed
-four. For instance, II any mixed flour
Is purchased containing 90 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 II 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 -four where the necessity Il
shown.
Some misunderstanding seems to ex-
LIST on the par6of consumers in assum-
ing that with the purchase OF wheat
-four one must conine the additional
80 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 substl-
tutes equal to the weight Of the wheat
iOur purchased. For instance, II q
purchase Of "a pounds OF wheat flour
is made a range of substitutes may be
selected as follows:
COrnmeal, 8 pounds; corn grits, (
pounds; rice, 4 pounds; buckwheat, 2
pounds; corn starch. 1 pound; hOmlny,
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,
o%ne-fourth -four or one-third rice or
one-thlrd hominy; 20 per cent substi.
tutes In whole bread.
Corn Starch, / Pound.-Thickenins
gravy, making custard, One-third sub
stitute In cake.
Corn Grits. 4 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. 2 Foundations.
fourth substitute In bread. buckwheat
cakes.
Homlny, 2 Pounds Boiled for din.
ner, baked for dinner, with cheese
sauce.
Rice. 4 Pounds.-One-fOurth substi.
tute in wheat bread, one-thlrd subsuI
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
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