Payette enterprise. (Payette, Canyon Co., Idaho) 1909-1935, 1918-04-11
GR0CERS 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.

enthusiastically the $3.50 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 flour. 1t 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 -four, edible corn
starch, hominy, corn grits, barley flour,
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 constituting
this "50-5O" ruling to mean that an
equal amount in value of substitutes
must be purchased with wheat flour.
This is a 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 -four. This provision is made
because approximately % per cent
more of the wheat berry is used in the
manufacture of these fiours than stand
ard wheat flour.
Another exception is that concern
ing mixed flOurS containing less than
so per cent of wheat -four, which may
be sold without substitutes. Retailers,
however, are forbidden to sell mixed
fiours containing more than 80 per
cent. of wheat flour to any person un-
less the amount of wheat -four subsd-
tutes sold is sufficient to make the to-
tai amount of substitutes, including
those mixed in fiours, equal to the to-
tai amount in wheat flour in the mixed
flour. For instance, if any mixed flour
is purchased containing 60 per cent
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
Iy prepared infants and invalids' food
containing -four where the necessity is
shown.
Some misunderstanding seems to e1-
list on the part of consumers in assum-
ing that with the purchase of wheat
flour one must confine the additional
so 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 subsd-
tutes equal to the weight of the wheat
flour purchased For instance, if a
purchase of "a pounds of wheat flour
is made a range of substitutes may be
selected as follows:
Cornmeal, s pounds; corn grits, 4
pounds: rice, 4 pounds; buckwheat, 2
hounds: corn starch, l pound; hominy,
. pounds; rolled oats, 3 pounds.
These substitutes may be used In
the following manner:
Cornmeal, Pounds.-Corn bread, no
-four; 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, l Pound.-Thickenin
gravy, making custard, one-third SUBJ
stitute in cake.
Corn Grits, Pounds.-F'ried Ike
mush, used with meal in making corn
bread.
Rolled Oats, Pounds.-One-fourth
70 one-third substitutes in bread, one
half substitute in mullins; breakfast
porridge, use freely; oatmeal cookies,
| oatmeal soup.
Buckwheat Flour, 2 Pounds.-One-
fourth substitute in bread, buckwheat
! cakes.
Hominy, 2 Pounds.-Boiled for din
ner. baked for dinner, with cheese
sauce.
Rice, 4 Pounds.-One-fourth substi-
tute in wheat bread, one-third subsu-
tute In corn bread, boiled for dinner Ia
bread cuD, as 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
II necessary to buy substitutes in ad-
dition to those ordered under the 90