Connecticut western news. [volume] (Salisbury, Litchfield Co., Conn.) 1871-1970, 1918-04-18
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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-
Iation to 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. 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, 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 -four,
potato flour, sweet potato flour, soy
bean -four, feterita flour and meals,
rice, rice -four, oatmeal. rolled oats 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 he purchased with wheat flour.
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 thfs 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 % per cent.
more of the wheat berry is used in the
manufacture of these tlours than stand
ard wheat -four.
Another exception is that concern
ing mixed fiours containing less than
so per cent of wheat flour, which may
be sold without substitutes. Retailers,
however, are forbidden to sell mixed
fiours containing more than 30 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 flours, equal to the to-
tai amount in wheat flour in the mixed
flour. For instance, if any mixed flour
is purchased containing go per cent
wheat -four 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 invaiids' food
containing flour where the necessity Is
shown.
Some misunderstanding seems to TX
: list on the part OF consumers in assam
ing that with the purchase OF wheat
-four one must oonfine the additions
so per cent purchase to one of the
substitutes. This is not the case. One
NAV select from the entire range OF
= substitutes a sufficient amount of each
r 10 bring the total weight of all substi
/. tutes equal to the weight of the wheat
) flour purchased. For instance, II
purchase of "a pounds of wheat flour
$ is made a range of substitutes may bs
e selected as follows:
e CornmeaI, pounds; corn grits,
pounds: rice. pounds; huckwheat,
A. pounds: corn starch, pound: hominy
:. pounds rolled oats, 3 pounds
"A These substitutes may be used In
i the following manner:
II Cornmeal, 8 Pounds-COrn bread, No
e. -four: corn mullins or spoon bread
Il one-fourth flour or one-third rice ol
. one-third homny; 30 per cent suhSi
tutes i'm whole bread.
II Corn Starch, / P0Und.-Thickenins
gravy. making custard one-third sub
i stitutp in cake.
f Corn Grtts. Pounds---Fricd like
e. r,l,sh. used with meal in making corr
: hroHd
n@Ha, 02ts, 2 Tounds.-onc-fourti
. Il, .t;,..-t:.:.,.: .53.Stitut3sS In breed. ono
d: hall substitute in :nul.ins; breakfast
>. porridsc u@e freely; oatml al cookies
j. oatmn"l .'.tH.
i. rurr.wrrat Flour. > po&ndz.-One
IL fourth 81 S:itutc in Bread, hurkwh"ai
G; ',e,,.
, ..ominv. = pounds- Hoilod for din
I ncr. l:Erd for di4ucr, with cheese
T. sauce
y;co. -; Porods- O"2-ro1rth subSti
tutp in wheat lrr:,,'. cro-1Aird S1hSti
trfn I'm corn bread. Is;.tt;i fer dinner (;