New Britain herald., 1918-03-22


 morican practice. but noV7 ll
 definite conservation demand. Tn x e South, for instance, cornmeal,
 ominy and rice have been used al- # avs to such a degree that wheat -Four is probably the real substitute N iorc. Twelve or fifteen Southern # ates use cereal with wheat on #DcraI fifty fifty basis, and per # laps the proportion is even greater, N lnHiOg in many sections forty per # ut wheat flour to sixty per cent cer-
 :I&. h the middle west the pro- # o"1jon itaa been about seventy-five
 ,' cent wheat flour to twenty-five # ,r con, cereals. and the grocer and # ,urcN fife arc asked to exert sales and z 2r king ability only to the extent of ! x o'@>."&c >he ordinary consumption of N 3;o.0> &I oHtlncal rice and other E "o@Ist po pular in that section. # Io h. fur west the normal ratio [ x ~.:.' e. ,D0Ht the same. seVentY-fVe # #,rr Ct wheat flour 10 twenty-five | # ~r F g.. in"'cN flour. rice and oat- # ..G'. Th" 7'Iriic CCc&t states; have | #ate!v ".j great producers of bar \ by an j.-r. "Hd the conservation x .2} ters t#,r N1oo3s"@ very simple l
 scn 0~r r. 5.I1bors that the appeal 1 s
 # Tu Cg] tcI.r:u u"rloy has largely re- ! # I<CG urr"t as d crop and rice has x ace productive thousands of acres \ land of little value for other crops. @n New England the normal ratio has ! # cen eighty per cent wheat flour to wenty per cent other cereals, chiefly l V oatmeal and rice with limited amounts l \ Df cornmcal, In those states and | x bmong consumers of the east general 1 My, the greatest changes in selling and 1 Booking are called for, but to aid in 1 making such changes we have tho | #lnost highly organized distributing 1 @ rade and a vivid realization of war l N Issues, due to closer contact with Eu- 1 #fope that makes consumers in this | # lection particularly responsive to con Bervatior measures.
 For the grocer. about the first thing | Mto do after realizing that the fifty #ffty' proposition calls for nothing very radical in the way of change, is { to stock, display and merchandise his #cereal substitutes on combination lines. When the housewife asks for Z KtwentN-four pounds of corn meal with # Twenty -four pounds of wheat flour she Mis probably purchasing more corn meal than she can use. It takes very Slittlc intcIiigCn"C to see that she is merely complying with a Food Ad- #nIiuieUouoa ruling instead of pur- cGGSi~y economically for her house. hold. The ruling has thrown her pur- N chusca out of balance for the mo- #llGnt, 70 to speak, and it is plainly 1.-the d(Nior'& duty to aid her with sug- Z E &jio"@. splitting up the cereal pur- \ thasC--&mom& several substitutes Catncal, rice, barley, hominy, and the like
 If she asks what she is to do with alI thc"c different cereals the answer is easy. As q housewife and a mcm- CT Of the |. x. Food Administration hc" in"e1uity in preparing dishes and l@cnus has been enlisted. Every one of the cereal substitutes is Q cOncen- trGtcG puI0tablo food staple, capable Of making innumerable delicious Cishc&. The very fact that she is pur- cha:in% d half dozen cereals ought to furnish a stimulus to her cleverness, lead her to cook and serve new dishes and diversity the family diet.
 Some doubts have arlsen in the trade ua to whether com bination sales If cereals would be pcrmitted--that is, .4 pounds of flour with eight pounds of corn meal, six pounds of barley jour, four puunds of oatmeal, three pounds of rice, and three pounds of omtnl or ~rits, or similar assort- mcnt&. There is q wide range for lla#LuU as~urtDents of this sort at tractivc to the public, basing the kinds and quantities of different cereals upon supplies at hand, local preferences and the capacity of the average fam
 fly to use up different cereals while the
 proportion of wheat flour is being
 used Such assortments cannot be
 forced upon customers, and wiGo
 range of choice is advised
 TO any dealer who may have heard that com binatiOn sales are not per
 naittcd ii is sufficient to explain that
 under ruling 23 he may sell wheat
 flour in combination with one or more
 wheat substitutes, such as hominy
 corn grits, corn meal, corn flour, edi-
 blc corn starch, barley four rolled
 oats. oatmeal, rice, rice flour, buck
 wheat flour, potato flour, sweet po-
 tato flour. sOya bean four and feter-
 ita flour and meals, while in the case
 of whole wheat or graham flour con-
 taining at least 95 per cent of the en-
 tire wheat. siX-tenths of a pound of
 wheat flour substitutes are sufficient
 so meet Food Administration require
 ments in selling pound of such whole
 wheat or graham Hours. He cannot
 compel purchaser to take any par
 ticuiar combination, but he can be of
 great assistance by suggesting assort-
 nents by which the usual breakfast
 cereals, those that can be served as
 vegetables and those that can be used
 cluded.