The Project Gutenberg eBook, Food Guide for War Service at Home, by Katharine Blunt, Frances L. Swain, and Florence Powdermaker, et al
E-text prepared by Audrey Longhurst, William Flis, and the Project Gutenberg Online Distributed Proofreading Team
FOOD GUIDE
FOR
WAR SERVICE AT HOME
PREPARED UNDER THE DIRECTION OF
THE UNITED STATES FOOD ADMINISTRATION
IN CO-OPERATION WITH THE UNITED STATES DEPARTMENT OF AGRICULTURE AND THE BUREAU OF EDUCATION
WITH A PREFACE BY HERBERT HOOVER
UNITED STATES FOOD ADMINISTRATOR
1918
ANNOUNCEMENT
PREFACE
CONTENTS
CHAPTER I
THE WHEAT SITUATION
THE WORLD'S SUPPLY OF WHEAT
WHEAT IN THE UNITED STATES
MEETING THE WHEAT SHORTAGE
CHAPTER II
THE WAR-TIME IMPORTANCE OF WHEAT AND OTHER CEREALS
THE SIGNIFICANCE OF DIFFERENT KINDS OF FOOD
THE SOCIAL IMPORTANCE OF CEREALS, ESPECIALLY WHEAT
WHEAT FLOUR IN WAR-TIME
THE 50-50 RULE. ANOTHER WAY TO CUT THE CONSUMPTION OF WHEAT
SUBSTITUTES FOR WHEAT FLOUR
CHAPTER III
WAR BREAD
THE BAKERS' REGULATIONS. VICTORY BREAD
THE INDIVIDUAL'S ANSWER TO THE BREAD CRY
FLOUR AND BREAD IN THE ALLIED COUNTRIES
WHY WE IN THE UNITED STATES DO NOT HAVE BREAD CARDS
CHAPTER IV
THE MEAT SITUATION
WHERE EUROPE'S MEAT HAS BEEN PRODUCED
THE WAR AND THE EUROPEAN MEAT-SUPPLY
THE MEAT RATIONS OF EUROPE
THE PART OF THE UNITED STATES
MEAT CONSERVATION
MEAT AND OTHER PROTEIN FOODS
THE MEAT SUBSTITUTES
CHAPTER V
FATS
THE SITUATION ABROAD
THE SITUATION IN THE UNITED STATES
CHAPTER VI
SUGAR
WHY IS THERE A SUGAR SHORTAGE?
THE EFFECT OF THE SHORTAGE
IN PLACE OF SUGAR
THE PRICE OF SUGAR
TO CUT DOWN ON SUGAR
CHAPTER VII
MILK—FOR THE NATION'S HEALTH
THE VALUABLE CONSTITUENTS OF MILK
OUR MILK PROBLEM
OUR MILK ABROAD
CHAPTER VIII
VEGETABLES AND FRUITS
IN THE WAR DIET
CANNING AND DRYING VEGETABLES AND FRUITS
CONCLUSION
A FEW REFERENCES
INDEX
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