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

by United States Food Administration; Katharine Blunt; Florence Powdermaker; Frances Lucy Swain

Corn as wheat substitute, [17]-18; why Allies can not use, [26]-27.

Corn-syrup as sugar substitute, [46].

Cottonseed meal as wheat substitute, [20].

Cream.—Extravagant use of milk, [54].

Drying.—Process, [60]; importance of, [61].

Eggs as meat substitute, [35].

England.—Wheat-supply, [2]; restrictions concerning bread, [25]-26; meat-supply, [29]; meat restrictions, [30]-31; fat shortage, [39]; sugar-supply, [44]; milk regulations, [50], [54]; cultivation of soil, [55]-56.

Fats.—Food value, [37]-38; shortage in Europe, [39]; resources and exports of United States, [40]-41; necessity for conservation, [41].

Feterita as wheat substitute, [20].

Fifty-fifty rule, [16]-17.