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

Rye, as wheat substitute, [19].

Shipping.—Necessity for saving, [5]; released by decreased use of sugar, [46].

Soy bean flour as wheat substitute, [20].

Substitutes.—See Meat, Sugar, Wheat substitutes.

Sugar.—Consumption in United States, [42]; shortage, [42], [44]-45; restrictions on, [45]-46; price regulated, [46]-47; conservation of, [47]-48.

Sugar substitutes, [46], [58].

Tapioca flour as wheat substitute, [20].

United States: Exports.—Wheat, [5]-6; meat, [33]; fat, [40]-41; sugar, [44]-45; milk, [54].

Vegetables.—Importance in conservation, [55]; production of, [56]; as meat substitute, [36], [56]-57; as wheat substitute, [20], [57]-58; as sugar substitute, [58]; food value, [58]-59; conservation of by canning and drying, [50]-61.

Victory bread, [24].