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

CHAPTER III. WAR BREAD [22]

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 [28]

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 [37]

The situation abroad—The situation in the United States

CHAPTER VI. SUGAR [42]

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 [49]