: 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 Blunt Katharine Powde

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The world's supply of wheat--Wheat in the United States--Meeting the wheat shortage

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

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

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

The situation abroad--The situation in the United States

Why is there a sugar shortage?--The effect of the shortage--In place of sugar--The price of sugar--To cut down on sugar

The valuable constituents of milk--Our milk problem--Our milk abroad

In the war diet--Canning and drying vegetables and fruits

CONCLUSION

A FEW REFERENCES

INDEX

THE WHEAT SITUATION

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