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WHEN WHEAT IS SCARCE. 
Use as little yeast bread as possible, since this can not be readily made
without wheat flour. 
Instead make quick breads with 100 per cent substitutes. 
Graham and "whole wheat" flours are wheat. They save wheat only
to the 
extent that a little more of the grain goes into the flour. 
Use corn meal, oatmeal, barley flour, rice flour, or other substitute flours
in 
place of wheat in making cake, muffins, gingerbread, cookies, and puddings,
. Use rice flour, barley flour, corn meal, and oatmeal for pie crust if you
make 
pastry at all. Make one-crust pies, like the New England "deep apple
pie" or 
the English " tart." For meat pies use potato crust. 
Use some preparation of oatmeal, corn meal, rice, or other cereal in the
place 
of wheat for breakfast foods. 
Use more hominy, rice, potatoes, sweet potatoes in place of bread, for lunch-
eon, dinner, and supper. 
Use rice, barley, or sago in soup instead of macaroni or wheat pastes. 
Cut bread at the table to avoid slicing more than is needed. 
Waste no bread. Toast partially stale pieces or freshen them by heating in
a moderate oven. Use all left-over bits in cooking. 
Do not use in any week more than Ij pounds of wheat for each person in your
family. 
Compare your day's bill of fare with 
Are you using as much wheat? 
I0 OUNCES OF WHEAT FLOUR USED BY 
EACH PERSON. 
Wheat 
Breakfast.        Flour 
OZ. 
Cream of wheat ....................  3 
Rolls or toast (3 slices) .............. 2 
Luncheon. 
Cream of chicken soup .............. 
2  crackers ......................... 
Macaroni and cheese, made with 
cream sauce ..................... 
2 slices bread ...................... 
1 piece of cake ...................... 
Dinner. 
Tomato soup with croutons ......... 
Baked fish with dressing ............ 
Scalloped potatoes ................. 
Asparagus on toast ................. 
Lettuce salad, with wheat wafers... 
1 slice bread ....................... 
Pie ............................. -  1 
Total ....................... 
Then divide it by three or, Detter stll, 
use this- 
WHEATLESS MENU. 
Breakfast. 
Hominy grits. 
Rolled oat and rice flour muffina. 
Luncheon. 
Clear chicken soup, with barley. 
Rice and cheese. 
Buckwheat cakes with sirup. 
Dinner. 
Tomato soup with tapioca. 
Broiled fish. 
Mashed potatoes. 
Baked sweet potatoes. 
Asparagus. 
Lettuce salad, corn meal wafers. 
Gelatin pudding with figs, huts, and 
bananas. 
Casava cakes or oatmeal macaroons. 
. .    .. .    I ,      1               olI