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Index
E-text prepared by Audrey Longhurst, William Flis, and the Project Gutenberg Online Distributed Proofreading Team 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
UNITED STATES FOOD ADMINISTRATOR 1918
ANNOUNCEMENT PREFACE CONTENTS
CHAPTER I THE WHEAT SITUATION
THE WORLD'S SUPPLY OF WHEAT WHEAT IN THE UNITED STATES MEETING THE WHEAT SHORTAGE
CHAPTER II THE WAR-TIME IMPORTANCE OF WHEAT AND OTHER CEREALS
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
CHAPTER III WAR BREAD
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
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
THE SITUATION ABROAD THE SITUATION IN THE UNITED STATES
CHAPTER VI SUGAR
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
THE VALUABLE CONSTITUENTS OF MILK OUR MILK PROBLEM OUR MILK ABROAD
CHAPTER VIII VEGETABLES AND FRUITS
IN THE WAR DIET CANNING AND DRYING VEGETABLES AND FRUITS
CONCLUSION A FEW REFERENCES INDEX
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