t can they serve yeast bread.

THE INDIVIDUAL'S ANSWER TO THE BREAD CRY

UNTIL THE WHEAT-SUPPLY INCREASES AND THE FOOD ADMINISTRATION LESSENS
RESTRICTIONS, USE NO WHEAT AT ALL IF YOU CAN POSSIBLY DO WITHOUT.
Remember that you can make delicious muffins and other quick breads
from the substitute flours. And you need no bread at all at some
meals. An extra potato or a serving of rice can be eaten instead of
the usual two slices of bread and the body will be supplied with the
same amount of energy. Do not be the slave of old food habits. WHEN
ALL EUROPE IS EATING TO KEEP ALIVE, FASTIDIOUSNESS AND FOOD "NOTIONS"
MUST PLAY NO PART IN THE DIETARY.

Some people find it is almost impossible to do without the baker's
loaf. Hundreds in crowded city quarters have no facilities of their
own for baking. Women doing their share in factories and workshops
cannot get up earlier to make corn bread for breakfast. Victory bread
must be saved for them. For households which must use wheat, the Food
Administration has fixed a voluntary ration of 11/2 pounds of wheat
per week for each person. This includes wheat in the form of bread,
pastry, macaroni, crackers, noodles, and breakfast foods.

All who can should do more than their share--they must do their utmost
to make up for those whose circumstances prevent them from doing it.
THE INTERESTS AND DESIRES OF EACH OF US IN THIS WAR CAN BE TRANSLATED
INTO SERVICE IN NO MORE EFFECTIVE WAY THAN BY CONFORMING OUR FOOD
HABITS TO THE NEEDS OF THE HOUR.

FLOUR AND BREAD IN THE ALLIED COUNTRIES

All the Allied countries have been stretching their meagre
wheat-supply to the limit and are enforcing the most stringent
regulations.

The flour is required to be of high extraction--ordinarily from 81
per cent to 90 per cent, decidedly higher than our 74 per cent. Even
with this coarse, gray flour a large percentage of substitute must be
mixed, usually 25 per cent. In England there are local regulations on
the use of mashed potato in bread. Their bread must be twelve hours
old before it is sold, so that people will not be tempted to eat too
much. The result is seldom palatable. In France no flour at all may
be used to make the delectable pastries and cakes which have long been
the delight of the French people and their guests. In Italy, macaroni,
which in many regions is as much the "staff of life" as bread,
must contain 43 per cent substitute, and in some places may not be
manufactured at all.