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UNITED STATES FOOD ADMINISTRATION 
 
 Wheat For Liberty 
 
 The only question for every true-hearted American to-day is: 
 "What can I do to help win the war?" The only answer — "Give 
 instantly the service needed." 
 
 " That service now is until the next harvest for you to share your 
 wheat with your comrades across the sea — for you who can afford it 
 to give your whole share to them." 
 
 WHEAT IS NOW A LUXURY FOR INVALIDS, BABIES AND 
 THE VERY POOR. 
 
 IT IS NOT NOW FIT FOOD FOR STRONG MEN AND WOMEN. 
 
 Autocracy compels, and gives no reasons. 
 Democracy requests, and gives reasons. 
 Are you ready for Democracy? 
 
 The allied countries of Europe lack wheat because: BeJf/ivrn, formerly 
 strong, splendid and free, has America only to look to for daily 
 bread; England formerly imported her wheat from South America 
 and Australia as well as from North America; France and Itahj 
 have lost to the army the majority of their farmers; their women 
 are needed in munition factories and in other civil occupations. 
 Fertilizers and farming tools are lacking. 
 
 The allied countries of Europe need wheat because: Bread has been 
 one of the chief sources of nourishment. Bakeries can not make 
 raised bread without wheat flour — French homes in particular de- 
 pend on bakeries; fuel and time are lacking. One bakery can sup- 
 ply hundreds of families and so release hundreds of pounds of coal, 
 hundreds of hours of time. If we insist upon eating wheat needed 
 abroad. Liberty's armies and Liberty's civil population will collapse 
 as Russia collapsed, because the food supplies of her armies and 
 her civil population failed. 
 
 54023—18 
 
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 Citizens of America, it is bad enough to have those countries across 
 the seas bear the brunt of alJ the flohting. It is impossible to believo 
 that with the facts before us, there is a living man or woman Avho 
 will permit those countries to starve for us also. In old times the 
 Prophets would have cursed the bread so eaten. It needs no Prophet 
 now to say that there is a curse for anyone who in mere gratification 
 of appetite cats wheaten bread, and that curse proclaims him a 
 traitor to himself and to his country. 
 
 Enough has been said and written. The one who does not now 
 understand the situation is an ignoramus or a slacker; the igno- 
 ramus can't and the slacker won't understand. The real pure-ln-cd 
 American from now on needs only the briefest message from one 
 whom he trusts. 
 
 BROTHER, YOUR COMRADES NEED WHEAT. 
 
 The Food Administrator for America has said, " My message 
 is small and concrete, the service that we ask of you, that we a^^k of 
 every well-to-do, every inde]iendent person in the United States 
 to-day is that he shall abstain from the use of wheat in any form 
 until the next harvest." 
 
 CEREALS AND CEREAL SUBSTITUTES. 
 
 1. Banana flour. 
 
 2. Barley meal and flour. 
 
 3. Buckwheat meal and flour. 
 
 4. Corn ,crits. 
 n. C^(jrn meal. 
 (). Corn flour. 
 7. Corn.starcli. 
 
 5. Cottonseed flour and meal. 
 0. Feterita flour and meal. 
 
 to. Kaflr meal and flour. 
 
 11. Milo maize. 
 
 12. Oat meal and flour, 
 i;;. Oil t.'<— rolled. 
 
 14. Oats — pramilated. 
 
 I-"). Peainit Hour and meal. 
 
 10. Potato flour and starch. 
 
 11. Kice and rice flour. 
 
 15. Kice — polished or unpolished. 
 
 19. Soyadiean meal. 
 
 20. Sweet-potato flour. 
 
 Housewives of America! Don't wait for the latest tested recipes from the 
 <-'ood Administration. Take down your old cook book and paste this in it 
 <witli cornstarch paste) : 
 
 APPROXIMATE EQUIVALENTS (BY WEIGHT) TO ONE CUP V/KEAT FLOUR. 
 
 Cup. 
 
 Buckwheat flour * 
 
 Corn meal J 
 
 <^orn flour 1 
 
 UoUed oats ground in food chop- 
 per I 
 
 Cup. 
 
 Rice flour * 
 
 Barley flour 1^ 
 
 Hominy crits i^ 
 
 The above measures are for average flours and meals. If your material is 
 very fine, use a little more than the above measuie; if very coarse, a little less. 
 
 If you have scales, u.se them. The following weights are the average of three 
 weighings of one standard cup of sifted flour or meal filled lightly, without 
 paciiing: 
 
 A. MEALS AND FLOURS. 
 
 Ounces. 
 
 Barley flour, approximately 3 
 
 Buckwheat flour, approximately "» 
 
 Corn flour, approximately 4 
 
 Ounces. 
 
 Rice flour, approximately 5 
 
 Wheat flour, approximately 4 
 
 JUN Al\9t^ 
 
D. UNCOOKED CEREALS. 
 
 Ounces 
 
 Corn nionl, npproxinifitoly H 
 
 Hominy srits, apiiroximately o 
 
 Oats, rolled, approximately 3 
 
 Onncfs. 
 
 Oats, rolled (c^round), r.nnroxl- 
 luately 5 
 
 TESTED WHEATLESS RECIPES. 
 
 CARKY-ONS. 
 
 H cups liquid. 
 
 4 cups harley flour. 
 
 3 tablespoons fat. 
 
 1 cup liquid. 
 
 2s cups corn flnuv. 
 
 3 tablespoons fat. 
 
 I'cup milk. 
 
 1 tablespoon fat. 
 
 2 tablespoons sirup. 
 2 eggs. 
 
 1 cup liquid. 
 
 1 tablespoon fat. 
 
 2 tablespoons sirup. 
 1 or 2 eggs. 
 
 G teaspoons baking powder. 
 1 teaspoon salt. 
 
 OVEK THE TOPS. 
 
 G teaspoons baking powder. 
 1 teaspoon salt. 
 
 niCEOAT DEFENDERS. 
 
 4 teaspoons baking powder. 
 
 3 teaspoon salt. 
 
 ->f cup rice ll(mr (2 ounces). 
 
 li cups ground rolled oats (G ounces). 
 
 OATCORN CONQUERORS. 
 
 4 teaspoons baking powder. 
 
 1 teaspoon salt. 
 
 f cup ground rolled oats (4 ounces). 
 
 1 cup corn flour (4 ounces). 
 
 CHOCOLATE CAKE. 
 
 2 cups barley flour (5 ounces) or 
 
 rolled oats, ground. 
 G teaspoons l)aking powder. 
 1 teaspoon cinnamon. 
 
 1 teaspoon vanilla. 
 
 2 squares chocolate. 
 
 i cup fat. 
 
 S cup sugar (about 4| ounces). 
 
 1 cup sirup (about Hi ounces). 
 
 j5 e"*'''s. 
 
 5 cup milk. 
 
 1 tcaspo(m salt. 
 
 1 cup rice flour (5 ounces). 
 
 Cream the fat, sugar, and egg yolk. Add the sirup and mix well. Add alter- 
 nately the liquid and the dry ingredients sifted together. Add flavoring and 
 melted chocolate. Fold in well-beaten egg white. Bake about one hour, slart- 
 inir in a moderate oven, 350° F. — 177° C. After 20 minutes raise to 403° F. — 
 205° C. 
 
 CHOCOLATE CAKE. 
 
 i cup fat. 
 
 I cup sugar (4f ounce'^i). 
 
 1 cup sirup (Hi ounces). 
 
 3 eggs. 
 
 f cuj) nn'Ik. 
 
 1 teaspoon salt. 
 
 Ij cups buckwheat flour (S ounces). 
 i cup ground rolled oats (2 ounces). 
 G teaspoons baking powder. 
 
 1 teaspoon cinnam.iu. 
 
 2 squares choolate. 
 1 teaspoon vanilla. 
 
 Cream the fat. supar, and egg yolk. Add the sirup and mix Avell. Add alter- 
 nately the liquid, and the dry ingredients s;fted together. Add flavoring and 
 melted chocolate. Fold in well-beaten egg whites. Bake about one hour, start- 
 in^ in a moderate oven, 350° F. — 177° G. After 20 minutes raise to 400° F. — 
 205° C. 
 
 (Index No. E-37.) 
 
 WASniNGTOX : COVERXMEN'T PniXTIXO OFFICE : 1918 
 
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