Evening Republican, Volume 21, Number 94, Rensselaer, Jasper County, 29 April 1918 — GROCERS HELP IN 50-50 PLAN [ARTICLE]

GROCERS HELP IN 50-50 PLAN

SIGN PLEDGE TO CARRY OUT FOOD ADMINISTRATION PROGRAM. POST CARDS IN STORES. Explain New Wheat Ruling te Thousands of Customers—ln--1 sures Greater Food Saving. Grocers of tkp nation have accepted enthusiastically the 50-50 basis for the purchase of wheat flour and are doing their utmost to explain the new regu--1 latlon to the housewife. Jhis ruling by i the U. S. Food Administration requires I each purchaser of Wheat flour to buy j one pound of cereal substitute, one kind or assorted, for every pound of wheat flour. It was necessary to restrict the use of wheat flour in order ! that the allies and our fighting force* ; abroad might be assured of an adequate supply of wheat to meet their vital needs. This supply must come from our savings because we have already sent our normal surplus. Wheat saving pledge cards were fori warded by the Food Administration to all retail food merchants, and these ! are being signed and posted in stores i throughout the country. This card stages, “We pledge ourselves loyally to 1 carry out the Food Administration program. In accordance with this order we will not sell any wheat flour except where the purchaser buys an equal i weight of one or more of the following, a greater use of which in the home , will save wheat: 1 “Cornmeal, corn flour, edible corn starch, hominy, corn grits, barley flour, potato flour, sweet potato flour, soy bean flour, feterita flour and meals, rice, rice flour, oatmeal, rolled oats and buckwheat flour." i Some confusion has resulted on the i part of the consumer In construing this “50-50” ruling to mean that an equal amount in value of substitutes must be purchased with wheat flour. This is a mistaken idea. The ruling states that the consumer in purchasing flour shall “buy at the same time an equal weight of other cereals.” One exception to this ruling Is concerning graham flour and whole wheat flour, which may be sold at tbe ratio of three pounds to five pounds ot wheat flour. This provision ik mads because approximately 25 per cent more of the wheat berry is used in the manufacture of these flours than standard wheat flour. Another exception is that concerning mixed flours containing less than 50 per cent of wheat flour, whieh may be sold without substitutes. Retailers, however, are forbidden to sell mixed flours containing more than 50 pei emit of wheat flour to any person unless the amount of wheat flour substitutes sold is sufficient to make the to tai amount of substitutes, including those mixed In flours, equal, to the total amount in wheat flour in the mixed flour. For instance, if any mixed flow is purchased containing 00 per cent wheat flour and 40 per cent substitutes it is necessary that an additional 20 per cent of substitutes be purchased. This brings it to the basis ol one pound es substitutes for each pound of wheat flour; ▲ special exemption may be granted upon application in the case of specially prepared infants’ and invalids’ food containing flour where the necessity la shown. Some misunderstanding seems to exist on the part of consumers in assuming that with the purchase of wheat flour one must confine the additional 50 per cent, purchase- to one of ths substitutes. This is not the case. On* may select from the entire range ol substitutes a sufficient amount of each to bring tile total weight of all substitutes equal to the weight of the wheat flour purchased. For instance, If a purchase of 24 pounds of wheat flour Ist made a range of substitutes may be selected as follows: Cornmeal, 8 pounds; corn grits, 4 pounds; rice, 4 pounds; buckwheat, 2 pounds; corn starch, 1 pound; hominy, 2 pounds; rolled oats, 8 pounds. These substitutes may be used In the following manner: Cornmeal, 8 Pounds. —Corn bread, no flour; corn muffins or spoon bread, one-fourth flour or one-third rice or one-third hominy; 20 per cent aubetitutes in whole bread. Corn Starch, 1 Pound.— Thickening gravy, m*king custard, one-third substitute in cake. Corn Grits, 4 Pounds.—Fried like Bush, used with meal in making corn bread. Rolled Oats, 3 Founds. —One-fourtb to one-third substitutes in bread, onehalf substitute in muffins; breakfast porridge, use freely; oatmeal cookies. Oatmeal soup. Buckwheat Flour, 2 Pounds. —Onefourth substitute in bread, buckwheat cakes. Hominy, 2 Pounds. —Boiled for dinner, baked for dinner, with- cheese sauce. Bice, 4 Pounds. —One-fourth substitute in wheat bread, one-third ssbst!tste in corn bread, bugled for dinner (a bread cut), as a brqhkfast food, to tMMran soups, rice padding Instead es cake or pie, rlee batter cakes. Several grocers have stated that tbair customers who strictly observe Os 11 wheatless meals each week find It necessary to buy substitutes in addition ts those ordered under ths flt-