Food Guide for War Service at Home. Florence Powdermaker

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       Katharine Blunt, United States Food Administration, Frances Lucy Swain, Florence Powdermaker

      Food Guide for War Service at Home

      Published by Good Press, 2019

       [email protected]

      EAN 4057664615657

      Table of 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