Caption: War Publications - WWI Compilation 1923 - Article 31
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4 I. EXHIBIT IN PLACE or INTENSION CIRCULAR No. WHEAT PRODUCTS 25 I My, 1. Corn 2. Potatoes 3. Oats 4. Barley 5. Kiee Yeast breads must contain as little wheat as possible. There should be a good exhibit of wheatless quick breads. Cakes, cookies, and pies, if exhibited, ought to be wheatless. The use of corn product^ oats, potatoes, and potato products to save wheat should be featured. II. EXHIBIT TO EEPLACE MEAT IN THE DIETARY 1. 2. 3. 4. 5. 6. Milk Cottage cheese Eggs Nuts Beans Peas Home produced foods which will adequately replace meat in the diet may be shown in one section. Here belong milk and milk products such as cottage cheese. Here, too, should be egg exhibits with equipment for candling and marketing eggs. The method and equipment for preserving eggs should be illustrated. Nuts, beans, and peas are vegetable foods which help to serve the same purpose in nutrition as meat. Because of their high nutritive value and low cost, soybeans may be featured. III. EXHIBIT SUGAR IN THE DIETARY 1. 2. 3. 4. Honey Molasses Sirup Dried fruits In the section of foods which help to take the place of sugar, exhibit honey, molasses, corn sirup, and dried fruits. Corn sirup can be used to replace a large part of the sugar ordinarily used in canning, and in making preserves, -jams, butter, marmalades, and jeines, and this is one very pra IV. EXHIBIT or PERISHABLE FOODS roR HOME CONSUMPTION N * > 1. Fruits a. Fresh b. Canned c. Dried d. Preserved e. Pickled 2. Vegetables a. Fresh b. Canned c. Dried d. Pickled e. Brined 5| I i' V* • i m \
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