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Harrison-Landauer-Inc: Baltimore MD.
With restrictions on wheat, substitution became a very familiar part of the home front experience. Corn, barley, rice, oats, rye, potato and other flours appeared in breads. Recipes for bread and other wheat based products recommended no more than 50 percent white flour. The use of sugar was also limited by the Food Administration. Once again, substitutions were found to fill the sweetener gap as honey and various kinds of syrup, such as corn, made their way into recipes formerly calling for sugar.