meal, and peanut flour, any of which can be used with other flours for
baking. The Southwest produces both flour and meal from milo, kaffir,
and feterita.

Flours are made from the Irish and sweet potato, from tapioca, from
soy beans, and bananas, but they are manufactured in such small
amounts that they do not take the place of wheat to any great extent.
Potato flour comes nearest to doing this. It has always been used
to some extent in Europe and it is being widely used in Germany now.
Potato itself can be used instead of wheat. An extra potato at a meal
will take the place of a large slice of bread.

Many of the substitute cereals do not keep so well as wheat,
especially if they contain more than a minimum of moisture and fat.
The housekeeper and the baker should therefore buy them in small
enough quantities to use them up promptly and should keep them in a
cool, well-ventilated place. May and June and the summer months are
the time when most care is needed.

It is the free use of these many wholesome substitutes that is making
possible the necessary saving of wheat. We who appreciate their
wholesomeness and their value can well break away from our wheat habit
and gladly make the little effort sometimes necessary to begin using
newer foods.




CHAPTER III