Study your meals. Plan them for at least three days in advance. This helps you to buy to better advantage, gives variety in material and preparation.

Ask yourself the following questions about your meal:

Does this plan mean 1. The use of home-grown products and thus allow the railroads to be hauling supplies for the army instead of food for my family?

2. The exchange of milk, cheese, eggs, fish, game, beans, nuts and peas for beef, mutton, pork?

3. The use of barley, buckwheat, corn, oats, potatoes and rye instead of wheat?

4. Plenty of whole milk for the children?

5. Twelve ounces of fat per adult per week and six ounces per child per week? The substitution of the vegetable fats wherever possible?

6. The substitution of honey, molasses, corn syrup or other syrup for sugar, so as to reduce the amount of sugar used to three pounds or less per person per month?

7. Meals adapted to the season and pocketbook? Have they character, color, flavor?

8. Meals which include at least one food from each of the following classes, except III?

Food Classes

Group I. Protein - Dried beans, eggs, meat, milk, peas> bread.

Group II. Starch - Cereals, potatoes, tapioca.

Group III. Sugar - Desserts, honey, jellies, dried fruits.

Group IV. Fats - -Butter, cream, corn, peanut, and cottonseed oil, oleomargarine.

Group V. Regulators, Mineral Salts and Acids - Fruits, vegetables, milk.