Let each housewife resolve when next she buys flour to buy at the same time one-fourth as much of some other grain, finely ground, rye, corn, barley, according to preference, and mix the two thoroughly at once.
Then she will be sure not to forget to carry out her good intentions.
Bread made of such a mixture will be light and tender, and anything that cannot be made with it had better be dispensed with in these times.
Besides the saving of wheat for our country's sake, we shall do well to economize in it for our own.

Compared with other cereals, wheat is expensive.

We can get more food, in every sense of the word, from half a pound of oatmeal than we can from a twelve-ounce loaf of white bread, and the oatmeal will not cost one-half as much as the bread.

A loaf of Boston brown bread made with one cupful each of cornmeal, oatmeal (finely ground), rye flour, molasses, and skim milk will have two and one-half times the food value of a twelve-ounce loaf of white bread and will cost little more.

One-half pound of cornmeal, supplemented by a half pint of milk, will furnish more of everything needed by the body than such a twelve-ounce loaf, usually at less cost.
It pays at all times to use cereals in other forms than bread, for both health and economy.