1. Free publications of the various departments of the Govern- ment, particularly the United States Department of Agriculture, Washington, D. C, the Federal Board for Vocational Education, Washington, D. C, and the extension departments of the State agri- cultural colleges. The teacher should have her name placed on the mailing lists of these agencies to receive publications relating to home economics. She should also have a copy of the complete list of publications of the Department of Agriculture in order to note not only the Farmers' Bulletins but also those listed as "professional papers" and "department bulletins." The bulletins of the various bureaus of the Department of Agriculture, such as the Bureau of Markets, the Bureau of Animal Industry, and the Bureau of Plant Industry, also issue material of value to home economics teachers. It is frequently worth while to obtain a copy of a Government or ex- tension bulletin on a particular subject for each member of the class. Bulletins may be obtained in quantity through the Congressman or Senator from each State. The publications of the United States Food Administration are no longer being distributed, but where the supply received during the war period is still available they should be used as references. 2. Standard books relating to foods. — These should be obtainable at a public library, or if no public library is at hand, they may be borrowed from the State library or from the United States Depart- ment of Education at AVashington, D. C. 3. Current newspaper and magazine articles. 4. Pictures. 5. Stories. It is important that the teacher keep her instruction and informa- tion up to date, and that she use every method to make the lessons of real aid in solving the food problems of the members of her classes. UNIT I. The Preparation of Some Simple Foods. GENERAL INFORMATION. The cereals are the simplest, the most available, and cheapest sources of food we have. Any interference with the grain crop of a nation is likely to be followed by famine. The cereals most used for food are: Wheat, corn, oats, rye, rice, and barley. Their food value is so similar that from the standpoint of compo- sition the cereals may be used almost interchangeably in the diet. Custom and availability have brought about inequalities in use in different countries and parts of countries. For example, wheat U the staple cereal of parts of America and Europe; corn has a larger place in the diet in some of the Southern States and Mexico; rico in the Asiatic countries and Pacific islands. The very extended use of wheat in Europe and America is due to the fact that such a large part of the cereal in our diet is taken in the form of bread, and the bread-making power of wheat is greater than that of any other cereal. This explains the emphasis upon wlieat during the war period. The urgenc}' of the wheat situation at that time was due to: 1. A succession of short crops in America. 2. The necessity of America furnishing wheat to other countries whose ordinary sources of supply were temporarily cut off by — A. Decreased production. B. Lack of available shipping space for long hauls. 3. Losses from submarine sinking.

AI-modernized reading of the original text

1. Free publications of the various departments of the Government, particularly the United States Department of Agriculture, Washington, D. C, the Federal Board for Vocational Education, Washington, D. C, and the extension departments of the State agricultural colleges. The teacher should have her name placed on the mailing lists of these agencies to receive publications relating to home economics. She should also have a copy of the complete list of publications of the Department of Agriculture in order to note not only the Farmers' Bulletins but also those listed as "professional papers" and "department bulletins." The bulletins of the various bureaus of the Department of Agriculture, such as the Bureau of Markets, the Bureau of Animal Industry, and the Bureau of Plant Industry, also issue material of value to home economics teachers. It is frequently worth while to obtain a copy of a Government or extension bulletin on a particular subject for each member of the class. Bulletins may be obtained in quantity through the Congressman or Senator from each State. The publications of the United States Food Administration are no longer being distributed, but where the supply received during the war period is still available they should be used as references. 2. Standard books relating to foods. — These should be obtainable at a public library, or if no public library is at hand, they may be borrowed from the State library or from the United States Department of Education at Washington, D. C. 3. Current newspaper and magazine articles. 4. Pictures. 5. Stories. It is important that the teacher keep her instruction and information up to date, and that she use every method to make the lessons of real aid in solving the food problems of the members of her classes. UNIT I. The Preparation of Some Simple Foods. The cereals are the simplest, the most available, and cheapest sources of food we have. Any interference with the grain crop of a nation is likely to be followed by famine. The cereals most used for food are: Wheat, corn, oats, rye, rice, and barley. Their food value is so similar that from the standpoint of composition the cereals may be used almost interchangeably in the diet. Custom and availability have brought about inequalities in use in different countries and parts of countries. For example, wheat is the staple cereal of parts of America and Europe; corn has a larger place in the diet in some of the Southern States and Mexico; rice in the Asiatic countries and Pacific islands. The very extended use of wheat in Europe and America is due to the fact that such a large part of the cereal in our diet is taken in the form of bread, and the bread-making power of wheat is greater than that of any other cereal. This explains the emphasis upon wheat during the war period. The urgency of the wheat situation at that time was due to: 1. A succession of short crops in America. 2. The necessity of America furnishing wheat to other countries whose ordinary sources of supply were temporarily cut off by — A. Decreased production. B. Lack of available shipping space for long hauls. 3. Losses from submarine sinking.

Use and preparation of food