What to do when the rations run out

From Home Notes, 2nd February 1918.

SECOND BESTS

IF YOU'VE NO MEAT 
introduce into the menu cheese (grated), haricots, and lentils, fish, especially herrings and sprats, eggs (for instance, one used in a pudding or vegetarian dish), or extra fat, if available, used to fry vegetables for soup or curry.

IF YOUR SUGAR'S FINISHED  
make up for it by giving jam, date, or fig puddings, chopped date, fig or prune sandwiches, stewed dates or figs.  Honey is so wholesome a substitute that for children (when obtainable) it is well worth its increased price.

IF FAT RUNS SHORT 
remember that sardines are packed in valuable oil.  Herrings and sprats are rich in oil, while oxtail, fresh ox-tongue, and the cheaper cuts of mutton, contain much fat, and will supply what is needful in a margarineless and drippingless diet.

SPIN FLOUR OUT BY 
using potatoes for scones to replace bread, for puddings, piecrust, dumplings, stuffings, thickening soups and stews, in breadmaking, and so on.  Remember that flour substitutes, such as oatmeal and maize, are included in your rations.