U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No. 13: A Whole Dinner in One Dish. This leaflet gives recipes for one dish dinners and information on the food groups.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No.4: Choose your Food Wisely. The leaflet gives information on the food groups, and why you need to eat something from every group each day.

United States Department of Agriculture Farmer's Bulletin 565 Corn Meal as a Food and Ways of Using it. Includes information on corn, corn meal and other corn products as well as understanding the nutritional makeup of corn products. Also includes recipes using corn in baked goods, for corn based meals, and for desserts.

United States Department of Agriculture Bulletin No. 717: Digestibility of Protein Supplied by Soy-Bean and Peanut Press-Cake Flours, printed in Washington D.C. September 25, 1918 as a contribution from the States Relations Service. The bulletin states that it is primarily of interest to students and investigators of food problems and records the results of research on digestibility and nutrition of soy and peanut flours.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No. 2: Do You Know Corn Meal? The leaflet gives information on how to use corn meal, as well as recipes.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No.14: Dried Peas and Beans. This leaflet gives information on varieties of dried peas and beans, ways to cook them, and recipes.

United States Department of Agriculture Bulletin No. 649: Experiments on the Digestibility of Fish printed in Washington D.C. April 13, 1918 as a contribution from the States Relations Service. The bulletin states that it is primarily of interest to students and investigators of food problems and records the results of research on digestibility of Boston mackerel, butterfish, grayfish, and salmon.

United States Department of Agriculture Farmers' Bulletin 717 Food for Young Children. The guide provides information on what nutrients children should be getting in their diets, the food groups they should eat (milk and dishes made chiefly of milk; breads and other cereal foods; butter and other wholesome fats; vegetables and fruits; simple sweets), ways in which to prepare foods, and recipes and meal plans.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No. 7: Food For Your Children. This leaflet gives information on the kinds of foods that are important for children to or not to have, as well as a meal plan an recipes.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No.16: Fresh Vegetables. This leaflet gives information on types of fresh vegetables to buy or grow, tips on cooking, recipes, timing for cooking vegetables, and tips on urban foraging.

Glucose for Household Use issued by the Canada Food Board, Ottawa, August, 1918. This pamphlet gives information on saving sugar and using glucose in its place, including notes on how to use glucose for canning and preserving, and recipes substituting glucose for sugar.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No. 19: Hominy. This leaflet gives information on how to cook hominy, types of hominy, and recipes using it.

One decorative hanging with the poems "In Flanders Fields" and "America's Answer" which was written by R.W. Lilliard as a response to the entreaties in McCrae's poem. Also includes a large envelope addressed to Miss. Helen M. Wright, teacher, Annette St. School, Toronto that the poem was originally housed in.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No. 8: Instead of Meat. This leaflet gives information on meat substitutes, as well as recipes.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No. 5: Make a Little Meat go a Long Way. The leaflet gives information on how to make stews and meat pies to make a little meat go a long way.

Ontario Department of Agriculture Women's Institutes Bulletin 254 War Breads, This bulletin fives information on why wheat needs to be saved for the way effort, how other grains and can be used in its place (including recipes) an appendix of upcoming demonstration-lecture courses.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No. 10: Plenty of Potatoes. This leaflet gives information on the nutritional value of potatoes, how to cook them, and recipes.

Potatoes and how to Cook Them published by the Canada Food Board, Ottawa, 1918. This pamphlet provides information on the nutritional value of potatoes, recipes using them, how to purchase store and grow them, and information on other recipe books that can be purchased.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No. 18: Rice. This leaflet gives information on how to cook rice, and recipes for its use.

Farmers' Bulletin 1195 United States Department of Agriculture: Rice as Food. This bulletin gives information on how rice is grown and processed, how to cook it (including recipes and what to do with leftovers) and information on wild rice.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No.15: Save Sugar. This leaflet gives information on how to save sugar, sugar substitutes, recipes for sweets that do not contain sugar, and how to follow the food pledge.

United States Department of Agriculture Bulletin No. 630: Studies on the Digestibility of Some Nut Oils, printed in Washington D.C. April 16, 1918 as a contribution from the States Relations Service. The bulletin states that it is geared towards students and investigators of food problems and records the results of a study on the digestibility or almond, black-walnut, Brazil-nut, butternut, English-walnut, hickory-nut and pecan oils.

United States Department of Agriculture Office of the Secretary Circular No. 111 Use Barely-Save Wheat. This circular includes information on barely as well as recipes for baked goods using barely in place of wheat from the kitchen of the Office of Home Economics.

United States Department of Agriculture Office of the Secretary Circular No. 117: Use Corn Meal and Corn Flour to Save Wheat. This circular includes information on corn meal and corn flour and recipes for baked goods made with corn instead of wheat from the Experimental Kitchen of the Department of Agriculture, Office of Home Economics and the U.S. Food Administration, Home Conservation Section.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No.17: Use More Fish. This leaflet gives information the nutrient value of fish, types of fish to use to replace meat in your diet, how to cook fish, and offers recipes.

United States Department of Agriculture Office of the Secretary Circular No. 118: Use Oats to Save Wheat. This circular includes information on rolled oats and oat flour and recipes for baked goods made with oats instead of wheat from the Experimental Kitchen of the Department of Agriculture, Office of Home Economics and the U.S. Food Administration, Home Conservation Section.

United States Department of Agriculture Farmer's Bulletin 955 Use of Wheat Flour in Baking Substitutes. The bulletin gives information on wheat substitutes such a sorghum, corn, rice, potatoes, oats, barley, buckwheat, peas, beans and peanuts well as providing recipes for wheat free baking.

United States Department of Agriculture Office of the Secretary Circular No. 110 Use Peanut Flour to Save Wheat. This circular includes information on barely as well as recipes for baked goods, meat substitute dishes and soups using peanut flour in place of wheat from the kitchen of the Office of Home Economics.

United States Department of Agriculture Office of the Secretary Circular No. 106 Use Potatoes to Save Wheat. This circular includes information on potatoes as well as recipes for baked goods, potato dishes, potatoes used as meat substitutes and potato recipes to save wheat from the Experimental Kitchen of the Department of Agriculture, Office of Home Economics and of the Home Conservation Section of the U.S. Food Administration. This circular is an update to the previous circular on using potatoes from March 12, 1918.

United States Department of Agriculture Office of the Secretary Circular No. 106 Use Potatoes to Save Wheat. This circular includes information on potatoes as well as recipes for baked goods, potato dishes, and potatoes used as meat substitutes.

United States Department of Agriculture Office of the Secretary Circular No. 119: Use Rice Flour to Save Wheat. This circular includes information on how rice flour is made and recipes for baked goods made with rice flour instead of wheat from the Experimental Kitchen of the Department of Agriculture, Office of Home Economics and the U.S. Food Administration, Home Conservation Section.

United States Department of Agriculture Office of the Secretary Circular No. 113: Use Soy-Bean Flour to Save Wheat, Meat and Fat. This circular includes information on soy-bean cakes as well as recipes for baked goods and meat dishes that use soy-beans in place of flour or wheat.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No. 9: Vegetables for Winter. This leaflet gives information on the importance of continuing to eat vegetables during the winter, as well as vegetables that grow in the winter, how to cook with canned and dried vegetables, recipes, and how vegetables can replace meat.

Wartime conservation pamphlet on potatoes for patriotism published by the New York State Food Commission in Cooperations with the Federal Food Board, prepared by the Department of Home Economics, New York State College of Agriculture, at Cornell University, Ithaca, New York and approved by the Bureau of Food Conservation of New York City. Includes information about how to best cook potatoes, potato recipes, and recipes using mashed potatoes in place of wheat flour.

Wartime Conservation: Wheat Saving Bread, published by the New York State Food Commission in cooperation with the Federal Food Board prepared by the Department of Home Economics, New York State College of Agriculture, at Cornell University, Ithaca, New York, approved by the Bureau of Food Conservation of New York City. The pamphlet gives information on how and why to save wheat for the war effort, and provides recipes for breads and other baked goods that save on wheat.

U.S. Department of Agriculture U.S. Food Administration United States Food Leaflet No. 20: Wheatless Breads and Cakes. This leaflet gives information on what substitutes such as corn meal, oats, rice and buckwheat, how to cook with them, recipes using them, and other tips on how to save wheat.

A collection of food circulars distributed during the First World War in both Canada and the United States. The circulars provide information on food nutrition, rationing and recipes.