Evening journal., 1914-04-14

Uncle SAM as a culinary instructor
is something new. The Department
of Agriculture is now issuing bull
letlns, telling the farmers Of the
nutritious values of food-stuffs and
the best way of preparing them.
The peculiar consistency of corn
meal which is a disadvantage under
some circumstances, is great adj
vantage in making griddle cakes and
wafIles, for il makes them very ten
der, according to a new Farmers Bull
letin, issued by the Department Of
Agriculture today. Among the many
corn meal recipes which the bulletin
recommends, are the following:
Corn meal pancakes: Two cups Of
-four, one-half cup of corn meal. one
and ope-half tablespoons of baking
powdG, one and One-half teaspoons
of salt, One-third cup of sugar
one and one-half cups of boiling wa
ter, one and one-quarter cups Of milk,
one egg Add meal to boiling water
and boil five minutes, turn into bowl,
and milk and remaining dry ingredi-
ents mixed and sifted, then egg we'll
beaten and butter. Cook on creased
griddle
Corn meal and wheat waffies: One
and one-half cups of water, one-half
cup of white corn meal, one and one
half cups of milk, three cups of -four
three tablespoons of sugar, one and
one-quarter tablespoons of baking
powder, one and one-half teaspoons
Of salt, yolks Of two eggs, whites OF
two eggs, two tablespoons of melted
butter. Cook the meal in boiling
water for twenty minutes; add milk
| dry ingredients, mixed and sifted
/ yolks of eggs well beaten, butter
and whites of eggs beaten sti1. Cool
ON a creased waffle iron.
Indian pudding: Three cups o
milk, one-third of a cup OF corn meal
one-half of a cup OF molasses, on'
/ teaspoon of salt, one teaspoon o
sugar Cook milk and meal in ,
/ double boiler for twenty minutes
add molasses, salt and sugar Ado
/ one teaspoon of ginger, pour into but
tered pudding dish and bake twS
hours in slow oven. Serve viii
cream.
It is often possible to substitute
corn meal for part Of the flour II
making cakes. In some cases ther'
is no special advantage in using II
but II is well to know that it can b'
used in emergencies. In making
doughnuts there is a decided advan
tage in substituting corn meal fo'
part Of the flour for doughnuts 81
made are likely to be tender.
Corn meal may also be combined
with stewed figs or with apples t.
make most excellent pudding. Mea
also may be combined with cOd-fisl
or other kinds of fish to make yer.
palatable fish balls. Corn meal musl
and corn meal bread or hoe cakes
are too well known to make thei
recipes necessary. though the De
partment of Agriculture furnishe
them in its bulletin.
Many farmers have been let
through the excitement produced b
alfalfa trains, and other promotio
methods, to plant alfalfa when the
never should have attempted it, aC
cording 70 hay specialists of the d.
partment of Agriculture These eS
perts feel that there has been an III
necessary amount of talk abou
alfalfa and too little attempt {
demonstrate the limitations that exis
with references to growing that crol
As' result the department, Will
it is helping farmers to cultivai
alfalfa and other leguminous plant
by preparing bacterial cultures,
also cautions It's demonstrate
agents t9 teach the farmers to gro
alfalfa Where IL Is desirable to hay
it taught and where there is promis
Of success. These demonstrate