Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1917-05-18

America must turn to corn to re-
place wheat for shipment abroad II
the allies are to be fed and Germany is
to be defeated"
So say the government authorities,
which means that American house
wives may either hasten the end of
the war or delay 1t. They may respond
to the call and use more cornmeal in
place OF wheat flour, or they may un-
pat,.ptically continue to draw on the
snort -four supply.
These authorities speak Of the
serious situation on the basis of sta
tistics. Estimating literally, the United
States will grow 61S.0O0.O00 bushels OF
wheat this year. whereas the normal
consumption is 60O.O00,o00 bushels a
year. The allies win require 5OO,000.000
bushels. The United States will be
called upon to supply half of that am
cunt. Hence, it Is the patriotic duty OF
every family in the country to use
more cornmeal and other corn pro-
ducts to replace wheat flour in part.
This Is not a call to patriotism alone
but to thrift as well. Corn contains
about as much protein as other cereals.
Cornmeal contains 1918 ,calories fuel
value per pound as compared to 1903
calories OF wheat -four. Cornmeal now
is selling at 6 cents q pound,and wheat
-four at 8.5 cents. At this price the
housewife who buys cornmeal In place
OF wheat flour gets at least rs per cent
more food value for her money.
A bach Of Johnny cake or corn
bread Contains more calories than the
~ ~yhf hrood Ann
calorie, scientific as 1t sounds. Is the
true measure Of food value.
"But It's not as digestible," protests
some. Wrong again. It is practically as
digestible ~ wheat flour. Experiments
have shown that in mixed diet. SO per
cent Of the protein and 80 per cent Of
the carbohydrates in corn meal mush
are digested. OF this corn meal food
energy 81 per cent is available for the
body,
Auniny II isSths popular opinion that
corn meal Id good winter food, but
as a summer food It is too heating :.
Nothing to 1t. say the food authorities
Corn Is no more heating than any other
cereal. II rightly used, corn dishes are
wholesome at all seasons.
Many palatable dishes can be pre-
pared from corn meal and to prove it
the home economics department at
Iowa State College has worked up a
large number OF recipes which use corn
meal % the foundation. Some Of them
are presented.
First comes corn meal mush. which
forms the basis for a great many other
corn dishes.
cornmeal Mush.
Ons-haK cup cornmeal. one and one
half cup water, one teaspoon salt, boil
salted water; add cornmeal gradually
and cook one hour.
Mush can be served In a variety Of
ways. It can be served hot with milk.
hot with syrup. hot with butter and
sugar. It may be cooled, cut In slices
and fried, giving us the plain fried
musi Of the pioneers. Ground cooked
meat may be added to the fried mush,
or one-haf cup grated cheese. or one
half cup Of tomato sauce and one
chopped sweet green pepper.
It Is difficult to make a yeast bread
entirely out of cornmeal, but combined
with wheat -four, delicious bread can
be made. The recipe is as follows:
Wheat Corn Bread, (Fous. Loavss.)
Two and two-thirds cups cornmeal,
three and one-half cups cold water,
two cakes compressed yeast, two cups
lukewarm water, three tablespoons SUI
gar, one and one-half tablespoons salt,