Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1917-08-16
EAT MORE CORN NOW
I is HOOVER'S ADVICE
TO WHEAT STATES

This rear we are promised a record
breaking corn crop, and a wheat crop
below the average; therefore. other
things being equal, we should use
more corn and less wheat.
But other things are not equal. We
are at war We must feed our fight
ing men. Our allies are dependent.
upon us for bread; therefore, we
must save u -four. Under h cir
cumstances, Mr.. Hoover says "eat
more n
We have so many different methods
of serving corn that it need not be-
come monotonous. While still "in
the milk we serve it as corn on the
cob" At about this stage, also, the
national food producers pick the corn
and can it h same day. This insures
the proper tenderness and flavor.
We may s this canned corn
throughout the year cooked and
served in various dishes.
corn we get the delicious hominy
which we use instead Of potatoes
when the latter are scarce and, there
fore. high in price.
From the dried" corn also corn
meal and corn flour are made. Corn
-four is rather new in our country. A
large four mill in Knoxville, Tenn, is
i AS~AAA6 - ~ Oh W1AISl1 ~ 40 ~ jig
fourth corr flour and three-fourths
| wheat -four.
The chances are that since our
wheat flour is needed for our fighting
men we will use more corn flour at
home. In colonial times corn bread
was the staple in the home.
Naturally. the middle west with its
wheat habit. The yeast bread made
OF wheat flour is the staple in that
section.
Habit determines to a large extent
what we choose to eat. Fortunately,
we can form new habits in eating as
well as in anything else.
Since eating corn Is a patriotic act,
we are all likely tt be converted to
corn bread in some form.
The University OF Illinois bulletin,
Corn and Corn Products Used as
Food" gives the following recipe for
yeast corn bread:
Raised Corn Bread {BelgianS Relief
Recipe.)
Weights. Measures.
Corn meal..... 8 OF. ! 1-2 cups
flour. IA. \. III or Q IL cups
Yeast. !. ...1-25oz H-1 cake
Salt. OF. 1 teaspoon
Sugar. 80. ..s1-3 aoz. / or Q tspns
Fat. .......1-3 OF. / or 2 5tspns
Water TO make a stiff dough.
Add three tablespoons cold water
to yeast and rub to a smooth paste.
Put sugar. fat and salt in a bowl and
add one cup scalded milk or water to
start with; s more5i If needed. When
lukewarm. add yeast mixture and stir
in flour and corn meal mixed together
to make a stiff dough. Corn meal
may be scalded with water or milk
and then added to the dry ingredi-
ents, and the rye or graham flour
added last Let rise overnight IL a
small amount sof yeast is used. When
loaf, let rise again until double in
bulk, and bake In hot oven.
Miss Lavina Stewart, c~ataloguer III
the University OF North Dakota library
who is leaving for Wyoming the lat.
ter part of the week. ID being honored
with a number of informal, but very
1 Miss Stewart is to continue the cata-
Ioguing at the University of Wyoming
library.
Mrs. Al. Tischhauser Inc daughters
| Miss Charlotte and Miss Lillian, have
the coast. Among the places visited
were Great Falls, Spokane, Seattle,
Portland, San Francisco. Long Beach,
Los Angeles, Yosemite National Park,
Salt Lake City and Denver. The last
week was spent visiting at the homes
of Mr.. Tischhauser's brothers a,
Madison, s. p
X A
Miss Selma Fosse of ga South
Fourth street, left yesterday for q
two weeks vacation at her home In
Fertile, MINI.