The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1917-05-07
MORE CORN MEAL IN DIET.
Cost OF Food for Family May Be Re-
duced Thereby.

One way to reduce the cost Of food
for the family, say the specialists Of
the United States department Of agri-
culture, is to use more corn meal
where this is low i'll price as compared
with other cereals. Corn meal at pres
ent prices, when bought at retail stores,
costs about half as much per pound as
wheat flour, one-third as much as rolled
oats, one-fourth as much as rolled
wheat, and about half as much as brok-
en- rice. That IS, it costs much less per
pound than any of the popular cereal
foods, vet even the bolted corn meal
usually sold, from which the germ Of
the grain has been removed to make
the meal keep longer, has food value
which compares favorably with that of
wheat flour. 1t does not supply quite
so much protein or mineral matter for
building the tissues of the body. but,
on the other hand, it gives more fat
and starch, pound for pound, and its
value as fuel for the body is fully as
high.
The oldfashioned unbolted corn meal
made from the whole grain, which can
often be obtained by the farmer who
viii take his grain to mill. and can
often be purchased in shops and mar
llcts, contains more of the ue-build-
ing materials and has what many con
slider even better flavor than the
bolted meal, and is much liked for max
ing some forms of corn bread.
| ANY family i'll town or country. can
have the best of corn meal by grinding
| it at home in a hand grist mill. The
| city man can buy corn by the bushcl
at a grain store. He can grind it
coarse or fine. to suit the taste of the
| family, and III quantities to last a
| day or week, or longer. Most people
will agree that this meal containing
the germ Is Very Palatable and com
| pares we'll in this respect with that or
dinarilv purchased ready ground. Prices
of hand mills of substantial make can
! from 500 to $500. small mill can
be had for as little as Sl.3Q. though
this probably would prove too tedious
to use except i'll small quantities.
/ Whether obtained at the retail store,
brought from a mill, or ground at home
corn meal can be used in several WAYS
to give inexpensive variety to the diet.
\ dish OF nush and milk has made
the greater part Of many 2 supper on
the farm, and children thrive on it,
/ though they may rebel at cleaning the
kettle and the ''pudding spoon after
ward, If the old time methods Of cook
ing il are followed. It is simple dish
20 make-iust three aud one-half cups
of water and 4 teaspoonful of salt to
every cup Of meal. The water can bc
put in cold and the vessel heated grad
ually. 4 double boiler is very con
venicnt in cooking corn meal mush, as
well as all other cereals, and is easier
to clean. The great secret of good
mush is long, slow cooking-the longer
the better. A fireless cooker. in which
the cooking can 90 on all day or all
might, is very useful for this purpose.
For ''quiek action i'll getting
breakfast in the city fiat, the corn
meal and salt may be put III the double
boiler, mixed with q little cold water,
and then hot water may he added up
TO the required amount. II clean hot
water is to be had from the spigot, Il
good corn meal mush can be made in
three-quarters of an hour But corn
meal can hardly be cooked properly i'll
less time.
Corn meal mush can be used IN MANY
other ways besides as n breakfast or
supper dish. Fried mush, mush with
fruit, and muSh with cheese, are in the
ilSt OF recipes. + lSh cakes with corn
meal are good and corn meal and meat
of different kinds may be cooked to-
: gethcr, scrabble being favorite
dish in some parts Of the country.
Corn bread and corn griddle cakes
; arc made in many ways, all good.
Bread may be made Of wheat flour and
corn meal half and half. Puddings
land even dcu9hnuts and cakes are made
/ with rapi3 npal haSiS
Recipes for using corn meal III all
these ways, and others. may be had
from the department of agriculture up