The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-07-13
Corn Meal as Wheat Substitute
High Nutritive Value Justifies
More General Use.

Begin today to eat more corn
meal and hominy gritsAin place of
wheat flour and wheat breakfast
foods" is the message the United
States department of agriculture is
sending out broadcast to housewives.
TRY wheatless breakfast tomorrow
and then extend the wheatless idea
to other days or meals" the dietary
specialists suggest.
Corn. great natural breadstuff of
this country, the departments speci-
alists point out, has not been used
for human food nearly as much as
its valuable nutritive qualities war
rant. This is due largely to the fact
that many persons with a wheat
using habit never have taken the
pains to learn to use corn. There is
no important dietetic difference be-
tween corn and wheat as sources of
body fuel. Bread is convenient as
source of starch and protein, but
in the ordinary mixed diet it makes
little difference whether one gets the
required cereal ration in the form of
raised or light bread, mixed bread
or biscuits, or as mush, hOminy grits,
or desserts.
To those who wish to try wheat
less meals, the department suggests
the following:
For a WheatIess Breakfast or Dinner
AS a substitute for wheat break
fast foods, try white or yellow corn
meal or hominy grits, served with
nd hIIff CTR nv.
fresh or dried fruit.
AS substitute for wheat biscuits,
rolls, or toast, the housewife can en-
ploy a dozen different forms of corn
bread, such as hoe cake, dodgers, soft
or spoon corn bread, corn meal and
rye Boston brown bread, Zuni Indian
bread, etc.
Fried corn-meal mush, fried hon.
my, or corn-meal pancakes, made
with very little wheat -four, will be
found pleasing variation from
wheat cakes.
Corn-meal Goldfish cakes, corn-meal
scrapple. corn-meal croquettes, corn
meal or hominy cooked with meat,
fish, cheese, eggs, or milk, will sup
ply nourishing dishes for the hearty
courses.
Hominy grits and coarse hominy
ed and used like macarOni or other
wheat pastes to serve as side dishes
with meat.
For dessert, Indian pudding, corn
meal and fig or apple pudding, apple
dumplings, corn-meal doughnuts,
gingerbread, cake, fruit gems, etc.,
will contribute variety as we'll as
nourishment to the bill Of fare.
The housewife who wishes to sub
stitute corn for some but not for all
of the wheat -four can make excellent
raised or light bread, pancakes, waf-
fles, mullins, rolls, graham-four In !
dian bread etc.
Wheat, rice, rye, oats, corn and pO-
tatoes are largely interchangeable as
sources Of starch in the diet.
For the benefit of those people !
who did not attend the housekeeper's
we will publish the fol-
lowing direction, which we're given
by Miss Amy Kelly Of the Idaho uni
versity extension department, for the
of vegetables.
Blanch all vegetables. This means
that all vegetables should be plunged
into boiling water and then into cold.
Peas and beans are blanched in boil
ing water from 3 to 5 minutes;
greens 5 to minutes; corn min
utes; small beets and carrots until
The skin can be scraped off, not peel
ed, which is usually minutes.
After vegetables are blanched
place them in clean jars, add one tea
spoonful salt to each quart, cover