The Hartford republican. (Hartford, Ky.) 18??-1926, 1917-04-27
Corn Meal in The Diet.

One way 10 reuuCe the SVth VI INV"
for the family, say the specialists OF
the United States Department OF
Agriculture, is to use more corn meal
where this is low in price as compar-
ed with other creals. Corn meal at
present prices, when bought at retail
stores. costs about half as much per
peund as wheat -four, one-third as
much as rolled wheat, and about
half as much as broken rice. That
is. il costs much less per pound than
apy of the other popular cereal foods.
vet even the bolted corn meal usual
" sold. from which the germ of the
grain has been removed to make the
meal keep longer, has a food value
which compares favorably with that
of wheat flour. Ii does not supply
quite so much protein or mineral mat
fer for building tissues of the body,
but. on the other band, it gives more
fat and starch, pound for pound,
and its value as fuel for the body is
fully as high.
The old-fashioned unbolted corn
meal made from the whole grain,
which can often be obtained by the
farmer who will take his grain to
mill. and can often be purchased in
shops and markets, contains more of
the tissue-building material and has
what many consider even a better
flavor than the bolted meal and is
much liked for making some forms
of corn bread.
Any family in town or country can
have the best of corn meal by grind
ing it at home in a hand gristmill.
The city man can buy corn by the
bushel at a grain store. He can
grind it coarse or fine, to suit the
taste of the family. and in quantities
to last a day or a week, or longer.
Most people will agree that the meal
containing the germ is very palatable
and compares well in this respect
with that ordinarily purchased ready
ground. Prices of hand mills of sub
stancial make run from $3.50 to So.
A small mill can be had for as little
$50, though this probably would
prove too tedious to use, except for
small quantities.
Whether obtained at the retail
store, brought from mill, or ground
at home; corn meal can be used in
several ways to give inexpensive va
riety TO the diet.
A dish OF mush and milk has made
the greater part of many a supper on
the farm, and children thrive on it,
though they may rebel at cleaning
the kettle and the pudding spoon"
afterwards, if the Old-time methods
of cooking it are followed. 1t is a
simple dish to make-just s ~ cups
of water and a teaspoon of salt to
every cup OF meal. The water can be
Put in cold and the vessel heated
gradually. A double boiler is very
convenient 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 cook
ing-the longer the better. A fire.
less cooker. in which the cooking
can go on all day or night, is very
useful for this purpose,
For quick action" in getting
breakfast in the city fiat, the corn
meal and salt may be put in the
double boiler, mixed with a little
cold water, and then hot water may
be added up TO the required amount.
ii clean hot water is to be had from
the spigot, good corn-meal mush
can be had in three-quarters of an
hour. BEt corn meal can hardly be
cooked properly in less time,
Corn-meal mush car be used in
many other ways besides as a break
fast or supper dish. Fried mush,
with fruit, and mush with cheese
are in the list OF recipes. Fish cakes
with corn meal are good, and corn
meal and meat OF different kinds may
be cooked together, "scrapple" being
a favorite in some parts Of the coun-
try.
Corn bread and corn griddle cakes
are made in many ways, all good.
Bread may be made of wheat -four
and corn meal, half-and-half. Pud-
dings aud even doughnuts and cakes
are made with corn meal as the basis.
Recipes for using corn meal in all
these ways and others may be had
from the United States Department
of Agriculture upon request.
Studies on the digestibility of
some animal fats conducted by the
Office Of Home Economies. United
States Department of Agriculture,
indicate that chicken fat, goose fat,
brisket fat, cream, egg-yolk fat, and