The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-03-27


Where once it reigned supreme, white
bread and tasty. but indigestable. pas
try is now used. The products con-
sumed under the name of corn are but
shadows of the substance upon which
this nation was built a food short
age" now confronts the people. Back
in New York state where the shortage
is most felt the Indians grew fields OF
corn so vast that early white explorers
were lost in their depths. Down in the
corn belt of Missouri the land is being
turned to other uses not half as vital
to the nation because the demand for
corn has decreased.
The Indians and the first settlers
ground their corn between two stones.
The meal contained all of the corn and
not Just a part. To-day there-i Is a dlf-
ference in the process of milling. The
grain is deprived of its germ and with
that goes the oil and the flavor. This
is done to keep the meal from deterior-
ating as quickly as it would with the
oil present but the process is not in
keeping with the theory of cereal food
value as advanced by food economists.
Helen Kline and Anna M. Cooley in
their recent book on Foods and
Household Management says. The
cereals foods made from whole grains
are especially valuable on account OF
the high mineral content" The fore
sight of American millers striving for
gain has deprived the American people
of one of their best foods, making the
golden con pone and hoe cake un-
palatable.
Do You Eat Hominy?
out of 10 people questioned yester-
day only one had ever heard of hominy
or hulled corn. That one stated that
he guessed he had eaten some of it a
long time ago, but he couldn't remem-
Der what it tasted like. This is an
other corn dish which has fallen into
disuse. At one time it was the main
stay of the household. The principal
dishes of the frontier during the days
before the civil war We're pork ant
game with hominy and hoe cake. To
day, the first two are too expensive
and the latter too plebian for the av.
erage household and many child has
grown up without the wholesome ant
satisfying taste Of hominy.
How to Prepare It.
Perhaps modern methods have again
made a change here. Today hominy i
made by kiln drying the corn. Th
kernel shrinks from the hull and il
removed with the germ by boiling
The "primitive" method. as it is called
is more arduous, but much more salts
flying The process is simple. &c
about two quarts of shelled corn, whit
dent preferred. Steep it in q weak so
luton of water and I've until the hull
and germs, or "chits" are loose enoug
TO be removed by rubbing between tn
hands. Wash out the I've, remove til
Chits and hulls by rubbing the kernel
between the hands. Wash in sever;
waters and boil until soft. Enough {
vor of the corn. Hominy can be serve
in many ways, but the most commC
way is as a breakfast cereal wit
sugar and cream. It is one of II
most nutritious forms of grain al
one which can be made a medium f
imparting or carrying flaVors of Y;
rious kinds into the compounds
which it may form n part Edwa
Atkinson in his book on Science
Nutrition gives 10 recipes for the II
of hominy.
Pulled Grain.
People pay fancy prices for puff
kernels of grain to be used as brea
fast cereal. Down on the corner
man sells one of the cheapest and mt
nickel a sack. Popcorn well popped
perfect cereal food. 1t is at once
dainty and satisfying morsel. Eat
between meals with butter and So
use it as a breakfast cereal with mi
Grace the table with popcorn soup
lunch and cat popcorn DallS 1of ueSS
at dinner. 1t is the whole of the gr;
cooked in a manner that breaks up
starch grains and makes them cas-
digestiblc.
Don't kick against the high cost
living. Get an old cookbook and
half bushel of shelled corn. Grind ii
your old coffee mill, the corn and
the book, and make anything fr
johnny cake to Boston brown bre;
hull a part of it and use it as a bre;