Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-10-09
SOUTH PARIS MAINE, TUESDAY, OCTOBER 9, 1917
Corr Neal or cannon Ballsa

II Corn Meal or Cannon Ballsa
II On "wednesday and Thursday OF
, every week white bread shall not be
served" ID the first slogan In the Maine
food conservation campaign which 10
being conducted under the manage
ment Of DR.. Leon 8. Merrill, Food Ad-
ministrato4 for Maine.
II The object Of this campaign 10 to save
|. white flour 10 send to our allies BY tho
. substitution OF corn meal, rye meal, or
oat meal In Maine homes.
The people Of the allies cannot snb-
stitute corn alone for bread % We can.
They have no mills In which to grind
corn Neither corn meal nor the other
f1ours are durable enough to be shipped
In large quantities. The allied peoples
do not make their bread at home; they
buy from bakeries and corn bread can.
not be readily distributed from bakeries.
The women are not now ut leisure 10 bake
at homs-they are taking the mems
places In the harvest fields, the factories,
on the railroads and street cars.
| White breadless days mean extra work
for the women Of Maine; they mean
slight self.denial for the men and chill
dren Of Maine. But they mean also
greater comfort and health abroad,
fewer deaths Of French and English
soldiers whose places must be filled BY
American-possibly Maine-eoys.
There are Maine boys In the trenches
now. Will Maine men and women re-
naming In comparative comfort at
home let these boys 60 hungry because
they are too selfish to suffer slight In
convenience?
FOOD WILL WIN THE WAR.
II you want America to be tho
country whose food wins the war, eat
war bread made entirely or partly OF
corn meal, oat meal or rye meal on
Wednesday and Thursday.
A few recipes follow which have been
approved by Herbert Hoover. Addi-
tional recipes will DO published later.
Watch the newspaper columns Tor
further news OF the Maine food conserva-
ton campaign.
CORN MEAL BREAD.
/ cup liquid o. cup milk-l'2 cup
water).
tablespoon shortening.
tablespoon sugar.
1-2 teaspoons salt.
IA yeast cake.
cup yellow or white corn meal.
Wheat -four (about Q cups.
Soften tho yeast cake In tho water.
Measure salt, sugar and shortening into
mixing bowl, Add the soaked milk
and cool the mixture until It 10 luke
warm. Add the yeast and corn meal
and beat thoroughly. Add wheat
-four gradually until the dough can be
lifted In q mass on the spoon. Turn
the dough onto . Toured board and
knead flour into It until 1t can be knead- |
ed on IN unfloured board for min.
without sticking. Place the dough in
clean bowl. Cover tightly Ito prevent
the formation of crust) and let 1t rise
until IL doubles It's bulk. Knead the
dough on an unfoured board just
enough to distribute the gas bubbles
evenly. Shape into loaf and place In
an oiled tin, pressing It into the corners.
Let the loaf rise until double Its bulk
and bake 500 min. Remove the
loaf from the tin and cool on wire
rack. i
In the above recipe one cup Of any OF
the following may be substituted for
the cornmeal- -four, rye meal,
rolled oats or oatmeal.
coRN-MEAL-AND-wHEA BREAD.
1-2 cup milk, water, or . mixture OF
the two and IL cake compressed yeast
or
IA CUP milk, water, or mixture
of the two and IA CUP liquid yeast.
11-2 teaspoons salt.
1 tablespoon sugar.
tablespoon fst.
cup corn meal.
Q cups wheat -four.
Pour 1 IA cupfuls of the water over
the corn meal, salt, sugar and fat, and
heat the mixture gradually to the boil
inc point or nearly to It and cook 20 min
utes. This cooking can be done best In
double boiler. The water 10 sufficient |
only 10 soften the meal little. Allow |
the meal to cool to about the temperature
of the room and add the -four and
yeast. mixed with the rest OF the water,
or the IA cupful OF yeast. Mold
tlOrOuR0ly, l0t Ilbo uush ~ NosSASs 80
bulk, make into Loaf, place In pan
of standard size, allow to rise until It
nearly fills the pan, and bake 45 to 60
minutes.
coBNMEAL YEAST BREAD.
ia cups liquid (milk and water or
water.)
Q tablespoons sugar.
/ tablespoon fat.
2 teaspoons salt.
2.S cup corn meal.
21.3 cups -four.
1-2 cake compressed yeast.
IA cup warm water. Il
Add sugar, fat, and salt to liquid, and
bring to boiling point. Add corn meal
slowly. stirring constantly until all 10
added. Remove from fire, cool mixture,
and add compressed yeast softened IN
IA cup warn water. Add 1-S cups
flour and knead. Let rise until double
its bulk, knead again, and put In pan.
when light bake In . moderate oven for
at least an hour.
The Girl Who Fusses.