Martinsburg W Va evening journal. [volume] (Martinsburg, W. Va.) 1913-1920, 1918-01-12
EXPERT ADVICE BY
U. S. FOOD ADMIN.
In An Effort to Aid Housewives
To Save Food.

| A series Of twenty or more leaflets
have been prepared for publication
by the Department Of Agriculture in
conjunction with the Food Admins
ltration in an effort to assist the
housewives in saving food and win
lining the war. AS funds are not
available to print and distribute
these among all of the homes In the
land the department had asked the
newspapers to publish them serially.
Do you know corn meal? Its use
means service to your country, nour-
ishing food for you.
Try corn bread and see how good
It can be- There are many kinds.
You will wonder why you didn't use
it every day before the war.
1t Is very nourishing, too. A cup
of corn meal gives even more fuel
to your body than a cup of wheat
-four.
l1efc ID u quiCh hinu "a SOih DiSou'
Our grandmothers USED to bake it
on board before the open fire. You
can bake it in your oven.
Corn Dodger:-2 cups corn meal,
/ teaspoon salt, teaspoons fat, "a
cups boiling water Pour the boiling
water over the other materials. Beat
well When cool, form into thin
cakes and bake 80 minutes in hot
Ioven. Makes IA biscuits. These
crisp little biscuits are good with
butter or gravy. Eat them with your
meat and vegetables.
\ Corn as Bread.
Corn bread is especially good made
with sour milk and soda, but sweet
milk and baking powder are satisfac-
tory Eggs improve the flavor and
add to the food value, but may be
omitted if too expensive.
Corn Bread cups corn. meal, 2
cups sweet milk (whole or SKIM,
teaspoons baking powder, table
spoon sugar, tablespoons fat, tea
spoon salt, l egg (may be omitted).
2 cups corn meal, 2 cups sour milk.
| / teaspoon soda, tablespoon sugar,
II tablespoons fat, teaspoon salt,
legg (may be omitted.
! Mix dry ingredients. Add milk,
well-beaten egg. and melted fat Beat
well. Bake in shallow pan for about
/ 80 minutes.
| An Old Southern Recipe.
Here is an old-fashioned soft spoon
bread that Southerners like. With
milk or syrup it make satisfying
meal
H Spoon Bread cups water, l cup
milk (whole or skim). cup corn
meal, tablespoon fat, eggs, 2 tea
spoons salt.
II Mix water and corn meal and bring
To the boiling point and cook five
minutes Beat eggs well and add
with other materials to the mush.
Beat well and bake in weil-greased
pan for rs minutes in hot oven.
Strive from the same dish with a
spoon. Enough for six.
I Corn helps US feed the world.
II Ours is the splendid burden OF
feeding the world. There is no ma
gic way Of making food win the war.
II can be done in but one way; the
way Of voluntary and eager resolu.
ton and action of the whole people
in every shop and every kitchen and
at every table in the land.
The more corn we use the more
food can be sent abroad. There are
ct least SO WAYS to use con- meal ~
maize good dishes for dinner, supper.
and breakfast Your family Is miss
ing delicious, nourishing. economical
food If you are not serving corn meal
dishes in your home "a
Corn Saved Our Pioneers.
Corn Meal and MILK.
Do you use corn meal mush for a
breakfast food? 1t is both cheap and
good. Cooked In skim milk instead
| II prate- It Is extra fine and the food
value of the dish is nearly doubled
\ Here is delicious corn meal and
i milk desert:
H Indian Pudding:-4 cups mill
\ twholc or skim). IL cup corn meal
s-4 teaspoon salt. teaspoon ginger
l-3 cup molasses.
II Cook milk and meal in double
4 boiler 20 minutes; add molasses, salt
and ginger Pour into buttered pud
/ ding dish and bake two hours in ;
/ slow oven, or use your fireless cook
or. Serve with milk. This makes ;
Il good and nourishing dessert. Serve
six