The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1918-02-03
WAR RECIPES"
FOR CORNMEAL
now TO PREPARE PALATABLE
FOOD WITHOUT USING
so MUCH FLOUR.

Kansas City, No, Feb almost
all American housewives are ready and
anxious to demonstrate their patriot
ism by saving wheat said Miss Ida
Shilling home demonstrator in Kansas
City, who is employed both by the fed.
eral government and the State College
of Agriculture. THE trouble is so
many of them do not know how even
in Missouri, the corn state.
81 hear of sacrifices by using corn.
meal instead Of wheat -four as though
the use Of corn meant the next thing 10
a starvation diet. II is ridculous
There are many other substitutes for
wheat but here corn ought to be and
probably is the chief one, and if the
housewife makes proper use Of it, ann
sure her family viii not suffer and Will
not complain. Half the fun Of living is
in trying the new things, in adventur
ing, and the woman who complains Of
the drudgery Of her routine can get
away from it now by patriotic efforts
in her kitchen"
Cornmeal makes an excellent subsu-
tute for wheat, Miss Shilling explained,
for while slightly different in compost
ton, il is higher in food value. Al
though the composition is dependent
somewhat upon the milling, in general
corn is composed Of seven-tenths starch
and sugar, one.tenth water, One-tenth
protein and one-tenth fat, fiber and min
eral, she said. While it cannot be used
alone with yeast. it can be used with
eggs, or baking powder to make light
foods or without these ingredients, if
beaten vigorously. as in ashcakes or
some kinds of pone.
Rye, rice or oat flours can be added
to as much as one-third to make the
"war bread" the government desires
and the cooking expert declares this
will make bread as palatable as any.
She suggested that with the substitute
flours she would not let the bread rise
as much as at the second rising.
Here are some of the ways she sug-
gests for using cornmeal Every one
is a tried and proven recipe that the
most unskilled should succeed with:
COrnmeal Mullins.
One cup cornmeal, ] IA cups milk, 1
egg. teaspoon fat, II teaspoon salt,
teaspoon baking powder. Mix well
and bake on hot waffle iron.
Spoon Bread.
One cup cornmeal, l cup milk, . cups
water > teaspoons salt. Mix these In
gradients cold and cook in a double
boiler. Then add / tablespoon oleo-
margarine, 2 beaten eggs, . teaspoons
baking power and tablespoon corn
syrup. eBat thoroughly and bake in a
creased pan for % minutes in hot
oven. Serve from the pan in which it
was cooked with q spoon.
Eggless Cornmeal Mullins.
One cup milk, / cup cornmeal, IL
cup wheat flour. BE sure to use Il
measuring cup and have all measure
ments level Add l tablespoon oleo'
margarine. tablespoon syrup and :
teaspoons baking powder. Sift the dry
ingredients: add the milk and melted
fat and mix and beat well. Fill muliln
mans two.thirds full and bake in hot
oven.
COrnmeal Parker House Rolls.
Make a mush of l cup of water ana
"a cup cornmeal: add 1-2 teaspoon salt
and cook for about three hours in n
double boiler. When mush is luke
warm add / tablespoon fat, tablespoon
corn syrup, and Ia cake of compressed
Yeast. dissolved in IA cup milk, ana
enough white flour to make a SolI
dough. Let rise till light, and roll out
on a molding board. Then cut win d
small biscuit cutter into rounds brush
each with melted oleomargarne' crease
with case knife and fold over Place
about an inch apart in creased pan;
let rise till light, about an hour ana
bal,p in a brisk oven.