The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1918-02-01
NOT A SACRIFICE!
Many Substitutes as Palatable
and Nutritious as Wheat.
Tells How To Make Corn Meal
Parker House Rolls.

Kansas CITY. Mo-, Feb. almost
all American housewives are ready
and anxious to demonstrate their
patriotism by saving wheat" said Miss
Ida Shilling, home demonstration in
Kansas City, who is employed both
by the federal government and the
/ state college of agriculture. The
trouble is SO many of them do not
know how, even in Missouri, the corn
state.
Il hear of sacrifices by using corn
meal instead of wheat flour as tho the
use of corn meant the next thing to a
starvation diet. 1t is ridiculous!
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, L
am sure her family will not suffer and
will not complain. Half the fun of
living is in trying the new things, in
adventuring, and the woman who
complains of the drudgery of her rou-
tine can get away from it now by
patriotic efforts in her kitchen"
Rye, Rice and Oats. Too.
Corn meal makes an excellent sub
stitute for wheat, Miss Shilling eX-
planned, for while slightly different in
composition, it is higher in food value.
Altho the composition is dependent
somewhat upon the milling, in gen
eral corn is composed of seven-tenths
starch and sugar, one tenth-water,
one-tenth protein, and one-tenth fat,
fiber and mineral she said. While it
cannot be used alone with yeast. ii
can be used with eggs, or baking pow
der to make light foods or without
these ingredients, if beaten vigorously,
as in ashcakes or some kinds of pone.
Generally, however, it is best to add
either wheat or rye flour, in her opin-
ion.
Rye, rice or oat flours can be added
to as much as one-third to make the
war bread the government desired,
and the cooking expert declares this
will make bread as palatable as any.
She suggested that with the sub
stitute flours she would not let the
bread rise as much as at the second
rising.
Some Choice Recipes.
Here are some of the ways she sug-
gests for using corn meal, every one
a tried and proven recipe that the
most unskil1ed and newest bride
should succeed with:
CORN MEAL MUFFINS
One cup corn meal, one and one
fourth cup milk; one egg, one tea
spoon fat, one-half teaspoon salt, one
teaspoon baking powder. Mix well
and bake on a hot waffle iron.
SPOON BREAD.
two cups water, two teaspoons salt.
Mix these ingredients cold and cook
in a double boiler. Then add one Ia
b1eSpoon oleomargarine, two beaten
eggs, two teaspoons baking powder
and a tablespoon corn syrup. Beat
thoroly and bake in creased pan
for twenty-five minutes in a hot oven.
Serve from the pan in which it was
cooked with a spoon. n
Er~EcC coDN NrE.r N11r1ETa-S
One cup milk, one cup corn meal,
one-half cup wheat flour. Be sure to
use a measuring cup and have all
measurements level. Add one table
spoon oleomargarine, one tablespoon
syrup and TWO teaspoons baking pow
der. Sift the dry ingredients: add the
milk and melted fat, and mix and
beat well. Fill muffin pans two-thirds
full and bake in q hot oven.
CORN MEAL PARKER HOUSE
ROLLS 4
Make mush of one cup of water
and three-fourths cup corn meal: add
one-half teaspoon salt and cook for
about three hours in a double boiler.
When mush is lukewarm, add one
tablespoon fat, one tablespoon corn
syrup, and one-fourth cake of COM
pressed yeast. dissolved in one-fourth
cup milk. and enough white flour to
make soft dough. Let rise till light,
and roll out on a mOlding board.
Then cut with a small biscuit cutter
into rounds. brush each with melted
oleomargarine, crease with case
knife and fold over.
Place about an inch apart in
creased pan; let rise till light. about
an hour, and bake in brisk oven
Call Greeks to CoIors
London, Feb. sixteen classes of