The Cordova daily times., 1918-02-28
CORN WILL BECOME B|G FACTOR
 IN WINNING WAR FUR HUMANITY

| pocketbook makes it possible, there should be no question of the, small f cash sacrifice, especially in view of the greater sacrifices that. the Euro. pean peoples associated with, us in the war have been making, for three | years.
 Why We Cannot Send Corn to, Europe
 We cannot send our corn orop, to Europe and keep the wheat for a, mum. Der of reasons. The shipping. space required by corn is much greater than | that taken by wheat, and we, haven't that space to spare. The heavy per centage of fat in cornmeaT makes if spoil much more rapidly than wheat both in the raw meal and in the baked product. Europeans know little about cornmeal products. They have few or no facilities for grinding it. Habit is strong upon the peoples of the old world. They do not take readily to | innovations, in cOrnmeaf or anything else. Moreover, they are using corn to some extent, and doing their best to use more as it becomes available.
 Value of Our 1917 Corn Crop
 Our corn crop for 1917 represents cash value of $5,424, 700,OOO We raised about 3,191,OOO,OOO bushels. Each bushel, at prevailing market prices, has an average value of about $1.7O It is hard to grasp it's actual money value-but it is worth every cent of it, because it can help us defeat the kaiser. If we eat more corn, we can give the allies and our soldiers more wheat. The more they get the better they can fight. Victory is always dear ly bought, but if that corn crop can help us gain 1t, it will be five billion dollars we'll invested.
 Just Word as to Why We Must Con-
 -s serve Wheat
 The United States present supply of wheat is no more than enough for our normal needs. Europe's. present supply is far below it's normal needs. There is no such thing as white bread in all Europe. In Finland for instance, three and one-half million people have been reduced to five and one-half ounces of bread a day. Aud such bread. There is a very small percentage of wheat flour, some other grains and sprinkling of ground birch bark. This is extreme, of course, But Eur ope generally is living on black bread. And not very nutritious black, either. That is why America sent wheat
 Why We Must Use More Corn
 We can conserve wheat only by eat ing substitutes. Corn meal products are the most nutritious plentiful and logical substitutes we can eat. We have been in the habit of eating about one bushel year apiece from nor nal average corn crop of two billion six hundred million bushels That is about pound of<corn meal a week per person Every pound of corn meal we substitute for pound of wheat flour actually helps that much to win the war. That is practical patriotism.
 Corn's Infinite Variety
 How much do you know about corn? About how good it is? About the many delicious ways of cooking it? And what you miss by not knowing more about 1t? Here are a few of its uses:
 Corn Dodger.-Two cups corn meal, one teaspoon salt, two teaspoons fat, one and three-fourth cups boiling water. Pour the boiling water over the other materials. Beat we'll. When cool, form into thin cakes and bake thirty minutes in 8 hot oven. Makes fourteen biscuits. These crisp littleI biscuits are good with butter andI gravy. Eat them with your meat and vegetables.
 Corn Meal and Meat-Two cups corn meal, six cups water, one table spoon fat, one onion, two cups toma- toes, one pound hamburger steak. Make a mush by stirring the corn meal and one and one-fourth tea spoons salt into boiling water. Cook forty-fVe minutes. Brown onion in | fat, add hamburger steak and stir un. til red disappears. Add salt, pepper and tomato. A sweet pepper is an l addition. Grease baking dish, put in layer of corn meal mush, add seasoned meat and cover with dish. Bake one- half hour. Serves six. I
 There are at least fifty ways to use corn meal to make good dishes for din- ner, supper, lunch or breakfast, for instance: Boston brown bread, hoe cake, mullins, biscuits, griddle cakes, Waffies, corn meal molasses cake, ap- pie corn bread, dumplings, ginger bread, fruit gems, corn meal cro- quettes, corn meal fish balls, meat and corn meal dumplings, Italian po-