Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-07-23
More Corn Meal
in the Diet

One way to reduce he oos ol lOod


One way to reduce The COS of food
Tor the family. say tht specialists OF
the I. 5. Department 10 Agriculture
Is 10 use more corn meal. where this
is low in price AS compared viii
other cereals, Corn meal 10 pyesrn,
prices, when bought 81 retail stores.
costs about half as much per pound
as wheat Hour, oue-thiyd Is much as
/ rolled OatS, oDe-iourth aS much as
rolled wheat, ana about 1dlf as much
as broken rice That IS. it costs much
less per pound than any ut The other
I popular cereal foods. Yet even the
boited corn meal usually sold. from
/ which the germ OF the grain has been
! removed to make the meal heep long
er, has food value which compares
tayorably with that q, wheat -four. /.
| does not supply quite So much protein
I or mineral matter for huiHms The lis
sues OF the body. bUt, on The other
/ hand, 1t gives Iaore lat ami starch.
pound Tor pound. and ls value as iuel
tor the body Is fully as high.
The oldIashioned uupulted corn
meal made from the whole grain.
which can often Be ob,uned by the
farmer who VIII take his strain 10
mill, and can often be pur, hased in
shops and markets, contains more OF
The ti>sge-bul,dlng material and has
what many consider even u better
llayor than the boiled meal. and is
much liked ioi making some forms OF
corn bread.
Any family. in Town or country, can
have the best OF corn meal by grind.
ing ii at homie in a hand erist MILL
The city man can buy corn by the
bushel at grain store. lie can grind
It corse or fine, to suit the taste OF
he family and in quantities 10 last
a day. or a week, or lon@rr. Most
people viii agree That this meal con
tanning the germ is very palaIabie and
compares we'll IN Tins respect with
that ordinarily purchased ready
ground. Prices OF hand mills of sub
stantial make nun from $3.50 TO $500.
\ small mill can be had for as little
as $50, though this probably would
prove too tedious to use, except for
small quantities.
Whether obtained at the retailstore,
brought from mill. or ground at
home, corn meal can be- used in
several ways to give inexpensive
variety to the diet.
a dish OF much and milk has made
The greater part of many supper on
The farm, and children thrive on it,
though they may rebel at cleaning the
kettle and the pudding spoon" after
ward, il the GA tllae methods OF cook.
ing it are followed It Is a simple dish
10 make just ~ cups Of water and a
teaspoon Of salt to every cup OF meal.
The water car be put in cold and the
vessel heated gradually. A double
boiler is very convenient in cooking
corn meal muSh, as we'll as all other
cereals, and is easier to clean. The
great secret OF good mush is long
slow coking the longer the better.
A freless cooker, in which the cooking
can 80 on all day or all night. is
very useful for this purpose.
tat,r I'M no hraplr.
fast III the city flat, the corn meal and
salt ,uay be put in the double boiler,
mixed with little cold water, and
then hot water may be added mp &c
the required amount. Ii clean hot wat.
er is 10 be had from the spigot,
good corn meal musl can be made IN
three quarters Of al hour. But corn
meal can hardly be cooked properly
IL less time
Corn meal mush can be used in
many other ways besides as break
fast or supper dish. Fried mush, mush
win fruit, and mush with cheese, are
in the list of recipes. Fish cakes with
corn meal are good and corn meal and
meat of different kinds may be cook
cd together, "scrapple' being a favor
tie in ONE parts OF the country.
Corn bread and corn grddle cakes
are made in many ways, all good
Bread may be made Of wheat -four
ana corn meal, half.and-half Puddings
and even douehnuls and cakes are
made with corn meal as the basis
Recipes for using corn meal in all
these ways and others, may be had
from the Department Of Agriculture
upon request.