The Colorado statesman., 1923-07-07
MANY USES FOR CORN
AS FOOD DESCRIBED
Value Is Very Similar to That OF
Many Other Cereals.

(Rrepared by the Uniteu othtes Dopaih"N
OF Agrieulture-)
| Sections on corn flour. hominy, pop
corn and fresh, canned and dried
sweet" or green corn have been added
to material formerly published In
what was popularity termed the corn
meal bulletin" Farmers Bulletin 56o,
Corn Meal as Food and Ways OF
Using It," together with matter that
has not been issued before in bulletin
form by the United States Department
Of Agriculture. The result Is very
comprehensive publication, Farmers
Bulletin 1896, "Corn and Its Uses as
Food" containing more than sixty
household recipes and covering the
various products and corn preparations
commonly used In the United States
The food value of corn, it is pointed
out, is very similar to that Of other
cereals. When used In q diet that also
supplies flesh foods, dairy products and
vegetables or fruits, the choice between
the various cereals depends more on
personal preference and price than on
the nourishment supplied. II corn is
abundant or cheap, or If wheat, rice or
other cereals are scarce or dear, corn
may be safely substituted for them.
Corn preparations may be used In
place of starchy vegetables such as po-
tatoes, sweet potatoes, or beans, but In
such cases some other vegetable or
fruit should also be included In the diet
to supply the mineral matter and Vita
minis which are less abundant or lack
Ing in the corn. Corn can be substitute
ed for part of the wheat In making
yeast bread, but not for all, because 1t
does not contain the necessary gluten.
It can also be used in place of part or
all Of the wheat -four in many good
quick breads and cakes.
Differences in milling methods make
"old process" or underground" and
new process corn meal differ In
taste constituents and keeping quality.
White corn meal is made from differ
ent and, as a rule, milder-fiavored vari-
ETY. of corn than yellow corn meal. The
preference for one or the other kind Is
largely personal or local. Coarsely-
ground white corn, from which the
skin and germ have been removed, is
usually called samp, or coarse hominy;
a somewhat finer, granular product Is
called hominy grits. Corn meal re-
suits from still finer grinding and treat
ment according to the "old process" or
new process; corn flour Is corn meal
ground and bolted until 1t is as fine as
wheat flour. During the war corn flour
was widely sold, but at present 1t Is not
ordinarily found in retail stores.
Bakers and sausage makers use 1t, and
It is one of the ingredients Of some OF
the pancake iours on the market.
Corn starch is separated out from the
| other Ingredients of the corn kernel
and sold under that name for cooking
purposes; 1t is not discussed at any
length in this bulletin.
Corn meal may be boiled to make
mush or porridge, which may then be
used in a number of ways. The meal
also forms the basis of many quick
breads, cakes and puddings, and Is
combined with milk, cheese, eggs, meat.
or other foods, into nutritious and
wholesome dishes which may be served
as the main dish at a meal. All kinds
| of hominy are used as breakfast
cereals, or in place of starchy vegeta-
|
| dings and dishes made with meat, fish
or cheese. Popcorn is made from spe-
cial varieties of corn, the dried kernels
of which burst open when quickly
heated. A pound of popped corn has
practically the same food value as
pound of dry corn meal or homlny.
Partly ripened or green corn. espe-
cially certain sweet varieties, is a IA
vorite vegetable in this country. 1t Is
In common use, both fresh and canned,
and is occasionally preserved by dry
Ing. The bulletin includes recipes for
using corn In all these forms, and d.
rections for making lye hominy or
whole hulled hominy, at home, and for
| drying corn and canning it. 1t Is free
upon application to the United States
Department of Agriculture. Washing
| ton.