The northwestern bulletin., 1923-07-21
MANY USES FOR CORN
AS FOOD DESCRIBED
Value ls Very Similar to That Of
Many Other Cereals.

ek A1HouRhfsJ
Sections on corn nour, hominy, pop
corn and fresh, canned and dried
sweet" or green corn have been added
70 material formerly published IN
what was populariy termed "ths corn
meal bulletin" Farmers Bulletin o6o,
Corn Meal a. Q 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 Il very
comprehensive publication, Farmers
Bulletin 12Se, Corn and Its Uses a.
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, 1t II pointed
cut. u very similar to that Of other
cereals. When used In q diet that also
supplies nesh foods, dairy products and
vegetables or fruits. the choice between
the various cereals depends more on
personal prsfsrsnes and price than on
the nourishment supplied. II corn Is
abundant or cheap, or II 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 a. 20.
tatoes, sweet potatoes, or beans. but In
such cases some other vegetable or
fruit should also be included In the diet
60 supply the mineral matter and vita
minis which are less abundant or lack
ing in the corn. Corn can be substitute
Cd for part Of the wheat In making
yeast bread, but not for all, because II
does not contain the necessary gluten.
II can also be used In place Of part or
al Of the wheat hour In many good
quick breads and cakes.
Differences In milling methods make
'old process" or "watsr-ground" and
new process" corn meal differ In
taste, constituents and keeping quality.
White corn meal u made from differ
snt and, a. rule. mildsr-havorsd vari-
sty OF corn than yellow corn meal. The
preference for one or the other kind ID
largely personal or local. Coarssly.
ground white corn. from which the
skin and germ have BEEN removed, ID
usually called samp, or coarse hominy
q somewhat nnsr. granular product d
called hominy gifts. Corn meal -
suits from stu Amer grinding and treat
ment according to the "oid process" OF
new process; corn -four il corn msal
ground and boltsd until It u n dns ~
wheat four. During the war corn noul
was widely sold, but at present It II moi
ordinarily found In retail stores
Bakers and sausage makers use II, and
Il u one Of the ingredients Of some ol
the pancake hours on the market
Corn starch II separated out from The
other Ingredients Of the corn kerns
and sold under that name for cooking
purposes; II u not discusssd at AM
length In this bulletin
Corn meal may bs boiled to MAKE
musA or porridgs. which may then b
used In q number Of ways. The mea
also forms the kasiS Of many quicl
breads. cakes AeA puddinss, and 4
combined with milk. cheese, eggs, meat
@ other foods. Into nutritious ant
wholesome dishes which may be ssrvst
a the main dish at q meal All kind
Of hominy are used ~ brealrfas
cereals. or In place Of starchy vegsta
blss. and In q variety Of cakes, pud
dinss and dishes made with meat, nsl
o. cheese. Popcorn u made from spe
cial varieties Of corn, the dried kerneli
Of which burst open when Quickl,
heated. A pound Of popped corn hal
practically the same food value NJ I
pound Of dry corn meal or hominy.
Partly ripensd or green corn, sspe
eiaiiy certain sweet varieties, II q n
vorits vegetable In this country. Il 4
in common use, both fresh and canned
and II occasionally preserved by dry
fns. The bulletin includes recipes f0
using corn In all these forms. and di
rsctions for making lye hominy o.
whole hulled hominy, at home. and 70
drying corn and canning II. II 10 fire.
upon application to the United State
Department Of Agriculture. Washing