Milford chronicle., 1935-11-15
QUICK BREADS
And INCREASED
COST OF BREAD
Good Ways To Use Corn
Meal and Graham Flour
Explained.

AS suggested in previous articles
the woman who plans three meals {
Gay must know at what points she
can make effective savings, ever
though small in amount, and still
continue to maintain the proper nu.
tritional standard fOr the members
Of her family, says Miss Pearl Mac
Donald, Extension Service, Univer'
sity of Delaware.
To make bread at home, If the size
of family warrants, is one way to
save.
Another way to effect a consider
eble saving, continues Miss MacDon-
aid, is the discriminating use Of
Quick Breads.
Quick Breads are usually served
hot and, from a digestive point OF
view, this may have its disadvan-
tages. Clinical experience seems to
indicate that. in many cases, too
great a use of hot breads does cause
digestive troubles.
Among the best of the Quick
Breads are those in which corn meal
or Graham or whole wheat -four is
used.
Corn is one of our best cereal
grains fOf use in quick breads.
hbOut 1870 of its food value is In the
form of a starch which gives ener-
gy; about 1919 in protein and 40
plus in fat. Corn also contains min
erals and vitanlins. Yellow corn
meal (due TO its yellow pigment) Is
richer in vitamin A than the white
meal. Corn is an economical source
of energy and a cheap source of pro- |
tein.
.'Old Process" corn meal Is made
from the whole grain and so has
higher food value and is richer In
flavor
Because of the character of pro-
tein in corn, it is not possible 10
make the type of bread made from
wheat -four For most desirable re-
suits. corn meal is usually combined
with some white -four.
Originally, Graham flour was the
whole wheat kernel ground and sold
as one product. but that may not be
true of the Graham on the market
today.
whole wheat" flour, as usually
obtained, consists of about $50 OF
the kernel. Both Graham and whole
wheat" have more of the whole grain
" hich includes the outer grain coats.
The coarser cereal products are
good for many people because they
stimulate the muscular movements
of the digestive tract. In addition,
the whole wheat contains more min
erals and vitamins. particularly Wit
amin B.
Since fOurs AMI meals vary in the
amount of moisture they take up, the
bOmemaker must know how to vary
the amount of -four to secure a mix
ture of desirable consistency.
The following are good ways 70
use corn meal and Graham -four: {
Torn Neal Mullins
-four (unsifted); corn
meal; II c sugar; salt; tb bak-
ing powder; 2 eggs; 4 melted but {
ter; l milk. Mix and sift together (
dry ingredients, add beaten eggs and
milk and mix we'll Add melted but {
ter last and beat until smooth and a
creamy. Bake in creased muffin tins. C
Spoon Corn Bread
c corn mdal; 2 sweet milk; / t \
salt; eggs; tb sugar; tb melted v
fat or oil; 2 baking powder. Scald Il
milk, remove from fire and stir in II
corn meal quickly. When luke-Warm, s
add egg yolk well beaten, salt, sugar @
and baking powder mixed together. S
Fold in the stiffly beaten whites. q
Turn into we'll creased baking dish
and bake. Il
Quick Graham Bread Ii
&c Graham flour; Y C white -four; a
u sugar; l tb baking powder; t N
salt; Ii soda; h mOlasses; tb al
melted fat; { milk. Mix and sift to- E
gtther dry ingredients, add mOlasses, NJ
milk and mix we'll Add melted fat 50
and beat well. Bake in creased bread dl
ms in moderate oven. l.
Bran Mullins ii
G -four unsifted); c Bran ta
lakes; 31a teaspoons baking pow W
Ter; u salt; , tb sugar; egg well NJ
a cup mOlasses and fill up
.ut with milk to make the cup A W
ull; 3 tb melted fat; Il raisins N
Xix together the dry ingredients ex- s.
ept the bran fakes and sift, COM
,:ne egg. milk and shortening. Add ia
o dry ingredients and beat well. te
hen add bran and raisins. Bake in al
muffin tins in hot oven. 10