The Wrangell sentinel., 1943-04-09
Cereals Good Food Base In
 War Time
By Mrs. Alexander George AP Food Editor

If you want to bet on anything at all. it's a pretty safe wager that this country won't ration cereals. Our fields of waving grain will con- tiaue to produce vast quantities Of their produtse. pakced full of rich food values. We must learn to make far greater and better use of them than we've ever done in the past.
 Cereals contain starch. one of the carbohydrates so necessary to main tain our energy. They are good source of protein, but must be sup plemented by other protein foods for proper balance. Cereals also have valuable minerals, and con- lain some vitamins. Just looking at that record, anyone can see that we're foolish if we don't make ev- cry possible use of them. And that doesn't mean just eating them for breakfast.
 Any kind of "mush" is good to Use in place of potatoes or other starchy dishes at dinner. "Mush" takes kindly to gravy, whether the base is hominy, hOminy grits or white or yellow corn meal. Speak ing of those last, Spoon Bread is a main dish fit for the gods. if it's accompanied by good gravy. gThere doesn't even have to be any meat.) Here's a good southern re- cipe for Spoon Bread:
 Stir cups milk gradually into l cup white or yellow corn meal in saucepan and cook, stirring con- stantly, until a thick mush forms. Add F tablespoon fat and F tea spoon salt. Cool 15 minutes. Add 3 egg yolks, one at a time, stirring well. When all are used beat thor oughly. Fold in stiffly beaten egg whites. Turn into large, deep, but tered dish and bake at 275 degrees for one hour and fifteen minutes.
 Croquettes can be made of any leftover cereals, though I think hominy, corn meal and rice are best. After you've shaped the croquettes roll them in flour, dip in egg and then in crumbs, and fry. A tomato TO mushroom sauce and good sea- soning with these will make you forget the absence of meat.
 For extending mead, the addition Of leftover cereal is excellent. Un- cooked oatmeal, substituted where bread crumbs are called for in a meat loaf or patties, gives a nutty flavor and a lot of extra nourish- ment.
 Any of the finer cereals, like wheat or corn meal, can be poured into a dish, cooled, chilled, and sliced for frying Stir a little flour into leftover cereal you intend to use this way, while it's still hot It will fry better. These fried mushes are delicious with syrup.
 Muffins or bread are excellently favored by the addition of left over cooked cereal. For each cup of cereal used, decrease the flour in the original recipe by A cup and the milk by A cup. Stir the cereal hard to take out any Jumps, mix it with the milk, and add it to the other ingredients required.
 Oatmeal Bread is one of the best especially with nuts in it, thus adding further protein value. And if anybody knows batter food than Corn Bread Cor pone, depend- ing upon where you come from I'd like to hear about it.
 Cereals are good in desserts, too. Indian Pudding is made from corn meal and is as thoroughly American and delicious as anything We eat | Cooked oatmeal makes good pudding layered with apples which haveI been glazed in brown sugar and butter or margarine, and well sprinkled with cinnamon. Either oatmeal or rice, cooked, can be used to stuff apples, having first been we'll mixed with brown sugar or cinnamon. Then bake them and serve for dessert with cream. Oat- meal cookies and macaroons are a. mong the easiest to make and eat of any dessert I know.