The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-03-07
The Honen1aker's
Corner
BY MARY DOUGLAS

In6y can see llIIle ullIGI6IlCS III Tie
color and appearance from our usual
products. Actually, with a greater
per cent of the wheat kernel re-
tanned, the new flour is higher in
food value than plain white flour.
It is about the same as if the home
maker mixed up one cup of whole
wheat flour with two cups of white
flour. The new flour is not as high
in minerals and vitamins as enrich
ed white flour, but much better than
the plain white flour we all used
before the war, and which about
IS per cent of us have continued
to use.
incidentally, when we use 30 per
cent of the wheat grain in our flour,
we are not anywhere near the MAXI
mum used by some nations. The
more of each bushel of wheat we
use for our food, the more other
bushels we will be able to ship
to starving nations.
dOaEueu flour SpOtIS
Aside from the fact that there
is no flour shortage in this country,
homemakers who buy more flour
than they they can use in a short
time, will be wasting valuable food,
since the flour is apt to spoil, par
ticu1arly if kept in a warm place.
Flour must be kept dry, cool, and
free of weevils, if it is stored for
any length of time. In homes or
apartments, the flour is apt to be
in a warm cupboard, up on a high
shelf where the heat is the greatest
of all, or else in some spot where
it can get damp or moldy. Flour in
a warm room is most apt to get
weevily in storage.
Maple Syrup and Ham
With the coming of the March
sunny days and cold nights, the tap
ping of sugar naples will start and
the beginning of another maple
sugar and syrup season will be with
us Maple syrup or sugar is a deli
cate favored, but rather high-cost
alternate for scarce cane sugar. How
ever, little maple flavor can be
used in many ways besides in candy
or as syrup for pancakes. For tasty
meat dish place a thick slice of
cured ham in a baking dish, pour
2 or tablespoons of maple syrup
over it, and stick whole cloves
into the meat. Place a slice or two
of pineapple or cored apple on the
ham, and bake it in a moderate
oven for As minutes.
Need Food From Gardens
President Truman has pointed out
that a critical food situation exists
in the world today, and urges US
all to stint ourselves of extra por-
tons of breadstuffs, in order to send
more to starving nations Home
gardeners can well supply part of
their own food at home, and have
better balanced meals in the bar
gain, by eating more fruits and vege-
tables and less of the starchy foods
we can ship.
Production of cannery crop vege-
tables will drop this year to some
extent, but gardeners are not apt
to cause glut in this market if
they keep growing some of their own
foods. Wartime home garden and
community garden production reach
ed an all-time high, and part of
these gardeners will no longer wish
to grow their own crops. But per-
sons who enjoy gardening may feel
well justified in continuing to grow
some of their food in the backyard.
Pick and Choose Crops
After the plan has been outlined
for 80 by so foot garden, or any
other size plot family expects it
can care for properly, then the
next question is how much to grow
of what crops. This will depend on
what foods the members of
family like, whether they want
them for eating fresh only, or also
for canning or storage for winter,
and on the yield per foot of row
that can be expected from each
vegetable.
A definite plan of this sort for
the garden avoids waste of buying
more seed than is needed. For facts
on crop yields and the amounts of
each vegetable usually needed for
each member of the family, con-
suit any good garden book, or write
for a copy of Extension Bulletin
No. 81, Victory Gardens" A post
card request to the University of
Maryland Extension Service at Col
lege Park, Md, will bring you this
garden guide, while the supply lasts
The two recipes below are from
the files of one of Nashville Ten