Corn meal as a food and ways of using it
By: C.F. Langworthy and Caroline L. Hunt
Series: Farmers' bulletin / United States Department of Agriculture -- 565; Farmers' bulletin (United States. Department of Agriculture) -- no. 565
Publisher: U.S. Dept. of Agriculture
Published: 1919
Place of publication: Washington, D.C
Language: eng
Number of pages: 28
Subjects: Corn meal
Description: "Indian corn, or maize, the Nation's most abundant cereal, is palatable and nutritious. It was once the main dependence of the people and has always been a favorite food. In the hands of skillful cooks, many recipes for preparing it acceptably have been devised and this has increased its use. Cereals as a class, and particularly in the simpler forms, such as flours and meals, are comparatively low-priced foods; in fact, the most economical of the safe and satisfying ways of rationing a family is to use cereal dishes as freely as possible without making the diet one-sided. But if cereals are to be used in this way there must be variety both in the kinds chosen and the ways of preparing them. This bulletin points out some of the special qualities of corn meal and tells how to use it in a variety of ways."--Page 2.
Notes: Cover title.

"second revise, September, 1919"

Includes bibliographical references.
Table of contents: title: Composition of corn and corn meal; title: Structure of the corn kernel; title: Methods of milling; title: Selection and care of corn meal; title: Use of corn meal; title: The cooking of corn meal.