D. If cooked cereal, potatoes, or legumes are u.sed in quick breads, the amount of liquid should be reduced and the mixture made stitfer than usual. METHOD or DEVELOPING LABORATORY WORK. Have on hand any available flours other than wheat. Have the women weigh cupfuls and compare with the weights given in tables. Substitute on this basis in some typical flour mixtures. Compare product with those made from all wheat as to texture, flavor, and comparative economy. Have women report upon any use of these flours in their homes. GRAHAM MUFFINS. Use the standard proportions for muffins, with Ij cups Graham flour and i cup wheat flour. CORN-FLOUB OR RICE-FLOUR MUFFINS. Use standard proportions given above, with i cup wlieat flour and 11 cups corn flour, or IJ cups rice flour. BERKSHIRE MUFFINS. Scalded niillv, § cup. One egg. Salt, 1 teaspoon. Fat, 1 tablespoon. Pour the scalded milk over the meal and let stand five minutes. Add the other Ingredients, folding in the beaten white of egg last. Baking powder, 4 teaspoons. Corn meal, ^ cup. Wheat flour, i cup. Cooked rice, i cup. USE AND PKEPARATION OF FOOD. 133 RAISIN BREAD. Corn ruoal, 1 cup. Sweet milk, 2i cups. Corn flour, 1 cup. Molasses, * cup. Wheat flour, 2 cups. One egg. Baking powder, 6 teaspoons. Raisins, 1 cup. Soda, i teaspoon. Salt✪ Raisin Bread, 1 teaspoon. Mix dry ingredients, adding molasses, egg, and milk, mixed. Bake in a loaf in a slow oven one and one-half hours. Lesson -1. Corn Breads. AIM. To sliow the nutritive value of corn meal and ways of using it as food. POINTS TO BE BROUGHT OUT. 1. Importance of corn meal as a food: A. Abundance. — Corn is the most abundant cereal crop of the United States, the annual production being between three and four times the production of wheat. The general distribution of the crop and the abundant facilities for milling it make corn meal available everywhere with a minimum of transportation. B. Possibility of an increased supply. — Only a small amount of the corn crop is used for human food, the larger part being fed to animals. Corn and corn products could easily supph' a much larger proportion of our diet. C. Cost. — Corn meal is an economical food. At ordinary prices it is one of our cheapest forms of energy and could well be used to replace some of the more expensive foods. 2. Composition: A. In composition, corn meal varies but little from the average for cereal flours. (See Lesson 3.) It is used principally as a source of energy^ although it supplies some huUding material. It is slightly higher in fuel value than wheat flour but somewhat lower in protein, B. The composition varies slightly with the method of milling. (1) In "old process*' water-ground meal, the whole grain is crushed and the germ and a large proportion of the bran are retained, thus increasing the amount of fat and mineral in the meal. (2) In the "new process*' or "bolted'' corn meal, the germ and most of the bran are remo^■ed. The meal is lower in fat and mineral and is not so good in flavor, but its keeping qualities are better. C. There is practically no difference in composition between yel- low and white com meal made by the same process. 134 USE A^B PREPARATION OE FOOD.

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D. If cooked cereal, potatoes, or legumes are u.sed in quick breads, the amount of liquid should be reduced and the mixture made stitfer than usual. METHOD or DEVELOPING LABORATORY WORK. Have on hand any available flours other than wheat. Have the women weigh cupfuls and compare with the weights given in tables. Substitute on this basis in some typical flour mixtures. Compare product with those made from all wheat as to texture, flavor, and comparative economy. Have women report upon any use of these flours in their homes. GRAHAM MUFFINS. Use the standard proportions for muffins, with Ij cups Graham flour and i cup wheat flour. CORN-FLOUB OR RICE-FLOUR MUFFINS. Use standard proportions given above, with i cup wlieat flour and 11 cups corn flour, or IJ cups rice flour. BERKSHIRE MUFFINS. Scalded niillv, § cup. One egg. Salt, 1 teaspoon. Fat, 1 tablespoon. Pour the scalded milk over the meal and let stand five minutes. Add the other Ingredients, folding in the beaten white of egg last. Baking powder, 4 teaspoons. Corn meal, ^ cup. Wheat flour, i cup. Cooked rice, i cup. USE AND PKEPARATION OF FOOD. 133 RAISIN BREAD. Corn ruoal, 1 cup. Sweet milk, 2i cups. Corn flour, 1 cup. Molasses, * cup. Wheat flour, 2 cups. One egg. Baking powder, 6 teaspoons. Raisins, 1 cup. Soda, i teaspoon. Salt, 1 teaspoon. Mix dry ingredients, adding molasses, egg, and milk, mixed. Bake in a loaf in a slow oven one and one-half hours. Lesson -1. Corn Breads. AIM. To sliow the nutritive value of corn meal and ways of using it as food. POINTS TO BE BROUGHT OUT. 1. Importance of corn meal as a food: A. Abundance. — Corn is the most abundant cereal crop of the United States, the annual production being between three and four times the production of wheat. The general distribution of the crop and the abundant facilities for milling it make corn meal available everywhere with a minimum of transportation. B. Possibility of an increased supply. — Only a small amount of the corn crop is used for human food, the larger part being fed to animals. Corn and corn products could easily supph' a much larger proportion of our diet. C. Cost. — Corn meal is an economical food. At ordinary prices it is one of our cheapest forms of energy and could well be used to replace some of the more expensive foods. 2. Composition: A. In composition, corn meal varies but little from the average for cereal flours. (See Lesson 3.) It is used principally as a source of energy^ although it supplies some huUding material. It is slightly higher in fuel value than wheat flour but somewhat lower in protein, B. The composition varies slightly with the method of milling. (1) In "old process*' water-ground meal, the whole grain is crushed and the germ and a large proportion of the bran are retained, thus increasing the amount of fat and mineral in the meal. (2) In the "new process*' or "bolted'' corn meal, the germ and most of the bran are remo^■ed. The meal is lower in fat and mineral and is not so good in flavor, but its keeping qualities are better. C. There is practically no difference in composition between yel- low and white com meal made by the same process. 134 USE A^B PREPARATION OE FOOD.

Use and preparation of food