3. Nutritive viiliie : Cora meal is a palatable, nutritious food, pos- sessing much the same food ^alue as wheat flour. The bolted meal, like other refined cereal products, is low in mineral and so-called " vitamines " (see Unit XII, Lesson 3), and if used to make up a large part of the diet, should be supplemented with foods such as milk, eggs, and green vegetables, which, supply this deficiency. 4. Uses of corn meal : A. In breads. — Corn meal may be used alone or combined with wheat flour or other flours or meals in a large variety of breads. These may be — (1) Simple corn breads, such as corn dodgers or hoe cake, which are raised by th(^ steam forming during cooking. They contain corn meal, salt, and liquid, and sometimes a small amount of fat : are easily made, economical, and palatable. They are usually eaten hot. (2) Breads leavened with soda or baking powder, such as griddle cakes, nuiffins, or corn pone. ^^g:g, may or may not be used as a binder. When used it improves the texture and the food value. When egg is omitted, a small amount of wheat flour may be used for the gluten. (See Lesson 2.) This impairs the flavor for those w^ho like corn bread. (3) In yeast bread corn meal may be substituted for a part of the wheat flour. (See Lesson 1.) It may be combined with the flour or cooked to a nuish and added to the sponge. The latter method gives a less dry loaf. B. Other ways of using corn meal : (1) In mush, served as a cereal porridge, or in place of a starchy vegetable, or sliced cold, sauteed, and served in place of buttered toast. (2) As a main dish; generally combined with foods high in fat or protein such as meat, fish, or cheese, in loaves, escal- lopecl dishes, croquettes, etc. (3) As a dessert, in puddings, cakes, or cookies. METHOD OF DEVELOPING LABORATORY WORK. Discuss the avaihibility of corn meal and its cost as compared to other cereals. Ask for suggestions as to variety in using corn meal and good combinations with other foods. Use in demonstration some of the old-fashioned breads which are especially economical. Include recipes with and without eggs. Show how sweet milk and baking powder maj^ be used interchangeably in the recipes with sour milk and soda (one-half teaspoon soda to one cup sour milk). Bring out the point that corn meal thickens up in cooking more than wheat flour does, and therefore batters made with corn meal should be USE AND PREPARATION OF FOOD. 135 thinner than those made from wheat flour. Corn breads also require a higher temperature in baking. The following recipes may be used or others taken from Farmers' Bulletin No. 565, or suggested by students. COBN-MEAL MUSH. AViiter, 4 cups or milk, 3^ cups. Salt, 1 teaspoon. Corn meal, 1 cup. Bring the liquid to the boiling point and sift in the meal, stirring to prevent lumping. Cooli 45 minutes or longer. It may be cooked in a double boiler or in the oven to avoid spattering. CORN DODGER. Corn meal, 2 cups. Fat, 2 teaspoons. Salt, 1 teaspoon. Boiling water. If cups. Pour the boiling water over the other materials; beat well. Make into small cakes and bake in a hot oven. QUICK CORN BREAD. Corn meal, 2 cups. Milk, 2 cups. Baking powder, 4 teaspoons. Melted fat, 2 tablespoons. 1 egg. Salt, 1 teaspoon. Bake in a shallow pan for 30 minutes. POTATO CORN-MEAL MUB'FINS. jMlliv, 1 cup. Mashed potato, 1 cup.

AI-modernized reading of the original text

3. Nutritive value: Cora meal is a palatable, nutritious food, possessing much the same food value as wheat flour. The bolted meal, like other refined cereal products, is low in mineral and so-called " vitamines " (see Unit XII, Lesson 3), and if used to make up a large part of the diet, should be supplemented with foods such as milk, eggs, and green vegetables, which, supply this deficiency. 4. Uses of corn meal : A. In breads. — Corn meal may be used alone or combined with wheat flour or other flours or meals in a large variety of breads. These may be — (1) Simple corn breads, such as corn dodgers or hoe cake, which are raised by the steam forming during cooking. They contain corn meal, salt, and liquid, and sometimes a small amount of fat : are easily made, economical, and palatable. They are usually eaten hot. (2) Breads leavened with soda or baking powder, such as griddle cakes, muffins, or corn pone. Eggs may or may not be used as a binder. When used it improves the texture and the food value. When egg is omitted, a small amount of wheat flour may be used for the gluten. (See Lesson 2.) This impairs the flavor for those who like corn bread. (3) In yeast bread corn meal may be substituted for a part of the wheat flour. (See Lesson 1.) It may be combined with the flour or cooked to a mush and added to the sponge. The latter method gives a less dry loaf. B. Other ways of using corn meal : (1) In mush, served as a cereal porridge, or in place of a starchy vegetable, or sliced cold, sauteed, and served in place of buttered toast. (2) As a main dish; generally combined with foods high in fat or protein such as meat, fish, or cheese, in loaves, escallopecl dishes, croquettes, etc. (3) As a dessert, in puddings, cakes, or cookies. Discuss the availability of corn meal and its cost as compared to other cereals. Ask for suggestions as to variety in using corn meal and good combinations with other foods. Use in demonstration some of the old-fashioned breads which are especially economical. Include recipes with and without eggs. Show how sweet milk and baking powder may be used interchangeably in the recipes with sour milk and soda (one-half teaspoon soda to one cup sour milk). Bring out the point that corn meal thickens up in cooking more than wheat flour does, and therefore batters made with corn meal should be thinner than those made from wheat flour. Corn breads also require a higher temperature in baking. The following recipes may be used or others taken from Farmers' Bulletin No. 565, or suggested by students. COBN-MEAL MUSH. Water, 4 cups or milk, 3^ cups. Salt, 1 teaspoon. Corn meal, 1 cup. Bring the liquid to the boiling point and sift in the meal, stirring to prevent lumping. Cook 45 minutes or longer. It may be cooked in a double boiler or in the oven to avoid spattering. CORN DODGER. Corn meal, 2 cups. Fat, 2 teaspoons. Salt, 1 teaspoon. Boiling water. 1½ cups. Pour the boiling water over the other materials; beat well. Make into small cakes and bake in a hot oven. QUICK CORN BREAD. Corn meal, 2 cups. Milk, 2 cups. Baking powder, 4 teaspoons. Melted fat, 2 tablespoons. 1 egg. Salt, 1 teaspoon. Bake in a shallow pan for 30 minutes. POTATO CORN-MEAL MUB'FINS. Milk, 1 cup. Mashed potato, 1 cup.

Use and preparation of food