** 
Wheatless Meals 
CORN MEAL AS A WHEAT SUBSTITUTE. 
High Nutritive Value Justifies More 
General Use. 
To help the public use corn meal as a wheat 
substitute, the department has ordered large edi- 
tions of Farmers’ Bulletin S6S, “Corn Meal as 
a Food and Ways of Using It," which will be 
sent on request to all who apply for it. This 
bulletin shows that corn-meal dishes can be made 
to take the place of those made of wheat, and 
supplies more than SO tested recipes for its use 
for breakfast, luncheon and dinner. 
FOR A WHEATLESS BREAKFAST OR 
DINNER 
As a substitute for wheat breakfast foods, try 
white or yellow corn meal or hominy grits, 
served with cream and sugar, butter, sirup or 
fresh or dried fruit. 
As a substitute for wheat biscuits, rolls, or 
toast, the housewife caji employ a dozen different 
forms of corn bread, such as hoe cake, dodgers, 
soft or spoon corn bread, hominy bread, corn 
meal and rye Boston brown bread, Zuhi Indian 
bread, etc. 
Fried corn-meal mush, fried hominy, or corn- 
meal pancakes, made with very little wheat flour, 
will be found a pleasing variation from wheat 
cakes. 
Corn-meal codfish cakes, corn-meal scrapple, 
corn-meal croquettes, corn meal or hominy cooked 
with meat, fish, cheese, eggs, or milk, will supply 
nourishing dishes for the hearty courses. 
Hominy grits and coarse hominy (sometimes 
called samp) may be boiled and used like maca- 
roni or other wheat pastes to serve as side dishes 
with meat. 
batter. Form into oblong shapes, put them on 
greased skillet and bake in oven until brown. 
Egg Corn Bread. — Use muffin recipe, adding 
two teaspoonfuls of lard, pour into greased pan 
(batter should be from one to two inches deep). 
Bake in oven, when done remove from pan, cut 
in squares to serve. 
Corn Muffins. — Mix two cups of corn meal, 
one teasnoonful of salt, one teaspoonful of soda, 
pour over this V /2 cups sour milk, add one beaten 
egg; put in greased muffin rings and bake in 
oven. 
Batter Cakes.— Mix one cup of corn meal, 
one teaspoon ful soda, one teaspoonful salt with 
two cups sour milk. Add last one beaten egg. 
Cook on hot greased griddle. 
Spoonbread. — One-fourth cup corn meal, one 
teaspoon butter, one tablespoon sugar, one tea- 
spoon salt, two eggs, two cups milk. Mix the 
corn meal and milk and bring slowly to the boil- 
ing point and cook a few minutes. Add the but- 
ter, sugar, salt, and yolks of eggs. Lastly fold 
in the whites of eggs beaten stiff. Bake in a hot 
oven thirty minutes. Serve in the dish in which 
it is cooked. This serves six people. 
Corn Meal Mush. — Add one teaspoonful salt 
to 3yi cups of boiling water, pour this over one 
cup of corn meal, put in double boiler and cook 
one-half hour or longer. If you have no double 
boiler, put the mush in a small pan and set inside 
a larger pan partially filled with water. 
Mush oan be eaten either hot or cold with 
cream or with butter and sugar. It makes a 
nice breakfast dish to pour while it is hot in a 
pan and when cold remove and slice in J4 inch 
slices ; fry brown on both sides in hot grease. 
HOT TOMALES 
For dessert, Indian pudding, corn-meal and fig 
or apple pudding, apple dumplings, corn meal 
doughnuts, gingerbread, cake, fruit gems, etc., 
will contribute variety as well as nourishment to 
the bill of fare. 
The housewife who wishes to substitute corn 
for some but not all of the wheat flour can make 
excellent raised or light bread, pancakes, waffles, 
muffins, rolls, graham-flour Indian bread, etc. 
That wheat, rice, rye, oats, corn, and potatoes 
are largely interchangeable as courses of starch 
in the diet, is made clear in Farmer’s Bulletin 
808, “How to Select Foods : What the Body 
Needs.” 
RECIPES FOR CORN BREAD 
Hoe Cake. — Pour one pint of boiling water 
over one pint of corn meal, add one teaspoonful 
of salt and one tablespoonful of lard. Bake 
thoroughly done on greased griddle. 
Corn Dodgers. — One pint corn meal, one table- 
spoonful lard, one tcaspoonful salt. Pour three 
fourths pint of boiling water over this, stirring 
well. When cold, add enough milk to make stiff 
Meat from one-half 
boiled chicken 
1 clove garlic or one-half 
medium-sized onion 
teaspoon cayenne 
1 teaspoon salt 
1 cup corn meal 
2 or 3 small red pep- 
pers 
Com husks 
Chop the chicken ; season with the cayenne pep- 
per, garlic, or the onion finely chopped, and salt; 
form the meat into little rolls about 2 inches long 
and three-fourths inch in diameter. Pour boiling 
water over the meal and stir ; use water enough 
to make a thick paste. Take a heaping table- 
spoon of the paste, pat it out flat, and wrap a 
roll of chicken in it; then wrap each roll, as 
made, in corn husks which have been softened 
by immersion in hot water, tying the husks with 
a piece of string close to each end of the roll. 
Trim off the ends of the corn husks, allowing 
them to project an inch or two beyond the rolls. 
Cover the rolls with the broth in which the 
chicken was cooked, or with boiling salted water. 
Add two or three small, sharp, red peppers, and 
boil for 15 minutes. 
•Food Thrift Series No. S. U. S. Dept. Agriculture. 
* Farmers’ Bulletin 559, U. S. Department Agriculture. 
60 
