Show t Corn on Breads Supply Fats Fats' I By Biddy Bye I IThe Th The nutritive values of corn and wheat are practically equal x Wheat hrut has high protein value and almost no noL I fat L I ICorn Corn has little protein but hut boasts boast twice as much fat as ns any other cereal Scientific experiments have hn proved that the fat rat contained In corn Is of all the thee e vegetable oils the tile one which comes nearest t to butter The starch value of corn Is very rV I High lUgh This of starch and and andI fat tat in corn renders Its Us t food od value practicallY I I equal to wheat Because of at the oil all in corn with its qualities It I Is greater TeatEr heat producing reasonable to lo assume that corn is a better belter t food than wheat for tor those doing hard manual labor for fot Here are three corn recipes I days and me mel meals l I Cornmeal Scones Scones Into Into 1 pint of yelI yellow yel yel- I low cornmeal mix flux 1 teaspoonful of salt 2 t teaspoonfuls of ot baking powder and 11 1 of su sugar nr With Wilh JUI th thI the tho fingers rub into the tho dry 11 Ingredients 1 I I tablespoonful of c vegetable eta le fat anti and add I enough h cold coM skim milk lIk to lo form Corm a 11 batter bat bat- tf ter tr r which will wiil drop from a spoon s oon Bake Bako I cither eithel in muffin pans or r on a hot griddle grid grid- lie din and s serve rYe with margarin marg-Hin and corn syrup Soft Corn Broad Mix Broad Mix ix 2 3 of oC a sup sup- ful tul of rice with 3 Vt cupful yellow corn- corn ul and antI 1 I t teaspoonful of ot salt and antI stir Into 2 cupfuls of skim milk mixed with 1 cupful of or water Cook the tIle mixture In Ina ina double boiler r until ricO rice Is nearly sort soft ott a and antI then add nelll 2 tablespoonfuls melted I vegetable fat or oil and amid 2 well veli beaten 1 Transfer to a- a greased baking eggs for tor 1 and bake In moderate oven O I pan from hour serving sr a as a n pan pail In which it I Is baked Servo Serve with buttermilk and hone honey Cornmeal Puffs To To I 1 cupful cupul of or add 1 tablespoonfUl ul of or Scalded Cl milk moiled ll vegetable y fat or margarin and antI 5 salt Thicken tima of J t teaspoonful milk with wilh V Vm cupful of ot ellow cornmeal few Cew minutes allow boiling a arid and after afler I the mixture to cool coot When hen cool add udd to the tile batter balter 2 well beaten es eggs s not separating sep sep- them and m 1 Vt cupful of sugar m ar Sift to together i cupful of or whole wheat and amid 2 teaspoonfuls of ot bakin baking baking bak bak- c flour or r rye ryo and antl add to tf corn powder in ing hot hot- Hi 15 minutes in slowly slowly- Bake Dalce muffin greased pans t |