breads made from coarser flours are not only more nutritious,
but are rich in the minerals and vitamine elements that are so
essential to the growth of strong teeth, bones and growing tissues.

The homemaker, too, will never regret her larger acquaintance with
bread-making materials, as the greater variety of breads that she will
find herself able to produce will be a source of pleasure and keen
satisfaction.

[Illustration: Breads Made From the Coarser Flours, Whole Wheat,
Cornmeal, Rye, Conserve Our Wheat Supply]

_To Conform to U.S. Food Administration Regulations During the War,
Eliminate Fat and Sweetening in Breads--Whenever Fat Is Used, Use
Drippings_

THE USE OF CORN

CORNMEAL ROLLS

1 cup bread flour
1 cup cornmeal
4 teaspoons baking powder
2 tablespoons fat
1 egg
1/3 cup milk
1-1/2 teaspoons salt
1 tablespoon sugar

Mix and sift dry ingredients and cut in the fat. Beat the egg and add
to it the milk. Combine the liquid with the dry ingredients. Shape as
Parker House rolls and bake in a hot oven 12 to 15 minutes.

BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS

2 cups cornmeal
1 egg
2 tablespoons sugar
2 tablespoons fat
2 cups sour or buttermilk
1 teaspoon salt
1 teaspoon soda

Dissolve soda in a little cold water. Mix ingredients adding soda
last. Bake in hot oven 20 minutes.

CORNMEAL GRIDDLE CAKES

1-1/3 cups cornmeal
1-1/2 cups boiling water
3/4 cup milk
2 tablespoons fat
1 tablespoon molasses
2/3 cup flour
1-1/2 teaspoons salt
4 teaspoons baking powder

Scald meal with boiling water. Add milk, fat and molasses. Add sifted
dry ingredients. Bake on hot griddle.

SOUTHERN SPOON BREAD

1 cup white cornmeal
2 cups boiling water
1/4 cup bacon fat or drippings
3 teaspoons baking powder
1 teaspoon salt
2 eggs
3 slices bread
1/2 cup cold water
1 cup milk
Scald cornmeal with boiling water. Soak bread in cold water and
milk. Separate yolks and whites of eggs. Beat each until light. Mix
ingredients in order given, folding in whites of eggs last. Bake in
buttered dish in hot oven 50 minutes.

SPOON BREAD

2 cups water
1 cup milk
1 cup cornmeal
1/3 cup sweet pepper
1 tablespoon fat
2 eggs
2 teaspoons salt

Mix water and cornmeal and bring to the boiling point and cook 5
minutes. Beat eggs well and add with other materials to the mush.
Beat well and bake in a well-greased pan for 25 m