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AMERICAN SAVINGS WILL MEASURE WHEAT EXPORTS "We have already exported the whole of the surplus of the 1917 wheat harvest, over and above the normal de mands of our own population. It la necessary, therefore, for the food ad ministration to restrict export of wheat eo as to retain In the United States sufficient supplies to carry our own people until the next harvest "Therefore all exports of wheat from now forward are limited entlrly to volume of saving made by the Amer ican people In their consumption of wheat and wheat products. “We continued wheftt shipments for December as far ns our situation al lowed, but even with all the conserva tion made we were still unable to load •everal hundred thousand tons of fnod stuffu urgently required by the allied nations during the month of December alone." HERBERT ITOOVER. WHEAT-CORN YEAST BREAD. Wheat-corn bread Is more nutritions than bread bnked with wheat flour alone. Thousands of American fam ilies today are using this mixed flour bread, and In so doing are enabling America to provldo more wheat flour for the allies. Here's a tested recipe for this bread: Tnke one and a half cups of ndlk, water or a mixture of the two; one-half cake compressed yeast, one and a half teaspoons salt, one tablespoon sugnr, one tnblespoon of fat If desired, one cup com meal and two cups wheat flour. Put one and a half cups of water, the eommeal, salt, sugar and fat (If used) Into a double boiler and cook twenty minutes. The water Is suffi cient only to soften the meal a little. Allow the meal to cool to about the temperature of the room and add the flour and yeast mixed with the rest of the water. Knead thoroughly, mnke Into loaf, place In pan of stand ard size, allow to rise until nearly fills the pan and bake 43 or 50 min utes. It Is hardly practicable to use a greater percentage of eommeal than this even In emergencies, for bread so made differs very little from baked mush. eommeal can be used and In suen a case the general meth od given nbove may be followed. It Is possible to make a yeast raised com bread without first cooking the eommeal. In this case not more than one cupful of meal should be used to four cupfuls of flour In other re spects the bread Is mixed and baked as In the above reel pa Corn Meal Griddle cakes 1 cup com meal. Boiling water. 2 tablespoons flour. 2 teaspoons baking powder. 2-3 teaspoon salt. 1 tablespoon molasses (if liked). 1 egg. 1 cup milk. Scald the com meal with just enough boiling water to cover it. Let it stand five minutes, then add flour, salt and molasses. Thin to a batter with the beaten egg and milk, and add the baking powder last, beuting it in well. Cook at once on a hot, well greased griddle. Corn Bread 2 eggs. Vj teaspoon salt. 2 cups milk. 3 tablespoons sugar. 3 heaping tablespoons flour. Yellow com meal to form a batter. 2 heaping teaspoons baking pow der. Beat the eggs well, add the salt, milk and sugar, and beat in the flour and baking powder with enough com meal to form a soft batter; bake in shallow, well-greased pans in a mod erate oven about half an hour. The ••\jstt quantity of com meal can not be given—usually about two cups will be sufficient. Corn Meal Waffles *4 cup com meal. I l ,* cups boiling water. 1 cup milk. 3-4 cup flour. 1 teaspoon salt. 2 teaspoons baking powder. % cup sugar. 2 eggs. Cook the com meal in the boiling water till quite soft; add the salt and milk and set aside to cool. Sift to gether flour, sugnr and baking pow der, add the woll-bcatcn eggs, then the corn meal mixture, with more milk if necessary to make the batter thin enough to pour. Bake in hot, well greased waffle irora, and serve as | soon as cooked. I t "i :■ im-mmm --- —" I ! ■ ... ■ ■■ Eat More Corn! The Cheapest Nourishing Food You Can Buy g The United States Food Administration Says: The best way to take care of our enornioua corn crop is to eat it. Corn is the original American grain. It saved our pioneers; it will save us now. EAT MOKE CORN. «« . IP Wo have five timea as much corn as wheat in thia year’s crop. EAT MORE CORN. The surplus of corn this year over any previous year is greater than this year’s entire wheat crop. Corn cannot be economically shipped to II Europe. WE MUST EAT MORE CORN. ||jl Corn is King in America today. One-third of all our land under cultivation i is in com. EAT MORE CORN. We cannot send corn to Europe because: 1. The incal is likely to Bpoil in shipment. 2. Only the whole grain can be shipped and the Allies have few mills to grind it. 3. The people in Europe do not know how to use corn meal. We have the corn and the mills to grind it. and we know how to use it. EAT MOKE CORN. Corn is more than food to us; it is a symbol. Staying right at home, it plays a colossal part in the war, for it sends the wheat abroad. CORN is the % Hume Guard among food products. WHEAT is the Soldier of the line. yl Corn isn’t one food —it is a dozen ceneal, vegetable, bread, dessert. It has more food value in it, dollar for dollar, than meat or eggs, or most veg etables. It is plentiful and its use is a patriotic service. EAT MORE | CORN. mmmmmmmmmmm j The following corn products can he obtained at Kelsey’s at very reasonable cost: 1 Cracked Hominy; Flake Hominy; Milk Hominy; Quaker Corn Meal in packages, white and yellow; Corn Starch; Mazola Corn Oil; Corn Jelly; Corn Syrup; Corn Puffs; Kellogg’t Corn Flaket; Pott Toattiee and several brands of Canned Corn. 9 pound sack corn meal . . . 50c 24 pound sach corn meal . . . $1.25 F. H. KELSEY & COMPANY j St? United Stales Food Admimstraliuu Uctow No. G-23644 LAMAR, COLORADO | p H Corn Meal at 5c Pound H We have some extra good, white || corn meal, ground the old fash- p ioned way, excellent for bread, §| mush, etc., that we will sell as % long as it lasts at, per pound 5c || Strain Brothers | ‘Eat More Corn’—Hoover j | |l| Three Hot Com Cakes, good country butter and com syrup pf | makes a delicious breakfast. We serve them. We also serve f graj com bread with meals when preferred—and it tastes like the jigf *£ s£g kind that mother ujK'd to make. g Svl* Delicious Fried Mush and com syrup the way we serve it will gS r ; make you come bock for more. Tripp’s Cafe I t p L TRIPP. Propr. YOU ALL KNOW TRIPP ||