The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-02-08
Prepared Starch as a Food Product.

Prepared Starch as a Food Product.
Starch means strength and is one of the
essentials of life in animal as well in
the vegetable world 1t is an element de-
reproducton Of ifs nd a If this elemen
OF power plays such an important part in
it must be Of use in the animal economy
az well.
AS A HEAT GIVER.
Starch is the most important and album
principles of food. 1t constitutes more
than Il nine-tenths of all the earboneeeous
seed in which we largely depend
Starch is not utilized in the system in
ture or the repairing of it's waste; but is
the Indispensable fuel that supplies heat
So much stress has been laid upon the
harm wrought from eating badly cooked
housekeepers whose source of information
Starch is not a non-essential, as some are
led to believe, nor is its function subor
fourths of our foods to supply the requi-
site amount of heat and force producing
ment of scientific principles as to keep the
internal temperature of the body, summer
the uniform Temperature of s. degrees
Fahrenheit. Under ordinary circumstances
the elements of food in the system. this
wonderful conformity, to natural laws
ton under any circumstances than one or
two degrees.
THE DIGESTION OF STARCH.
Starch found in it's natural form in
vegetables or even in many prepared ce-
real and vegetable foods requires the most
intelligent and careful cooking in order to
make it digestible The process of all
starch digestion must be begun before. it
nf tasen into me mo9th First t the grams
T bdin exterior changes are effected oi by
heat. Starch is soluble in cold water and
partly soluble in hot water, The digestion
mouth, by the action Of the saliva &c during ing
maStication. The saliva contains pecu-
liar ferment called ptyalin that is capable
of changing starch into maltese, which is
a form of sugar. Such parts of the starch
as escape previous to digestion or change
stomach, but by the diastatic ferment of
the Hanereas are finally transformed into
sugar and this sugar is absorbed into the
blood.
THE GROUND SEARCHES.
The whole starch grain being so general
where it is not retained long enough for
perfect mastication or for the necessary
changes TO be effected before swallowing.
The stomach is taxed to do the work the
teeth and saliva should perform. digestion
retarded and often seriously impaired and
very little nutrient derived from the food.
The process of grinding the starch to a
more satisfactory results than grinding by
the teeth and the production OF indigestion
is quite improbable when starches are used
in this form.
The only form of prepared or ground
starch with which the housewife is fanil-
liar is corn starch, which is common
ticle supposed to be used for food only.
Corn is cheap product and is used in
starch Corn is coarse grained cereal
pudding making. is not for this reason
SO suitable for the fine laundry work And
in using for culinary purposes it is not to
be compared to the fine delicate prepara-
ton now made from the wheat grain.
Wheat starch has for a long time been
used bX those launOrlHS noted for the
lection of their work. This starch made
from the finest selected winter wheat is
of much finer grade and quality than the
corn starch used for food: for this form
of product is not: as is supposed, the finest
grade of starch from corn, but the first Of
coarsest grade that can not be used for
eorp rb e Second agd third up adee
are much finer and are put up and sold for
The wheat flour starch has been more
expensive and could not be produced
eheaply enough fol-. ordinary family use.
rapidly within the past years the manufac-
turers are now able to give the house
the wheat grain from which she can pro-
duce many tempting delicaeies that are
full and substantial articles of diet
CUSTARD ICE.
Mix two ounces of wheat starch with
add gradually a pint of milk; then three
fourths of cup Of sugar, and whisk
double boiler until it thickens: then re-
move from the fire and add half an ounce
of butter. When cold add any fiavoring
desired and partially freeze the mixture.
Then whip whites of two eggs stiff: add
an9 fresze w d Rfnt Beat Of Wn p Pe
before serving it with fruit compete.
LEMON PUDDING SAUCE.
Put a spoonful of wheat starch in a
egg. one tablespoonfuI up of butter butter the the
grated rind of half lemon and pinch of
one pint of boiling water and stir over the
fire until it thickens. Add the juice of a
lemon and serve hot or cold.
OYSTER FRICASSEE.
Cook a pint of oysters in their own
liquor until plump; then drain; set oysters
liquor carefully and reserve for the sauce;
adding sufficient cream to make cup
stir in a tablespoonful Of Wheat starch and
then add the oyster liquor, and then the
pepper and let it boil up. Add the oysters
and a well beaten egg and let it heat thor
add a teaspoonful of lemon juice and a
little minced parsley.
GLAZED APPLES WITH ROAST PORK
Pare six large tart apples and with a veg
sible, core the apples and cut into large
with two ounces of butter and the grated
rind of one lemon and half a cup of SUI
about until they are cooked. Dish them
up in mound shape with a border of TRAN
fried and sprinkled with sugar over the
apple and set the dish in the oven to
brown slightly, or brown with a hot glaz-
ing iron.
SOUFFLE AU CAFE.
Take four ounces of fresh roasted Mocha
coffee, pour quart of scalded milk over
it: cover and let stand an hour until cool.
Mix four ounces of wheat starch with six
ounces of sugar: strain the milk infusion
over this; set over the fire and let boil
two minutes; then remove and add the
beaten yolks of six eggs. Mix we'll Then
fold in carefully the whites of the eggs
beaten to a stiff froth. Pour into a deep
baking dish or souffle dishes. sprinkle with
powdered sugar and bake in a moderate
oven for 20 minutes until a nice brown |
color. Serve Immediately.