Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-02-08
Table and Kitchen.
Starch is the StOred-Up Energy of
Many Plant Foods.

Starch means strength and is one of the
essentials of life in animal as well as in
the vegetable world. 1t is an element de-
signed to create energy and action in the
reproduction of it's kind. If this element
of power plays such an important part in
the vegetable life we must conclude that
it must be of use in the animal economy as
well.
As a Heat Giver.
Starch is the most important and abun-
dant of the heat-giving, force-producing
principles of food. It constitutes more
than nine-tenths of all the carbonaceous
principles of our grains and leguminous
seed in which we largely depend.
Starch is not utilized in the system in
the actual building up of the body structure
or the repairing of it's waste: but is the in
dispensabe fuel that supplies heat force
and energy.
So much stress has been laid upon the
harm wrought from eating badly cooked
starchy foods that an unfortunate inter-
probation has been arrived at by many
houSekeeperS whose source of information
is perhaps limited and one-sided at best.
Starch is not non-essential. some are
led to believe, nor is its function subor-
dinate one, as it takes more than three
fOurthS of our foods to supply the requisite
amount of heat and force-producng fuel
and maintain such a perfect adjustment OF
scientific principles as to keep the internal
temperature of the body. summer or winter
at rest or in violent exercise, at the uniform
temperature of 9S degrees Fahrenheit. I'M
der ordinary circumstances and proper
understanding of the uses of the elements
of food in the system. this wonderful con-
forInity to natural laws may be maintained
with no greater variation under any cir
cumstances than one or two degrees:
The Digestion of starch.
Starch as found in it's natural form in
vegetables, or even in many prepared cereal
and vegetable foods, requires the most in
telligent and careful cooking in order to
make it digestible. The process of all
starch digestion must be begun before it is
taken into the mouth. First the grains of
starch must be softened, then dissolved
These exterior changes are effected by boil
ing in water, or baking. with moist heat.
Starch is soluble in cold water and partly
soluble in hot water The digestion pro-
ceeds further when taken into the mouth
by the action of the saliva during mastica-
ton. The saliva contains a peculiar fer
ment called ptyalin that is capable of
changing starch into maltese. which is a
form of sugar. Such parts of the starch
as escape previous digestion or change do
not alter much when they enter the stom-
ach, but by the diastatic ferment of the
pancreas are finally transformed into sugar
and this sugar is absorbed into the blood.
The Ground Starches.
The whole starch grain, being so general
ly imperfectiy cooked, goes into the mouth,
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 nutriment derived from the food
The process of grinding the starch to a fine
powder before it is cooked gives far 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 familiar
is corn starch, which is a common article
supposed to be used for food only Corn
is a cheap product, and is used in making
laundry starch as well corn starch
Corn is a coarse grained cereal. and while
it thickens quickly and well i'm pudding
making, is not, for this reason, so suitable
for fine laundry work. And in using for
culinary purposes it is not to be compared
to the fine, delicate preparation now made
from the wheat grain.
Wheat starch has for long time been
used by those laundTies noted for the per-
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 corn product is not, as is supposed, the
first or coarsest grade that cannot be used
Tor other purposes, and so is ground I'D into
corn starch" The second and third grades
are much finer and are put up and sold for
laundry USE
The wheat flour starch has been more
expensive and could not be produced cheap
ly enough for ordinary family use But
the art of milling has developed SO randi
ly within past years the manufacturers
are now able to give the housewife the
pure Whlte carbonaceous part of the wheat
gram from which she can produce many
tempting delicacies that are not alone
dainty in appearance but healthful and
substantial articles of diet
Custard Ice.
Mix two ounces Of wheat starch with
enough cold milk to make a paste then
add gradually a pint Of milk then three
fourths of a cup of sugar, and whisk until
the sugar is dissolved. Cook in a double
boiler until it thickens; then remove 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 these care
fully with pint of whipped cream and
freeze quite stiff. Beat up well before sery-
ing with a fruit compete.
Lemon Pudding Sauce.
Put a spoonful of wheat starch in a
saucepan with half cup of sugar, one
egg, one tablespoonful of butter the grated
Beat together until smooth, then add 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 pint Of oysters in their own liquor
until plump: then drain set oysters where
they will keep hot. Strain the liquor
carefully and reserve for the sauce; add
ing sufficient cream to make cupful.
Brown a tablespoonful of butter; stir In
a tablespoonful of wheat starch and then
aau the oyster liquor, and then the cream
hot; season to taste with salt and pepper
and let it boil up. Add the oysters and a
well-beaten egg and let 1t heat thoroughly
but not boil; just before serving add a tea
spoonful of lemon juice and little minced
parsley.
Glazed Apples With Roast Pork.
Pare six large, tart apples and with
vegetable scoop cut out as many balls as
possible, or core the apples and cut into
large cubes. Put them into glazed sauce
pan with two ounces of butter and the
grated rind of one lemon and half a cup of
sugar. Set over the fire and toss the apples