The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-02-15
The Most Perfect Plant We Rear.

Inc most Perfect Plant We Rear.
A familiarity with the chemical relations
still more apparent the relation of chenis-
try to the preparation of these products
Considering the nature of plant from
a utilitarian point of view we place wheat
it second to no other growing thing In
the plant world; as it is certainly the
storehouse of strength and energy and
worthy to be called the Queen of Ce-
The grain is surrounded by two coats.
the outer covering or cuticle and the in
meath this are the gluten cells which con-
tain also fat and salts, the center of the
inc, form of diastase. is associated with
the starcn and helps to make the latter
self-digesting.
The covering cuticle of the bran cells
is removed by grinding and the result is
lowish- white in color and fine and smooth
in texture The amount of grinding, after
color of the flour. The yellow-white de-
notes the presence of gluten while the
starch.
Good flour always has a pleasant smell,
that may be described as nutty and sweet
and with no suspicion of a rancid or acid
taste A test of good flour is the amount
contain more. than 15;2 per cent of water
in order to keep We'll If flour, whether
dark colored. it indicates dampness either
in harvesting or storage and gives grounds
WHEN GROUND To EXCESS.
To produce an extremely white flour the
grain is sometimes ground to excess and
much of the fat and salts are removed.
Such flour can not make very nutritious
bread and is only suitable for cakes and
pastry or in such cookery as demands
considerable amount OF fat and has the
rich combination of the different food ele-
m Wboie wheat meal while containing
more nutrition. is apt to be irritating on
ceiluiose and sIiceous matters. While
these qualities are useful to persons of
sedentary habits there are often objec-
tating qualities mentioned There is a
Gated whole wheat flour. The two already
and the Hour finely ground so that any
nal u a-os1ed.
USE OF WHOLE WHEAT FLOUR
whole wheat flour in making bread there
are few housekeepers who seem to know
IS but e slightly derent rom a the whits
fours used for general purposes in the
ENTIRE WHEAT GEMS.
Add two tablespoonfuls of sugar and
one teaspoonful of salt TO one and three
and st into S SoR OF str fRrs Ta f }
teaspoonful of baking soda into one and
e d6 enP one OF % eae ana dd an f9
two tablespoonfuls of melted butter. Mix
Wei Wei end es IN rot ; zen 6 Pans that are
der can be used instead of sour milk and
soda.
ENTIRE CREDIBLE CAKES
Beat three eggs thoroughly and add
tablespoonful of butter melted and a tea
cups of entire wheat flour and sufficient
water to make a thin batter. Add two
we'll mixed bake on a hot gridiron.
ENTIRE WHEAT PTppIN(S
One cup of entire wheat flour, cup
of white -four, one cup of molasses- one
rafsins. figs, dates or prunes chopped. one
teaspoonful OF soda: sift the fours: warm
the then sr info s fbe ou 81 Ba IN the
light and add TO the milk. Stir into other
Butter a pudding mold or basin and pour
in the mixture. and set in steamer or
hours. Serve with cream or foamy sauce.
GRAHAM CRUEL.
If Graham flour is used sift out the
bran. Put three cups Of boiling water in
scant cup of -four which has been rnixed
to a smooth paste With cup Of warm
then place it where it win steam for an
hour or exs gt aIf ea d sly 70 2, sfrHe e
a cur. of sweet hot cream,
ENTIRE WHEAT WATERS
sift a quart of entire wheat fiour. into
a bowl with a teaspoonful of salt and two
tablespoonfuls of sugar; rub in a table
spoonful of butter Then stir in enough
water or milk to make a stiff dough. Roll
out as thin as wafer and roll and fold
several times as you do puff paste, Then
roll again as thin as a very thin wafer
and cut into long narrow strips. Bake
until well done but do not brown them
ENTIRE WHEAT PIE CRUST.
Mix equal parts white and entire wheat
flour together with a little salt Then
noisten with thin sweet cream. Have
flour and cream very cold and mix a 5
quickly and lightly as possible. Do not
knead the paste, but mix by cutting and
folding it with a knife until well mixed
Roll out lightly and bake quickly The
crust viii be lighter and more tender IL