Evening star., 1902-02-15
Table and Kitchen.
Tx gi
The Most Perfect Plant We
Rear. n.

A familiarity with the ehemical relations
Of the food plants we cultivate makes still
more apparent the relation Of chemistry
to the preparation of these products for
bodily use.
Considering the nature of plant from
utiiitarian po-nt of view We place wheat
not only first among the cereals. but as
sign At second to no ether growing thing
in the plant world, as it is certainly the
most wonderful The wheat grain is
storehouse of strength and energy and
worthy to be called the queen of cereals
The grain is surrounded by two coats
the outer covering or cutic!e and the In
ner composed of bran cells; lying under
meath this the gluten cells, which con-
tain also fat and salts; the center of the
grain is occupied by starch cells. Cereal
inc. form of diastase, is associated with
the starch and helps TO make the latter
Stlf-digeStng.
The covering cuticle of the bran cells
is removed by grinding and the result is
n perfectly digestible flour. white or yell
lowiSh- white in color and fine and smooth
in texture. The amount of grinding after
the separation of the bran, determines the
color of the flour. The yellow white de-
notes the presence of gluten. while the
pure white may contain very little except
starch.
Good flour always has pleasant smell.
and with no suspicion of rancid or acid
taste A test OF good flour Is the amount
or water 1t will absorb. and 1t should not
contain more than 152 per cent Of water
IN order to keep well If ~ -four. whether
or the entire wheat or n white flour, Is
dark-colored. 1t indicates dampness either
IN harvesting or storage and gives grounds
Tor suspecting quality and cleanliness Of
the flour.
When Ground to Excess.
To produce an extremely white -four the
grain is sometimes ground to excess and
greater part of the gluten, and with 1t much
Of the fat and salts are removed. Such
flour cannot make very nutritious bread,
and is only suitable for cakes and pastry
or in such cookery as demands q consd-
erable amount of fat and has the addition
of milk, eggs, etc, to make a rich combi-
nation of the different food elements.
Whole wheat meal while containing more
nutrition Is apt to be irritating on account
of the outer coat consisting of cellulose and
siliceous matters. While these qualities are
useful to persons Of sedentary habits, there
are often objections to it's use account
of the irrita ting qualities mentioned. There
is happy medium however, in the de-
corticated whole wheat flour. The two al
ready mentioned outer layers are stripped
off and the flour finely ground so that any
mechanical irritation of the digestive canal
Is avoided
While there is now a general use OF the
whole wheat -four in making bread there
few housekeepers who seem to know
how to use it in other ways, and yet it Is
but slightly different from the white flours
used for general purposes in the kitchen.
Entire Wheat Gems.
Add two tabespoonfuls Of sugar and one
teaspoonful of salt to one and three-quar-
,fo G,
into a bowl. Stir two thirds OF a teaspoon
full of baking soda into one and a quarter
cups Of sour milk and add to the -four with
one well-beaten egg and two tablespoonfuls
of melted butter. Mix well and bake In hot
gem pans that are we'll creased Sweet
milk and baking powder can be used in
stead OF sour milk and soda.
Entire Griddle: Cakes.
Beat three eggs thoroughly and add one
tablespoonful Of butter melted and a tea
spoonful of salt; then add alternately four
cups Of entire wheat flour and sufficient
water to make thin batter. Add two tea
spoonfuls of baking powder and when well
mixed bake on a hot griddle.
Entire Wheat Pudding.
One cup Of entire wheat flour, one cup Of
white flour, one cup Of noasses one egg,
one cup of sweet milk. one cup Of raisins
figs, dates or prunes chopped, one teaspoon
full OFFS soda; sift the 1ours; warm the mo-
lasses slightly and stir in the soda, then
stir into the -four. Beat the egg light and
add to the milk Stir into other ingredients
then add the Toured fruit Butter a pud-
ding mold or basin and pour In the mixture
and set In steamer or over boiler Of hot
water and steam two hours Serve with
cream or foaming sauce.
Graham Cruel.
II Graham -four is used sift out the bran.
Put three cups Of boiling water In a double
boiler and stir In carefully a scant cup Of
flour which has been mixed to a smooth
paste with cup Of warm, not hot water.
Stir until 1t thickens, then place It where
1t will steam for an hour or even longer
When ready to serve season slightly with
salt and stir in half cup of sweet hot
cream.
Entire Wheat Waters.
Sift quart Of entire wheat flour into a
bowl with 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 stifr 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 little salt; then mois-
ten with thin sweet cream. Have flour and
cream very cold and mix as quickly and
lightly as possible Do not knead the paste,
but mix by cutting and folding 1t with a
knife until well mixed. Roll out lightly and
bake quickly The crust will be lighter and
more tender If the paste is allowed to set
on ice for some time before baking
Fruit and Nut Drop Cakes.
Separate four eggs and beat the yolks to
a thick cream Add the Juice Of half a
small lemon and beat again. Then aid one
cup of pounded nut meats and one cup Of
date meats rubbed smooth with little
thick cream. Beat all together: then add
the whites Of the eggs beaten to a froth.
Fold and chop in two tablespoonfuls of
Drowned entire wheat -four. Drop onto
buttered baking tins by tablespoonfuls and
bake from ten to fifteen minutes.
Menus. ~
SUNDAY
BREAKFAST. II.
Fruit,
Cereal, Cream,
Broiled Chops. Potato a da Creme.