CARBONIC-ACID GAS.— This combination of car-
bon and oxygen (C02) is of very great service to cooks.
It is the gas by which bread and other materials are
leavened, and it is produced either by yeast, as a result
of sugar fermentation, or by the admixture of an alkali
with an acid, such as bicarbonate of soda or ammonia
with tartaric or citric acid, cream of tartar, or sour milk.
Carbonic-acid Gas is also obtained for extensive use by
submitting powdered marble, whiting, or chalk to the
action of oil of vitriol (sulphuric acid); it is prepared in
this way for aerating water for drinking and bread.
The apparatus required for either purpose being elaborate,
does not recommend itself to domestic use, but a system
of supplying this gas in a highly condensed form has
been so successfully carried out that in course of time it
is probable that a mode of aerating or “ leavening ” dough
and pastry in small quantities will be designed, and
supersede the use of yeasts and baking-powder, which
have the unfortunate fault of remaining in the bread
after the work of aerating is completed. In the use of
yeast this is especially noticeable', for it is not at all
times any too pure, and invariably communicates an
undesirable flavour to the bread, or whatever it has been
employed to aerate (see Yeast). Carbonic-acid Gas can
be liquefied at a pressure of thirty-six atmospheres, and
in this limpid state is very portable if confined in
strong iron retorts, from which a little can be taken at
a time.
The idea that Carbonic-acid Gas is poisonous has been
effectually contradicted by skilful chemists, who declare
For details respecting Culinary Processes, Utensils, Sauces, ifce., referred to, see under their special heads.
294
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Carbonic-acid Gas — continued.
that it is not a supporter of life or combustion, but
can be used in our foods without the slightest fear
of deleterious consequences. Indeed if this were not
so, its use, whether generated from marble, alkalies, or
yeast would render bread and all leavened food injurious
to life. It has probably been confounded with the
terribly disastrous carbonic-oxide gas, or choke-damp of
the mine.
GAEDAMOMS. — The seeds of the Cardamom-
plant ( Cardamomum ), known to brewers as “ Grains of
Paradise,” are much used by cooks and confectioners,
for the peculiarly agreeable but pungent aromatic flavours
afforded by them. In curry powders their presence is
considered essential. The Cardamom is a native of the
East Indies, and grows abundantly in India, Ceylon,
Madagascar, and especially along the Malabar coast.
There are several kinds, but that from which the seeds
of commerce are usually obtained throws out a flower-
stalk, about 1 Aft. long, direct from the roots, which creeps
along the ground, and bears numerous small white flowers.
These flowers give place to triangular capsules, containing
several small, irregular-shaped, dark-coloured seeds.
Cardamom Cakes. — Work into a smooth paste the yolks of
five eggs, with sufficient flour to make it stiff, add 1 teacupful
of caster sugar, 1 teacupful of cream, and 1 tsaspoonful of
bruised Cardamom-seeds✪ Cardamom Cakes. Roll out the paste, cut it into
shapes with ornamental cutters, and fry in hot butter. It is
sometimes advisable to add a small quantity of water to the
butter.
Page 137 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CARBONIC-ACID GAS.— This combination of carbon and oxygen (C02) is of very great service to cooks. It is the gas by which bread and other materials are leavened, and it is produced either by yeast, as a result of sugar fermentation, or by the admixture of an alkali with an acid, such as bicarbonate of soda or ammonia with tartaric or citric acid, cream of tartar, or sour milk. Carbonic-acid Gas is also obtained for extensive use by submitting powdered marble, whiting, or chalk to the action of oil of vitriol (sulphuric acid); it is prepared in this way for aerating water for drinking and bread. The apparatus required for either purpose being elaborate, does not recommend itself to domestic use, but a system of supplying this gas in a highly condensed form has been so successfully carried out that in course of time it is probable that a mode of aerating or “ leavening ” dough and pastry in small quantities will be designed, and supersede the use of yeasts and baking-powder, which have the unfortunate fault of remaining in the bread after the work of aerating is completed. In the use of yeast this is especially noticeable, for it is not at all times any too pure, and invariably communicates an undesirable flavour to the bread, or whatever it has been employed to aerate (see Yeast). Carbonic-acid Gas can be liquefied at a pressure of thirty-six atmospheres, and in this limpid state is very portable if confined in strong iron retorts, from which a little can be taken at a time.
The idea that Carbonic-acid Gas is poisonous has been effectually contradicted by skilful chemists, who declare
For details respecting Culinary Processes, Utensils, Sauces, ifce., referred to, see under their special heads.
Carbonic-acid Gas — continued. that it is not a supporter of life or combustion, but can be used in our foods without the slightest fear of deleterious consequences. Indeed if this were not so, its use, whether generated from marble, alkalies, or yeast would render bread and all leavened food injurious to life. It has probably been confounded with the terribly disastrous carbonic-oxide gas, or choke-damp of the mine.
CARDAMOMS. — The seeds of the Cardamomplant ( Cardamomum ), known to brewers as “ Grains of Paradise,” are much used by cooks and confectioners, for the peculiarly agreeable but pungent aromatic flavours afforded by them. In curry powders their presence is considered essential. The Cardamom is a native of the East Indies, and grows abundantly in India, Ceylon, Madagascar, and especially along the Malabar coast. There are several kinds, but that from which the seeds of commerce are usually obtained throws out a flowerstalk, about 1 Aft. long, direct from the roots, which creeps along the ground, and bears numerous small white flowers. These flowers give place to triangular capsules, containing several small, irregular-shaped, dark-coloured seeds. Cardamom Cakes. — Work into a smooth paste the yolks of five eggs, with sufficient flour to make it stiff, add 1 teacupful of caster sugar, 1 teacupful of cream, and 1 teaspoonful of bruised Cardamom-seeds. Roll out the paste, cut it into shapes with ornamental cutters, and fry in hot butter. It is sometimes advisable to add a small quantity of water to the butter.
Records on this page
Cardamom Cakes