In the higher grades of flour, the gluten is more elastic and better for bread-making. REFERENCES Booklets sent out free by well-known flour mills. QUESTIONS 1. Consult various cook books, and then make a table showing the kinds of fat, starch, liquid, and seasoning, which may be used in preparing sauces for vegetables, fish, meat, and puddings that have a white sauce basis. 2. How many pounds are there in a barrel of flour ? In a bag ? 3. What does the same grade of flour cost by the pound, the bag, and the barrel ? 4. What are the trade names of some of the best-known, high grade flours 9 CORNSTARCH MOLD 135 XXVI STARCH CORNSTARCH MOLD MACARONI AND TOMATO SAUCE A. Class Experiments. Mix half a tablespoon of cornstarch with quarter of a cup of cold water, and cook, stirring and adding measured amounts of water until you obtain the same consistency as a medium white sauce. What is the comparative thickening power of flour and cornstarch ? B. CORNSTARCH MOLD. Make a cornstarch mold, using a cup of milk, one tablespoon of sugar, a saltspoon of salt, and as much corn- starch as would give the consistency of the thick white sauc✪ Cornstarch Molde used in the last lesson. How will you combine the ingredients? Cook five minutes over the fire, stirring constantly ; then cook covered, over water, until the "raw" taste has disappeared. This will take at least fifteen minutes.1 Remove from the fire, add a few drops of vanilla and pour into a wet mold, and let stand until cold. Serve with chocolate sauce. CHOCOLATE SAUCE. Melt a quarter of a square of chocolate with a quarter of a teaspoon of butter. Add three tablespoons of water, a half cup of sugar and a few grains of salt✪ Chocolate Sauce. Boil until moderately thick; cool, and flavor with a few drops of vanilla. 1 In cooking so small a quantity so long a time, it may be necessary to allow for the increased loss by evaporation. 136 FOOD STUDY C. PREPARE MACARONI AND TOMATO SAUCE. Boil until tender a quarter of a cup of macaroni broken into inch pieces in a pint of boiling water with half a teaspoon of salt. Drain and pour some cold water over it to prevent the pieces from sticking together. Reheat in an equal amount of tomato sauce. Make this as you would white sauce, but use the juice from canned tomato for the liquid. Since macaroni is starchy, use a propor- tion of flour that will make a sauce between thin and medium. CORNSTARCH The manufacture of cornstarch is interesting because so many other products are made at the same time. The outline of the process is as follows.

AI-modernized reading of the original text

In the higher grades of flour, the gluten is more elastic and better for bread-making. Booklets sent out free by well-known flour mills. 1. Consult various cook books, and then make a table showing the kinds of fat, starch, liquid, and seasoning, which may be used in preparing sauces for vegetables, fish, meat, and puddings that have a white sauce basis. 2. How many pounds are there in a barrel of flour ? In a bag ? 3. What does the same grade of flour cost by the pound, the bag, and the barrel ? 4. What are the trade names of some of the best-known, high grade flours? CORNSTARCH MOLD 135 CORNSTARCH MOLD MACARONI AND TOMATO SAUCE A. Class Experiments. Mix half a tablespoon of cornstarch with quarter of a cup of cold water, and cook, stirring and adding measured amounts of water until you obtain the same consistency as a medium white sauce. What is the comparative thickening power of flour and cornstarch ? B. CORNSTARCH MOLD. Make a cornstarch mold, using a cup of milk, one tablespoon of sugar, a saltspoon of salt, and as much cornstarch as would give the consistency of the thick white sauce used in the last lesson. How will you combine the ingredients? Cook five minutes over the fire, stirring constantly ; then cook covered, over water, until the "raw" taste has disappeared. This will take at least fifteen minutes.1 Remove from the fire, add a few drops of vanilla and pour into a wet mold, and let stand until cold. Serve with chocolate sauce. CHOCOLATE SAUCE. Melt a quarter of a square of chocolate with a quarter of a teaspoon of butter. Add three tablespoons of water, a half cup of sugar and a few grains of salt. Boil until moderately thick; cool, and flavor with a few drops of vanilla. 1 In cooking so small a quantity so long a time, it may be necessary to allow for the increased loss by evaporation. C. PREPARE MACARONI AND TOMATO SAUCE. Boil until tender a quarter of a cup of macaroni broken into inch pieces in a pint of boiling water with half a teaspoon of salt. Drain and pour some cold water over it to prevent the pieces from sticking together. Reheat in an equal amount of tomato sauce. Make this as you would white sauce, but use the juice from canned tomato for the liquid. Since macaroni is starchy, use a proportion of flour that will make a sauce between thin and medium. CORNSTARCH The manufacture of cornstarch is interesting because so many other products are made at the same time. The outline of the process is as follows.

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