62 HANDBOOK OF DOMESTIC SCIENCE
Iron rust (oxid produced by oxygen in
presence of moisture).
Silver — sulpliid formed by action of
sulphur in food or in air from burn-
ing gas.
Aluminium tarnished by acids in foods.
(2) Objection to use of acids.
(3) Polishing reagents.
Whiting or silver polish.
Experiment 5. Sift one pound jewellers' whiting
through fine-meshed cloth to remove the coarse
particles. Make the powder into a paste, using
soap solution or ammonia in water✪ Grease Stain Removal Experiment. Use this on
silver, nickel, aluminium, and zinc.
Eottenstone and sweet oil to be used on copper or
brass.
Benzine and powdered emery to be used on cut steel.
IV. Care of Sink.
Materials used in body of sink.
Plumbing — Form of trap and its value.
Use of strainer.
-Disinfection of trap.
Flushing with boiling water,
or soapy water at boiling temperature,
or hot sal soda solution,
or a disinfectant.
Practice work for pupils.
Clean all woodwork, windows, metal, and dishes
in the kitchen.
Disinfect the sink drain and dish-cloth.
To Teacher. — Prepare Experiments 2, 3, and 4 in class,
but have duplicates prepared several days before, so
that results may be shown and conclusions drawn.
Encourage pupils to examine and report orally and Avith
THE KITCHEN 63
drawings on kinds of traps found in tlieir own
lionies.
Tell tlicni of the work of Pasteur.
Have the results of Avork embodied in written exercise
on cleanliness.
CHAPTER III
STARCHY FOODS, AND HO'W TO COOK THEM
Starch, — All plants contain more or less of a class of
compounds called carbohydrates. These contain carbon,
hydrogen, and oxygen. The parts of carbon are usually six,
or a multiple of six, and the hydrogen and oxygen are in the
ratio to form water ; that is two parts of hydrogen to one of
oxygen. A few carbohydrates are of animal origin, but the
larger number form the bulk of the solids of plants.
One member of the group cellulose has been mentioned
in discussing woods as fuel. As it forms the main part
of the cell wall of all higher plants, and as a rule of the
lower plants, which include fungi and bacteria, it is a factor
to be considered in all study of vegetable foods. It is
insoluble in water though softened by long application of
boiling temperature.
The digestive juices of man have little or no action on cellu-
lose. In presence of water and under the influence of
bacteria it decomposes, giving rise to marsh gas. This
bacterial decomposition may take place in the intestine. It
is said to increase the peristaltic action of the intestine and
by hastening the elimination of food cause a loss of nitrogen.
This was shown by experimental feeding with whole-wheat
bread. The results were that less of the nitrogenous
products were absorbed on this diet than were during use
of white bread.
Starch. — Contained within the cellulose walls of plants are
tiny granules of a highly complex carbohydrate, starch. The
64
STARCHY FOODS 65
Page 35 · 1 recipe record on this page
Presented as published in 1900. 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
Iron rust (oxid produced by oxygen in presence of moisture).
Silver — sulpliid formed by action of sulphur in food or in air from burning gas.
Aluminium tarnished by acids in foods.
(2) Objection to use of acids.
(3) Polishing reagents.
Whiting or silver polish. Experiment 5. Sift one pound jewellers' whiting through fine-meshed cloth to remove the coarse particles. Make the powder into a paste, using soap solution or ammonia in water. Use this on silver, nickel, aluminium, and zinc. Rottenstone and sweet oil to be used on copper or
brass. Benzine and powdered emery to be used on cut steel. IV. Care of Sink.
Materials used in body of sink. Plumbing — Form of trap and its value. Use of strainer. -Disinfection of trap.
Flushing with boiling water,
or soapy water at boiling temperature, or hot sal soda solution, or a disinfectant. Practice work for pupils.
Clean all woodwork, windows, metal, and dishes
in the kitchen. Disinfect the sink drain and dish-cloth. To Teacher. — Prepare Experiments 2, 3, and 4 in class, but have duplicates prepared several days before, so that results may be shown and conclusions drawn. Encourage pupils to examine and report orally and with
drawings on kinds of traps found in their own homes. Tell them of the work of Pasteur. Have the results of work embodied in written exercise
on cleanliness.
CHAPTER III
STARCHY FOODS, AND HO'W TO COOK THEM
Starch, — All plants contain more or less of a class of compounds called carbohydrates. These contain carbon, hydrogen, and oxygen. The parts of carbon are usually six, or a multiple of six, and the hydrogen and oxygen are in the ratio to form water ; that is two parts of hydrogen to one of oxygen. A few carbohydrates are of animal origin, but the larger number form the bulk of the solids of plants.
One member of the group cellulose has been mentioned in discussing woods as fuel. As it forms the main part of the cell wall of all higher plants, and as a rule of the lower plants, which include fungi and bacteria, it is a factor to be considered in all study of vegetable foods. It is insoluble in water though softened by long application of boiling temperature.
The digestive juices of man have little or no action on cellulose. In presence of water and under the influence of bacteria it decomposes, giving rise to marsh gas. This bacterial decomposition may take place in the intestine. It is said to increase the peristaltic action of the intestine and by hastening the elimination of food cause a loss of nitrogen. This was shown by experimental feeding with whole-wheat bread. The results were that less of the nitrogenous products were absorbed on this diet than were during use of white bread.
Starch. — Contained within the cellulose walls of plants are tiny granules of a highly complex carbohydrate, starch. The
Records on this page
Grease Stain Removal Experiment