Expp:kiment 12. (a) 1 teaspoon flour; 2 tablespoons
boiling water ; \ yeast cake dissolved in 1 teaspoon cool
water. Leave for 3 hours in warm place.
(6) To 1 teaspoonful of the solution add a Fehling's test
tablet, to be procured at any drug store. Apply heat
gently.
Repeat this experiment, using unfermented starch paste.
The starch solution should remain blue in color, while the
fermented product should turn yellow or red, showing pres-
ence of a sugar.
Should starchy foods be cooked ?
Experiment 13. Prepare a starch paste as in Experi-
ment 4 and add to cool product amylolytic extract of pan-
creas (purchased in druggist's shop). Leave for half or
one hour. Test with Fehling's reaction.
Experiment 14. Let each pupil chew for a long time a
piece of cracker and tell what taste is developed.
Resume of digestion of starch and its use in human
economy.
When may infants be fed starchy foods and be able to
digest them ?
Malt Extract.
Ex:periment 15. To starch paste add malt extract and
leave for one hour. Test with Fehling's tablet.
May malt extract be used with starchy foods ?
The experiments in this lesson may be performed before
the class, but if possible let the pupils do the work so that
they may gain a clearer insight into the subject.
Let each pupil see that lier saliva is alkaline, using a tiny
92 HANDBOOK OF DOINIESTIC SCIENCE
piece of red litmus paper. Between meals the reaction may
be very faint.
Let each pupil write an essay on digestion of starch.
Starchy Foods for the Sick
31aterials. — Rice, milk, cream, eggs, sugar, malt extract,
bread, Fehliug's tablet, baby foods as found in the market,
iodine.
OutUne.
(1) Review of digestion of starch. See p. 66.
(2) Starch partially changed into soluble form by long
cooking.
(3) Starch changed into dextrin by high heat.
(4) Starch changed into maltose by action of malt extract.
Practice.
Cream of Rice Soup. — (a) Boil rice in white stock till
very tender.
(6) Put through sieve.
(c). Add cream and season with salt and pepper.
Proportion : i ciip rice, 1 pint soup stock, 1 tablespoon
cream✪ Cream of Rice Soup, salt and pepper.
Rice Cream. — Cook rice with milk in double boiler for
three hours. Rub through sieve, add sugar and salt. Heat
and pour on to beaten eggs. Return to double boiler and
cook till creamy, — five minutes. Flavor with lemon.
2 tablespoons rice, 2 cups milk, 2 tablespoons sugar, 1 salt
spoon salt, 2 eggs✪ Rice Cream.
(3) Bread made into toast by long heating in oven or till
golden brown throughout ; dipped in hot milk and served
on hot plate with cream sauce.
(4) Rice Gruel. — 2 tablespoons cooked rice, 1 pint milk.
Cook together in double boiler half hour, put through sieve,
season with salt and pepper and add one tablespoon malt
extract✪ Rice Gruel. Leave for one hour and serve either cold or hot.
STARCHY FOODS 93
Impress the necessity of thorough cooking of starchy-
foods when they are to be used in diet for the sick.
Insist on toast being made correctly and served daintily
and hot.
Let part of the rice gruel be tested with Fehling's reaction
to show presence of maltose.
Give talk on baby foods and dangers from their use.
Test them with iodine.
ADVANCED COURSE — STARCHY FOODS, AND HOW
TO COOK THEM
BIBLIOGRAPHY
Page 48 · 3 recipe records 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
Experiment 12. (a) 1 teaspoon flour; 2 tablespoons boiling water ; \ yeast cake dissolved in 1 teaspoon cool water. Leave for 3 hours in warm place.
(6) To 1 teaspoonful of the solution add a Fehling's test tablet, to be procured at any drug store. Apply heat gently.
Repeat this experiment, using unfermented starch paste.
The starch solution should remain blue in color, while the fermented product should turn yellow or red, showing presence of a sugar.
Should starchy foods be cooked ?
Experiment 13. Prepare a starch paste as in Experiment 4 and add to cool product amylolytic extract of pancreas (purchased in druggist's shop). Leave for half or one hour. Test with Fehling's reaction.
Experiment 14. Let each pupil chew for a long time a piece of cracker and tell what taste is developed.
Resume of digestion of starch and its use in human economy.
When may infants be fed starchy foods and be able to digest them ?
Malt Extract.
Experiment 15. To starch paste add malt extract and leave for one hour. Test with Fehling's tablet.
May malt extract be used with starchy foods ?
The experiments in this lesson may be performed before the class, but if possible let the pupils do the work so that they may gain a clearer insight into the subject.
Let each pupil see that her saliva is alkaline, using a tiny
piece of red litmus paper. Between meals the reaction may be very faint.
Let each pupil write an essay on digestion of starch.
Starchy Foods for the Sick
Materials. — Rice, milk, cream, eggs, sugar, malt extract, bread, Fehling's tablet, baby foods as found in the market, iodine. Outline.
(1) Review of digestion of starch. See p. 66.
(2) Starch partially changed into soluble form by long
cooking.
(3) Starch changed into dextrin by high heat.
(4) Starch changed into maltose by action of malt extract. Practice.
Cream of Rice Soup. — (a) Boil rice in white stock till very tender.
(6) Put through sieve.
(c). Add cream and season with salt and pepper.
Proportion : i ciip rice, 1 pint soup stock, 1 tablespoon cream, salt and pepper.
Rice Cream. — Cook rice with milk in double boiler for three hours. Rub through sieve, add sugar and salt. Heat and pour on to beaten eggs. Return to double boiler and cook till creamy, — five minutes. Flavor with lemon.
2 tablespoons rice, 2 cups milk, 2 tablespoons sugar, 1 salt spoon salt, 2 eggs.
(3) Bread made into toast by long heating in oven or till golden brown throughout ; dipped in hot milk and served on hot plate with cream sauce.
(4) Rice Gruel. — 2 tablespoons cooked rice, 1 pint milk. Cook together in double boiler half hour, put through sieve, season with salt and pepper and add one tablespoon malt extract. Leave for one hour and serve either cold or hot.
Impress the necessity of thorough cooking of starchy foods when they are to be used in diet for the sick.
Insist on toast being made correctly and served daintily and hot.
Let part of the rice gruel be tested with Fehling's reaction to show presence of maltose.
Give talk on baby foods and dangers from their use. Test them with iodine.
ADVANCED COURSE — STARCHY FOODS, AND HOW TO COOK THEM
Records on this page
Cream of Rice SoupRice CreamRice Gruel