Science of food & cookery

Corn Meal (fine) .... scant i cup chopper) il/& cups Cornstarch 24 cup Soy Bean Flour % cup Sweet Potato Flour il/% cups SUBSTITUTE COMBINATIONS Better results are obtained by the use of two substitutes together, than by the use of one alone. Some good combinations are : Rolled oats (ground) and corn flour Buckwheat flour and potato flour Barley flour and rice flour Soy bean flour and corn meal Peanut flour and sweet potato flour SUGAR SUBSTITUTES As substitutes for sugar for cooking purposes, corn sirup, molasses, glucose, maple sugar and sirup, and also honey come in for their share of usefulness. The question arises in the mind of many a housewife as to how much of these diluted sugars should be substituted in customary recipes. For this reason, the following facts may be of interest. Corn sirup and maple sirup are not so sweet as sugar, and when used to replace it, should be increased from one half to two thirds. For instance, if a recipe calls for i cup of sugar, use as substitute il/2 to i2/^ cups of sirup. In this case, allowance must be made for the increase in liquid. Every cup of sirup furnishes l/4 cup of liquid; therefore for every cup of sirup that is substituted for sugar, reduce the original amount "of liquid in the recipe % cup. Unless such allowance is made for the liquid that the sirup adds, an extra amount of flour is needed to obtain the necessary thickness to the batter, and a poor product is likely to result. In using molasses and brown sugar, no change need be made so far as amounts for sweetening purposes are concerned, because what these lack in sweetness is largely made up in flavor. However, the same allowance must be made for the liquid as when sirup is used. Glucose is best when used with part sugar, say */j sugar to 2/$ glucose by measure. When used thus, it is suitable for canning purposes, also for the making of sauces, etc. Honey, one of the most staple sweetenings in the world, and probably the longest used, has not been in very common use for cooking purposes. Its sweetening power is about the same as that of sugar, and it should be used in the same proportion as white sugar, except that one fourth less of liquid should be used in a recipe with honey than with sugar. Honey is best adapted for table use ; and for this purpose, it had better replace white sugar entirely. ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES "Finding the where of the what." Acids and starches 73 Adaptation of food 93 Agar-agar 201 Albumenized milk 233 Albumenized water 233 Anaemia (secondary) 246 Apple dumpling, baked 207 pie 203 snow 193 Apricot butter 258 Apricots, stewed dried 192 Artichokes 173 Artificial stimulants 82 Asparagus, new 163 with peas 163 Backbone of the meal 87 Baked dressing 133, 134 Baking powder 1 1 1 Balancing the food 53 Banana, baked 235 cream pie 205 rice 220 Barley, pearl 220 water 231 Bean and macaroni pie 143