Use and preparation of food

During the winter of 1917-18 there was a large supply of other cereals available, especially corn, so restrictions were put on the sale of wheat, forcing the individual to buy other cereals with wheat. This whole campaign was valuable in that it taught us many possible uses of the other cereals. Since the signing of the armistice all restrictions on the sale of wheat have been removed. The reasons for this are: (1) The unusually large crop of wheat in 1918, (2) The release of shipping, which makes large stores of wheat in India, Australia, and South America available. (3) The shortage this year of cereal crops other than wheat, which makes it necessary to use all cereals wisely. From the standpoint of the total food of the world it is advisable that we continue the increased use of cereals other than wheat which we learned during the war. Lesson 1. Puddings, Cream Soups, and Cream Toast. AIM. To teach action of moist and dry heat on starch and proportions of starch to use for thickening. POINTS TO be brought OUT. 1. Food value: A. Starch is a carbohydrate or fuel food which is found in most vegetable foods. It is especially abundant in the cereals and potatoes. When isolated it is a fine white powder. The separate grains may be seen under the microscope and are distinctive in shape according to the source. 2. Use of starch as a thickening agent — action of moist heat on starch. — When starch is heated with water it absorbs the water and swells up, or, as we say, gelatinizes, and the liquid is thickened by the swollen starch grains. We determine the degree of thickening by the proportion of starch to liquid used. A. Kinds of starch ordinarily used: Wheat flour (most frequently used). Cornstarch. Com flour. Rice flour. Potato flour. Tapioca flour. • Arrowroot flour. B. Proportions of liquid to wheat flour used in mixtures of typical consistency : Liquid. Wheat flour. Cream soups. . Cream sauces. Puddings. . . . , do. 1 tablespoon. 2 to 3 tablespoons. ' tablespoons. C. Variations in proportions with the kinds of starch or flour used depend upon : (1) Percentage of starch in product used (comparison of wheat flour with wheat starch: wheat flour contains only 75 per cent starch, while wheat starch is practically 100 per cent starch). (2) Thickening j^ower of starches from different sources (compare any pure starches available, for example, cornstarch and arrowroot ; the same proportions give products of different consistencies). D. Method of combining starch with liquid to prevent lumping. — When starch is added to hot liquids it tends to stick together in small lumps. The starch grains on the outside cook quickly and inclose in the interior uncooked grains of starch. This may be avoided by separating the grains of starch before combining with some other material. This may be accomplished by — (1) Mixing with sugar or any dry, finely ground solid. (2) Mixing with a small amount of cold liquid. (3) Mixing with fat. The method used in a given recipe depends upon the other necessary ingredients. E. Choice of starch : (1) All starches are probably equally digestible. (2) Some tend to retain the raw starch flavor more than others, and therefore require a longer cooking (i. e., cornstarch).