Public School Domestic Science

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ch, arrow root, etc. These are, of course, more concentrated forms of starch than potatoes, ric

may help to make t

Starch in Ve

Ce

brea

flou

m flo

flou

eat fl

ns

eal

meal

e 7

toes

Potato

nip

ots

bag

ons

les

rs

nas

e belonging to the animal kingdom, therefore it must be remembered that a purely vegetable diet, even though it may be so arranged as to provide the necessary protein, is apt to over-tax the digestive organs mor

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blood, therefore are not of any value as food until they have become changed, and made soluble, which overtaxes the digestive organs and causes trouble. The temperature of the saliva is too low to dissolve the starch fibre unaided. Each of the digestive juices has its own work to do, and the saliva acts directly upon the starchy food; hence the importance of thoroughly masticating such food as bread, potatoes, rice, cerea

ga

GA

r, tends to cause various disorders of assimilation and nutrition. Sugar is also very fattening, it is a force producer, and can be used with greater safety by those engaged in active muscular work. Cane sugar is the clarified and crystallized juice of the sugar cane. Nearly half

S and T

g and refining sugar. Treacle is the waste drained from moulds

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rch. It is found in almost all the sweeter varieties of fr

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and stored by them in cells. Honey contains water 16.13, fruit sugar 78.74, c

ai

rients contained in them, and are more easily adapted to the demands of the appetite. They, however, require long,

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eat is so valuable is contained in the bran, hence the value of at least a portion of that part of the wheat being included in bread flour-not by the addition of coarse bran (which is indi

mposition of bread from wheat and

Bread from Wh

-Dry M

at. Fibre. Pr

r

tr

P.ct. P.ct

ter wheat 3.07 2.33

ing wheat 7.46 1.69

, winter wheat 10.39

, spring wheat 8.00 .

le maize 3.40 1.88

ry M

ibre. Prote

r

tr

t. P.ct.

inter wheat 2.40 1

pring wheat 1.82 1

ur, winter wheat .6

ur, spring wheat .4

ole maize 1.95 4.2

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d product manufacture

or water), and a vegetable ferment called yeast (see yeast recipes). The yeast acts slowly or rapidly according to the temperature to which it is exposed. The starch has to be changed by the ferment called diastase (diastase is a vegetable ferment which converts starchy foods into a soluble material called maltose) into sugar, and the sugar into alcohol and carbonic acid gas (carbon dioxide), when it makes itself known by the bubbles which appear and the gradual swelling of the whole mass. It is the effect of the carbonic acid gas upon the gluten, which, when checked at the proper time before the ferment becomes acetic (sour) by baking, produces the sweet, wholesome bread which is the pride of all good housekeepers. The kneading of bread is to break up the gas bubbles into small portions in order that there may be no large holes and the fermentation be equal throughout. The loaf is baked in order to kill the ferment, to render the starch solub

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an bread, and is regarded by Sir Henry Thompson as equal to meat for flesh-forming purposes. Dietic

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least important

Y

ve value. Its treatment in regard to br

O

ening, and when eaten as a vegetable is considered difficult of digestion. Cornmeal

I

hen properly cooked is very easily digested. It should be combined with some animal food, as it contains too little nitrogen to

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lulose (cellulose is often called indigestible fibre, as it resists the solvent action of the di

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entage of starch. The nutritive value of oatmeal is great, but much depends upon the manner of cooking. (See recipes.)

matter 12.

es, starch,

matter

l matt

r 15

al

eta

water-in order to soften the woody fibre-and are then cooked slowly for some hours, are very indigestible. Pea and bean so

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-fourths water. They contain some mineral matter, hence the reason why they are better boiled and baked in their skins, so as

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, and a little over one per cent. of proteid matter. Young beets, either

IPS, PARSNIPS

ntaining a large percentage of water, are considered val

VEGE

ding a pleasing variety in diet; also for supplying mineral matter and some acids

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of the oxalic acid they contain they do not

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either wholesom

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e substance called asparagin which it co

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a wholesome

GARLIC,

condiments and eaten separately. They contain mo