Science in the Kitchen. eBook

This eBook from the Gutenberg Project consists of approximately 914 pages of information about Science in the Kitchen..

TAMARIND WATER.—­Boil four ounces of tamarinds and the same of raisins slowly, in three quarts of water, for fifteen or twenty minutes, or until the water is reduced nearly one fourth; strain while hot into a bowl with a small slice of lemon peel in it.  Set away until cold before using.


For invalids who are able to partake of solid foods, the Breakfast Rolls, Whole-wheat Puffs, Beaten Biscuit, Crisps, and other unfermented breads, directions for the preparation of which are given in the chapter on Bread, will be found excellent.

The various crackers, wafers, and invalid foods manufactured by the Sanitarium Food Co., Battle Creek, Mich., are also to be recommended.  Zwieback, prepared as directed on page 289, will be found serviceable and wholesome to be used with broths and gruels.  It may be prepared so as to look especially tempting by cutting off the crust of the bread, and cutting the slice into fancy shapes with a cookie-cutter before toasting.  In cases where their use is allowable, many of the various toasts given under the head of Breakfast Dishes will be relished.


DIABETIC BISCUIT.—­Make a stiff dough of Graham or entire-wheat flour and water.  Knead thoroughly, and let it stand three hours; then place on a sieve under a faucet, turn a stream of water over the dough, and wash out the starch, kneading and working with the hands so that all portions of the dough will be equally washed.  When the starch has been all washed out, as will be indicated by the water running off clear, the dough will be a rubber-like, glutinous mass.  It may then be cut into long strips, and these divided into equal-sized pieces or cubes.  Place the pieces on shallow baking pans in a rather hot oven, which, after a short time, should be allowed to cool to moderate heat, and bake for two hours, when they should be of a dark, rich brown color and light and crisp throughout.  If tough, they need rebaking.  If the oven is too hot, the pieces will puff up, becoming mere hollow shells; if not sufficiently hot, they will not rise properly.

DIABETIC BISCUIT NO. 2.—­Prepare a dough and wash out the starch as in the preceding.  Add coarse middlings so that the dough can be rolled into thin cakes, and bake.

GLUTEN MEAL GEMS.—­Beat together one half cup of ice water, one half cup of thick, sweet cream, and one egg; then add one cup and a tablespoonful of the gluten meal prepared by the Sanitarium Food Co.  Turn into slightly heated gem irons, and bake in a moderately hot oven from one half to three fourths of an hour.


Invalids whose digestion will allow of other than the plainest foods will find most of the desserts made with fruits and those with fruits and grains given in the chapter on Desserts, excellent for their use.  The following are a few additional recipes of a similar character:—­

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Science in the Kitchen. from Project Gutenberg. Public domain.
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