Teaspoonful vanilla; three tablespoonfuls corn starch dissolved in a little milk; beaten whites of four eggs last; then beat steadily.
Dissolve one tablespoonful corn starchand a little salt and add to one pint of boiling water.
Never mix flour or corn starchwith eggs to stir into boiling liquid, as they both require longer cooking than eggs will bear without separating.
The Soy bean, most common in China and India, has almost no starch and is richer in oil than any other legume.
Boil sugar and water, thicken with corn starch blended with water, boil, add yolk, stir well but do not boil; add lemon juice and salt.
A1/2 a lemon salt Mix sugar and corn starch or flour, drop the teaspoon of butter on and pour the boiling water over gradually, stirring; boil up well and add 2 or 3 tablespns.
Many unripe fruits contain rawstarch which causes trouble when they are eaten.
Continue to wash the dough, draining the water through the colander (so as to catch any particles of gluten) into the sink, until no starch remains in the water.
Foods containing starch should be well insalivated by thorough mastication before any tart foods are introduced into the stomach, as acid hinders the digestion of starch.
As long as they have a aEurooepastyaEuro feeling in the mouth they are unfit for food because the starch is not yet changed to sugar.
Mix sugar and corn starch in double boiler, pour boiling water over and cook until thick, add butter and beat, then add lemon juice and grated rind.
LARGE LEMON PIE~--Mix three level teaspoons of corn starchsmooth in a little cold water, and stir into three cups of boiling water.
Among other facts of so-called regulations there is the stopping of metabolic processes by an accumulation of their products: as, for instance, the transformation of starch into sugar is stopped, if the sugar is not carried away.
He found iodine in it, and observed, moreover, that the iodide of starch turned a fiery yellow by standing over-night.
Effecting the conversion of starch into soluble dextrin and sugar; as, an amylolytic ferment.
A nutritive starch obtained from the rootstocks of Maranta arundinacea, and used as food, esp.
A variety of wheat from which starch is produced; Ð called also French rice.
Mix the starch in cold water, very thin, and then boil it, constantly stirring it to break up lumps, and remove from the fire soon as it reaches the boiling point.
E] Many preparations are advertised for sticking the prints to the cards, but common starch paste is about as good as anything.
It should be remembered that the starch in flour wants to be well boiled, otherwise it will be indigestible, and the sauce will have a raw, pasty taste.
If the oven is not very hot, the fat will melt and run out of the pastry before the starch grains in the flour burst; consequently, they cannot afterwards expand, however hot the oven may be made; and in this way the paste will become heavy.
Potatoes= consist principally ofstarch and water, with a certain amount of potash.
Care should be exercised lest invalids partake too freely of starch foods, especially if such are insufficiently cooked.
To be obtained from all starch foods, but most easily and in the best and most readily assimilable form from sweet fruits and honey.
Raw sugar if taken very freely with starch foods is also apt to produce fermentation.
The moral starch of the conventicle stiffened up instantly.
It requires strength to get the extra starch out, as it is done by squeezing.
To Remove Smoke Marks from the Ceiling, frequently due to a smoky lamp, mix a thick paste of starch and water, and with a clean flannel cloth spread it over the entire mark.
To Remove Fruit Stains from the Tablecloth, apply powdered starchwhile fresh.
To Prevent Starch from Sticking to the Iron--Borax and oily substances added to starch will increase the gloss on the article to be ironed and will also prevent the starch from sticking to the iron.
Starch for Removing Blood-Stains--To remove blood-stains from material which can not be washed, cover the stain with lump starch that has been dampened to about the consistency of very thick paste.
When Laundering Sash Curtains, never starch the hem; the rod can then be run through it without danger of tearing.
To Make Linen Glossy--When a gloss is desired for linen goods, add a teaspoonful of salt to the starch when making.
Starch to Prevent Chapped Hands--Use starch which is ground fine to prevent chapped hands.
To Take Out Mildew, mix equal parts of powdered borax andstarch with half as much salt; moisten the whole with lemon juice, spread the mixture on the mildewed spot and place the garment in the sun on the grass.
Every time the hands are washed and rinsed thoroughly, wipe them off, and, while they are yet damp, rub a pinch of starch over their entire surface.
Dissolve one heaping teaspoonful of corn-starch or arrow-root in a little cold water, and add to the chocolate.
The corn-starch may be omitted, but is necessary to the perfection of this rule, the following of which renders the chocolate not only smooth, but entirely free from any oily particles.
If the starch clings to the irons, put a little Bristol-brick on a board, and rub them up and down till free.
Boil two quarts of rich milk, and add to it, when boiling, four tablespoonfuls of corn-starch wet with a cup of cold milk.
When wet, clap them well between the hands, as this distributes the starch evenly among the fibers of the cloth.
They may be thickened with a tablespoonful of flour or corn-starch dissolved in a little cold water, or with half a cup of rolled cracker or bread crumbs.
Dissolve the corn-starch in a little cold water, and boil in the milk five minutes.
Any thing starched with boiled starch must be dried and sprinkled before ironing, while with raw starch this is not necessary.
It may be thickened with a tablespoonful of corn-starch dissolved in a little cold water, but is good in either case.
Starch is the next consideration, and is made in two ways,--either raw or boiled.
Scald a quart of milk in a double boiler, and thicken it with two even tablespoonfuls of corn-starch dissolved in a little cold water, or the same amount of flour.
Stir the corn-starch and flour smooth in a little cold milk or water, and add to the milk.
From a drawer in the chamber above she brought a little white dress, stiff with starch and yellow and tender with time, which she said "lil Miss Dory wore when she first saw her father.
Tain't mussy, but a little rinse andstarch won't harm it.
In a few minutes a voice was heard singing up the back stairs and--enter Sabina spread out with starch and heavily pomaded hair.
She used to say there wasn't that girl on the face of the earth, that she would trust to starch and iron her fine linens and muslins, and laces.
She told Deborah, that for the future she should take care of her own room, prepare the dessert, and starch and iron all the nicer articles.
To make the Starch--Dissolve three table-spoonfuls of the best of starch in cold water, and stir it very fast into a quart of boiling water, and boil it half an hour.
If there are several dresses and skirts to be dipped, divide the starch into two or three parcels, because the first article put into it will take too large a proportion of the stiffness, and leave what remains too thin for the rest.
Fold the shirts through the middle up and down, so as to bring the two parts of the bosom together, that the starch may not get on any other part of the shirt.
The starch imparted to the water by the potatoes will cleanse it, and also make it stiff enough without other starch even after passing through the rinsing water.
The effect of the starch from the potatoes is to cleanse the silk, and also give it a little stiffness, and even plaid silks of the most delicate colors are made to look new in this way.
The colors sometimes run together when they are folded over night, and in very warm weather, the starch in a dress that is sprinkled in the evening will become sour by the next morning.
This is to prevent the starchfrom sticking to the iron.
Add the starch and a little salt first; then the eggs, and boil the whole a minute more.
Sort them, dip those which need most stiffness first, then add hot water enough to make the starch thinner for the next, and lastly still more, for dipping those which need very little stiffness.
If starchis pure, and well made, it need not be strained.
Boil the water in the porringer, wet the starch smooth in a little cold water, and pour it in slowly, stirring steadily till it has become of equal thickness.
However, this argument may be discounted, for a well-ripened banana contains such a small quantity of starch that no consideration need be given to it.
It is in reality a corn-starch pudding in which grated pineapple is used for the flavoring.
Then, too, it is sometimes claimed that cooked bananas are more digestible than raw ones because of the starch that bananas contain.
In others, the fermentation is stopped before all the sugar or starch is utilized, and then the beverage is sweet and contains less alcohol.
These projections are spaced about 1 inch apart, so that the walls between the corn-starch molds will not fall down when the center-cream mixture is poured into them.
When it is desired to make up the creams, sift corn starch into a pan to form a thick layer, making it perfectly level on top with the straight edge of a knife.
In some cases, the fermentation is allowed to continue long enough to use up all the starch or sugar in the material selected, and in this event the resulting beverages are sour and contain a great deal of alcohol.
This device consists of a long strip with projections that may be pushed into the cornstarch to make neatly shaped holes, or molds.
When the mixture is thick, add the corn starch slowly, working it in thoroughly.
It is usually manufactured from the starch of corn and is put on the market under various trade names, but generally it is called corn sirup.
The cooked peaches may also be run through a sieve, reheated with a little flour or corn starch to thicken them slightly, and then served hot on buttered toast.
It is usually wise, however, to take the precaution of dusting the hands with corn starch before starting to pull the candy.
Ang ispísu nga amirul mauy nakatukig (nakapatukig) sa muskitíru, The thickstarch made the mosquito net stiff.
Karáwa ang armirul arun dílì magbitulbitul, Mix the starchso it won’t get lumpy.
Nagtalingting pa ku sa ginaling, I’m still separating the corn starch from the grits.
A; c1] separate the very fine corn starch (tiktik) from the grits by shaking in a winnower, or separate the very fine grains from coarser ones.
Akuy mukúmut sa amirul nga bugas, I’ll get starch for the laundry by squeezing the cooked rice.
Ang landang mudahúluy lang inigtún, The buri starchsweet just slides down the throat.
Nisnísa ang almirul nga mitaput sa plansa, Rub off the starch that is sticking to the iron.
Mutaniag gánì run, pangarmirul giyud, As soon as the sun shines, starch the clothes.
A; b6] pound buri palm strips in a wooden trough-like mortar to get the starch out.
Apúya sa amirul nga balanghuy, The pulpy material left after starch has been extracted from the cassava.
Imagine the tiny primrose plantlet to be made up of cells filled with active living protoplasm, which drinks in starch and other food from the seed-leaves.
You will notice that while the starch and other substances are only made of three elements, the active protoplasm is made of these three added to a fourth, nitrogen, and it also contains phosphorus and sulphur.
But it must be remembered that it is not so much the water itself which degrades the constituents of the wheat (starch and gluten) as the chemical changes which the dampness produces.
The endosperm, or floury kernel, coming next to the inner skin, consists of starch granules which are caught as it were in the minute meshes of a net.
Recently I was allowed to taste a starch blancmange, with glycerine syrup; it was excellent, and infinitely better than scented oatmeal porridge.
Scented oatmeal, violet powder, poudre de ris, and starch, have all been tested, and it would seem that starch is the more adaptable.
Why does pepsin act only on proteid matter, and ptyalin only on starch and dextrins?
