Simple recipes : home baking with corn flour, Raisley & custard powder / Brown & Polson Ltd.

Date:
[1930?]
Catalogue details

Licence: Public Domain Mark

Credit: Simple recipes : home baking with corn flour, Raisley & custard powder / Brown & Polson Ltd. Source: Wellcome Collection.

    5/48 page 3
    Jib USE SOrGORNGELOUR INDIAN Corn, or Maize, has been grown for centuries in hot climates, where it practically forms the staple food for the people of those countries. But it is only within the last seventy years or so that the refined starch substance known as Corn Flour has been specially pre- pared from this cereal for cooking purposes. Since then the fame of Corn Flour has rapidly increased, and many are the uses to which it may daily be put. Being composed almost entirely of pure starch of a specially EF delicate flavour, its value as a thicken- or Soups ; : andiSauces ing agent for soups and sauces is altogether unrivalled by any other farinaceous material; whilst the greater smoothness of the starch grains gives an undoubted superiority over ordinary flour, which is apt occasionally to cause lumpiness. In cake and pastry making, the addition of Corn Flour BariGulee to the ordinary flour in varying and Pastry proportions, or in some cases Corn Flour used entirely in place of flour, will be found to enhance greatly the quality and lightness of the compound. Choux pastry is especially successful, if made with a certain addition of Corn Flour. The value of Corn Flour in the stiffening of blancmanges, . creams, jellies and custards is greatly eee Sear appreciated by most cooks, and its Stet Pud &. ‘ equal importance in the making of eee hot puddings is widely known. When mixed with ordinary flour and a due proportion of finely chopped suet, and the whole steamed thoroughly, puddings result which are much more digestible than those which are made with ordinary flour alone. There is a use every day, in every kitchen, for Corn Flour, Fens : and to learn what can be made aes with it is to make cookery doubly and Sundries attractive. In the following pages will be found many recipes for light and wholesome dishes for every meal. Corn Flour being a starch food supplies the body with heat, and with force or motive power. When thoroughly cooked, so that every starch grain is enabled to expand to its utmost, there is no more digestible foodstuff than Corn Flour. Combined with milk, as it usually is, Corn Flour forms a perfect food both for grown-ups and children. Corn Flour possesses further a very valuable property in assisting the digestion of milk. As is known, many cannot digest milk, owing to its curdling in the stomach. Now, if a little Corn Flour be boiled with the milk—a teaspoonful to a breakfast cupful boiled 10 minutes—this breaks up the curd of the milk, and makes it digestible to many a weak stomach. One word of warning. Children should never be given Corn Flour before teething is well advanced, as before that age infants cannot digest any kind of starch food.
    No text description is available for this image
    No text description is available for this image
    No text description is available for this image