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1
1036
Enquire within upon everything
·
Robert Kemp Philp
385
1008.
Indian
Corn
Flour
and
Wheaten
Bread.
The
peculiarity
of
this
bread
consists
in
its
being
composed
in
part
of
Indian
corn
flour,
which
will
be
seen
by
the
following
analysis
by
the
late
Professor
Johnston,
to
be
much
richer
in
gluten
and
fatty
matter
than
the
flour
of
wheat,
to
which
circumstance
it
owes
its
highly
nutritive
character:
English
Fine
Indian
Corn
Wheaten
Flour.
Flour.
Water
16
14
Gluten
10
12
Fat
2
8
Starch,
&c.
72
66
---
---
Total
100
100
Take
of
Indian
corn
flour
seven
pounds,
pour
upon
it
four
quarts
of
boiling
water,
stirring
it
all
the
time;
let
it
stand
till
about
new-milk
warm,
then
mix
it
with
fourteen
pounds
of
fine
wheaten
flour,
to
which
a
quarter
of
a
pound
of
salt
has
been
previously
added.
Make
a
depression
on
the
surface
of
this
mixture,
and
pour
into
it
two
quarts
of
yeast,
which
should
be
thickened
to
the
consistence
of
cream
with
some
of
the
flour;
let
it
stand
all
night;
on
the
following
morning
the
whole
should
be
well
kneaded,
and
allowed
to
stand
for
three
hours;
then
divide
it
into
loaves,
which
are
better
baked
in
tins,
in
which
they
should
stand
for
half
an
hour,
then
bake.
Thirty-two
pounds
of
wholesome,
nutritive,
and
very
agreeable
bread
will
be
the
result.
It
is
of
importance
that
the
flour
of
Indian
corn
should
be
procured,
as
Indian
corn
meal
is
that
which
is
commonly
met
with
at
the
shops,
and
the
coarseness
of
the
husk
in
the
meal
might
to
some
persons
be
prejudicial.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
