Wheaten Flour
Wheaten flour varies in quality according to the process to which the grain is subjected, and in the ordinary milling the meal produced in one grinding is separated into several different products.
Wheaten flour makes the best of all WHISKEY CORDIAL. breads. Whole-meal is thought by some to be more nutritious than white, but the rough bran in the former so hurries the process of digestion that the absorption of its nutritive qualities is not so complete as with the white. It is also calculated that there is more sustaining power in a loaf of good unadulterated white bread than in any other food which could be bought at the same cost.
WHEAT.
CONSTITUENTS OF 1 LB. OF WHEATEN FLOUR.
Water ...
Albumenoids Starch, &c. oz. grs. 2 ... ... ... ... ... ... 34 1 297 11 Fat ... ... ...
Mineral Matter 0 0 ...
WHITE SAUCE. flour. Throw them into a pan of boiling lard, very few at a time, and let them fry till of a whitey-brown colour. Directly they are done, they must be taken out and laid before the fire for a minute or two on * WHITEBAIT. a sieve reversed, covered with blottingpaper to absorb the fat. Dish them on a hot napkin, arrange the fish very high in the centre, and sprinkle a little salt over 0 57 the whole. 49 16 0