Volume 2

Health lectures for the people.

Date:: 1883-1892

Catalogue details

Licence: Public Domain Mark

Credit: Health lectures for the people. Source: Wellcome Collection.

132/600 (page 120)

For these it is best to use hominy, semolina, macaroni, barley, rice, and ground rice, as they contain more nourishment than sago, tapioca, corn-flour, or arrowroot. With all of these you must be most careful to cook them long and thoroughly. There is a great deal of starch in them, and unless they are first mixed with cold liquid, and every little grain of starch is allowed, by slow heat, to swell, soften, and burst, it is indigestible, and likely to cause suffering, especially in young children. This diagram will give you an idea of the difference of size between the un- cooked and the cooked grains.