Starchy drinks consist of cereals or cereal products, cooked thoroughly in a large amount of water and strained before serving. Arrowroot, cornstarch, tapioca, rice and rice flour are nearly pure starch. Oats, barley and wheat in forms which include the whole grains contain besides starch some protein and fat, and also valuable mineral matter, especially phosphorus, iron, and calcium salts. 1 In starchy drinks, these ingredients are necessarily present in small amounts; hence they have little energy value, unless milk or other highly nutritive material is added. Such drinks are of value when only a small quantity of nutriment can be taken.

Principles Of Cooking

As the chief ingredient is starch, long cooking is necessary, in water at a high temperature (212° P. ), which softens the cellulose, and breaks open the starch grains, changing the insoluble starch to soluble starch and dextrin, so that it can be very readily digested. Time of cooking should be conscientiously kept by the clock.

Digestion

The action of ptyalin is very rapid, and if these drinks are sipped slowly, so as to be thoroughly mixed with saliva, a considerable portion of starch may be changed to sugar before reaching the intestines.

Barley Water, 180 Calories

2 tablespoons pearl barley. 1 quart cold water.

Wash barley, add cold water and let soak several hours or over night; in same water, boil gently over direct heat two hours, or in a double boiler steadily four hours, down to one pint if used for infant feeding, and to one cup for the adult. Strain through muslin.

Note

Cream or milk and salt may be added, or lemon juice and sugar. Barley water is an astringent or demulcent drink used to reduce laxative condition.

1 See Mineral Matter, p. 31.

Barley Water (Infant Feeding), 19 Calories

1 teaspoon barley flour. 1 pint boiling water.

2 tablespoons cold water.

Blend flour and cold water to a smooth paste in top of double boiler; add gradually the boiling water. Boil over direct heat five minutes, stirring constantly, then put over boiling water and cook 15 minutes longer, stirring frequently. Older infants take the barley water in much more concentrated form. Barley water is used as a diluent with normal infants and in forms of diarrhoea.

Note

For children or adults, use ½ tablespoon barley or rice flour, 1 cup boiling water, ¼ teaspoon salt.

Rice Water, 100 Calories

2 tablespoons rice. Salt.

3 cups cold water. Milk.

Wash the rice; add cold water and soak thirty minutes, heat gradually to boiling point and cook one hour or until rice is tender. Strain, reheat and dilute with boiling water or hot milk to desired consistency. Season with salt.

Note

Sugar may be added if desired, and cinnamon, if allowed, may be cooked with it, and will assist in reducing a laxative condition.

Rice Water No. II, 160 Calories

3 tablespoons rice. 1 tablespoon stoned raisins.

1 pint boiling water.

Wash rice, put into saucepan with water and raisins; boil gently for one hour. Strain. When cold serve. Sugar or salt may be added to taste.

Note

Do not use raisins in bowel trouble.