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221. Powder for baking. 222. Aromatic powder for baking. 223. Spicy powder "Kerry".
224. Spicy sauce "Kabul". 225. Paints for food substances.
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221. Powder for baking.

It is used instead of yeast. The main condition for the production of such a powder is to combine tartaric acid or cremortartar with sodium bicarbonate (soda) so that they do not act chemically on dry matter and the mixture may last for a long time. To do this, first wet the wheat flour with an aqueous solution of tartaric acid or cremortartar, carefully dry it, and then mix it with sodium bicarbonate. Here is the recipe recommended by Dr. Atkers.
77 parts of tartaric acid,
100 parts of wheat flour,
84 parts of sodium bicarbonate or: 24 parts of cremortartar,
30 parts of wheat flour,
12 parts of sodium bicarbonate.

222. Aromatic powder for baking.

4 parts of cinnamon,
1 part cloves,
1 part of nutmeg,
1 part ginger. or: 7 parts of cinnamon,
7 pieces of ginger,
3 parts of cardamom,
3 pieces of nutmeg.

223. Spicy powder "Kerry".

It is used as a seasoning for meat, fish and vegetarian dishes, especially rice. It is composed as follows. Mix: 2 parts of peppers, 2 parts of coriander, 2 parts of cumin, 3 parts of mustard black, 3 parts of English pepper, 6 parts of white pepper, 20 parts of turmeric. or: 50 parts of turmeric, 20 parts of white pepper, 10 parts of English pepper, 10 parts of mustard, 5 parts of cumin, 2.5 parts of coriander, 2.5 parts of red pepper, 20 parts of ginger, 10 parts of cloves. or 120 parts of turmeric, 120 parts of coriander, 75 parts of black pepper, 50 parts of ginger, 15 parts of cinnamon, 15 pieces of muscat color, 15 parts of cloves, 30 parts of cardamom, 30 parts of caraway, 30 parts of white pepper.
All this is mixed and turned into a powder.

224. Spicy sauce "Kabul".

Take: 200 pieces of meat broth, 150 parts of tomato puree, 50 parts of carrot ripened, 25 parts of onion, 10 parts of red pepper, 0.5 parts of whole English pepper, 0.5 part of whole clove, 200 parts of vinegar (6% ).
Boil until the vegetables are completely soft, adding boiling water from time to time. Then wipe through a frequent sieve, boil again until a syrupy liquid is obtained. The liquid is then poured into glass jars, which are sealed with stoppers and knotted. Then proceed to sterilization, i.e. cans with sauce put in a deep saucepan, overlaid with pre-straw, poured into a pan of cold water so that the cans of the jars were not covered with water, heat the pan on the stove and boil for a quarter of an hour, after which the jars are removed and after cooling the plugs are poured with bottled resin . Store in a cool place.

225. Paints for food substances

I. Red paint.
Dissolve 1 part of carmine, 2 parts of ammonia, 35 parts of distilled water.
Take 2 parts of the cochineal, 4 parts of the carbonate salt, 50 parts of distilled water, insist for two more days, then add 12 parts of the tartar, 1 part of the alum. After removing carbon dioxide, the mixture is filtered by adding boiling water from time to time to the filter to obtain 62 parts of the filtrate. Finally, add 3 parts of 90% alcohol to the liquid. Take 1 part of the root of the alkane, 3 parts of ether, insist and leave, with frequent shaking, in a closed vessel for 4 days, after which the liquid is drained and the residue is again poured into 2 parts of ether. Both extracts are poured together, filtered, the ether is allowed to evaporate and evaporated remainder until the density of the extract. Cook 6 parts of dried blueberries in 14 parts of hot water, then add 7 parts of 90 | -th alcohol. After a few days, squeeze, filter and evaporate the liquid to the density of the extract. Take 5 parts of red beet, put in a warm oven and leave until it becomes completely soft. Then the beets are cleaned from the outer skin, cut into small pieces, pour 4 parts of weak vinegar and insist for a day. Then drain the liquid, squeeze out the residue, filter, evaporate in a water bath to the density of the extract and add an equal amount of 90% alcohol to the weight.

II. Yellow paint.
Insist for 5 hours 1 part saffron, 1 part glycerin in 10 parts distilled water, squeeze and again insist the remains of saffron with 10 parts distilled water. Both liquids are drained and evaporated to the density of the extract and diluted with 3 parts of 90% alcohol.
Insist for a week, 20 parts of safflower (fl. Carthami), 30 parts of distilled water, 70 parts of 90 | -th alcohol, after which it is wrung out and filtered.
Extract the powder of the orleans (Bixa Orellana) with wine alcohol and evaporate the filtrate to the density of the extract.
Insist for a few days, 1 part of the buckthorn berries, crushed in 5 parts of 70 | -th alcohol, then squeezed and filtered.

III. Brown paint.
Take 150 parts of granulated sugar, 1 part of the carbonate salt, heated on an open fire until the whole mass becomes black-brown and until white bubbles form, then diluted with water and filtered.
The starch is boiled with 2.5% sodium hydroxide and 5% water until a dark brown swelling mass is formed, which is then diluted with water to a syrup density.

IV. Blue paint.
Dissolve 1 part of the best indigo in 50 parts of vodka.

V. Green paint.
Mix some yellow paint with blue (see above) in different proportions to get the desired shade.
Dissolve 1 part of chlorophyll in 20 parts of 90'-alcohol.
Dissolve 200 parts of fresh grass spinach or nettle, insist for a day in a solution of 1 part of the carbonate salt in 2000 parts of distilled water, squeeze out, pour out the liquid, the remainder is insisted for 12 hours (not longer) with 400 parts of 70 | -th alcohol, squeeze and filter. It is stored in dark glass bottles.
Paints soluble in fats.
Yellow: ethereal extract of orléans and turmeric.
Red: alkane. Green: chlorophyll.
Brown: alkane mixed with chlorophyll.
Paints soluble in alcohol and water.
Yellow: turmeric, orléans and saffron.
Red: alkane.
Blue: indigo.
Green: turmeric mixed with indigo.
Brown: burnt sugar.
Paints soluble in sugar. Yellow: turmeric, orléans. Red: carmine. Blue: indigo.
Green: turmeric mixed with indigo. Brown: burnt sugar.