Starch is composed of carbon, oxygen and hydrogen. When heated, the two last pass off as water, leaving the carbon.

Starch is a fine, white powder, insoluble in cold water, but partially soluble in hot water.

When boiling water is poured upon dry starch, lumps form immediately, because the moment the hot water touches the starch it causes it to swell, forming a sticky outer surface, therefore preventing the rest from swelling.

To prevent starch from forming lumps it should first be mixed with cold water. Then the hot liquid is added to it.

A given amount of starch (flour or corn starch) may be thoroughly mixed with a given amount of sugar. Then the hot liquid may be poured over and stirred constantly. The hot liquid will cause the sugar to melt and thereby allow all of the starch granules to swell and become soluble.

Whenever starch is heated to 320 degrees a new substance is formed, named dextrine.

Dextrine somewhat resembles sugar, differing from starch in that it is soluble in cold water and does not thicken mixtures.

Dextrine is found in prepared breakfast foods like grape-nuts, in baked potatoes, crusts of bread and cakes.

When preparing vegetables or fruit rich in starch, put them in cold water, because if exposed to the air they will become discolored, and will form a hard outer crust.

All starchy vegetables should be cooked in boiling water, and not allowed to remain in the water when cooked. Water should be drained off immediately. All starchy foods should be thoroughly cooked.

All cereals should be subjected to a process of long, slow cooking. This will greatly improve the flavor of the cereals.