Thomas County cat. [volume] (Colby, Kan.) 1885-1891, 1889-03-28
BUTTER SUBSTITUTES.
Nasures Craving for Fat aad How -
Properly Crafty It.

BUTTER SUBSTlTUTES.
Nasure's Craving for Fat a.a How -
Properly Crafty It
People belonging to the well-to-do
classes, unless they have given special
study to the subject, seldom realize the
importance of fat in our economy. Fat
means to them fat meat suet, lard and
the like, and the much eating of these
is considered proof of q gross appetite
They do not consider how much fat
they take in eggs. in milk, in grains
like oatmeal and maize, in the season.
ing of their varied dishes and in their
well-fattened meats.
Indeed, a well-fed man of the upper
classes may have more fat in his daily
diet than has the freshly-arrived Neck
lenburg laborer, who spreads a quar-
ter inch layer of lard on his bread.
The latter can not take his fat in un-
suspected forms; he Graves this prin-
ciple with his plain vegetable diet and
must take it as he can get it
This question of fat does not take
care of itself for him as it does for the
rich man. The economical housewife
should always keep in mind that she
must furnish her family enough fat
and furnish it cheaply.
Butter is a dear fat We must econo-
mize in butter in as many ways as
possible. We must eat more fat meat
When we eat our vegetables seasoned
with such a piece of meat we find them
sufficiently seasoned. We must also
eat more of fat meat which we recog-
nize as such, taking pains to cook it SO
that it will be palatable. The crisp.
brown outside of q roast is always
welcome. but the fat of boiled beef or
mutton will also be relished if served
very hot An excellent selection in
low priced beef is the fat middle rib.
The lean part is very tender and juicy
when cooked in water at a low tenn
perature for two or three hours Tor in
heat saver for three or four hours),
and the fat, if served hot, any but
pampered taste will relish. Too much
can not be said in praise of pork
as furnishing good tasting and cheap
fat.
The fact that all fats are so similar
in composition. and that If once di-
gested they will do the same service
in the body, first led scientists to make
out of the cheaper fats substitute
for butter. Now, certainly no one OBJ
jects to artificial butter on the ground
that it is made of animal fats, for he
eats these every day on his table; he
objects because he has doubts as to the
cleanliness or the healthfulness of its
method of manufacture.
Every bit of marrow in bones should
be scraped out and carefully used. Its
taste is more delicate than that of
suet, and it can be substituted for but
ter even in fine cake.
Whatever butter you use in cooking
shoul,: be cooked butter, which may
be prepared when butter is cheap and
put away for winter use. So prepared
it will keep as long as lard. A second
quality of butter may be used for
this. or that which is beginning to be
rancid. If already so, add a quarter
teaspoonful of soda to each pound. In
trying out butter care must be taken
not to burn it. Put it in large iron
kettle and cook it down very slowly
till you no longer hear the sound of
boiling. 1t will then begin to froth
and rise. and this Is a sure sign that
the process is completed. Set the
kettle back to cool few moments,
then skim and pour the butter into jars.
Keep in a cool place and closely COW
cred. In any recipe use quarter less
than of fresh butter.
Beef fat (Which we decline to call
tallow) should be put away in cakes in
a jar closely covered. To use it scrape
it fine, sprinkle little -four in to keep
it light.
The lard now furnished is so poor
that unless one pays high price to a
well-known dealer it is better for each
housekeeper to buy the leaf lard and
try it out herself. Cut fine and cook
all the water out, taking care not to
burn.-American Dairyman.