Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1896-02-20
Fat in Cold weather.

While clothing preserves our internal heat,
we look for food to produce it. Fat, Hour
and sugar are the cheapest and best heat
producers, and should, therefore, form q
large part OF our winter fare. One instinct
lively turns to fat in frosty weather; but
professedly few recognize its true value as
an article Of diet during winter. 1t is not
only an ee onomical diet, but it is specially
indicated in the case of persons not IN ro-
bust health, who will be less able to resist
the depressing effects of cold and all its
risks in proportion to the amount OF fat
they intermix with their blood. Fat con.
tains on an average 50 per cent. OF carbon, ,
and, while it thus readily affords heat to the
system, yet in itself. it exerts an important
influence over the digestion of other articles
Of diet. 1t is for this reason that a teaspoon
full of o d-liver oil, taken in the middle or
Immediately after a meal, acts as an admir-
able aid to digestion in certain forms OF dys-
pepsia. Fat, of course, must not be rushed
at and eaten in quantity without proper di-
luton thus we instinctively combine certain
articles of diet so as to obtain a due admix-
ture of fat. We mix fat meat with a large
quantsty of POTATOES, liver with bacon, cab
bagr with bacon, veal with bacon, and pork
with boiled harico. beans or peas. The
last dish reminds us of the cold day Oh
which Princess Elizabeth was liberated from
the tower; she We mt first of all to the church
of All Hallows to offer her devotions, and
then proceeded to a %neighboring tavern, the
Kings heed, in Fenchurch street, where she
dined off peas and pork.
Looking at the energy and warmth that
fat can supply, it has often struck US the
soup distributed at winter soup kitchens
might, with advantage, contain more Of
that important element. The quantity OF
peas in such soup is out of proportion to the
fat.
AS a matter of fact, all fats are alike from
a dietetic point of view, and little of this
food principle is wasted in the body; nay, !,
is more perfectly absorbed and turned to a
more practical use than the lean of meat.
1t only becomes a { question of the compara-
tive digestibility of the various fats. and this
in proportion to the temperature at which
they bscome lique6ed. Wax could be
digested if the heat of the stomach had pow
er to reduce it to q liquid condition. The
lower melting point of butter gives it an i'm
mence advantage as an article of cold
weather diet, and its liberal use in winter is
strongly recommended TO roth the invalid
and the robust Margarine is really a good
substitute for butter, and we eat it in pastry
and al public dinners and clubs oftener than
we reckon upon, 1t is prepared from NUT
ton or beef fat only. An OK contains about
Sc pounds of suet and q sheep about eight
pounds. The suet is melted at a low heat
clarified, and run into vats, where, on cool
ing, il assumes a pastry consistanc.. Then
small quantities Of this fat are wrapped in
clean white cloths and subjected to a pres
ure of 100 tons. This process separates GU,
the STERN or tallow, and leaves a perfectly
wholesome fat and good subs iitute for but.
tern. Y. Ledger.