The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1896-01-28
FAT IN COLD WEATHER.
Secessity OF che Energy and Warmth 10
Furnishes

| SecesSity OF che Energy and Warmth 10
| Furnishes
While clothing preserves our internal
heat, we look for food Ia produce IT.
| Fat. -four and sugar are the cheapest
and best heat producers, and should,
therefore, form large part of our WIN
ter fare. One instinctively turns TO fat
| In frosty weather; but prUfNssedly few
people recognize its true value as an
Erticle of diet during winoen It is not
only an economical diet, bur II is spe-
cially indicated IN the case Of persons
not in robust health. who wall be less
able 70 resist the depressing effects OF
cold and all its risks in pro- portion 10
the amount Of fat they int rink with
their blood Fat cOntgiIEs ou an average
of so per cent. OF carbon. end. while It
thus readily affords heat &c. the system,
yet in itself, IL excrts an ImpuGtant In
fuence over the digestion Of other arti-
Giles OF diet II is for this reason that a
teaspoonful OF cod-ljver oil, taken In
the middle or imusedlats " after meal,
acts as an admirable sid - digestion
in certain forms OF dyspepsia Fat OF
in quantity without proper dilution:
thus we instinctively combine certain
articles of diet so ~ % obtain a due adj
mixture Of fat. We mix tat meat with
large quantity OF poontos-s, liver with
bacon, cabhaGe with bacon. veal with
bacon. and pork with boiled hRrico.
beans or peas. The llst dish reminds Us
of the cold day on which Princess EEz-
abeth was liberated from the tower.
she went first of all TO the Church OF
All Hallou-s to offer her devotions, ard
then proceeded 70 a neighboring tav-
eru, the Kings Head, IN Fenchurch
street, where she dined OF peas aud
pork.
Looking ri the energy and warmth.
that fat cgEn supply, tt has often struck
IS the soup distributed at winter soup
Kitchens might, with advantage, con
tain more of that important element
The quantity of peas in such soup n
out of proJi ortion 70 the fat.
As ma tier OF fact, an fats are aiiko
from n d5etetic point OF view. and lit
tie of thisa food principle is wasted IN tn,
body; nav "a is more perfectly absorbed
and turnet 70 a more practical use than
the lean ( u meat 1t only becomes a
question the comparative digcstibiH-
" Of the various fats. and this in pro-
portion a, the temperature at which
they becu ne hquefied- Wax could -
diRested il the heat Of the stomach had
power 20 { educe II 70 a liquid condition.
The lower melting point OF butter gives
it an inns ense advantage az an article
OF coldIwe; lthcr diet, and its liberal use
in winter rs strongly recommended -
both the invalid and the robust. Mar
garine is really q very goud substitute
for batter. and we eat It IA pastry and
ct public dinners and clubs oftenrr than
We reckon upon 1t In prepared from
mutton or beef fat only. Az OK CON
tains about Is pounds OF suet and
sheep about eight pounds. The suet Il
melted at n low beet, clarified. and run
into vazs. where. on cooling. ia nssurnss
n pastry conststcncr. Then small quan-
titles OF this fat are wrapped in clean
white cloths and Tubiected 20 a pres
cure OF 100 tO1,s- This process separates
out the stearin or talloSv. and leaves
perfectly wholesome Ia and good sub
81 tute for tsffter-N Y IetVer