The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1896-02-14
EAT FAT IN COLD WEATHER
It, Heat Generatin- roperties Are Nee
cssary t. Perfect Health.

It, Heat Gsneratin- roperties Are Nee
essary t. Perfect Health.
From the New York Ledger.
While clothing preserves our internal
heat we look to food to produce II. Fat,
flour and sugar are the best and cheapest
heat producers, and should, therefore,
form a large part Of our winter fare. one
instinctively turns to fat in frosty wealth
err but profcssedly fow people recognize
It's true value as an article of diet dur
ing winter. Ii is not only an economical
diet but il is especially indicated In the
cases of persons not in robust health,
who will be the less able TO resist the de-
pressing effects of cold and all its risks
in proportion to the amount Of fat they
intermix with their blood. Fat contains
an average of so per cent. of carbon, and,
while ii thus readily affords heat TO the
system. yet in itself il eXerts an impor-
tant influence over the digestion of other
articles Of diet 1t is for this reason that
a Tablespoonful OF cod liver oil taken in
the middle or Immediately after a meal,
acts as an admirable aid 10 digestion in
certain forms Of dyspepsia Fat, OF
course. must not be rushed al and eaten
in quantity without proper dilution; thus
we instinctively combine certain articles
OF diet so as to obtain due admiXture of
fat. We mix fat meat with a large guam
tity OF potatoes, liver with bacon, cab
bage with bacon, veal with bacon and
pork with boiled haricot beans or peas.
The last dish reminds US of the cold day
on which the Princess Elizabeth was lib
Grated from the tower. She went first
of all to the Church of All Hallows to
offer her devotions and then proceeded to
a neighboring tavern. the Kings Head 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
that the soup distribution 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 matter of fact
all fats are alike from a diatetc point of
view. and little of this food principle IS
wasted in the body; nay, IL is more per-
fectly absorbed and turned to a more
practical use than the lean meat 1t only
becomes a question Of comparative diges-
tibility of tho various fats. and this in
4 proportion 10 the temperature al which
they become l!quefed. Wax could be di-
Cested If the heat of the stomach had
the power TO reduce Il to a liquid condi-
ton. The low melting point Of butter
gives II an immense advantage as an ar
ticle Of cold weather diet, and its lhrl al
use in winter is strongly recommended 10
both the robust and the invalid. Marga-
/ rine is really a very good substitute for
| butter and we eat il in pastry and at pub
| lie dinners and clubs oftener than We
! reckon upon. 1t is prepared from NUT
| ton or beef fat only. An OK contains
. about IS pounds Of suet and a sheer
about eight pounds. The suet is melted
az a low heat. clarified and run into watts
where on cooling. II assumes "A pasta
consistenCe. Then small quantities OF
this fat are wrapped in clean white
cloths and subjected to a pressure of l0
tons. This process separates the stearir
or tallow and leaves a perfectly whole
some tat and good substitute for butter