The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-05-11
Our Supply of Fats in Hot Weather.

our supply OF : ats IN HoI Wcdtner.
| Fats and oils comprise a very import
ant class Of foods and body stuff. The
| only distinction between fat and oil is
that tat is solidhed and oil is melted
| fat.
Fats stand first among food stuf1s in
respect 10 the amount OF heat and energy
obtained from their introduction IN the
system.
While all foods are heat givers IN a
certain sence inasmuch as all foods pro-
duce energy and energy produces hes:
| fats are more notable in this respect. and
on this account they are characterized as
heat producing agents.
a sufficient supply OF oleagianous mat
ter taen into the system viii power
fully influence nutrition and form an &C.
! emulation Of adipose tissue within the
body which viii be a reserve fund. a
storehouse Of energy which may BE-
| drawn up for any uncommon demand
such as unusual exertion. cold or forced
privation OF food.
\ deficiency OF oily substances. espec-
tally in the system OF growing children
is often very fertile source OF disease
action. The knowledge that there is SUI
hcient proteid matter present 10 nourish
the structure shows that there is some
condition wanting Then the body does
not develop IN . normal and healthy
manner.
FATS ARE 4 NECESSITY
The habitual use OF fats in some form
is necessary. but animal fats are not con
sidered at all necessary "a food sub
stances.
Fats in either solid or liquid state are
found in nesry all vegetable produc-
lions. and adds 70 their nutritive value
and favor. though the quantity is so
small in some that IL precIudes any at
tempt TO obtain Il separately: bgt there
are many plant seeds extremely rich in
OIL. and these are expressed and sold
separately as articles OF food
These liquid vegetable fats are very
light. delicate and digestibie. being freed
from all but their chief component part
oleon-Ehich is Itself liquid and keeps
al other fats in solution
animal fats. aside from the difficulty q
keeping them fresh and sweet in hot
weather are apito excite a feiing OF
disgust. and perhaps because Of their or
igin ard also because they suggest
heat a with the exception of butter.
they must be cooked 70 render them PAL
atabie
WAYS or USING VEGETABLE OILS.
The most agreeable way 70 mix the
required amount OF fat with olhsr foods
Is 70 use them n salads TIE acids in
vegetables and fruits sith the addition
Of whatever acid Is used IL mixing the
dressings. aeutralize the fats and assist
n their assimilation. and also make them
more acceptable 70 the taste.
Salads vary with the seasons. and as
ther should have a place or the daily
dietary. happily 81 car land % plenty
there IS TO desrth q salad materials az
arg tine
The preferred salad Is. q course. made
- uncooked vegetables. these. therefore.
must be selected in as fndeF sn1 FRESH
cendition as possible 81 orssr that they
shah Be perfectly digsstlbls. Reuem be-.
also that whsn salad s served with
regular 6inu-r K IS = relish. and Ter shat
reason should - made - Eight and
dainty s. possible and served with a
snail auaaufy.
II choosing OILS. select the best sns
freshest q fhelr kfro- While vegetable
offs keep vel they nay Dc q i1ferfor
quality or have been csrslsSsly haudiea
and rendered ob3scsioassis il this nsa-
asT.
SALAD 4 IA PATsAESE
shred se-v nne ed psrboG scras RI
&C hbzEs for ffteea r-czsss sraia s1f
coai. utx With taa Level tsh,sspoort-is
f5r f1r~ heprs. stirring if eczEi7asilI.
then crzin II az IKE szolstgrs. ast csp
q, vinegar and lei stsnt az Eea- ieryrs.
P@el.nd cut into ace sosoe potatoes ard
cock urtu fast ts1Ser. theo 6rss- Caf
sozse zsite celery fnto de. drain re
yf.erSr fren ~ oassszs. AZ tie 20
tztoss ard ress-y. esason Efth psrrsr
aas salt ard s7rfzkse sz0ukzs sad 81
Ger fhe Sale % -zeistsn. fazs al -
gsfhsr Az ssrss ~ s-oc.
AsPARAGT-s SALAD
wxsa the aspsrszzs 4nd - - =
tuuchsz zaS hal II Tlsnfy = Ezlres -
ter. ~ so1z As e = tsa1sr iuanetiattiT
t-snrs-z e - esd ~etsr - IS &. r-s-
se-ss So natprzl t.zlizsss so1 oo3e-- TTssa
Dsrfscriv eosE d-zi1 = CT = clofh ars
arrznee Il e. a. oesc1g zlse 80 2 re.s
q e-ss1 issrsre fseses a1a ssrs~ Esh
F-szcs e-ezsszz vs.rA ssaic - sea1 co
tie abe ~ fhe hest CT srs uhe SERIES
STCoIsE sAUcE FoR AsP2zAGLs /
SALAD
Soa tszss eggs szT1 zz1 ~ tAz ys-ks !