Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-05-13
able 5 ';ar1eH; Kitchen.
Something AAoutspur Supply of Fats
In MotoWeather.


Something AAoutspur Supply of Fats
in Hot5weather.
Fats and oilsseomHrise very important
class of foods ala boay stuff. The only dis
tinction betweegs fat and oil is that fat is
solidified oil aneoii tsimelted fat.
rat stands first among food stuffs in re-
spect to the affoune of heat and energy
obtained from sitheiI introduction in the
system. IL
While all foods arssheat givers in a GER
tain sense inasnucfftas all foods produce
energy and energy produces heat, fats are
more notable iff this respect, and on this
account they are characterized as heat pro-
ducing agents.
sufficient supply of oleaginous matter
taken into the system will powerfully in
fuence nutrition and form an accumulation
of adipose tissue within the body which
will be a reserve fund.- a store house of
energy which may be drawn upon for any
uncommon demand, such as unusual eX-
ertlon, cold or forced privation of food.
deficiency of oily substances, especially
in the system of growing children, is often
a very fertile source of disease action The
knowledge that there is sufficient proteid
matter present to nourish the structure
shows that there Is some condition wanting
when the body does not develop in normal
ana healthy manner.
Fats Are Necessity.
The habitual use of fats in some form
is necessary but animal fats are not con-
sidered at all necessary as food substances.
Fats in either solid or liquid state are
found in nearly all vegetable productions,
and adds to their nutritive value and flavor,
though the quantity is so small in some
that it precludes any attempt to obtain 1t
extremely rich in oil, and these are ex-
pressed and sold separately as articles OF
food
These LIQUID vegetable fats are very light,
delicate and digestible, being freed from all
but their chief component part-oleon-
which is itself liquid and keeps all other
fats in solution
Animal fats, aside from the difficulty of
keeping them fresh and sweet in hot
weather, are apt to excite a feeling of dis
gust, perhaps because of their origin ana
also because they suggest heat, as with the
exception of butter they must be cooked to
render them palatable.
Ways of Using Vegetable Oil.
The most agreeable way to mix the re-
quired amount of fat with other foods is to
use them in salads. The acids in vege-
tables and fruits with the addition of what
ever acid is used in mixing the dressings,
neutralze the fats and assist in their as
sanitation and also make them more ac-
ceptable to the taste.
Salads vary with the seasons, ana as
they should have a place on the daily
dietary, happily in our land of plenty there
is no dearth of salad materials at any
time.
The preferred salad is of course, made of
uncooked vegetables; these, therefore, must
be selected in tender and fresh condl-
ton possible in order that they shall be
perfectly digestble Remember, Also that
when a salad is served with a regular din
ner it is a relish, and for that reason should
be made as light and dainty as possible and
served in a small quantity.
In choosing oils select the best and fresh
est of their kind. While vegetable oils keep
well they may be of inferior quality or
have been carelessly handled and rendered
Objectionable in this manner.
Salad la Paysanne.
Shred very fine and rparboil some red cab
bage for fifteen minutes; drain and cool,
mix with two level hlespoonfu,s of salt and
let stand in a mixing bowl for four hours,
stirring it occasionally; then drain off all
the moisture, add cup of vinegar and let
stand an hour longer. Peel and cut into
dice some potatoes and cook until just ten
der, then drain. Cut some white celery in
to dice; drain the vinegar from the cabbage,
add the potatoes and celery, season with
pepper and salt and sprinkle enough salad
oil over the whole to moisten; toss all to-
gether and serve at once.
Asparagus Salad.
Wash the asparagus and tie up in punches
and boil in plenty of sailed water; as soon
as 1t is tender Immediately transfer it to
cold water, so as to preserve its natural
fullness and color. When perfectly cold
drain it on a cloth and arrange it on an
oblong dish on a bed of crisp lettuce leaves
and serve with French dressing, which
should be sent to the table in separate
dish or mixed at the table by the host or
one who serves the salad.
Nicoise Sauce for Asparagus Salad.
Boil three eggs hard and rub the yolks
through fine sieve. Rub it to a smooth
cream with two raw egg yolks, salt, pepper,
and a tablespoonful of prepared mustard;
stir it with a wooden salad spoon and mix
in slowly half a pint of salad oil and just
enough vinegar to make it sufficiently acid
to suit the taste. If the dressing Is too thick
dilute it with a little water.
Caulifower and Onion Salad.
Peel two Bermuda onions and slice them
fine: soak them in little salt and vinegar
for an hour. Have a caulifiower cooked and
thoroughly chilled and separated into now-
erets. Drain the onions and arrange them
in alternate layers with the caulifower;
dress with French dressing.
Dandelion Salad.
These greens make an excellent spring
salad Pick over and wash the leaves thor
oughly and soak in cold water for an hour;
drain perfectly free from moisture; put
into a salad bowl with some finely chopped
green onions, and when ready to serve
sprinkle with salt, pepper, oil and vinegar
and toss lightly to mix well.
Escarole Salad.
Remove the green leaves of two heads of
California escarole, wipe and slit, but do
not wash the white leaves; remove the
cores; heap them up IN salad bowl, add
a little chopped chervil and tarragon and
season just before serving with salt, pep
per, oil and vinegar.
Lettuce Salad la Comtoise.
Wash carefully and drain head of let
tuce, arrange the leaves loosely in a salad
bowl and set in the refrigerator for an
hour or longer. Take four ounces of nicely
streaked bacon and cut it into thin slices,
then into strips and fry a golden color
Sprinkle this over the lettuce while hot and
serve at once with French dressing, in a
separate bowl.