The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-05-14
"a ts ia Hot weather..


only distinction between fat and oil is
| that fat is solidified oil and oil is melted
/ fat
Fats stand first among food stufs In
respect to the amount of heat and ener-
gy obtained from their Introduction in
| the system.
While all foods are heat givers in a
| certain sense inasmuch as all foods pro
| duee energy and energy produces heat
rats are more notable in this respect
and on this account they are character
| lied as heat producing agents.
| A sufficient supply of Oleaginous mat
| ter taken into the system viii powerful
/ ~ influence nutrition and form an ac-
emulation Of adipOse tissue within the
| body which viii be a reserve fund. a
storehouse of energy which may be
! drawn upon for any uncommon de-
/ mand, such as unusual exertiOn, cold or
/ forced Drivation of food
/ A 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
sufficient proteid matter present TO
nOurish the structure shows that there
is some condition wanting when the
body does not develop in a normal and
| healthy manner.
FATS ARE A NECESSITY.
The habitual use of fats in some form
is necessary, but animal fats are not
/ considered at all necessary as food sub
| stances.
rats IN 6lI16r SOlQ or STATE
| are found in nearly all vegetable pro-
| auctions, and add to their nutritive
! value and flavor, though the quantity
! is SO small in some that it precludes any
! attempt to obtain it separately; but
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 digestible, being
freed from all but their chief compon-
emit -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 disgust, perhaps because of their
origin and also because they suggest
heat, as with the exception of butter,
they must be cooked to render them
palatable.
WAYS OF USING VEGETABLE OILS
The most agreeable way to mix the
required amount of fat with other foods
is to use them in salads. The acids in
vegetab les and fruits with the addition
Of whatever acid is used in mixing the
dressings, neutralize the fats and as
SiSt in their assimilation, and also make
them more acceptable to the taste.
Salads vary with the seasons, and 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,
I therefore, must De selected IN as tender
and fresh a condition as possible in or
der that they shall be prefectly digeS-
tible. Remember also, that when a
salad is served with a regular dinner 1t
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
freshest of their kind. While vegetable
oils keep well they may be of inferior
quality or have been carelessly han
died and rendered Objectionable in this
manner.
SALAD A LA PAYSANNE.
Shred very fine and parboi1 some. red
J cabbage for fifteen minutes; drain and
cool, mix with two level tablespoonful
, of salt and let stand in a mixing bowl
I for four hours, stirring it occasionally;
then drain of all the moisture add a
, cup of vinegar and let stand an hour
s longer. Peel and cut into dice some
g potatoes and cook until Just tender,
2 then drain Cut some white celery into
dice; drain the vinegar from the cab
{ bage, add the potatoes and celery, sea-
son with pepper and salt and sprinkle
enough salad oil over the whole to
r moisten; toss all together and serve al
4 once
5 ASPARAGUS SALAD.
Wash the asparagus and tie up in
5 punches and boil in plenty of salted
a water; as soon as it is tender inmedi-
ately transfer it to cold water, so as to
: preserve its natural fuEness and color.
I When perfectly cold drain it on a cloth
and arrange it on an oblong dish on q
: bed Of crisp lettuce leaves and serve
= with French dressing which should be
t sent to the table in a separate dish or
n mixed at the table by the host or one
who serves the salad
: NICOISE SAUCE FOR ASPARAGUS
! SALAD
d Boil three eggs hard and rub the yolks
T through a fine sieve Rub it to smooth
y cream with two raw egg yolks, salt
= pepper and tablespoonful of prepared
mustard; stir 1t with a wooden salad
q spoon and mix in slowly half a pint OF
+ salad oil and just enough vinegar tc
e make 1t sufficiently acid to suit the
Il taste If the dressing is too thick dilute
e 1t with a little water.
3 CAULIFLOWER AND ONION SAL
Peel two Bermuda onions and slice
o them fine; soak them in a little salt and
= vinegar for an hour. Have caulifowe1
Il cooked and thoroughly chilled and sep
arated into f1oWerets Drain the onions
Il and arrange them in alternate layer:
is with the caulifiower; dress with French
e dressing.
It DANDELION SALAD.
y These greens make an excellent spring
n salad. Pick over and wash the leave:
thoroughly and soak in cold water fol
d an hour; drain perfectly free from
IS moisture put into a salad bowl witt
st some finely chopped green onions, anC
e when ready to serve sprinkle with salt
u pepper, oil and vinegar and toss light.
It ESCAROLE SALAD.
Ie Remove the green leaves of two headi
y of California escarole, wipe and Slit bu
? do not wash the white leaves: remov,
r the cores; heap them up in a salad bowl
L add q little chopped chervi1 and tar
. ragon and season just before serving
3 with salt, pepper oil and vinegar
e LETTUCE SALAD A LA COMTOISE
IS Wash carefully and drain a head O
le lettuce. arrange the leaves loosely in
: salad bowl and set in the refrigerator
i for an hour or longer. Take four ounces
- of NICELY streaked bacon and cut it int
e thin slices, then into strips and fry
}