The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-01-17
Something About Butter.


Beyond its value as an accessory to dam
Y cooking, butter is SO common a com
IS utterly unknown OF disregarded by the
housewife. II IS natural fat that is
preferable to all ether fats because mora
There are few persons who do not like
good sweet butter, and fewer still who arc
qnaole TO digest II. as It IS the most easily
digested Of all fatty foods.
1t is a far more delicate and valuable
fat than the dearer cod-Iver oil, for orii-
nary cream contains - per cent Of fat and
three SDOonfulS of it more than equal in
fuel value one spoonful Of the cod-iiV-
er emulsion Butter contains 70 per cent
of fat. and this can be taken a food thus
adding much to the enjoyment Of eat
It is not a simple fat that is composed
merely OF one sort but mixture Of TO
less than seven different kinds Of fat. Civ
ing omplexity beyond any other oil
Pure butter is a carbon that is of IN
people, especially for those who are con-
sumptive. By eating it one pleasantly
takes into the bodily tissue one of the
purest, most valuable forms of fat pos
sible to get.
It furnishes energy and power to work
to those who eat heartily Of it and il is
DOOR economy in fart false ,acouor71- 70
spare the best butter at table even to
the strong and ven. Eating plenty Of it
cooked with ali starchv foods such as
boiled rice. mashed. potatoes, etc
It is a great mistake to cut pure cream
butter from the dietary Of the sick. as its
]
an available source Of fat. there being
very few who dc not relish it. On the
highest authority It IS recommended IS
follows.
IN phthisis. diabetes and many forms
OF dyspepsia. patients can take a quarter
OF a pound OF butter Gay without dlEi-
Guilty and with great advantage to their
nutrition The absorption Of butter in
the lntestineS IS very complete. Even or
this quarter Of a pound per day. less than
five ger cent is wasted This is a moro
favorable result than would be obtained
E10IlL THaE1
that it may be well TO give butter a Lalr
/ trial before having recourse to cod-Iiver
oil or other medicinal fatty preparations
/ It certainly is only fair to the sick TO
administer to them the ueedtul amount
I Of lat in the form Of delicious sweet but
/ ter rather than fats that are purely medic
/ inal and not only hard to be borne but
actually repulsive to most sick people
While cream furnishes q delicious source
+ of fat, il must be regarded more IN the
{ light OF a luxury as II IS Dy no means
but however. makes a delightful change
and valuable accessory when consider
able amount Of pure natural fat IS need
Cooked. butter IS quite different pro1-
csition, and is much mora liable to dis
Grafton of fatty acids contained in it. by
the action Of the heat in cooking.
KEEPING BUTTER.
The favor and aroma of sweet pure but
ter are very pleasing to the senses, and
cream during the ripening process it I'M
dergoes when butter is made in the plain
!
butter devoid of flavor A trace Of casein
remains in all butter and this is matter
to be considered by the housewife for in
keeping butter any great length OF time
this underg0es decomposition and the but
ter may become rancid. As butter con
tains from y TO Is per cent water this
facilitates the change Well worked and
dried butter viii keep longer than that
carelessly made
On the continent butter is kept almost
indefinitely by melting it down and then
boiling until all the water is evapOrated
or driven of. The casein is then removed
from the melted butter by strainInE
through cheesscl0th or thin muslin. the
oil poured into wide mouthed bottles OF
/ Jars and allowed 10 cool. then corked up
tight and kept in . cool dry atmosphere
When required it can be used same as
ordinary butter. This clarified butter makes
very light delicate pastry and cakes
Butyric acid from which butter derives
its name may be said to be the 'lSall-
comes the least rancid this acid is Hber-
ated from the by1pTin and butyric acid is
very decided irritaut- We can readily
understand that with the presence of these
two elements. butvric acid and Casein. IT.
butter one should not use any but the
freshest of butter. unless it is preserved "a
directed. and when fresh supplies are
available this plan IS not TO be recon-
mended altogether-
RICE PAR EXCELLENCE.
Wash a cup OF rice through plenty Of
/ cold water. then boil in three Dints Of
sailed water for % or 50 minutes Pour
( into the coIa1lder and drain then turn
into a wei buttered hot saucepan spread