Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-17
Table and Kitchen.
The Value in the Pats Of Dainty yell
low Cream Fat.

Beyond Its value as an accessory to dainty
cooking, butter is so common a commodity
its real usefulness in the dietary is utterly
unknown or disregarded by the housewife.
It Is natural fat that Is preferable to all
other fats, because more suitable than 9TH
ers to all conditions. There are few persons
who do not like good, sweet butter, and
fewer still who are unable to digest it. as
it is the most easily digested Of all fatty
foods.
1t is a far more delicate and valuable fat
than the dearer cod-liver oil. for ordinary
cream contains 20 per cent Of fat. and three
spoonfuls of it more than equal in fuel
value one spoonful of the cod-liver emul-
sion.- Butter contains so per cent of fat,
and this can be taken as food. thus adding
much to the enjoyment Of eating.
1t Is not simple fat that Is composed
merely of one sort, but mixture of no
less than seven different kinds of fat, CIV
ing complexity beyond any other oil.
Pure butter is a carbon that Is of inesti-
mable value to the weakly and thin people,
especially for those who are consumptive.
BY eating 1t one pleasantly takes into the
bodily tissue one of the purest, most valu-
able forms Of fat possible to get.
1t furnishes energy and power to work
to those who eat heartily of it, and it is
poor economy, in fact, false economy, to
spare the best butter at table, even to the
strong and well. Eating plenty Of 1t on
bread Is the best way, and 1t should be
taken in large quantities, mixed. uncooked.
with all starchy foods, such as boiled rice,
mashed potatoes. ETC..
1t Is g. great mistake to cut pure cream
butter from the dietary Of the sick, as its
digestibflity renders it Of great value as an
available source Of fat, there being very
few who do not relish It, On the highest
authority It is recommended as follows:
In phthisis. diabetes and many forms
OF dyspepsia patients can take q quarter
Of pound of butter a day without diff
Guilty and with great advantage to their
nutrition. The absorption Of butter in
the intestines is very complete. Even Of
this quarter Of pound per day less than
8 per cent is wasted. This is more favor
able result than would be obtained with
any other fat. and should teach us that
1t may be well to give butter a fair trial
before having recourse to cod liver oil
or other medicinal fatty preparations 1t
certainly is only fair to the sick to adj
minister to them the needful amount Of fat
In the form Of delicious sweet butter rather
than fats that are purely medicinal and
not only hard to be borne but actually
repulsive to most sick people.
While cream furnishes delicious source
Of fat, It must be regarded more in the
light of a luxury, as it is by no means
as economical source of fat as butter,
but, however, makes delightful change
and valuable accessory when a consider
able amount Of pure natural fat is needed
in the system.
Cooked, butter Is quite different prop
OSlllOIl, dIlu Is uluCH lldDle " ulS~
agree. This is probably owing to the lib
Grafton Of fatty acids contained in it. by
the action Of the heat in cooking.
Keeping Butter.
The flavor and aroma of sweet pure
butter are very pleasing to the senses,
and due to the growth of organisms In
the cream during the ripening process 1t
undergoes when butter Is made in the
plain orthodox way. Pasteurized cream
produces butter devoid Of flavor. A trace
Of casein remains in all butter, and this
Is matter to be considered by the house
wife, for in keeping butter any great
length Of time this undergoes decomposi-
ton and the butter may become rancid.
AS butter contains from IL to Is per cent
water this facilitates the change. Well
worked and dried butter will 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 off. The casein is then removed
from the melted butter by straining
poured into wide-mouthed bottles or jars
and allowed to cool; then corked up tight
and kept in a 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 hall
mark" Of butter. When butter becomes
the least rancid this acid is liberated from
the butyrin, and butyric acid is very de-
cided irritant We can readily understand
that with the presence of these two ele-
ments, butyric acid and casein, In butter
one should not use any but the freshest OF
butter unless 1t is preserved as directed,
and when fresh supplies are available this
plan is not to be recommended altogether.
Rice Par Excellence.
Wash a cup Of rice through plenty of cold
water; then boil in three pints Of sailed
water for twenty or thirty minutes. Pour
into the colander and drain; then turn into
a well-buttered hot saucepan; spread
large tablespoonful of butter the top
and cover with hot lid and place In the
oven; let remain until rice is well dried and
swollen; turn into heated dish and serve.
Buttered Toast.
When this is prepared properly 1t Is both
palatable and digestible. Take bread at
least day old; cut thin and even slices;
trim off the crust and place in the crumb
lar. First dry each side of the slices of
bread before allowing it to begin toast1ng'
then let it take on slowly an even, rich
but delicate brown color on both sides.
Butter generously and serve on hot d1sn.
Buttered Apples.
Pare and core eight tart cooking apples.
Put them in baking dish, filling each hol-
low with sugar mixed with a tiny pinch OF
nutmeg or cinnamon, or stick whole Glove
in center of each. AS the apples cook gen
tly in the oven, haste them well with melted
butter mixed with little boiling water
Keep the apples covered Make syrup
Of one cup sugar, half a cup water and
small piece Of cinnamon stick. - Boil five
minutes and when the apples are tender,
but not broken, lift them carefully into
dish and pour the syrup over them.
Parsley Butter.
Put three tablespoonful of butter into
bowl and beat to a cream; whip in slowly
half tablespoonful Of strained lemon Juice
and a tablespoonful Of finely minced pars-
ley. Flavor to taste with salt and pepper.
Beat until thick and creamy and set on ice
a few minutes, unless it is to be served with
broiled or boiled fish, In this case add
full tablespoonful of lemon juice.
Hard Sauce.
Cream half cup Of butter; then beat in
gradually a cup Of soft powdered sugar and
continue to beat to white cream. Then
add the whites of two eggs and beat until
light and foamy. Flavor with VANILLA sher
ry, brandy or fruit syrup. Heap up in a
glass dish and set on Ice to harden. II
Favored with vanilla or wine, after heap
ing in the dish CRATE little nutmeg on the