The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-01-14
SOMETHING ABOUT BUTTER.
wonderful Value Lies in the Pats of
Dainty Yellow Cream Fat.

airy is utterly unknown or disregarsied ~
the housewife. 1t is natural fat that /
preferable to all other fats. because NOR
suitable than others to all condition
There are few persons who do nor Ii,x
good, sweet butter. and fewer stiu VIII.
are unable TO digest il. as it is the mos
easily digested of all fatty foods.
1T is far more delicate and valuabl
TAT than the dearer cod-liver oil, for ordi
nary cream contains 20 per cent of ia
and three spoonfuls of it more than emma
IN fuei value one spoonful of the cod
| liver emulsion. Butter contains 80 ne,
cent OF fat. and this can be taken a.
| food, thus adding much to the enioymeu,
| OF eating.
| 1t is not simple fat that is compose6
merely OF one sort, but mixture OF nc
! less than seven different kinds of fat. civ.
| ing completely beyond any other oil.
| Pure butter is carbon that is of in.
estimable value to the weakly and thin
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
sibe 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. event 10
the strong and well. Eating plenty of il
on bread is the best way and it should
be taken in large quantities, mixed I'M
cooked, with all starchy foods. such as
boiled rice. mashed potatoes. etc.
1t is a great mistake to cut pure cream
butter from the dietary of the sick. as its
accessibility renders it of great value as
an available source of fat. there being
very few who do not relish it, On the
highest authority il is recommended as
follows:
In phthisis. diabetes and many forms
of dyspepsia, patients can take a quarter
of pound of butter day without diff
Guilty and with great advantage to their
nutrition. The absorption of butter in
the itnestines is very complete. Even of
this quarter of a pound per day. less than
per cent is wasted. This is a more
favorable result than would be obtained
with any other fat. and should teach us
that it may be well to give butter a fair
trial before having recourse TO cod-Iivar
oil or other medicinal fatty preparations"
1t certainly is only fair to the sick 70
administer TO them the needful amount
OF fat in the form of delicious, sweet but
ter rather than fats that are purely me-
dicinal and not only hard TO be borne,
but actually repulsive to most sick peo-
pie
While cream furnishes dilicious source
of fat, it must be regarded more in the
ic of Inv q ic I1x--
as economical source of fat as butter.
but. however, makes delightful change
and valuable accessory when consider
able amount of pure natural fat is needed
in the system.
Cooked. butter is quite di1erent prop
osition, and is much more liable to dis
agree. This is probably owing to the lib
era ton 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
AMI due to the growth of organisms in
the cream during the ripening process t
undergoes when butter is made in the
plain, orthodox way. Pasteurized cream
produces butter devoid of flavor. A trace
S a matter to be considered by the house T
wife, for in keeping butter any great
eneth of time this undergoes decomposi-
ion and the butter may become rancid.
As butter contains from twelve to fifteen
Der cent water this facilitates the change.
Well worked and dried butter will keep
onger than that carelessiy made.
on the continent butter is kept almost
Indefinitely by melting it down and then
polling until all the water is evaporated
n driven of. The casein is then remoI ~
rom the melted butter by straining
through cheesecloth or thin muslin; the
Ill poured into wide-mouthed bottles or
ars and allowed TO cool: then corked Up
light and kept in a coold. dry atmosphere.
When required il can be used same as
butter. This clarified butter
makes very light. delicate pastry and
axes.
Butyric acid. from which butter derives
IS name. may be said to be the hall
7ark" OF butter When butter becomes
he least rancid. this acid is liberated
rom the butyrin and butyric acid is 4
cry decided irritant. We can readily
Understand that with the presence Of :
hese two elements butyIic acid and
asein. in butter one should not use any
ut the freshest of butter unless it is :
reserved as directed. and when fresh I
upplies are available this plan Is not TO {
e recommended altogether.
Rice Par Excellence.
Wash cup OF rice through plenty Of
old water. then boil in three pints OF
aIted water for twenty thirty min
ties; pour into the colander and drain; |
zen turn in a we'll buttered hot sauce !
an: spread a large tablespoonful of but
r over the top and cover with a hot I
4 and place in the oven. Yet remain c
mil rice is well dried and swollen; turn .
ito a heated dish and serve.
Suttered Toast
When this IS prepared properly II is
,th paIatabIe ard diEestlble Take
read at least day old. cut thin and
ZEN slices: trim OF the crust and place
the crunb jar. First dry each side OF
IL slices Of bread before allowing il 20
gin tossting. then let 3; take on slowly
! even. rich. bat delicate brown color
, both sides Butter generously and
I'VE in hot dish
Buttercd Apples.
Pare and core eight tart cooking ap?les.
" them in a baking dish filling each
,Ilow with sugar mived with a tiny
nch Of nutmeg or cinnamon. or stick a
hole Glove n the center Of each As the
piles coca. gently ia the oven. haste
en- with well melted butter mixed with
little boiling water Keep the apples
verei Make syrup Of one cEso sugar.
If cup water and small pieces q Gin
mon stick BOIL five minutes and ~hGa
9 apples are tender but rot 1rnken