The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1916-12-24
tnrrel.I 70 ~ 1E.EerAs1

WASHINGTON. Dec. 2%.-Flayor and
color have an important bearing on the
prices which must be paid for the
various edible fats used in the home,
since all are regarded as wholesome
when OF good quality and practically
the same amount OF energy is derived
by the body from cach. The house
keeper therefore must decide usually
what she is willing to pay for rela-
lively superficial properties in the
foods. These facts are pointed out IN
a recent professional paper OF the
United States Department or Agrf-
culture, Bulletin 169, Fats and Their
Economical Use in the Home. pre-
pared by the office OF home economies
of the department In discussing the
selection of fats for special uses the
bulletin says:
In general it pays always To buy
fats of such good quality that none
will have to be thrown away through
spoilage. In some instances higher
priced article may be more economical
in the end, as, for example. clean, san
itary butter. as compared to a cheaper.
but less sanitary product In some
instances, where taste or favor only
is involved, less expensive table fat
may answer quite satisfactorily the
purpose OF more expensive one. For
example, the chief use OF table oils is
as an ingredient OF salad dressings.
and when Characteristic flavor is not
especially desired. good grades of cot
tonseed and peanut oils, having a bland
flavor, may be used, when these alc
less expensive than the corresponding
grades OF olive oil.
Fats used for shortening. that is. in
mixture with doughs, ETC., influence
the appearance. flavor, texture, COM
position, keeping quality. and cost Of
the foods in which they are incorpor-
ated. In selecting shortening fats
flavor and odor are to be considered,
but attractive appearance and color
are OF less importance. since in cook
ing these are usually masked Other
qualities being equal, those culinary
fats are more economical and desirable
which possess the best keeping quail
ity; that is, the least tendency 10 be-
come rancid. Also, for general use
shortening fats give the best results il
they are neither too hard nor too soft
to be easily mixed with the other in
gradients of the dough at ordinary
temperatures.
Fats used as medium for cooking
in such operations as frying should be
carefully selected, since they influence
the flavor, appearance, and texture OF
the foods cooked in them. as is evident
when one recalls the bad flavor inn
rancid fat Preference should be Civ
en- to fat which does not .scorch too
readily at the temperature most COM
monty used for frying. Experiments
in the laboratory OF the Office of home
economics indicate that butter and
lard scoTch at a lower temperature
than beef or mutton fats and cotton
seed, peanut, or cocoanut oils. For
this reason. therefore, the latter fats
FTI. FrHTi IIy6f oh
requires high temperature.
Economical Use OF Fats.
1t is waste. the bulletin points out,
TO use more fat than a good recipe
calls for. 1t is well known that too
much butter makes cake soggy, while
a salad dressing with too much oil
tastes Sat" The following are addi-
tfonal examples OF ways in which
economy may be secured Ii is more
economical to stir butter into cooked
vegetables just before they are served
rather than while cooking. and the
flavor thus impaired is more pro-
nounced. Furthermore. if added before
cooking much of the butter is lost I'M
less the water in which the vegetables
are boiled is served with them In
stead OF adding butter to vegetables
many people cook fat ham, bacon, or
salt pork with them and relish the
characteristic flavor thus impaired.
Saving Fats That Would Be Thrown
Away.
Much fat may be saved by home
49, ,rbo y = ron lat
- 80. soI,sI Tli.s .listilou % fel-
E, toulu ~ ne
49, - u liie olilce OF
M 49, TN may pe aPPiieu N
ordip.rr ai,,i IA ~ Gu. llls1ls Win an
ss3ssaa rj. u5eoiu ineas SlioPp , OF
sausage grlnaer and Is then heated
Y s q o9 91l until completely