The Barre daily times. (Barre, Vt.) 1897-1959, 1917-01-18
ECONOMY IN FOOD STUFFS.
Price Differences Depend Chiefly on Flaw.
or and Color.

Flavor 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 whole
some when of good quality and practical.
ly the same amount of energy is derived
by the body from each. The housekeep-
er, therefore, must decide usually what
she is willing to pay for relatively super.
fetal properties in the foods. These
facts are pointed out in a recent pro.
fessional paper of the U. S. department
of agriculture, bulletin 469,, Fats and
Their Economical Use in the Home" pre-.
pared by the Office of Home economics
of the department. In discussing the Sc
lection OF fats for special uses the bull
letin 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 a higher priced article
may be more economical in the end, as,
for example, clean, sanitary butter, as
compared to cheaper but less sanitary
product. In some instances, where taste
or flavor only is involved, less expen-
sive table fat may answer quite salts
factorily the purpose of more expen-
sive one. For example, the chief use of
table oils is as an ingredient of salad
dressings, and when a characteristic flaw
or is not especially desired good grades
of cottonseed and peanut oils, having
bland flavor, may be used when these
are less expensive than the correspond
ing grades of olive oil.
Fats used for shortening-that is, in
mixture with coughs, etc.--infuenee the
appearance, flavor, texture, composition,
keeping quality, and cost of the foods in
which they are incorporated. In select
ing shortening fats, flavor and odor are
to be considered, but attractive appear
ance and color are of less Importance,
since in cooking these are usually
Other qualities being equal,
those culinary fats are more economical
and desirable which possess the best
keeping quality; that is, the least tend |
sney to become rancid, Also, for general |
Use shortening fats give the best results |
t they are neither too hard nor too soft |
o be easily mixed with the other in
gradients Of the dough at ordinary tenn
,eratures.
Fats used as medium for cooking in
such operations as frying should be |
selected, since they influence
he flavor, appearance, and texture of the
GODS cooked in them, as is evident when
me recalls the bad flavor impaired to
ried foods by burned or rancid fat. Pref
renee should be given to fat which
oes not scorch too readily at the tenn
erature most commonly used for frying. H
experiments in the laboratory of the
flee of home economies indicate that II
utter and lard seorch at a lower tenn
erature than beef or mutton fats and
ottonseed, peanut, or coconut oils. For
his reason, therefore, the latter fats are
referable for deep frying, which requires
Ugh temperature.
Economic Use of Fats.
1t is a waste, the bulletin points out
0 use more fat than good recipe calls
pr. 1t is well known that too much
utter makes cake soggy, while sal
dressing with too much oil tastes
fat" The following are additional ex.
mples of ways in which economy may
e secured. 1t is more economical to stir
utter into cooked vegetables just before
ley are served rather than while cook
lg, and the flavor thus impaired is more
Furthermore, if added be-
IRE cooking much of the butter is lost
Mess the water in which the vegeta bles
re boiled is served with them. Instead
adding butter to vegetables many
sople cook fat ham, bacon, or salt pork
it'll them and relish the characteristic
avor thus impaired.
Much fat may be saved by home rem
ring of the trimmings from fat meat.
he following method of rendering fats,
und to be very satisfactory in the
boratory of the Office of-heme econom-
;, may be applied in the home. The
t is cut finely with an ordinary house
I'D meat cho'" or sausage grinder
ID is then ! in a double boiler
It'll complete ielted. The melted
!