Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-22
SAVE SHORTENING
AND SHORTEN WAR
Use of Fats Must Be Curtail-
ed, as There Is Great
Shortage.
LESSON FOR HOUSEWIFE

Tho war can be shortened by cutting
out shortening"
This is the moral OF todays lesson in
food saving. prepared by DR.. Abby L.
Marlatt. based on the home cards dis
tributed among women who register as
members Of the food administration
These lessons are being sent broadcast
to all parts Of the country They are ap-
proved by a committee on domestic sci
ence, on which serve some OF the fore
most household economic experts of the
country
Today's lesson follows
Fats are scarce and threatening to be-
come scarcer. The reasons Tor this? They
are many and complex. local and foreign.
fiog cholera, the foot and mouth disease.
butchering of young cattle. the increase
OF soap consumption, the use OF oils in
high explosives. the decrease OF imports
shortage OF available shipping tonnage.
the submarine meuace-all these have
contributed 20 the scarcity OF fats.
Answer to Problem.
How. then. are you and l. and the
family next door. and the hundred mill
hon other people IN this country to get
our daily ration Of fat and save the 355-
600 tons of fats the food conservation de-
partment asks us TO save next year, Tho
answer Is slitipIe--bN the rigid, unceaSing
and jealous practice OF personal economy
''One thing should be kept clearly in
mind. The fats of milk and eggs are IN
a class by themselves so far as fats serv-
ing for human foods are concerned. Milk
or egg-yolk fats should always be supplied
in the diet Of children, for they contain
something which is Indispensable 10
health and growth. This something IL
contained in much smaller amounts in the
body fats of animals and is not present in
iafn
Must Follow Instructions.
There is no danger. II the instructions
of Mr.. Herbert Hoover are followed that
adults will suffer any Ill effects from re-.
ducing the consumption OF butter. The
needs of children for milk fats cannot be
overemphaszed. and, owing to the pc
culiar demands of children for special
physical properties in their foods there
are no articles other than milk, cream,
butter or egg yolks which can be used as
sources Of this dietary essential
There is no royal road 10 wholesale
saving of fats 1t can be achieved
only by ceaseless economy in trifles.
Aside from moderate reduction in the
use of fats generally. as food and the
checking of waste just as far as pos,
sible. the housewife may well consider
the adyisability of changing. in some
degree. the usual practices in the
kitchen so far as they involve the,
use of fats.
do not demand solid fats for fry.
ing. Certain Of the oils. particularly
cottonseed or peanut oil, serve prac-
tically as well as do the high melting
fats. We have much greater supply
OF oils than of solid fats A saving
in this direction is very important
Housewife Must Be Sparing.
The housewife must be sparing Of
those fat-containing products which
are to he sent abroad-bacon, ham,
pork, butter. Eat fewer pork products
! or none. Render into fat the trim
\ ming from all fat meat. Have special
| receptacles into which to put beef and
| mutton suet. chicken fat. bacon grease
and fat drippings Of every kind.
| such drippingS as you do not use
! in cookery, save and utilize in making
(! your own soap. If you do not do So,
see that your neighhor gets them for
her soap making. As for use of soap
| about the house where a soap powder
OF securing powder viii do equally
| well. Soap powders contain only one
third soap.
How to Save Fats.
'One of the most effective means by
which fat may be saved in cooking is by
substituting some other fat for the ac-
customed butter. For example. vegetable
fats, sour cream chicken fat may be
used instead of butter or butter substi-
tutes in cake making Butter substitutes
or other fats may be employed instead of
butter in making cream soups and sauces.
In brief the way to save butter is not to
use it In cooking. Employ substitutes.
such as those mentioned above or the
direct butter substitutes of which oleo-
margarine is an example. The table serv-'
ice of scant rather than overgenerous
portions of butter, saves fat
Most important of all. the food con.
servation department does not ask us to
omit butter or other fats. but use them
wisely and without waste Ths. house
keeper who wishes TO economize in her
use of fats-achievng the delicate bal
ance of using sufficient for bodily health
ard saving at the same time-sho1lld
study the problem herself In that way
she may supplement the theory and prac-
tice Of others by her own personal inge-
nuity.''