Bisbee daily review., 1918-12-22
The Patriotic Kitchen


 Mary Swartz Rose has said: Every two drops of fat make calorie and every calorie counts in the world to- day"
 If every cook would say this to her self, it might seem worth while to hold the pan a minute and drain out the fat for further use. A thousand calories mean a days life to a baby.
 Fats supply energy to the body and some fats, as butter, have stuff in them for growth. They furnish 1-4 times as much heat and energy as carbohydrates. They are necessary in the diet, with out fats people weaken and waste.
 We must continue sending fats to the allies by the shipload, therefore, it i is necessary that fat must be saved and not wasted. Many dishes can be made with less fat than we are ac- customed to or with different kinds from those we have hitherto preferred. In adjusting recipes to use the sub stitute fats, it is necessary that the house wife knows the shortening value of the fat in the original recipe, as well as that of the substitute fat.
 Lard is 100 per cent fat, but butter is less. The following table will be of help in the use of substitute fats | F Cup butter-1S cup chicken fat. E Cup butter-h cup lard, less l tea spoon.
 F Cup butter-h cup of oleomarga-
 rine, less one tablespoon. 1k Cup butter-h cup cotton seed oil,
 less one tablespoon
 1 Cup nuts 1-3 cup butter.
 Cup chocolate-1-3 cup butter. Butter is one of the most expensive foods of a household. It is because of it's flavor that it so desirable. It is one of the necessary foods in the diet of children. But 1t is not neces- sary for the adult. In cooking. other fats may be substituted with very satisfactory results. Every thrifty housekeeper should have butter sub stitutes in her refrigerator and should use all with discretion.
 The vegetable fats commonly used i are cotton seed oil. peanut oil. corn oil and olive oil.
 At best, foods coated with fat are difficult of digestion. Fat forms a seal about other materials, thus hin dering their digestion. The best fat for frying is that which can be reated to a very high temperature without burning. Fats listed according to their burning point are as follows. Vegetable fats, of which the best for | s. ols on htre fo Apn QX. pensiye for practical use. and one of the cheaper vegetable fats may be used-pure leaf lard. tsllow drippings, oleomargarine and butter. therefore, it will be seen from this list that the vegetable fats have the highest burn | ing points, while butter decomposes at the lowest temperature.
 Ways of Saving Fats
 Use little pastry and fried foods. Use substitutes for cooking
 Use drippings.
 Trim your meat and melt the fat.
 Don't let a scrap get into the gar bags pail.
 Use butter sparingly on the table, except for children.
 Do not use 1t for cooking. When you make pies. use on crust | instead of two and use the vegetable fats instead of animal fats in making the pastry.
 Do not fry in deep fat.
 Bake croquettes in the oven.
 Make meat loaf instead of meat croquettes.
 Either do not use recipes calling for a large quantity of fat or try to reduce the amount.
 Waste no soap-save the scraps, 1t is made of fat. Fats that cannot be used for cooking should be saved and made into soft soap.
 Our waste of animal fat has been awful Save it.
 The following recipes are excellent