Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-07-08
EcoNoMIcAL CHOICE OF rATS
FCs TksLs AND NiTcBeN


pzrtnsUt cf Agriculture Offers s.5-
qsst.ons fer Selection CT Important
FOODS Practically an FITS OF
EauaJ Food florence in
Price Dependent Chiefly on Flavor
ard Color.
Flavor ana color have an important
bearing on tie prices which mast be
PAD lor The various edible fats In the
hons. since all ATE regarded as whole
some VIXEN OF good quality AMI pfaelI-
calIy the same amount OF energy Is
derived by the body from each. The
huusekeeper therefore must decide
USUALLY what she IS willing 10 pay Tor
relatively Supe neil properties Ia the
foods. These tAy,S aTe pointed cat IL
& rSesa, l-oics paper of the T..
i. i n~it.u,r. 20, A--,UI'ue. BJlir-
I'll .os "Fa'a aat Their Economical
Eps in ta Hone prepared By the
o.. eos Home Economics Of Tine De.
J.. ,n-aL h. DISCUSSING Jhe selection
C.. fs,i ,3r special uses the bulletin
., .. ~... ot,,..,s T., Am.
.,,. .-'J c,.Ii.y l.- r,na
W. l.,c TO o. drown away through
spcll4st ID -eur Instances higher,
80. ..... 5., ,.o,. eeorcr.i-
So. f,~ ,.,..,o,re cteap
-. t.,.... OIL. ,.,r,r,r.I tn a
..,,.t..,,. ,r,,I,,,, In
-. .......',. .to,e t.-ta au flavor
D.. ......r.'...t o., loss. extensive taLle
- .... .u.,.r o,,it. .,t-r.rtoril,
49,. - .., , mon. .,n.r..,a ors
r.. .,a,.,,.. r.. ,hi.r ,.a NJ ,atlp
.,t'..s 80, ,,,.r.,t,..,,, of salad d,l.-s
80. abb ,.ho, CHARACTERISTIC na,or
,.,. ,.,,,,au, dr.ir,s GOOD grades
80 ..,.+,,sc.d AND raarut ols having
,1.,5 ao,.nr ,,.,y ba r.ed when
I,,.. .r. t... o,,,p.ive than the
,.,rasn,na.up Grade. or olive oil.
,.t.,.a5 fo, .bor,,rio. ,b,t IL IN
,.t,,.ro IT., 5orob. .tt influence
a.. -,.oa,r,,ca 4aver texturn com
,.-..:',, io..,,,,,... o,oli,y and cast If
! -. f..,. d, ,r,tcL the, ,ra incorno.
- ~ s,oc,,nr shortening fats
al and o,,,,. ,,, to no considered
b., a,.,ac,i,,, o,noaranca and caIor
a-. - ,os. .,,,nortsnc. since in conl-
ina tbas. orc r.,,lIv masked Other
a,+a1i,ia, hei,o ecnal ,hosa culinary
-. ,.o'.,,.,,,fo,l and dasir.
~ ',,.lioh rossoss tho hast kcaning
a,,aIi,y. ,b,, l. rho least tendency "a
- ran,id Alec for General nse
short.ning f,ts oiya the bast results
l. ,he, ara naithpr ton hard nor loo
snft Ia he easily mixed with the
nther ingredients Of the dough at or
binary temperatures
rats usad as a medium for cooking
IN such operatjons as frying should
he earemll, selected since they in
a,,ancn tho flavor aupearance. anC
TEXTURE of the foods cooked in thenl
a. ie evident when one recalls the ba,
favor Unmarried 10 fried foods b.
bnrned ar rancid fat. preferenc,
sbonld be given 10 fat which doe
nat scorch too readily at the temper
azure mo.t commonly used for fry
inc Experiments in the laborator,
of tho Once of Home Economics in
dictate thar butter and lard scorch a
-
mntton fats and cottonseed. peanut
or cocoanut oils For this reason
therefore. the latter fats are prefer
ahla for deem irving which require
h;oh tnmnarature
r..;o, l,sa ot Eats
- q waste tho bulletin noint
.,ao ,nora 90, thon q GOOD r.
o,,n o.tis Gov II j. weu known tina
: 'ah h,,,,o, ,,,ol,os , raka sopp,
,,....;,,,, ,,,;+b foo mnc
- $500 ne.ta Tho rollowinp AZ
VI 80, 80, ....,.,o, 80 w,y. IN whic
''''''' aoo,red !, is nor
''O at. ,r,,or into cooke
, a,a.,1, ,u., ,o,o.a ,hev are serve
Al, ono,,,rr and N
5 - H.. ,n.or.ed "a more mr.
! -, -u,...a,,.o.a - added u
., "a, n,o huttar
81, ,,.t,r q, which n
r ~, - $50 hon.a ,s served wit
/ 5000 q. ,1ainp hu,tor
y ........a cool, ,ot bar