Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-10-02

A KNOWLEDGE Of the various types
of fats and the possibilities OF sub
shutting one for another Is important
in everyday cooking processes. Fats
are derived from both the animal and
the vegetable Kingdoms. The chief
animal fats used as food are cream,
butter. lard and suet. The common
corn and nut oils. In the home other
fats, such as beef and bacon drippings
and chicken fat, are obtained by the
cooking Of meats. These, If carefully
saved and used. will reduce the cost of
fat in home cooking.
Fats having low melting points have
been found to be more completely as
simulated than those having high melt
ing points. For this reason, olive Gil
and butter which have low melting
points, should be chosen as foods that
will be we'll absorbed, and - foods
from whicS the greatest fuel< lie will
be obtain The digestive~ isturb-
Rnces ofte.e attributed to eating fat are
due not so much to the inability of the
body to digest the fat itself as to other
causes. chief among which are bad
cooking, overeating Of foods contain
ing fats and a rancid condition OF the
fats.
Most Valuable Fats.
Butter fat is valuable, not only be-
cause of the fuel value which it has,
but also because it contains certain
growth-promoting qualities not found
in all fats. Beef fat also supplies these
substances but in smaller amount.
Egg yolk fat also belongs in this list,
but lard, almond, cottonseed and olive
oils, although valuable foods so far as
known at present, do not embody these
ol iVNy oct Or
then, it is evident that rich milk, cream.
butter, eggs and fat beef are Of special
value in growth and also in cases of
malnutrition. AS an enrichin9 or
shortening agent butter is used, and
directions for the substitution Of other
fats are largely concerned with methods
of closely initiating the flavor and tex
ture secured by the use Of butter. Oleo-
margarine. If Of good quality and bought
from reliable firm, may be used for
the same purposes as butter in all kinds
of cooking, and it is difficult to detect
1t even in mildly seasoned sauces. If
you use butter when cooking vegetables,
it will be more economical to stir the
butter into the vegetables just before
they are served rather than adding 1t
while cooking, and the favor thus i'm
parted will be more delicate. If the
butter is added while the vegetables
are cooking, much of the butter will be
lost unless the water in which the
vegetables are boiled is served with
them. Instead of adding butter to
vegetables, the economical housewife
can cook fat ham. bacon. or salt pork
with them. and the flavor thus i'm
parted will be relished by some people
much more than If butter had been
used.
Such fats as lard or lard and suet,
@rI, rriy, oY of irving
temperatures. can be used a smaller
number of times than can these fats
giving of less smoke, such as the oils.
The care in heating and the method
of clarifying used hv the housewife
also h~lp1 t. C-tnrmine The number of
times that the fat can be used. Fat
once overheated until it smokes eX-
cesSively can never be used as long as
can the same fat not so everheated.
Chicken fat has its own distinctive
but mild flavor unless tried out at a
high temperature. To prepare chicken
fat for shortening purposes try it out
in a double boiler or other receptacle
placed in hot water until the fat just
melts away from the tissues and can
be poured of. Chicken fat becomes
rancid quickly. and for this reason
should be kept cool and covered like
butter and used in a very short time
after being rendered. 1t may be used
for shortening special cakes, such as
spice cakes, when the seasoning used
will disguise any strong flavor that the
fat might have. It can also be used
for frying the chicken itself or other
meats, and for warming over vege-
tables and other food
Fats for Frying.
Fats that are intended to be used
for all kinds OF frying should BE- care
fully selected, rs they affect the flavor,
appearance and texture OF the foods