OCR Text |
Show . , use to which the product la Is to be beput beput b bput < put putThe The varioua various forma forms of edible fatand fats fatsand fatsand ) i and oila oils are derived from both ani anmal ani- ani animal ! - . . mal inal and nd veietable vegetable sources sourcee aource . . They TheyIndude TheyInclude The3include Indude Include butter margarine , lard lardcompounds , compounds which are a mixture mixtureof mixtureof mixtunof i of animal fata fats and vegetable olIs oils oilahydrogenated , . hydrogenated fat tats fats and the liqui liquivegetable liquid liquidvegetable liquidvegetable < vegetable oilsButter oils oilsButter Butter and margarine are used usedchiefly usedchiefly use usechiefly < chiefly aa as a apread spread and it la b Ia interesting in- in interestmg interesting - - . terestmg teresting to note that the annual annualper annualper annuaper per capita consumption of margarlne mal- mal mar- mar malgarine margarine ' - - garine is ateadily steadily increasinff increasing a as ashomemakers ashomemakers ; , homemakers have discovered that thatthe thatthe thathe the use of this less le s expensive prod product product product uct releases releaces ; more money for tor milk milkfnuts milkfruits milkfruita fnuts fruits and vegetables Margariniia MargarineIs Margarine . Is Interchangeable with butter todressing lor for lordressmg fordressing \ dressmg dressing ve/etables ve etables vegetables ve / { etablea and in dough doughs doughscontainIng doughscontaining ; , containing aplcex spices fruits and choc chocolate chocolate chocolate olate Its ahorteninK shortt"nlng shorttnlng shortening " power and andkeeping andkeeping anckeeping ; keeping qualities are aimilar similar to tothose tothose t tthose < , those of butterLards butterLards butter butterLards . Lards compound compounds * and otric other othershortening othershortening : ; ahortening shortening ' fats tats are useful usetul not only onlyas onlyas onljas , as a 8 means of Increasing pal.1ta pal1ta pal3ta pal.1tabillty pal3tability paljtability . billty bility and food value valu * but to ndd add addflakiness nddflakiness ndcflakiness flakiness to baked foods and to topn toprc t tprc < , prc pn duce a crisp coating whicl-aeils whicl aeils whIch whIchse'1ls whichseils - se'1ls se1ls seils ' In the minerals and vitamin vItamins vItaminsof ; of tried fried foodsLard foodsLard foods foodsLard Lard is 15 usedchiefly used chiefly as a short shortenmg shortening shortening enmg ening for pastry and a g d grlldf grade gradewill gradrwill " , will be found to be white and free freefrom freefrom fretfrom , from objectionable odors Ththighest The Thehighest Thehighest > highest grade , . called leaf lard i5 is i5produced itproduced isproduced produced from the leaves of fat fatIn fatin falin , In the sIdes ide of the hogWhen hogWhen hog hogWhen When made by a reputable man manufacturer manufacturer manufacturer ufacturer , the compounda compounds pre pre- pro- pro prepared prepared propared - - pared especially for cake makingfor making makingfor makingfor for ahortening shortenIng pastry and for fordeepfrymg fordeepfrying foideep-frying foideep frying deep-frymg deep frymg deep-frying frying - - are wholesome high highIy highly highly Iy ly nutritious and give most satls aatis satlsfactory aatisfactory satisfactory factory results re ults They are a most mosteconomical mosteconomical mosteconomical economical form of shortening shorteningDigestibility - * - DigeatibUity DiQ'estibUity DiQestibUity Digestibility ' of FatsBecause F Fata Fats FataBecause ata Because Decause of their ability to re- re reI retard retard re retard - - I tard digestion somewhat and thus thusgive thusgive thuagive give satiety value to a meal theimpression the theI theimpression I Impression has grown up that fata fats fatsare [ , are ' difficult ' to digest dige t This re- re reI re- re resuIts re results - - I sults suits from trom confusing confusmg the length of oftime oftime oftime time required for digestion and andthe andthe andthe the completeness with which afood a afood afood food is i digested digestedWhen dIgestedWhen digestedWhen When digestibility is regard regarded regarded regarded ed in the popular sense of tlie the ease easei - . comfort and speed with which the thedigestive thedigestive digestive organs carry on their theirworle theirwork work worle , , . it ia Is conceded that tats fats Inleneral Ingeneral in general leneral retard the accretion secretion of the thegastric thegastric th gastric ' juice 'uice uice and thus cause foodto foodto food to remain longer loneer In the stomach . . . Oa On the ether other haaal 0114 hand , Meat moat fati lab fata fatihave labhave fatahave have aoeh such a UCB high eeeffleleBt coemcleut coefficient of ofdlgestibllit ofdigestibility digestibility dlgestibllit , . , that under aaaer normalconcUtiollS normalconditloni aermal normal eondltleaa concUtiollS conditloni ealy on17 only abeat about eae one twenU- twenU twenUeth twenUoth - - - eth oth of the fat eaten rapes escapes dlge- dlge diges- diges dlgeUon digesHon Jgea- Jgea Jgeatlon . - - - tlon Uon Hon Experimeiita Experiments Indicate for lor ex ox example oxample ample , that the coefficient coefflcient of dl- dl di- di dlgestibility digestibility digestlbllity - - - gestibility gestlbllity of oleomargarine ii u Is 97 53 5/1 5 1 55 / per cent . . It la fa Is sometimes erroneoualy erroneously erroneouslystated erroneouslystated stated that pastry la 1a is indigestible indigestibleThis indigestibleThis indigestibleThia Thia This statement la Is without founda lounda founds lounda&ion foundstion tion &ion ion & provided the pastry ia i8 is made madefrom madefrom madefrom from a high grade ahortening shortening andis andis and is properly baked Similarly SimUarly , . friedfoods friedfoods fried foods come in for a great deal ol of ofcriticism ofcriticism olcriticism criticism that should IIhould not becharged becharged be charged to the use of tat fat , . but to toIncorrect toincorrect Incorrect methoda methods of cooking II U If Ufood Iffood IIfood food la is properly cooked in fat that thathas thathas has a high amoking smoking point pnt pt5int p ! nt , , . therewill therewill there will be no opportunity for decomposItion decornposition decom decorn position products to develop developHow developHow - * - How Much Fat FcrtNutritionists ? Nutritionists have ample evldeuco cvideuce evi evl cvi dcnce deuco deuce that health Is best lIervedwhen servedwhen served lIerved when 30 to 35 per cent eent of the totalenergy totalenergy total energy value foods 1 Is Ia provided III in IIIthe inthe ' the form of fat Tola This will wUl Include Includethe Includethe the fat of meat and the fat usedin used usedin usedIn in cooking the many mauy delicious fried friedand friedand friedand and baked foods which make eat eat- eatIng eatlug eating - - ' ing lug a pleasure pleasnre I IQuestions [ Questions estions pleasureestions Answered AnsweredMisa AnsweredMiss I Mis Misa Miss . C J 0 ( B RIt ILIt R IL -It It - It is difficult dlfflcult to tocompare tocompare tocompare compare the iron content of meatsbecauae meats meatsbecause meatsbecause because of variations in Ia theamount the theamount theamount amount of fat It hai has been establiahed estab estab- established established - - lished liahed , . however , . that organ meats meatsas , . as liver and kidneys , contain containmore containmore containmore more iron than muscle muscJe meats andthat and andthat andthat that pork and lamb contain muchless much muchless muchless less iron than beefMrs beefMrs beef beefMrs Mrs . M L L , , Jr - Dandelion Dandeliongreenll Dandeliongreens Dandeliongreens greenll greens make an excellent food foodThey foodThey foodThey They contain more phosphorus phosphorusthan phosphorusthan phosphorusthan than any other common leafyvegetable leafy leafyvegetable leafyvegetable vegetable and supply supplyvitamins vitamins AB A . A , B C and GC G 0 C WNU- WNU WNU-C C WNUHouton WNU - < : - C Ho-rton Ho rton Houton Hoiston - GoudJlIl38--U GoudJlIl38 U Ooudis-i935----iS Ooudis i935 iS Gou < l _ _ . - l - 3 - - - - UI |