OCR Text |
Show VALUE OF OLIVE OIL. Olive oil is one of the wholesome oils that should be in more universal use among us. Good oil is expensive with us, and only good oil should be used, as many have been prejudiced in its use because they have been given ill-flavored oil. In places where olive oil is cheaper, many cooks use it for frying, as it is the ides.i fat. not burning burn-ing easily and may be clarified and used again and again, straining it each time to remove all particles of food and keeping it well corked in a cool place. A bay leaf just passed through hot oil will take away any flavor of food cooked in it. A good test for pure oil is the odor; it should have a sweet, nutty odor and flavor; If adulterated it will have a disagreeable disagree-able odor, especially while hot. Another An-other test is the cold one. Pure oil will not solidify in the cold, but becomes be-comes of a granular constituency. Crullers or doughnuts fried in oil have a delicate flavor that partakes of the aroma of the oil, and yet those who are not fond of olive nil will en joy the food cooked in it. For meats or fish that are lacking in fat the oil supplies sup-plies this 'in frying, enriching the individual indi-vidual flavor of the meat or fish coooked. As a simple dressing for green salads or fruit, there is nothing nicer than fine oil. Use one part vinegar to three parts oil, seasoning with pepper, salt and onion juice. Green and red peppers chopped, or parseley or- all together make a change which is most appetizing . The oil, vinegar and seasoning should be well blended by beating. The chief reason for using olive, oil in cooking is for its healthfulness; it is so superior to other fats in digestibility. di-gestibility. The expense, of course, must be considered; but health is the important item, or should be, in all our calculations. For piecrust oil may be used as shortening. Exchange. |