Free salmon from skin and bone, divide into flakes, mix dry ingredients
with it, add butter and egg yolk well beaten. Cut and fold in whipped whites.
Line a bread tin with greased paper, put in the fish mixture. Bake in a moderate
oven about half an hour until firm. Remove from tin. Serve hot with white
sauce, or cold cut in thin slices on a green salad. This makes a good supper dish
if slices are served on a lettuce leaf with a good salad dressing. Garnish with
celery and olives.
FATS 67
CHAPTER XIX.
FATS
Kinds.
Fats include fat of meat, suet, marrow and lard, fat of fish, oil of egg yolk,
cream and butter, vegetable fats and oils, olive oil, cottonseed oil, cocoanut oil,
cocoa butter, and various preparations of animal and vegetable fats; the fat of
nuts, such as peanut butter. Margarine, cottolene and other preparations are
wholesome foods, but lack the flavour of butter,
=
Food Value.
(1.) Fats provide heat for the body.
(2.) They build up fatty tissues.
(3.) They lubricate the intestines.
Fats seem to be specially necessary for growing children. Cream and butter
they will generally take, but these are expensive. Suet properly prepared and put
into attractive puddings is a valuable food.
Effects of Cooking.
Cooking does not seem to alter fats except that it melts the solid forms of
fat and improves the flavour of fat of meat. If fat is overcooked, fatty acids
result which disagree with people. Fat does not boil, as water does, at 212° F.,
‘but needs to be heated to 360° F. before it is hot enough for cooking purposes.
Digestion.
Fats are somewhat difficult to digest, cream and butter are the easiest to
digest. Fat of meat is easier to digest cold than hot because it seems to become
“more granular. For the same reason bacon fat is easier to digest.
Rules for Deep or French Frying.
(1.) Sufficient clarified dripping, lard or oil, to cover the food must be used.
The leaf fat of beef melted out is excellent, it may be used alone or with an
equal quantity of lard. Use a deep pan for frying.
(2.) All articles to be fried must be covered with flour, egg and crumbs or
a thick batter. The albumen in the egg is immediately cooked and forms a
covering, preventing the fat soaking into the food.
(3.) The fat must be perfectly still, and a blue smoke should rise from it
before food is put into it. Fat is heated to 345° to 400° F. for frying, oil to
600° F. A piece of bread held in the fat should brown in 40 seconds.
(4.) Place only a few articles in the fat at one time, otherwise the tempera-
ture is lowered too much. Reheat the fat each time before putting in a fresh
batch. Take care that when food is put in the fat does not bubble up, overflow the
saucepan and take fire. A box of sand or an old blanket is useful in case of an
’ accident.
. (5.) Drain all fried food carefully on paper as it is taken from the fat.
(6.) Serve fried food hot on a dish covered by a paper doiley.
(7.) When the fat has cooled, strain through a fine strainer or through
cheesecloth. Fat may be used many times if carefully strained and sediment is
68 GIRLS’ HOME MANUAL
scraped from the bottom when cold. It will need to be clarified occasionally
by heating fat gradually with a slice of bread or slices of raw potato. When
bread or potato brown, strain fat as above.
To Prepare Food for Frying.
(1.) The food must be dry. Dip in seasoned flour to absorb moisture in
the case of meat and fish. Fish should be previously rolled in a clean cloth.
(2.) Cover with egg. Use a whole egg and 2 tsp. water beaten together
on a plate. :
(3.) Drain carefully from egg, slip into a paper of bread or cracker crumbs,
cover well. Remove to a board and firm the crumbs on with a broad knife.
Sauteing, or Frying in a Fry Pan.
Page 42
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Free salmon from skin and bone, divide into flakes, mix dry ingredients with it, add butter and egg yolk well beaten. Cut and fold in whipped whites. Line a bread tin with greased paper, put in the fish mixture. Bake in a moderate oven about half an hour until firm. Remove from tin. Serve hot with white sauce, or cold cut in thin slices on a green salad. This makes a good supper dish
if slices are served on a lettuce leaf with a good salad dressing. Garnish with celery and olives.
FATS
FATS Kinds.
Fats include fat of meat, suet, marrow and lard, fat of fish, oil of egg yolk, cream and butter, vegetable fats and oils, olive oil, cottonseed oil, cocoanut oil, cocoa butter, and various preparations of animal and vegetable fats; the fat of nuts, such as peanut butter. Margarine, cottolene and other preparations are wholesome foods, but lack the flavour of butter,
=
Food Value.
(1.) Fats provide heat for the body. (2.) They build up fatty tissues. (3.) They lubricate the intestines.
Fats seem to be specially necessary for growing children. Cream and butter they will generally take, but these are expensive. Suet properly prepared and put into attractive puddings is a valuable food.
Effects of Cooking.
Cooking does not seem to alter fats except that it melts the solid forms of fat and improves the flavour of fat of meat. If fat is overcooked, fatty acids result which disagree with people. Fat does not boil, as water does, at 212° F.,
‘but needs to be heated to 360° F. before it is hot enough for cooking purposes.
Digestion.
Fats are somewhat difficult to digest, cream and butter are the easiest to digest. Fat of meat is easier to digest cold than hot because it seems to become “more granular. For the same reason bacon fat is easier to digest.
Rules for Deep or French Frying.
(1.) Sufficient clarified dripping, lard or oil, to cover the food must be used. The leaf fat of beef melted out is excellent, it may be used alone or with an equal quantity of lard. Use a deep pan for frying.
(2.) All articles to be fried must be covered with flour, egg and crumbs or a thick batter. The albumen in the egg is immediately cooked and forms a covering, preventing the fat soaking into the food.
(3.) The fat must be perfectly still, and a blue smoke should rise from it before food is put into it. Fat is heated to 345° to 400° F. for frying, oil to 600° F. A piece of bread held in the fat should brown in 40 seconds.
(4.) Place only a few articles in the fat at one time, otherwise the temperature is lowered too much. Reheat the fat each time before putting in a fresh batch. Take care that when food is put in the fat does not bubble up, overflow the saucepan and take fire. A box of sand or an old blanket is useful in case of an ’ accident.
. (5.) Drain all fried food carefully on paper as it is taken from the fat.
(6.) Serve fried food hot on a dish covered by a paper doiley.
(7.) When the fat has cooled, strain through a fine strainer or through cheesecloth. Fat may be used many times if carefully strained and sediment is
scraped from the bottom when cold. It will need to be clarified occasionally by heating fat gradually with a slice of bread or slices of raw potato. When bread or potato brown, strain fat as above.
To Prepare Food for Frying. (1.) The food must be dry. Dip in seasoned flour to absorb moisture in the case of meat and fish. Fish should be previously rolled in a clean cloth. (2.) Cover with egg. Use a whole egg and 2 tsp. water beaten together on a plate. : (3.) Drain carefully from egg, slip into a paper of bread or cracker crumbs, cover well. Remove to a board and firm the crumbs on with a broad knife.
Sauteing, or Frying in a Fry Pan.