More iinfK)rtant, however, than the kind of fat eatecii
method of treatment of fat in the process of cooking. Fat food^
that arif ba«lly cooked or other foocis that are poorly cooked in
fat (ire often un«u«pected sources of digestive troubles* Over-
heating fat) that l*^) heating; it to the point where bltie smoke
is vi«il>le, cau^ci* dcK^ompositiou witJi the formation of substaooos
that are irritating to the digestive tract. It is suggested that
the ahs^orpt ion of ci^r tmn of thesie materials into the blood stream
may cauwr di«tur})ances more far-reaching than is yet known.
On the other hand, cooking food in fat at too low a tempera*
ture in not without ill effects, as it causes the fat to be soaked
up and the food to be covered with layers of fat; this retards
the action of (he digestive jui<!es and causes delay in the
ably prompt passage of food from the stomach.
Flamr and hardness.
Two objectionn an^ ii.^ually offered to the lUilization in cool
ityj processes of the ban lor fats, such as fjeef and mutton^
d
MEAT AND POULTRY
521
namely, the flavor and the Itardnefls, The iiartlnet^^ may be
overcome by mLxing them with softer fat^, such a>s lard ami cot-
tooseetl oil. The flavor may }>e modified by careful rendering
and by disRuisinK it as in savory fat.
Various coinljinations of fats may he used; for example, one
part of bacon fat and two part.s of mutton fat, one part of lard
or fresh pork drippings and two partvS of mutton fat, one part
of sausage fat and two parts of mutton fat* Many IiouHokeepers
say that they do not have time to mix the fats together in ac-
eurate proportions; they therefore mix their hard and soft
fats in any amounts that happen to fje at hand, generally with
good results. Of course, sueh a mixture is isofter than either
mutton or beef fat alone.
If the harder fats are used for shortening, they raust be kept
in a warm plaee for some time before tbey are used, in order
that thej-^ may become soft; otherwise, extra time and strength
are expended in order to work them into the flour for biscuits
and pastry and to cream the shortening and sugar for cake.
Under any circ urn stances, it seeras a little more difficult to work
them into the flour than is the case with butter. In ginger
cookies and gingerbread, where the shortening is melted before
it is added, this tiifBeulty is not apparent.
If other fats are substituteti for butter, salt must be added to
take the place of the salt in the butter.
Midion fat.
Mutton fat combined with the softer fata is most satisfactoiy
for all kinds of l>iscuits, muffins, and cakes that are to be served
hot, or at least on the same flay on which they are baked.
The '* furry** feeling in the mouth that comes from eating
hard fats is less notieeat>k^ if the (iroducts aro eaten with hot
drinks or fruit sauees. Lemon juice added for part of the li<iuid
in cakes also lessens this '* furry" feeling.
Mutton fat is excellent in all cases in which a small amount
of shortening is used ant I when spices and mokusses Ir'Iji (o
niiisk the mutton flavor. In cakes made with mutton fat,
vanilla and chocolate are Buccesfiful flavoi's. Cakes do not havQ
d
MANUAL OF HOME-MAKISG
so fine a ju;ram and do not keep so well when t hey are made wiib
mutton fat as when they are niade with butter.
Certainly nuitton fat can be titihzed to a preator extent tliAQ
Page 295
Presented as published in 1919. 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
A modernized reading is not available for this page yet. You are seeing the original text.
More iinfK)rtant, however, than the kind of fat eatecii
method of treatment of fat in the process of cooking. Fat food^
that arif ba«lly cooked or other foocis that are poorly cooked in
fat (ire often un«u«pected sources of digestive troubles* Over-
heating fat) that l*^) heating; it to the point where bltie smoke
is vi«il>le, cau^ci* dcK^ompositiou witJi the formation of substaooos
that are irritating to the digestive tract. It is suggested that
the ahs^orpt ion of ci^r tmn of thesie materials into the blood stream
may cauwr di«tur})ances more far-reaching than is yet known.
On the other hand, cooking food in fat at too low a tempera*
ture in not without ill effects, as it causes the fat to be soaked
up and the food to be covered with layers of fat; this retards
the action of (he digestive jui<!es and causes delay in the
ably prompt passage of food from the stomach.
Flamr and hardness.
Two objectionn an^ ii.^ually offered to the lUilization in cool
ityj processes of the ban lor fats, such as fjeef and mutton^
d
MEAT AND POULTRY
521
namely, the flavor and the Itardnefls, The iiartlnet^^ may be
overcome by mLxing them with softer fat^, such a>s lard ami cot-
tooseetl oil. The flavor may }>e modified by careful rendering
and by disRuisinK it as in savory fat.
Various coinljinations of fats may he used; for example, one
part of bacon fat and two part.s of mutton fat, one part of lard
or fresh pork drippings and two partvS of mutton fat, one part
of sausage fat and two parts of mutton fat* Many IiouHokeepers
say that they do not have time to mix the fats together in ac-
eurate proportions; they therefore mix their hard and soft
fats in any amounts that happen to fje at hand, generally with
good results. Of course, sueh a mixture is isofter than either
mutton or beef fat alone.
If the harder fats are used for shortening, they raust be kept
in a warm plaee for some time before tbey are used, in order
that thej-^ may become soft; otherwise, extra time and strength
are expended in order to work them into the flour for biscuits
and pastry and to cream the shortening and sugar for cake.
Under any circ urn stances, it seeras a little more difficult to work
them into the flour than is the case with butter. In ginger
cookies and gingerbread, where the shortening is melted before
it is added, this tiifBeulty is not apparent.
If other fats are substituteti for butter, salt must be added to
take the place of the salt in the butter.
Midion fat.
Mutton fat combined with the softer fata is most satisfactoiy
for all kinds of l>iscuits, muffins, and cakes that are to be served
hot, or at least on the same flay on which they are baked.
The '* furry** feeling in the mouth that comes from eating
hard fats is less notieeat>k^ if the (iroducts aro eaten with hot
drinks or fruit sauees. Lemon juice added for part of the li<iuid
in cakes also lessens this '* furry" feeling.
Mutton fat is excellent in all cases in which a small amount
of shortening is used ant I when spices and mokusses Ir'Iji (o
niiisk the mutton flavor. In cakes made with mutton fat,
vanilla and chocolate are Buccesfiful flavoi's. Cakes do not havQ
d
MANUAL OF HOME-MAKISG
so fine a ju;ram and do not keep so well when t hey are made wiib
mutton fat as when they are niade with butter.
Certainly nuitton fat can be titihzed to a preator extent tliAQ