For all mixing purposes pure water is preferred, and
the economy and success attending its use will commend
itself to everyone.
To make this book practical for those who are wedded
to milk, and think food would be unpalatable without it,
we would say that experiment yields preference to the
unsweetened condensed milk, as being less injurious,
than the present " bacteria laden " dairy milk, the condi-
tions surrounding its production being more cleanly and
healthful than those of the ordinary dairy.
Or if cow's milk is used take equal parts of new milk
and water in mixing yeast bread, unleavened gems, rolls,
biscuits, and crackers of all kinds.
Vegetable oils for shortening should possess sufficient
attraction to induce their permanent adoption in every
home, to the entire exclusion of animal fats. If you
must have custards and puddings, use one-half water,
making up the deficiency — if it exists — by the addition
of a tablespoonful of corn-starch or flour made into a
56 THE FAT OF THE LAND.
smooth paste with cold water for one pie or pudding -
indeed there are cooks who make these articles so palat-
able without a drop of milk, that one would not detect
the omission.
A word to the wise is sufficient. Investigate, experi-
ment in new lines of cookery, develop your ingenuity,
and inventive genius, — your "faculty," — and you will
soon be your own independent cook-book. Cooking is
the most simple of all arts to master, but one would think
it the most intricate of all subjects to read even a few of
the modern day recipes. It is the unnecessary things
that render this art so perplexing and wearisome to those
engaged in it, while to properly prepare and make palat-
able, healthful and nourishing simples, is the acme of the
housekeeper's art ; the building up of sturdy bodies and
normally healthy brains the triumph of maternal duty.
VEGETABLE OILS. 57
CHAPTER VI.
VEGETABLE OILS.
We require a certain amount of fat in some form, and
the vegetable world furnishes it in great abundance. It
has been thoroughly demonstrated that the fats obtained
from seeds and nuts are superior in every way to animal
fats, and wherever introduced their own merits will guar-
antee their permanency. Those at present extensively
used for culinary purposes are obtained from the olive,
cocoanut and cotton seed.
The olive bears the seal of great antiquity, is culti-
vated in many parts of the world and extensively grown
in California, the olive ranches presenting a very beauti-
ful appearance. It is almost impossible, however, to
obtain the oil unadulterated. The American Analyst tells
us that " Two- thirds of the olive oil sold in the markets
of the world is born in the cotton fields of the southern
states." It is a lamentable fact that almost anything
bearing a foreign stamp seems more valuable to an Amer-
ican than the home production. Consequently he exports
the purest, best, olive oil in the world, in company with
pure, refined, cotton-seed oil, and they return to him
mingled in the same bottle as pure olive oil, the olive
being perhaps a minus quantity, as in some places the
cotton-seed oil is filtered through the shells of the olive
nuts and bottled. It is an almost universal table oil and
5
f ^
58 THE FAT OF THE LAND.
when pure is considered superior to other oils for that
purpose.
An English paper reports that the seed of the linden
tree yields oil of fine flavor for table use, does not become
rancid and is an important acquisition. The linden is a
fine shade tree, a free bloomer and produces an abund-
ance of seed.
At Manheim, Germany, cocoanuts have for many years
been made into butter for general culinary use. Abund-
ant testimonials from physicians in public hospitals and
private practice, housekeepers, hotel proprietors, all attest .
Page 21
Presented as published in 1896. 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
For all mixing purposes pure water is preferred, and the economy and success attending its use will commend itself to everyone.
To make this book practical for those who are wedded to milk, and think food would be unpalatable without it, we would say that experiment yields preference to the unsweetened condensed milk, as being less injurious, than the present " bacteria laden " dairy milk, the conditions surrounding its production being more cleanly and healthful than those of the ordinary dairy.
Or if cow's milk is used take equal parts of new milk and water in mixing yeast bread, unleavened gems, rolls, biscuits, and crackers of all kinds.
Vegetable oils for shortening should possess sufficient attraction to induce their permanent adoption in every home, to the entire exclusion of animal fats. If you must have custards and puddings, use one-half water, making up the deficiency — if it exists — by the addition of a tablespoonful of corn-starch or flour made into a
smooth paste with cold water for one pie or pudding - indeed there are cooks who make these articles so palatable without a drop of milk, that one would not detect the omission.
A word to the wise is sufficient. Investigate, experiment in new lines of cookery, develop your ingenuity, and inventive genius, — your "faculty," — and you will soon be your own independent cook-book. Cooking is the most simple of all arts to master, but one would think it the most intricate of all subjects to read even a few of the modern day recipes. It is the unnecessary things that render this art so perplexing and wearisome to those engaged in it, while to properly prepare and make palatable, healthful and nourishing simples, is the acme of the housekeeper's art ; the building up of sturdy bodies and normally healthy brains the triumph of maternal duty.
CHAPTER VI.
We require a certain amount of fat in some form, and the vegetable world furnishes it in great abundance. It has been thoroughly demonstrated that the fats obtained from seeds and nuts are superior in every way to animal fats, and wherever introduced their own merits will guarantee their permanency. Those at present extensively used for culinary purposes are obtained from the olive, coconut and cotton seed.
The olive bears the seal of great antiquity, is cultivated in many parts of the world and extensively grown in California, the olive ranches presenting a very beautiful appearance. It is almost impossible, however, to obtain the oil unadulterated. The American Analyst tells us that " Two- thirds of the olive oil sold in the markets of the world is born in the cotton fields of the southern states." It is a lamentable fact that almost anything bearing a foreign stamp seems more valuable to an American than the home production. Consequently he exports the purest, best, olive oil in the world, in company with pure, refined, cotton-seed oil, and they return to him mingled in the same bottle as pure olive oil, the olive being perhaps a minus quantity, as in some places the cotton-seed oil is filtered through the shells of the olive nuts and bottled. It is an almost universal table oil and
f ^
when pure is considered superior to other oils for that purpose.
An English paper reports that the seed of the linden tree yields oil of fine flavor for table use, does not become rancid and is an important acquisition. The linden is a fine shade tree, a free bloomer and produces an abundance of seed.
At Manheim, Germany, coconuts have for many years been made into butter for general culinary use. Abundant testimonials from physicians in public hospitals and private practice, housekeepers, hotel proprietors, all attest .