Cook cranberries in water very slowly until tender. Leave whole or press through colander. Measure amount of mixture and add equal amount of corn syrup. Cook slowly until mixture forms jelly when tested on cold plate. Turn into mold which has been rinsed in cold water. APRICOT AND RAISIN MARMALADE 1 cup dried apricots 1 cup corn syrup 14 cups cold water 4 cup chopped seeded raisins 1 teaspoon orange rind✪ Apricot and Raisin Marmalade Soak apricots and raisins in the water two hours. Cook slowly until very soft. Add other ingredients and cook slowly (about 30 min- utes) until slightly thick. Place in sterile jars or glasses and seal. AND HOW TO COOK THEM 73 SAVE FAT Reasons Why Our Government Asks Us to Save Fat, With Practical Recipes for Fat Conservation tion, animal fats are now growing so scarce that the world is being scoured for new sources of supply. Our Government has asked the housewife to con- serve all the fats that come to her home and utilize them to the best advantage. To this end it is necessary to have some knowledge of the character of different fats and the purposes to which they are best adapted. ~The word fat usually brings to one’s mind an unap- petizing chunk of meat fat which most persons cannot and will not eat, and fatty foods have been popularly sup- posed to be ‘‘bad for us’”’ and ‘‘hard to digest.’’ Fats are, however, an important food absolutely essential to complete nutrition, which repay us better for the labor W ITH the world-wide decrease of animal produc- 74 | FOODS THAT WILL WIN THE WAR of digestion than any other food. If they are indigestible, it is usually due to improper cooking or improper use; if they are expensive, it is merely because they are extrava- gantly handled. The chief function of fatty food is to re- pair and renew the fatty tissues, to yield energy and to maintain the body heat. The presence of fat in food promotes the flow of the pancreatic juice and bile, which help in the assimilation of other foods and assist the ex- eretory functions of the intestine. These are badly per- . formed if bile and other digestive fluids are not secreted in sufficient quantity. The absence of fat’in the diet leads to a state of malnutrition, predisposing to tuberculosis, especially 1 in children and young persons. It is claimed that the most serious food shortage in Germany is fat; that the civilian population is dying in large numbers because of the lack of it, and that Von Hindenburg’s men will lose out on the basis of fat, rather than on the basis of munitions or military organization. Worst of all is the effect of fat shortage on the children of the nation. Leaders of thought all over Europe assert that even if Germany wins, Germany has lost, because it has sapped the strength of its coming generation. : The term fat is used to designate all products of fatty composition and includes liquid fats such as oils, soft fats such as butter, and hard fats such as tallow. While all fats have practically the same energy-value, they differ widely from each other in their melting point, and the dif- ference in digestibility seems to correspond to the differ- ence in melting point. Butter burns at 240 degrees Fahr- enheit, while vegetable oils can be heated as high as 600 degrees Fahrenheit, furnishing a very high temperature for cooking purposes before they begin to burn. The scorching of fat not only wastes the product, but renders it indigestible, even dangerous to some people, and for this reason butter should never be used for frying, as AND HOW TO COOK THEM 75 frying temperature is usually higher than 240 degrees. It is well to choose for cooking only those fats which have the highest heat-resisting qualities because they do not burn so easily.

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Cook cranberries in water very slowly until tender. Leave whole or press through colander. Measure amount of mixture and add equal amount of corn syrup. Cook slowly until mixture forms jelly when tested on cold plate. Turn into mold which has been rinsed in cold water. APRICOT AND RAISIN MARMALADE 1 cup dried apricots 1 cup corn syrup 14 cups cold water 4 cup chopped seeded raisins 1 teaspoon orange rind Soak apricots and raisins in the water two hours. Cook slowly until very soft. Add other ingredients and cook slowly (about 30 min- utes) until slightly thick. Place in sterile jars or glasses and seal. AND HOW TO COOK THEM 73 SAVE FAT Reasons Why Our Government Asks Us to Save Fat, With Practical Recipes for Fat Conservation tion, animal fats are now growing so scarce that the world is being scoured for new sources of supply. Our Government has asked the housewife to con- serve all the fats that come to her home and utilize them to the best advantage. To this end it is necessary to have some knowledge of the character of different fats and the purposes to which they are best adapted. ~The word fat usually brings to one’s mind an unap- petizing chunk of meat fat which most persons cannot and will not eat, and fatty foods have been popularly sup- posed to be ‘‘bad for us’”’ and ‘‘hard to digest.’’ Fats are, however, an important food absolutely essential to complete nutrition, which repay us better for the labor W ITH the world-wide decrease of animal produc- 74 | FOODS THAT WILL WIN THE WAR of digestion than any other food. If they are indigestible, it is usually due to improper cooking or improper use; if they are expensive, it is merely because they are extrava- gantly handled. The chief function of fatty food is to re- pair and renew the fatty tissues, to yield energy and to maintain the body heat. The presence of fat in food promotes the flow of the pancreatic juice and bile, which help in the assimilation of other foods and assist the ex- eretory functions of the intestine. These are badly per- . formed if bile and other digestive fluids are not secreted in sufficient quantity. The absence of fat’in the diet leads to a state of malnutrition, predisposing to tuberculosis, especially 1 in children and young persons. It is claimed that the most serious food shortage in Germany is fat; that the civilian population is dying in large numbers because of the lack of it, and that Von Hindenburg’s men will lose out on the basis of fat, rather than on the basis of munitions or military organization. Worst of all is the effect of fat shortage on the children of the nation. Leaders of thought all over Europe assert that even if Germany wins, Germany has lost, because it has sapped the strength of its coming generation. : The term fat is used to designate all products of fatty composition and includes liquid fats such as oils, soft fats such as butter, and hard fats such as tallow. While all fats have practically the same energy-value, they differ widely from each other in their melting point, and the dif- ference in digestibility seems to correspond to the differ- ence in melting point. Butter burns at 240 degrees Fahr- enheit, while vegetable oils can be heated as high as 600 degrees Fahrenheit, furnishing a very high temperature for cooking purposes before they begin to burn. The scorching of fat not only wastes the product, but renders it indigestible, even dangerous to some people, and for this reason butter should never be used for frying, as AND HOW TO COOK THEM 75 frying temperature is usually higher than 240 degrees. It is well to choose for cooking only those fats which have the highest heat-resisting qualities because they do not burn so easily.

Foods that will win the war