Kingdom. Fats belong to the animal and vegetable
kingdom. The animal fats are meat fats (suets, etc.),
lard, oil of fish, cream and butter, cod-liver oil, etc.
The vegetable fats are olive oil, cotton-seed oil, oil of
fruits, oil of nuts, oil of corn and wheat, etc. The
fats belong neither to the starches nor to the
proteids, but form a class by themselves. Solid fats
are called simply fats, such as butter, meat fats, and
lard. Liquid fats are called oils, such as olive oil. Fats
are lighter than water, do not dissolve in water, and
they make paper waterproof.
F'ats possess different degrees of solidity. Those
that contain water spoil more readily than those
without water. When there is a solid substance in
olive oil, the oil has been adulterated with cotton-
seed oil, beef suet, or some other oil which hardens
at a high temperature. Fats are soluble in hot alcohol,
ether, gasoline, benzine, chloroform. They are highly
combustible, for they have a strong affinity for
oxygen.
Digestion of Fats. In the process of digestion of
fats there is no chemical change until they reach the
intestines, when they are emulsified and saponified
by the action of the bile and pancreatic juice. Cooked
fats are more digestible than raw. Butter and cream
are the most easily digested forms. Fat should be
mixed with other foods.
122 DOMESTIC SCIENCE
Uses of fats in the body. They give beauty of form
and synunetry, serve as protection, diminish friction,
equalize external pressure, give heat and energy to
the body, and are stored for future use.
Since fat serves as fuel in the body and gives heat
it is better for winter food than for summer food,
and better for cold climates than warm. Fats help
to form the fat part of the body.
Bacon. Bacon comes from pork, from the sides
just over the ribs. It serves as a covering for the
ribs.
Serve bacon usually for breakfast, with or without
eggs or liver. Bacon that is crisp, crumbly, and brown
is better and more attractive than bacon that is
flabby.
Recipe. Cut off the rind and smoked part. Slice
very thin, cook in hot frying-pan until bro\\Ti, crisp
and dr✪ Bacony; or fry in deep fat, drain on paper, and serve
very hot.
Notes
Have two girls cook the bacon in the same sauce-
pan. Where there are twelve pans in the laboratory,
each girl has one slice to prepare and cook.
The practice work in this lesson is very short in-
deed, so that more time may be given to the discus-
sion. The teacher may prefer to have the practice
work and dish-washing first, and then the discussion
and notes. The teacher in this case gives just enough
of the explanation of the cooking of the bacon to
enable the girls to do the cooking well and according
to the principle underlying the cooking of fats.
OMELET 123
It is not necessary to have the pupils take notes on
the discussion in the class, but occasionally, when the
discussion is long, it is a good plan to do this.
Ordbb of Lesson
1. Preparation of bacon for cooking.
2. Cooking of bacon.
3. How to keep bacon from being flabby and greasy.
4. Dish-washing.
OMELET
Lesson XXIV
Use of Eggs as a Leavening Agent. Eggs make
batters and doughs rich and light. Beating eggs
makes the batter and the dough rise. In beating
them, air is mixed with them; the air is held in by
the sticky albumen of the egg and, when heated,
expands or takes up more room, so that it pushes the
mixture up or makes it rise. Watch an omelet rise
while it is cooking.
Page 48 · 1 recipe record on this page
Presented as published in 1911. 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
Kingdom. Fats belong to the animal and vegetable kingdom. The animal fats are meat fats (suets, etc.), lard, oil of fish, cream and butter, cod-liver oil, etc. The vegetable fats are olive oil, cotton-seed oil, oil of fruits, oil of nuts, oil of corn and wheat, etc. The fats belong neither to the starches nor to the proteids, but form a class by themselves. Solid fats are called simply fats, such as butter, meat fats, and lard. Liquid fats are called oils, such as olive oil. Fats are lighter than water, do not dissolve in water, and they make paper waterproof.
F'ats possess different degrees of solidity. Those that contain water spoil more readily than those without water. When there is a solid substance in olive oil, the oil has been adulterated with cottonseed oil, beef suet, or some other oil which hardens at a high temperature. Fats are soluble in hot alcohol, ether, gasoline, benzine, chloroform. They are highly combustible, for they have a strong affinity for oxygen.
Digestion of Fats. In the process of digestion of fats there is no chemical change until they reach the intestines, when they are emulsified and saponified by the action of the bile and pancreatic juice. Cooked fats are more digestible than raw. Butter and cream are the most easily digested forms. Fat should be mixed with other foods.
Uses of fats in the body. They give beauty of form and synunetry, serve as protection, diminish friction, equalize external pressure, give heat and energy to the body, and are stored for future use.
Since fat serves as fuel in the body and gives heat it is better for winter food than for summer food, and better for cold climates than warm. Fats help to form the fat part of the body.
Bacon. Bacon comes from pork, from the sides just over the ribs. It serves as a covering for the ribs.
Serve bacon usually for breakfast, with or without eggs or liver. Bacon that is crisp, crumbly, and brown is better and more attractive than bacon that is flabby.
Recipe. Cut off the rind and smoked part. Slice very thin, cook in hot frying-pan until brown, crisp and dry; or fry in deep fat, drain on paper, and serve very hot.
Notes
Have two girls cook the bacon in the same saucepan. Where there are twelve pans in the laboratory, each girl has one slice to prepare and cook.
The practice work in this lesson is very short indeed, so that more time may be given to the discussion. The teacher may prefer to have the practice work and dish-washing first, and then the discussion and notes. The teacher in this case gives just enough of the explanation of the cooking of the bacon to enable the girls to do the cooking well and according to the principle underlying the cooking of fats.
OMELET 123
It is not necessary to have the pupils take notes on the discussion in the class, but occasionally, when the discussion is long, it is a good plan to do this.
Order of Lesson
1. Preparation of bacon for cooking.
2. Cooking of bacon.
3. How to keep bacon from being flabby and greasy.
4. Dish-washing.
OMELET
Lesson XXIV
Use of Eggs as a Leavening Agent. Eggs make batters and doughs rich and light. Beating eggs makes the batter and the dough rise. In beating them, air is mixed with them; the air is held in by the sticky albumen of the egg and, when heated, expands or takes up more room, so that it pushes the mixture up or makes it rise. Watch an omelet rise while it is cooking.
Records on this page
Bacon