Domestic science (Clark, Cornell home economics)

The composition of fats consists of: carbon 79 parts, hydrogen 11 parts, and oxygen 10 parts. Liquid fats are called oils. Fats and oils contain three different oleaginous substances, stearin, olein and margarine. Stearin gives hardness to fats. It is most abundant in tallow and suet. Olein gives oils their fluidity. It is more abundant in oils than SUET PUDDING 225 in fats, and in soft fats than in the harder fat of sheep and beef. Margarine has the consistency of lard or butter. It exists in human fat, in butter, and in olive oil. Fats are made of fatty acids and glycerin, the sweet principle, and may be split into these constituents by means of superheated steam or mineral acids, and, in the body, by means of certain fat-splitting ferments, as the steapsin of the pancreatic juice. The fatty acids cause the peculiar odor noticed when fats are cooked at too high a temperature. The sources of fat are meat, oil of milk, butter, olives, nuts, fruits, vegetables (wheat, cotton seed, etc.), and fish. Fat is found in small quantities in many animal tissues, and in large quantities in adipose tissue and in milk. Digestion. Fats are not changed chemically until they reach the intestines, when they are emulsified and saponified by the action of the bile and pancreatic juice. Suet. The best suet, i. e. the firmest, is from the kidneys of the cow. In porterhouse steaks, it is below the tenderloin. Suet is harder than ordinary animal fat, as it contains more stearin. To prepare Suet. Remove all tissue and chop the suet fine. Mix with a little flour and chop in a cool place, to prevent its becoming soft and sticky. Suet Pudding — Home Recipe. 2^ c. flour, 1 tsp. soda, i tsp. salt, i s.s. cinnamon, i s.s. nutmeg, 1 c. chopped suet, or f c. butter, 1 c. chopped raisins or currants, 1 c. milk (or water), 1 c. molasses. School Recipe. 2 1. tbsp. flour, 1 1. tbsp. chopped suet, i tsp. soda, spk. salt, 1 ss. mixed spices, 6 raisins, stoned and chopped, 1 tsp. currants, 1 tbsp. molasses, 1 tbsp. milk. Method, Mix and sift dry ingredients. Add suet and mix. Mix milk and molasses and add them to dry ingredients. Steam in buttered pudding-mould 3 hours. If water and butter are used, 3 c. of flour will be required, as these thicken less than milk and suet. Foamy Sauce — Home Recipe. J c. butter, 1 c. powdered sugar, 1 tsp. vanilla, J c. boiling water, white of one egg beaten to foam, 2 tbsp. fruit juice or syrup (may be left out). Cream the butter, add sugar, vanilla and fruit juice; just before serving add the boUing water, stir well, add egg, and beat until foamy. School Recipe. 1 1. tbsp. butter, 2 1. tbsp. powdered sugar, 2 drops vanilla, 1 tsp. boiling water, 1 tbsp. white of egg. To vary Suet-pudding Recipe, sugar may be used in place of molasses, and soda omitted. This makes a white suet pudding. Bread crumbs may take the place of most of the flour. Suet is shortening and makes the pudding tender and rich. Other fats may be used instead. If fresh fruits are used, some fat less rich than suet may be substituted for it. Instead of both raisins and currants, only one may be used, and citron added. Figs may be used instead of raisins and currants. Ginger may be substituted for the spices mentioned. Notes It will take at least 45 m., probably, for the pudding to steam. Therefore, as in the steamed brownbread lesson, the most peaceful time for the discussion LAMB blJiW 227 is after the articles are fixed in the steamers. If enough time is left for the dish-washing and necessary cleaning up, all the discussion may be held before that work. The teacher knows about how long that part of the lesson will take.