181, and 269 (1931-32).
Davis, C. E. Shortening; Its Definition and Measurement. Ind. Eng. Chem.
13: 797 (1921).
Denton, M. C, and Lowe, B. The Shortening Power of Fats. Unpublished
paper. Bureau of Home Economics. Part of paper used by permission of
Dr. Louise Stanley, Chief, Bureau of Home Economics, Dept. of Agri.
Denton, M. C, and Pritchett, L. B. Experiments in Making Doughnuts of Low
Fat Absorption. J. Home Econ. 13: 255 and 309 (1921).
Denton, M. C, Wengel, E., and Pritchett, L. B. Absorption of Fat by Fried Bat-
ters and Doughs, and Causes of Variations. J. Home Econ. 12: 111 (1920).
Denton, M. C, Gordon, B., and Sperry, R. Study of Tenderness in Pastries Made
from Flours of Varying Strengths. Cereal Chem. 10: 156 (1933).
Fisher, J. D. Shortening Value of Plastic Fats. Ind. Eng. Chem. 25 : 1171 (1933).
Greenbank, G. R. The Oxidation of Fats in Storage. Oil & Soap. 13: 140 (1936).
Hamilton, L. A., and Olcott, H. S. Antioxidants and the Autoxidation of Fats
vs. Mode of Action of Anti- and Pro-Oxidants. Oil & Soap. 13: 127 (1936).
Harkins, W. D., and Cheng, G. C. The Orientation of Molecules in Surfaces.
VI. Cohesion, Adhesion, Tensile Strength, Tensile Energy, Negative Energy,
Interfacial Tension and Molecular Attraction. J. Am. Chem. Soc. 43: 351
(1921).
Harkins, W. D., Clark, G. L., and Roberts, L. E. The Orientation of Molecules
in Surfaces, Surface Energy, Absorption, and Surface Catalysis. V. The
Adhesional Work between Organic Liquids and Water. J. Am. Chem. Soc.
42: 700 (1920).
Hilditch, T. P. Fats and Waxes. Chapter VIII. Bailliers, Tindall & Cox
(1927).
Iowa State College Experiment Station, Cooperative Investigation on Lard.
(Unpublished results.) (1932.)
Jamieson, G. S. Vegetable Fats and Oils. Am. Chemical Soc. Monograph Series.
No. 58. The Chemical Catalog Co. (1932).
Jamieson, G. S., and Baughman, W. F. Cotton Oil Press. 7: 35, No. 2 (1923).
Jamieson, G. S., and Baughman, W. F. The Chemical Composition of Cottonseed
Oil. Cotton Oil Press 4: 61 (1920).
Jamieson, G. S., and Baughman, W. F. Analyses of Authentic Commercial Corn
Oils. Cotton Oil Press 7: 34 (1924).
Kerr, R. H. Unsaturated Fatty Acids of Chicken Fat. Personal communication.
Kerr, R. H., and Sorber, D. J. The Analytical Detection of Rancidity. Ind. Eng.
Chem. 15:383 (1923).
King, A. E., Roschen, H. L., and Irwin, W. H. An Accelerated Stability Test
Using the Peroxide Value as an Index. Oil & Soap. 10: 105 (1933).
King, A. E., Roschen, H. L., and Irwin, W. H. The Accelerating Effect of
Metals on the Development of Peroxides in Oils and Fats. Oil & Soap.
10: 204 (1933).
King, F. B., Loughlin, R., Riemenschneider, R. W., and Ellis, N. R. The Rela-
tive Value of Various Lards and Other Fats for Deep-Fat Frying of Potato
Chips. J. Agri. Research 53: 369 (1936).
Langmuir, I. The Constitution and Fundamental Properties of Solids and Liquids.
IL Liquids. J. Am. Chem. Soc. 39: 1848 (1917).
574 FATS AND OILS
Lea, C. H. Antioxidants and the Preservation of Edible Fats. J. Soc. Chem.
Page 458
Presented as published in 1932. 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.
181, and 269 (1931-32).
Davis, C. E. Shortening; Its Definition and Measurement. Ind. Eng. Chem.
13: 797 (1921).
Denton, M. C, and Lowe, B. The Shortening Power of Fats. Unpublished
paper. Bureau of Home Economics. Part of paper used by permission of
Dr. Louise Stanley, Chief, Bureau of Home Economics, Dept. of Agri.
Denton, M. C, and Pritchett, L. B. Experiments in Making Doughnuts of Low
Fat Absorption. J. Home Econ. 13: 255 and 309 (1921).
Denton, M. C, Wengel, E., and Pritchett, L. B. Absorption of Fat by Fried Bat-
ters and Doughs, and Causes of Variations. J. Home Econ. 12: 111 (1920).
Denton, M. C, Gordon, B., and Sperry, R. Study of Tenderness in Pastries Made
from Flours of Varying Strengths. Cereal Chem. 10: 156 (1933).
Fisher, J. D. Shortening Value of Plastic Fats. Ind. Eng. Chem. 25 : 1171 (1933).
Greenbank, G. R. The Oxidation of Fats in Storage. Oil & Soap. 13: 140 (1936).
Hamilton, L. A., and Olcott, H. S. Antioxidants and the Autoxidation of Fats
vs. Mode of Action of Anti- and Pro-Oxidants. Oil & Soap. 13: 127 (1936).
Harkins, W. D., and Cheng, G. C. The Orientation of Molecules in Surfaces.
VI. Cohesion, Adhesion, Tensile Strength, Tensile Energy, Negative Energy,
Interfacial Tension and Molecular Attraction. J. Am. Chem. Soc. 43: 351
(1921).
Harkins, W. D., Clark, G. L., and Roberts, L. E. The Orientation of Molecules
in Surfaces, Surface Energy, Absorption, and Surface Catalysis. V. The
Adhesional Work between Organic Liquids and Water. J. Am. Chem. Soc.
42: 700 (1920).
Hilditch, T. P. Fats and Waxes. Chapter VIII. Bailliers, Tindall & Cox
(1927).
Iowa State College Experiment Station, Cooperative Investigation on Lard.
(Unpublished results.) (1932.)
Jamieson, G. S. Vegetable Fats and Oils. Am. Chemical Soc. Monograph Series.
No. 58. The Chemical Catalog Co. (1932).
Jamieson, G. S., and Baughman, W. F. Cotton Oil Press. 7: 35, No. 2 (1923).
Jamieson, G. S., and Baughman, W. F. The Chemical Composition of Cottonseed
Oil. Cotton Oil Press 4: 61 (1920).
Jamieson, G. S., and Baughman, W. F. Analyses of Authentic Commercial Corn
Oils. Cotton Oil Press 7: 34 (1924).
Kerr, R. H. Unsaturated Fatty Acids of Chicken Fat. Personal communication.
Kerr, R. H., and Sorber, D. J. The Analytical Detection of Rancidity. Ind. Eng.
Chem. 15:383 (1923).
King, A. E., Roschen, H. L., and Irwin, W. H. An Accelerated Stability Test
Using the Peroxide Value as an Index. Oil & Soap. 10: 105 (1933).
King, A. E., Roschen, H. L., and Irwin, W. H. The Accelerating Effect of
Metals on the Development of Peroxides in Oils and Fats. Oil & Soap.
10: 204 (1933).
King, F. B., Loughlin, R., Riemenschneider, R. W., and Ellis, N. R. The Rela-
tive Value of Various Lards and Other Fats for Deep-Fat Frying of Potato
Chips. J. Agri. Research 53: 369 (1936).
Langmuir, I. The Constitution and Fundamental Properties of Solids and Liquids.
IL Liquids. J. Am. Chem. Soc. 39: 1848 (1917).
574 FATS AND OILS
Lea, C. H. Antioxidants and the Preservation of Edible Fats. J. Soc. Chem.