Foods and household management

Cream is one of the most delicious fatty food materials, and is digestible, but ranks with butter and bacon as to cost. While it is not a cheap food, it is not such an extravagance when moderately used as some people suppose, who have not worked out the problem. Usually the most economical source of cream is to take it from the top of the bottle of milk. The remaining partially skimmed milk may be used at table or in cooking or for making cottage cheese. Butter is a digestible fat, ranking at present among the more expensive food materials. Watchfulness is necessary with both cream and milk that cleanliness and quality may be insured. Butter substitutes. — These are made from beef fat and other edible fats and oils, and are much less expensive than butter. They may be used in cooking with good result. The usual trade names are butterine, or oleomargarine, or some word similar to these. Oleomargarine has the same food value as butter at lower cost, but lacks fine flavor. Olive or sweet oil, — The fat content of olive oil is one hundred per cent, its fuel value being equal to that of lard. See Fig. 46. It is made in Italy, France, Spain, and California, the oils from the different countries differing somewhat in flavor. The cheaper grades are sometimes adulterated with com oil or cottonseed oil, which have the same food value but should, of course, be sold under their own names and not at olive oil prices. An American firm is now manufacturing olive oil in Spain ; this and the California olive oil are of high grade. Italian oil by the gallon is of good quality, and usually somewhat less expensive than the French. It is a costly food material, but valuable in the dietary. Never buy it in small bottles, as this adds greatly to the cost. The most economical method is to purchase by the gallon in a tin can. If kept cool, it will not deteriorate except very slowly. Always wipe off the mouth of the bottle or can before pouring out the oil. M Fat as a cooking medium. — Fat is necessary for the sauté, and for deep fat frying. For deep fat frying several preparations are made from cottonseed oil that are agreeable to use and of moderate price. . Lard has been the most commonly used, but many people object to the flavor. Beef drippings should be saved and kept cool in covered jelly glasses. These drippings are useful for browning vegetables, meatballs, and in pan-broiling if a small amount of additional fat is necessary. When deep fat frying is used, great pains must be taken to see that the fat is sufficiently hot in order that the food material may not soak fat, and the cooked food must be kept hot when the fat is draining off on absorptive paper. The. best fats for this purpose are the vegetable oils. The refined cottonseed oils now on the market are excellent. For details of use see page 120. Keep a box of sand to pour into it, if the kettle of fat takes fire. Never pour water into blazing fat. Principles of cooking. Pat melts at a low temperature. At about 350° F. it begins to smoke. At a higher temperature, a chemical change takes place, and the fat finally " burns," as the hydrogen and oxygen pass off. It is emulsified by mixing with a substance like egg, 1. To whip cream. — Chill the cream, and set it in a bowl of ice