Inspection Stamp. The Federal inspec¬
tion stamp (see page 177) on animal fats shows
that the product came from healthy animals,
was processed under sanitary conditions, and
was suitable for human consumption when it
left the processing plant. All meat products
must be "inspected and passed” to enter in¬
terstate commerce. Otherwise, Federal in¬
spection is optional on the part of the proces¬
sor or merchandiser.
Grade Mark. Butter is the only fat for
which the government has set up definite
standards of quality. The use of this grading
service is optional with the producer or mer¬
chandiser. For the consumer it is a guide to
quality, since the grades for butter are based
on the quality factors — flavor, body, color,
and salt. The grades, or scores as they are
called, are as follows: U.S. Grade AA or U.S.
93 Score, U.S. Grade A or U.S. 92 Score,
U.S. Grade B or U.S. 90 Score, U.S. Grade
C or U.S. 89 Score, and U.S. Cooking Grade.
A large amount of butter is graded by the
government, but only a comparatively small
quantity bearing the government "certificate
of quality” reaches the retail market. These
certificates are authorized for use in packages
[140]
of officially graded AA- and A-score butter.
They give both the score of butter and the
date of grading, and are not necessarily the
score at the time of purchase by the con¬
sumer. If properly refrigerated, however,
this high-score butter should retain its excel¬
lent condition for several weeks after
grading.
Butter having a score of U.S. 93 ("fine”
flavor) or U.S. 92 ("pleasing” flavor) makes
up about 20 to 25 per cent of the butter on
the retail market. Butter scoring lower than
92 has a more highly developed flavor, and
may be preferred by some consumers. Only
when all butter is graded and information is
available on the quality of each grade will the
consumer receive maximum help from the
grading service.
Brand Names. Brand or trade names on
packages may stand for a certain quality and
kind of processing. These also are stated on
the package. For labels to be of value in
buying, the consumer must read them and
understand what the descriptive terms mean.
Intended Use. The use which the con¬
sumer intends to make of fat is an important
factor in selection. Fats have wide use in
food preparation; a fat which is suitable as a
table spread may not be suitable at all for
frying. Flavor is of first consideration in se¬
lecting a spread for bread or a fat to use for
seasoning, while smoking temperature is of
prime importance when a fat is chosen for
frying. If a fat is to be used for shortening,
its shortening value should be considered.
Frequently, however, one fat will serve more
than one purpose.
The uses of fats in food preparation and
the properties necessary for each use are dis¬
cussed on pages 145 to 149.
Market Cost. Cost is important and is
frequently a determining factor in the selec¬
tion of fats, as it is of other foods. Other
things being equal, the less expensive fat is
advised.
The price of the various fats depends in
part upon the original cost of the fat, and in
part upon the cost of the processing involved.
In normal times supply and demand also play
an important role in the price of fats and oils,
as of other foods.
Page 130
Presented as published in 1935. 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
Inspection Stamp. The Federal inspec¬ tion stamp (see page 177) on animal fats shows that the product came from healthy animals, was processed under sanitary conditions, and was suitable for human consumption when it left the processing plant. All meat products must be "inspected and passed” to enter in¬ terstate commerce. Otherwise, Federal in¬ spection is optional on the part of the proces¬ sor or merchandiser.
Grade Mark. Butter is the only fat for which the government has set up definite standards of quality. The use of this grading service is optional with the producer or mer¬ chandiser. For the consumer it is a guide to quality, since the grades for butter are based on the quality factors — flavor, body, color, and salt. The grades, or scores as they are called, are as follows: U.S. Grade AA or U.S. 93 Score, U.S. Grade A or U.S. 92 Score, U.S. Grade B or U.S. 90 Score, U.S. Grade C or U.S. 89 Score, and U.S. Cooking Grade.
A large amount of butter is graded by the government, but only a comparatively small quantity bearing the government "certificate of quality” reaches the retail market. These certificates are authorized for use in packages
[140]
of officially graded AA- and A-score butter. They give both the score of butter and the date of grading, and are not necessarily the score at the time of purchase by the con¬ sumer. If properly refrigerated, however, this high-score butter should retain its excel¬ lent condition for several weeks after grading.
Butter having a score of U.S. 93 ("fine” flavor) or U.S. 92 ("pleasing” flavor) makes up about 20 to 25 per cent of the butter on the retail market. Butter scoring lower than 92 has a more highly developed flavor, and may be preferred by some consumers. Only when all butter is graded and information is available on the quality of each grade will the consumer receive maximum help from the grading service.
Brand Names. Brand or trade names on packages may stand for a certain quality and kind of processing. These also are stated on the package. For labels to be of value in buying, the consumer must read them and understand what the descriptive terms mean.
Intended Use. The use which the con¬ sumer intends to make of fat is an important factor in selection. Fats have wide use in food preparation; a fat which is suitable as a table spread may not be suitable at all for frying. Flavor is of first consideration in se¬ lecting a spread for bread or a fat to use for seasoning, while smoking temperature is of prime importance when a fat is chosen for frying. If a fat is to be used for shortening, its shortening value should be considered. Frequently, however, one fat will serve more than one purpose.
The uses of fats in food preparation and the properties necessary for each use are dis¬ cussed on pages 145 to 149.
Market Cost. Cost is important and is frequently a determining factor in the selec¬ tion of fats, as it is of other foods. Other things being equal, the less expensive fat is advised.
The price of the various fats depends in part upon the original cost of the fat, and in part upon the cost of the processing involved. In normal times supply and demand also play an important role in the price of fats and oils, as of other foods.