Process or renovated butter is available in some markets. It is usually made from butter of inferior quality treated to remove undesirable odors and flavors and rechurned in fresh milk and cream. It must be labeled "Process Butter” or "Renovated Butter,” and usually is sold in bulk, at a lower cost than butter. Margarine. Margarine is a high-quality table fat made from refined food fats other than butter fat and churned in pasteurized skim milk to form a product with characteris¬ tics similar to those of butter. Salt is op¬ tional. Coloring is forbidden by law except on payment of Federal or State tax or both. By Federal definition margarine must con¬ tain 80 per cent fat. The fats most commonly used in the manufacture of margarines are cottonseed oil, soybean oil, corn oil, peanut oil, coconut oil, and meat fats. A blend of hydrogenated and unhydrogenated oils gives proper consistency. An old law required that margarine, originally made from beef fat, be labeled oleomargarine because the liquid portion of beef fat that was formerly used in margarine manufacture is known as "oleo oil.” This law has never been changed although vege¬ table oils have largely replaced meat fats in the manufacture of margarines. The manufacturer of margarine is re¬ quired to pay a Federal tax of one-fourth cent a pound for uncolored, and ten cents a pound for colored margarine. In addition, the government imposes an annual license fee of $600 on the manufacturer of mar¬ garine. The wholesaler must pay a license fee of $480 to sell colored and $200 to sell uncolored margarine; and the retailer, $48 a year to sell colored margarine and $6 to sell uncolored. Some states have additional taxes on margarine. This explains why the consumer usually colors her own margarine. Uncolored margarine is usually packed with a pellet or capsule of coloring or with a small packet of powdered coloring. Restrictive laws require public eating establishments that serve margarine for table [142] use and color it themselves to pay the yearly manufacturer’s license fee of $600 plus an excise tax of 10 cents a pound on the mar¬ garine they color. These laws do not apply to public eating places using margarines in cooking. Lard. Lard is the fat rendered from the fatty tissue of hogs. Lard may be smooth or slightly grainy, depending upon the manu¬ facturing treatment. Each 200-pound hog produces about 30 pounds of lard. Lard is classified according to the part of the animal from which the fat is taken and the method of rendering it. Steam-rendered lard makes up most of the lard on the market. It is made from fat stripped from the internal organs at the time of slaughter and from trimmings from the various market cuts, and is prepared by heating the fatty tissue in a closed tank with 30 to 60 pounds steam pressure (275° to 310° F.). Before being placed on the market, this kind of lard is clarified by filter¬ ing. It may also be bleached, although the trend is away from bleaching. It is cooled rapidly, the cooling producing a very smooth texture.

AI-modernized reading of the original text

Process or renovated butter is available in some markets. It is usually made from butter of inferior quality treated to remove undesirable odors and flavors and rechurned in fresh milk and cream. It must be labeled "Process Butter” or "Renovated Butter,” and usually is sold in bulk, at a lower cost than butter. Margarine. Margarine is a high-quality table fat made from refined food fats other than butter fat and churned in pasteurized skim milk to form a product with characteristics similar to those of butter. Salt is op¬ tional. Coloring is forbidden by law except on payment of Federal or State tax or both. By Federal definition margarine must con¬ tain 80 per cent fat. The fats most commonly used in the manufacture of margarines are cottonseed oil, soybean oil, corn oil, peanut oil, coconut oil, and meat fats. A blend of hydrogenated and unhydrogenated oils gives proper consistency. An old law required that margarine, originally made from beef fat, be labeled oleomargarine because the liquid portion of beef fat that was formerly used in margarine manufacture is known as "oleo oil.” This law has never been changed although vege¬ table oils have largely replaced meat fats in the manufacture of margarines. The manufacturer of margarine is re¬ quired to pay a Federal tax of one-fourth cent a pound for uncolored, and ten cents a pound for colored margarine. In addition, the government imposes an annual license fee of $600 on the manufacturer of mar¬ garine. The wholesaler must pay a license fee of $480 to sell colored and $200 to sell uncolored margarine; and the retailer, $48 a year to sell colored margarine and $6 to sell uncolored. Some states have additional taxes on margarine. This explains why the consumer usually colors her own margarine. Uncolored margarine is usually packed with a pellet or capsule of coloring or with a small packet of powdered coloring. Restrictive laws require public eating establishments that serve margarine for table [142] use and color it themselves to pay the yearly manufacturer’s license fee of $600 plus an excise tax of 10 cents a pound on the mar¬ garine they color. These laws do not apply to public eating places using margarines in cooking. Lard. Lard is the fat rendered from the fatty tissue of hogs. Lard may be smooth or slightly grainy, depending upon the manu¬ facturing treatment. Each 200-pound hog produces about 30 pounds of lard. Lard is classified according to the part of the animal from which the fat is taken and the method of rendering it. Steam-rendered lard makes up most of the lard on the market. It is made from fat stripped from the internal organs at the time of slaughter and from trimmings from the various market cuts, and is prepared by heating the fatty tissue in a closed tank with 30 to 60 pounds steam pressure (275° to 310° F.). Before being placed on the market, this kind of lard is clarified by filter¬ ing. It may also be bleached, although the trend is away from bleaching. It is cooled rapidly, the cooling producing a very smooth texture.

Foods, their selection and preparation