Most oil sold as salad oil is simply refined cottonseed oil, and for cooking purposes is equal to olive oil, even better, as it contains more heat and consequently serves for frying better than olive oil. COTTONSEED OIL. Because of its cheapness and wholesomeness this oil is quite in demand and most satisfactory for soups and baking 87 purposes. For making pies it should first be heated and beaten with an egg-beater or fork until foaming. Pastry will be light and very delicious, both in taste and flavor. SUNFLOWER SEED OIL. In European countries, also in some parts of the Orient, sunflower seed oil is used for cooking and baking, with sat- isfactory results. The flavor is unsurpassed and the nutri- tious value greater than olive oil. In countries where made it is as cheap as cottonseed oil, and is thus commonly used. For invalids suffering from pulmonary troubles, and throat and nasal affections, sunflower oil as daily food proves to be an indispensable agent. IMPROVED SOUP OIL. To give soups a decided flavor and the taste of soup stock, save all the oil which you have used for frying pur- poses, putting it in a separate can. That oil having been boiled and taken on flavors from the things fried or cooked in it will gradually change its flavor and prove excellent in the preparation of soups and salads. In liver complaints use oil sparingly and only when acid or sub-acid fruits are being used with the meal. OILS IN GENERAL. The question of purity of oil is not so much a scientific as a commercial one, although for medicinal purposes the oil must be just as prescribed. Thus in consumption and rheu- matism the patient must use none but the purest olive oil, while in troubles of liver and stomach, olive and cottonseed oil in equal proportion will prove more satisfactory. In some cases the olive oil should be used raw, while in others the oil should be boiled in water, and the water allowed to evaporate before the oil will prove of medicinal value. A little experimenting will soon teach the person as to the method to be employed in individual cases. When breaking away from meat diet a larger quantity of oil will at first be required. Be sure to mix oil with well prepared dishes only. After a time the system will require but little oil, as we shall crave nuts in their season. 88 PEANUT OIL. A peanut product. As a nut in preparations, particularly entrees of value due to the large amount of earth salts, but as an oil has to be used with discretion. The oil is some- what heavy and in stomach, liver, duodenum and kidney troubles must be discarded from our culinary department. Can be used to a great advantage among the physically strong. CORN OIL. Should be used during the cold season only and even then cautiously. For frying it may be used to advantage, but it cannot take the place of the usual cooking oils. SESAME OIL. May be used the same as cottonseed oil. Keeps well thru- out all the seasons of the year. Best for cooking purposes, but not for salads. COCOANUT OIL.

AI-modernized reading of the original text

Most oil sold as salad oil is simply refined cottonseed oil, and for cooking purposes is equal to olive oil, even better, as it contains more heat and consequently serves for frying better than olive oil. COTTONSEED OIL. Because of its cheapness and wholesomeness this oil is quite in demand and most satisfactory for soups and baking purposes. For making pies it should first be heated and beaten with an egg-beater or fork until foaming. Pastry will be light and very delicious, both in taste and flavor. SUNFLOWER SEED OIL. In European countries, also in some parts of the Orient, sunflower seed oil is used for cooking and baking, with satisfactory results. The flavor is unsurpassed and the nutritious value greater than olive oil. In countries where made it is as cheap as cottonseed oil, and is thus commonly used. For invalids suffering from pulmonary troubles, and throat and nasal affections, sunflower oil as daily food proves to be an indispensable agent. IMPROVED SOUP OIL. To give soups a decided flavor and the taste of soup stock, save all the oil which you have used for frying purposes, putting it in a separate can. That oil having been boiled and taken on flavors from the things fried or cooked in it will gradually change its flavor and prove excellent in the preparation of soups and salads. In liver complaints use oil sparingly and only when acid or sub-acid fruits are being used with the meal. OILS IN GENERAL. The question of purity of oil is not so much a scientific as a commercial one, although for medicinal purposes the oil must be just as prescribed. Thus in consumption and rheumatism the patient must use none but the purest olive oil, while in troubles of liver and stomach, olive and cottonseed oil in equal proportion will prove more satisfactory. In some cases the olive oil should be used raw, while in others the oil should be boiled in water, and the water allowed to evaporate before the oil will prove of medicinal value. A little experimenting will soon teach the person as to the method to be employed in individual cases. When breaking away from meat diet a larger quantity of oil will at first be required. Be sure to mix oil with well prepared dishes only. After a time the system will require but little oil, as we shall crave nuts in their season. PEANUT OIL. A peanut product. As a nut in preparations, particularly entrees of value due to the large amount of earth salts, but as an oil has to be used with discretion. The oil is somewhat heavy and in stomach, liver, duodenum and kidney troubles must be discarded from our culinary department. Can be used to a great advantage among the physically strong. CORN OIL. Should be used during the cold season only and even then cautiously. For frying it may be used to advantage, but it cannot take the place of the usual cooking oils. SESAME OIL. May be used the same as cottonseed oil. Keeps well thruout all the seasons of the year. Best for cooking purposes, but not for salads. COCOANUT OIL.

Mazdaznan encyclopedia of dietetics and home cook book