Scald oatmeal with boiling water, add lard, sugar, and salt, and
when lukewarm the dissolved yeast. Add flour to make a dough
stiff enough so that the spoon will stand upright in it. Beat well
as the flour is added. Let rise 2 to 3 hours or until it doubles in
size. Beat down, put into greased bread pans, let rise about \
hour or until light. Bake 1 hour in a moderate oven.
To Ascertain the Cost of Bread :
Price of pastry flour (winter wheat)
Price of bread flour (spring wheat)
Price of bread flour per pound
Number of pounds required to make recipe for white bread
Cost of other ingredients
Total cost
Number of loaves made
Cost per loaf
Weight of loaf
Cost per loaf of baker's bread
Weight of loaf of baker's bread
CHAPTER XV
FATS — FRYING, AND PASTRY
Sources of fat.
1. Adipose tissue of animals, as beef fat, suet, etc.
2. Bone marrow.
3. Milk. Fat globules are held in suspension in the milk serum.
(See Milk, page 108.)
4. Some vegetables. Some vegetables contain a small amount
of fat, but they do not form an important source of fat in the
diet.
5. Some fruits and seeds. The olive is an important source of
fat, furnishing olive oil. The seed of the cotton plant furnishes an
important commercial oil, cottonseed oil.
6. Nuts. Nuts contain a large amount of fat. The oil of
peanuts and cocoanuts furnish important commercial forms of oil.
Fats are composed of carbon, hydrogen, and oxygen.
They contain a larger amount of carbon and hydrogen than
do carbohydrates, hence have a greater fuel value.
CARBON
HYDROGEN
OXYGEN
Carbohydrates ....
Fats
44.4%
765%
6.2%
11 9%
49.4%
11.5%
One pound of fat yields approximately two and one
fourth times as much heat and energy as one pound of car-
bohydrates, hence forms a valuable food in cold climates.
143
144 DOMESTIC SCIENCE
Fats are composed of fatty acids and glycerine. Among
the fatty acids are :
1. Stearic acid of stearin.
2. Palmatic acid of palmatin.
3. Oleic acid of olein.
One or more of these acids are found in all fats in combina-
tion with glycerine. The fatty acid which predominates
gives the characteristic to the fat.
Fats may be split up into fatty acids and glycerine by
(1) Being heated in very hot steam.
stearin glycerine stearic acid
(C17H3502)3C3H5 + 3H20 = C3H5(OH)3 + 3C17H35COOH
(2) Bacterial action, as when fats become rancid.
(3) Action of fat-splitting enzymes of the digestive fluids.
(4) Action of strong alkalies, as in soap making.
(5) Action of high temperature, as in frying.
Fats are insoluble in water, but are soluble in ether,
chloroform, gasoline, etc. To remove grease spots from
clothing, moisten the spot with any of the above solvents
and rub lightly until dry. The solvent will dissolve the
grease and thus free the dust which may have adhered to it.
This cleaning process should always be carried on in the open
air and away from any flame, as the fumes of gasoline, etc.,
are very inflammable when mixed with air and ignite easily,
often causing serious accidents.
Page 62
Presented as published in 1913. 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
Scald oatmeal with boiling water, add lard, sugar, and salt, and when lukewarm add the dissolved yeast. Add flour to make a dough stiff enough so that the spoon will stand upright in it. Beat well as the flour is added. Let rise 2 to 3 hours or until it doubles in size. Beat down, put into greased bread pans, let rise about 1/4 hour or until light. Bake 1 hour in a moderate oven.
To Ascertain the Cost of Bread :
Price of pastry flour (winter wheat)
Price of bread flour (spring wheat)
Price of bread flour per pound
Number of pounds required to make recipe for white bread
Cost of other ingredients
Total cost
Number of loaves made
Cost per loaf
Weight of loaf
Cost per loaf of baker's bread
Weight of loaf of baker's bread
CHAPTER XV
Sources of fat.
1. Adipose tissue of animals, as beef fat, suet, etc.
2. Bone marrow.
3. Milk. Fat globules are held in suspension in the milk serum. (See Milk, page 108.)
4. Some vegetables. Some vegetables contain a small amount of fat, but they do not form an important source of fat in the diet.
5. Some fruits and seeds. The olive is an important source of fat, furnishing olive oil. The seed of the cotton plant furnishes an important commercial oil, cottonseed oil.
6. Nuts. Nuts contain a large amount of fat. The oil of peanuts and cocoanuts furnish important commercial forms of oil.
Fats are composed of carbon, hydrogen, and oxygen. They contain a larger amount of carbon and hydrogen than do carbohydrates, hence have a greater fuel value.
HYDROGEN
OXYGEN
Carbohydrates .... Fats
44.4% 765%
6.2% 11 9%
49.4% 11.5%
One pound of fat yields approximately two and one fourth times as much heat and energy as one pound of carbohydrates, hence forms a valuable food in cold climates.
Fats are composed of fatty acids and glycerine. Among the fatty acids are :
1. Stearic acid of stearin.
2. Palmatic acid of palmatin.
3. Oleic acid of olein.
One or more of these acids are found in all fats in combination with glycerine. The fatty acid which predominates gives the characteristic to the fat.
Fats may be split up into fatty acids and glycerine by
(1) Being heated in very hot steam.
stearin glycerine stearic acid
(C17H3502)3C3H5 + 3H20 = C3H5(OH)3 + 3C17H35COOH
(2) Bacterial action, as when fats become rancid.
(3) Action of fat-splitting enzymes of the digestive fluids.
(4) Action of strong alkalies, as in soap making.
(5) Action of high temperature, as in frying.
Fats are insoluble in water, but are soluble in ether, chloroform, gasoline, etc. To remove grease spots from clothing, moisten the spot with any of the above solvents and rub lightly until dry. The solvent will dissolve the grease and thus free the dust which may have adhered to it. This cleaning process should always be carried on in the open air and away from any flame, as the fumes of gasoline, etc., are very inflammable when mixed with air and ignite easily, often causing serious accidents.