The large reserve stores of fats in America are the vegetable oils, in which the development of industry has recently brought about a great variety — oils made from cottonseed, corn, peanuts, coconuts, etc. There has been a tremendous increase in the manufacture and export of these since the beginning of the war. ■i. Need of an economical use of fats. — Until recently the fats have been consumed in excessive quantities in this country and so wan- tonly wasted that the utilization of fats from the garbage of large cities has been a highly profitable industry. This waste has been 82 USE AND PREPARATIOlSr OF FOOD. 83 markedly reduced. It must be reduced still further, however, and our consumption of fat must be lessened in order that from our plenty we may help to meet the serious needs of other countries. I^ESsoN 1. The Selection of Fats; Method of Handling Was'it Fats in the Home. AIM. To show the place of fat in the diet, to point out possible economics in the use of table fats, and to show how to prepare meat fats for use in cooking. points to be brought out. 1. Use of fats in the diet: A. Some fat should be included in each day's meals because — (1) Fat is a high energ y-Y>i'odi\cmg or fuel food. People who do much physical work need generous amounts of fat. An ounce of fat supplies the body with energy to do two and one- fourth times as much muscular work as does an ounce of sugar or of starch. (2) Certain of the animal fats contain one of the substances called " growth substances," " vitamines," etc., that are believed to be essential for growth and maintenance of health. This essential substance has been called " fat soluble A," and is found in glandular organs, milk fat, and the fats in egg yolk. (3) Fat improves the quality of the diet by improving the flavor and texture of many foods, thus making possible a greater variety in cooking. Frying, roasting, the making of sauces and gravies, and the making of cakes, pastries, and quick breads all require fat. (4) Fat increases the " staying " quality of a meal by increas- ing the length of time it takes the stomach to digest it. This means that the " hunger pangs " which occur at regular inter- vals in a completely empty stomach are not felt so early when the meal contains some fat. B. Too much fat in the diet predisposes to chronic indigestion, especially in the case of children. Care should be taken to avoid an exee-^s of fat in the family meals. 2. Kinds of fat commonly used in the household: A. Animal fats, such as butter, lard, suet. B. Vegetable fats, such as olive oil, corn oil, cottonseed oil, vari- ous nut oils, and hardened fats made from these oils and fish oils by a commercial process. 84 USE AND PREPARATION OF FOOD. C. Considerable amounts of both animal and vegetable fats are supplied to the diet from various foods which the housewife fre- quently overlooks in estimating the fat requirement of her family. Such foods are egg yolk, cream, cheese, meats, chocolate, soy beans, and nuts. 3. Table fats:

AI-modernized reading of the original text

The large reserve stores of fats in America are the vegetable oils, in which the development of industry has recently brought about a great variety — oils made from cottonseed, corn, peanuts, coconuts, etc. There has been a tremendous increase in the manufacture and export of these since the beginning of the war. ■i. Need of an economical use of fats. — Until recently the fats have been consumed in excessive quantities in this country and so wantonly wasted that the utilization of fats from the garbage of large cities has been a highly profitable industry. This waste has been markedly reduced. It must be reduced still further, however, and our consumption of fat must be lessened in order that from our plenty we may help to meet the serious needs of other countries. I^ESsoN 1. The Selection of Fats; Method of Handling Waste Fats in the Home. AIM. To show the place of fat in the diet, to point out possible economics in the use of table fats, and to show how to prepare meat fats for use in cooking. points to be brought out. 1. Use of fats in the diet: A. Some fat should be included in each day's meals because — (1) Fat is a high energy-producing or fuel food. People who do much physical work need generous amounts of fat. An ounce of fat supplies the body with energy to do two and onefourth times as much muscular work as does an ounce of sugar or of starch. (2) Certain of the animal fats contain one of the substances called " growth substances," " vitamines," etc., that are believed to be essential for growth and maintenance of health. This essential substance has been called " fat soluble A," and is found in glandular organs, milk fat, and the fats in egg yolk. (3) Fat improves the quality of the diet by improving the flavor and texture of many foods, thus making possible a greater variety in cooking. Frying, roasting, the making of sauces and gravies, and the making of cakes, pastries, and quick breads all require fat. (4) Fat increases the " staying " quality of a meal by increasing the length of time it takes the stomach to digest it. This means that the " hunger pangs " which occur at regular intervals in a completely empty stomach are not felt so early when the meal contains some fat. B. Too much fat in the diet predisposes to chronic indigestion, especially in the case of children. Care should be taken to avoid an excess of fat in the family meals. 2. Kinds of fat commonly used in the household: A. Animal fats, such as butter, lard, suet. B. Vegetable fats, such as olive oil, corn oil, cottonseed oil, various nut oils, and hardened fats made from these oils and fish oils by a commercial process. C. Considerable amounts of both animal and vegetable fats are supplied to the diet from various foods which the housewife frequently overlooks in estimating the fat requirement of her family. Such foods are egg yolk, cream, cheese, meats, chocolate, soy beans, and nuts. 3. Table fats:

Use and preparation of food