(3) Some natural fats are soft enough to be used unmodified in flour mixtures. These are the vegetable oils, such as cotton- seed, corn, and peanut, chicken fat, and beef -flank fat, sometimes called " cod suet." The chicken fat may be clarified as directed in Lesson 1. It is especially prized as a butter substitute iu cake and pastry making. (4) Method of substituting other fats for butter in flour mix- tures.— Butter is not all pure fat. Nearly one-fifth of its weight is made up of water, curd, and salt. When substituting pure fats, like beef drippings, lard, or oil, use about one-fifth less and add extra salt. METHOD OF DEVELOPING LABORATORY WORK. This lesson may be used not only to suggest methods of using fats but also desirable methods of cooking bacon in order to recover the fat for household use. The class maj^ demonstrate the cooking of bacon by the two methods given below and reserve the fat to be used (in addition to the fats left from the preceding lesson) in demon- strating the dishes suggested. (1) Bake the bacon in a pan or on a rack set in a pan in a hot oven. (Economy in fuel may be suggested by using oven already heated for toast or biscuits.) (2) Fry in deep fat in a small saucepan in which fat is allowed to accumulate. The pan should be covered while the fat is heating and cooling. The advantages of this method are : The fat heats quickly, little odor escapes, the bacon is quickly and evenly cooked, loss of fat is prevented by storing in the same dish in which it is used, and the fat can be taken out from time to time for use in cooking. The bacon should be weighed before cooking and the fat weighed. Have the v.^omen calculate its cost value when substituted for butter or lard in cooking, the cost of a slice of bacon when the fat is wasted, and the reduction in actual cost of the bacon when the fat is utilized. Have the pupils make gingerbread and chocolate drop cakes, using any standard recipe or those given in Unit VII, Lessons 5 and 8, and Unit VIII, Lesson 3. In the gingerbread substitute bacon fat for the fat called for; in the chocolate drop cakes use the fat compound left from Lesson 1 or use a mixture of one part bacon fat and two parts mutton fat. While the cakes are baking the recipes given below may be demonstrated. USE AND PKEPAEATION OF FOOD. 89 BROWN GRAVY. Use only as much fat as the flour will " bind " ; never more than equal parts. Good proportions are 1^ to 2 tablespoons fat, 2 to 3 tablespoons flour, 1 cup water or stock. If an excess of fat is used, it will rise to the top of the gravy. Rlix flour with the fat and brown, avoiding scorching. A pinch of sugar browned in the hot pan will give the gravy a rich brown color and will improve the flavor. Add hot water or stock and dimmer 5 to 10 minutes. Season with salt, pepper, and other desired seasonings✪ Brown Gravy, such as celery leaf, bay leaf, slice of onion, spoonful of tomato catsup or canned tomatoes. Savory fat is excellent for making brown gravy. SPANISH SAUCE. 1 green pepper. Sugar, 1 to 2 teaspoons. 1 red pepper. Water, 1 cup. 1 small onion. Canned tomatoes, 1 cup. Bacon or other fat, 2 tablespoons. Salt and pepper. Flour, 1^ tablespoons. C chopped mushrooms, if desired✪ Spanish Sauce.

AI-modernized reading of the original text

(3) Some natural fats are soft enough to be used unmodified in flour mixtures. These are the vegetable oils, such as cottonseed, corn, and peanut, chicken fat, and beef -flank fat, sometimes called " cod suet." The chicken fat may be clarified as directed in Lesson 1. It is especially prized as a butter substitute iu cake and pastry making. (4) Method of substituting other fats for butter in flour mixtures.— Butter is not all pure fat. Nearly one-fifth of its weight is made up of water, curd, and salt. When substituting pure fats, like beef drippings, lard, or oil, use about one-fifth less and add extra salt. This lesson may be used not only to suggest methods of using fats but also desirable methods of cooking bacon in order to recover the fat for household use. The class maj^ demonstrate the cooking of bacon by the two methods given below and reserve the fat to be used (in addition to the fats left from the preceding lesson) in demonstrating the dishes suggested. (1) Bake the bacon in a pan or on a rack set in a pan in a hot oven. (Economy in fuel may be suggested by using oven already heated for toast or biscuits.) (2) Fry in deep fat in a small saucepan in which fat is allowed to accumulate. The pan should be covered while the fat is heating and cooling. The advantages of this method are : The fat heats quickly, little odor escapes, the bacon is quickly and evenly cooked, loss of fat is prevented by storing in the same dish in which it is used, and the fat can be taken out from time to time for use in cooking. The bacon should be weighed before cooking and the fat weighed. Have the v.^omen calculate its cost value when substituted for butter or lard in cooking, the cost of a slice of bacon when the fat is wasted, and the reduction in actual cost of the bacon when the fat is utilized. Have the pupils make gingerbread and chocolate drop cakes, using any standard recipe or those given in Unit VII, Lessons 5 and 8, and Unit VIII, Lesson 3. In the gingerbread substitute bacon fat for the fat called for; in the chocolate drop cakes use the fat compound left from Lesson 1 or use a mixture of one part bacon fat and two parts mutton fat. While the cakes are baking the recipes given below may be demonstrated. BROWN GRAVY. Use only as much fat as the flour will " bind " ; never more than equal parts. Good proportions are 1^ to 2 tablespoons fat, 2 to 3 tablespoons flour, 1 cup water or stock. If an excess of fat is used, it will rise to the top of the gravy. Rlix flour with the fat and brown, avoiding scorching. A pinch of sugar browned in the hot pan will give the gravy a rich brown color and will improve the flavor. Add hot water or stock and simmer 5 to 10 minutes. Season with salt, pepper, and other desired seasonings, such as celery leaf, bay leaf, slice of onion, spoonful of tomato catsup or canned tomatoes. Savory fat is excellent for making brown gravy. SPANISH SAUCE. 1 green pepper. Sugar, 1 to 2 teaspoons. 1 red pepper. Water, 1 cup. 1 small onion. Canned tomatoes, 1 cup. Bacon or other fat, 2 tablespoons. Salt and pepper. Flour, 1^ tablespoons. C chopped mushrooms, if desired.

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Brown GravySpanish Sauce

Use and preparation of food