Home Recipes

BACON 1.

Take off the rind and cut bacon into thin slices; put in frying pan; cover with boiling water (about 1/2 inch deep). Cook in a hot frying pan, turning slices frequently until crisp and brown. Drain on soft paper.

BACON 2.

Put thin slices of bacon in a broiler placed over a dripping pan and bake in a hot oven until bacon is crisp. Turn once during baking. Drain on soft paper. Oysters may be wrapped in thin slices of bacon and baked in this way.

Bacon Omelet

Cook an omelet in bacon fat instead of butter and serve garnished with crisp bacon slices.

Baked Beans And Brown Bread

1 Quart Beans. 1/4 Pound Salt Fat Pork.

1 Teaspoon Salt.

1 Teaspoon Mustard. 1/4 Cup Molasses.

Pick over and wash pea beans; cover with cold water and soak over night. In the morning, drain, cover with fresh water and cook slowly below boiling point, until soft, then drain. Put 1/4-inch slices of salt pork fat in bottom of an earthen bean-pot or covered crock. Mix the salt, mustard and molasses in a cup; fill the cup with boiling water, and pour the mixture over the beans. Add enough more boiling water to cover the beans. Cover bean-pot, and bake in a moderate oven 8 hours. If baked a long time they become dark and have a rich flavor. One cup butter may be used instead of the pork.

Questions

1. Name 3 fats.

2. Give chief office of fat in the body.

3. For whom is fat a most valuable food?

4. What fats are the most easily digested?

5. From what do we obtain fats and oils?

6. Name some sources of vegetable fats.

7. How would you melt fat for use in batters and doughs?

8. When would you add butter to soups and sauces? Why?

9. How can you economize on fat in the household?

10. What is meant by shortening?

11. How would you cook bacon?

12. How would you cook liver?

13. How would you make a brown sauce?

14. How would you make a white sauce?

15. How would you thicken soups?

Suggestions For Home Application

Fat is regarded as a very important constituent in the diet of the nervous person - also in cases of tuberculosis and anemia it plays an important part. Fluid and emulsified fats are easiest of digestion, and these are found in cream, egg yolk and olive oil. Butter is one of the most valuable fats provided for human food. Since it (in common with other fats) decomposes when exposed to a high temperature, it should not be heated to a high degree. In sauces and soups, it should be added the last thing before serving, if possible. Spreading bread with butter generously is really butter in its most pleasing form. Cream is one of the most delicious fats and may be used in a variety of ways.

Bacon fat is regarded as a fat easy of digestion and is frequently recommended by physicians. This should not be browned too much, but rather cooked in water first and then cooked to a golden brown.

Olive oil with salad greens or succulent vegetables and fruits provides fat in the diet. It should be purchased by the gallon, rather than in small bottles, the latter being more expensive.

Where the body is ill from lack of fat, cod liver oil is recommended. This, of course, is given as medicine.

Cornmeal, oatmeal and nuts, as a class, are rich in fats, and where a person eats freely of foods containing a high fat content in a digestible form the system will not need fat as medicine. It is only where the body has been deprived of one of the necessary food elements for a length of time that it shows signs of this lack and physicians are forced to prescribe the neglected element in the form of medicine.

FATS - HEAT AND ENERGY STORERS. USE OF FATS IN FRYING.

School Recipe. VEAL CUTLETS:

1 Small Piece of Cooked Veal.

1 1/2 Tablespoons Hard Bread Crumbs.

Slightly Beaten Egg (1 for each 8 pupils).

2 Tablespoons Water, added to egg. Salt.

Pepper. FRENCH FRIED POTATOES:

1/2 Potato cut in fourths lengthwise. TOMATO SAUCE:

1/2 Cup Tomato. 1/4 Sliced Onion. Bit of Bay Leaf.

1 Clove.

2 Peppercorns.

1 Teaspoon Flour. 1 Teaspoon Water. Suit and Pepper to Taste.

French Fried Potatoes And Veal Cutlets

Fried foods are not easily digested and should therefore be served only occasionally; but, if coated with eggs and crumbs before frying, the hot fat coagulates the albumen of the eggs and forms a coating around the food, which prevents the fat from soaking into it.

Fat as a Frying Medium.

Frying

Frying means cooking in hot fat deep enough to cover the material to be cooked. The fat used for cooking may be Olive Oil, Lard, Beef Drippings, Cottonlene, Cottosuet, Cocoa Butter, Peanut Oil or Crisco.

A combination of 2/3 lard and 1/3 Beef Drippings is considered better than lard alone.