Pats and oils are serviceable for heat and energy, and the formation of fatty tissue in the body for beauty and reserve force, but most of them do not contain proteid for the growth of the body, although it is generally believed that the accumulation of fat is an indication of good nourishment. Too much fat is not desirable. As nature furnishes enough fat for all necessities in combination with other food materials, except in very cold climates, an effort should be made to use less fat instead of more. Much of the fat used in frying is decomposed by high degrees of heat. Its use as food causes irritation and diseases of the throat and stomach. The food that is fried in fat also has a brown coat of ash, as well as of grease that is injurious. Such foods, with the salt they require, make the throat less positive to colds. A very little fat in the form of olive oil, butter, cream, and nut butter, is all that is required. Lard, cottolene, and other fat and oils so generally used in cooking, should be avoided. More desirable forms of food than those introducing grease are becoming popular.

When butter, cream or olive oil is used with cooked food, it should be added just as it is ready to be served. As little as possible serves the best purpose.