Fat is a heat-or fuel-producing food which is very valuable in cold weather for supplying the body with heat and energy. Often foods that are cooked in fat are termed indigestible; this means that the food is not utilized in the body and, owing to some digestive disturbances, it becomes part of the waste. Recent experiments tend to show that animal fats are a.s.similated fairly well; undoubtedly it is the misuse of fat that is used for frying purposes that has given many fried foods their bad reputation. Every normal person requires a certain amount of fat.
Make it a rule when serving fried food to have an acid food, either a vegetable or a garnish, accompany the dish.
Here are just a few things to keep in mind when planning to serve fried foods: Use very small quant.i.ties of foods that are cooked in fat for people occupying sedentary positions, while those who are employed in active or laborious work may eat a larger proportion. Persons who are working at hard manual labor, out of doors, will be able to a.s.similate daily portions of fried food without any physical disturbances.
For digestion"s sake, learn to serve:
Juice of lemon with fried fish, Apple sauce with pork or goose, Cranberry or currant jelly with poultry, lamb or mutton, Horseradish with beef.
It is a curious thing that nature demands these combinations to equalize the fatty content of the meal. Save and clarify the various fats and utilize each particular kind, so that there need be no waste.
Chop all bits of suet fine and place in a double boiler and then render. Chicken and pork fat may be rendered in this way.
An excellent shortening that may be used to replace b.u.t.ter in cooking and baking may be made from chicken fat, of which there is usually three or more ounces in one fat bird. Remove the fat from the bird and place in cold salt water for one hour and then drain and cut into small pieces. Render in a double boiler. Pour into a jar and allow to harden. Now, when using this fat, use one-third less than the amount called for in the recipe. To make pastry, allow four tablespoonfuls of this chicken fat to each cup of flour. Chicken fat may be used to replace b.u.t.ter for seasoning vegetables and mashed potatoes. This is a pure fat free from moisture and seasoning and will go farther than b.u.t.ter.
Generally, in speaking of the term "drippings," it meant to include fats that cook out from the roast beef, pot roast, soups and corned beef. This fat is clarified and then used for sauteing. It cannot be used with good results for making pastry and cakes.
To clarify fat: Put the fat in a saucepan and add one cupful of cold water to every pound of fat. Add
One-fourth teaspoon of bicarbonate of soda, One-half teaspoon of salt
Bring to a boil and then simmer slowly for ten minutes. Pour through a strainer lined with cheesecloth and allow to harden, then cut into pieces. Reheat and pour into jars. Bacon, sausage and ham fats may be blended with beef drippings for frying purposes.
Mutton or lamb fat must be clarified and then blended with ham and bacon or sausage fat. Fat from bacon, ham and sausages may be used for flavoring vegetables in place of b.u.t.ter, for cooking omelets, potato cakes, mush and sc.r.a.pple. It is a splendid seasoning to use for macaroni, baked beans with tomato sauce, dried beans and peas in soups and when cooking dried lima beans. There is really no need to allow a spoonful of these fats to be wasted. Fats that are not available for table use should be collected and made into soap.
Do not be falsely economical in trying to do deep frying with these fats. They not only will not hold the temperature for successful frying without scorching, but they frequently soak into the food and make it unfit to eat.
The late war has brought many good vegetable oils upon the market that are ideal for cooking purposes and are preferable to the animal fats for all cooking. They not only hold a high temperature without burning, but also they may be used repeatedly if they are strained each time after using. Food cooked in vegetable oil does not absorb the fat and it is more digestible and really more economical.
FRYING
There are two methods of frying:
_First_.--Sauteing--cooking food in the pan with just sufficient fat to prevent scorching. This method is commonly used, but has nothing to really recommend it, as the food absorbs quant.i.ties of grease. This makes it difficult to digest.
_Second_.--Deep-fat frying--it is usual to dip the food to be fried in a mixture to coat it and then to roll it in fine bread crumbs and then cook in sufficient fat to cover. This forms an air-tight cover that prevents the grease from soaking through. A few essential utensils are necessary to produce successful results; first, a heavy kettle that will not tilt, and second, a frying basket, so that the food may be removed quickly when cooked.
The correct temperature for deep-fat frying is 350 degrees Fahrenheit, for raw foods, such as crullers, fish, fritters, potatoes, etc. For cooked dishes and oysters, cheeseb.a.l.l.s, etc., 370 degrees Fahrenheit.
Do not attempt to cook large quant.i.ties at one time. This will cause a sudden drop in the temperature of the fat, allowing it to permeate the food which is cooking and thus give a greasy product.
Now for a word of protection. Do not use too large a kettle. Keep a bucket of sand handy in the kitchen, and if for any reason the fat catches fire, throw sand on it; do not attempt to remove it from the stove; serious burns are apt to result. Just turn out the light and throw sand on the fire. Keep the fact in mind that water spreads the flames; if no sand is at hand, use salt or flour.
MOCK CHERRY PIE
Pick over one and one-half cups of cranberries; then place in a saucepan and add
Three-quarters cup of raisins, One cup of water.
Cook slowly until the berries are soft, and then cool. Now place
Three-quarters cup of sugar, One-half cup of flour.
in a bowl and rub between the hands to mix. Add sugar and flour and stir until dissolved. Bring to a boil and cook for a few minutes.
Cool. Bake between two crusts. This amount will make two pies.
CRANBERRY ROLL
Place in a bowl
Two cups of sifted flour, One-half teaspoon of salt, Four teaspoons of baking powder, Six tablespoons of sugar.
Sift to mix and then rub in four tablespoons of shortening and mix to a dough with two-thirds cup of water or milk. Work to a smooth dough and then roll out one-quarter inch thick. Spread with a thick cranberry conserve; roll as for jelly-roll, tucking the ends in securely. Place in a well-greased baking pan and bake in a moderate oven for ten minutes. Start basting with
One-half cup of syrup, Four tablespoons of water.
Serve the roll with cranberry sauce.
STRAWBERRY CUSTARD TART
This old English sweet is delicious. Line a pie tin with plain pastry and then cover the bottom of the prepared tin with strawberries. Then place in a bowl
One cup of milk, Two eggs, One-half cup of sugar.
Beat with egg-beater to thoroughly mix and then pour over the berries.
Dust the top lightly with nutmeg and bake in a slow oven until the custard is firm. Set aside to cool. Dot the top with strawberry preserves.
CRANBERRY CONSERVE
Look over carefully and remove all the bruised and spoiled berries from one quart of cranberries. Place in a saucepan and add one cup of water. Cook slowly until soft and then rub through a sieve. Return to the saucepan and add
Two cups of sugar, One cup of seeded raisins.
Bring to a boil and cook for ten minutes. Pour into a dish and set aside to cool.
CREAM PUFFS
Place one cup of water in a saucepan and add one-half cup of shortening. Bring to a boil and then add one and one-quarter cups of flour, stirring constantly. Cook until the mixture forms into a ball on the spoon, then lift into a bowl and now beat in three eggs, one at a time. Beat in each egg until well blended. Drop by the spoonful on well-greased baking sheet three inches apart. Bake for twenty minutes in a hot oven, then reduce the heat to moderate and bake for fifteen minutes longer. Do not open the oven door for ten minutes after putting the puffs in the oven.