Oils

(Vegetable Product) Olive oil Cotton seed oil Corn oil Other salad combinations

(Milk Product) Cream

Solid Fats

(Milk Product)

Butter (Animal Product)

Lard

Drippings as from bacon, suet, chicken, beef, etc.

(Vegetable Product)

Vegetable shortening compounds

(Animal Meat and Vegetable Product)

Oleo margarine Nut margarine

Cooking and Table Fats Classified as to Use

Fats are often classified as to their use: (1) for table use (2) for shortening, and (3) for frying. Many of them belong to two or all of these groups, while others are limited to one.

Oils - Oils are both salad and cooking fats. As salad oils they are chosen for their flavor and smoothness in salad dressings. Those made of cotton seed, corn and peanut oil - alone or in combination with olive oils - are less expensive than pure olive oil. From the labels, the purchaser will know just which type she is buying.

Oils for shortening are becoming increasingly popular because of their convenience. They are easily measured; they do not need to be creamed or melted.

For frying, particularly deep fat frying, cotton seed and corn oils are practical and inexpensive. They do not smoke and burn easily and, properly cared for, they can be used over and over again.

Solid Shortenings and Cooking Fats - Lard and meat drippings for shortening and cooking date from the time when all fats were prepared in the home.

Lard is solid without being hard to handle in doughs, and has an established reputation for pastry.

Fat from chickens and other poultry is highly prized for cake making.

Bacon, ham and sausage fats are too highly seasoned for any but limited use but are excellent for sauteing any food where their seasoning is desirable.

Drippings are not possible for deep fat frying, because they burn so easily; unless they are clarified and combined, when they become a good mixed fat. They may be used for sauteing or in seasoning.

In the solid vegetable compounds, vegetable oils - cottonseed, corn, and sometimes peanut - are solidified by a special process. This gives certain characteristics of both the original oil and the solid fat, i.e.: they do not smoke or burn except at a high, temperature. This makes them desirable for deep fat frying. They do not easily melt which makes pastry making easy in ordinary temperatures.

Butter - Probably butter will never lose its place as the favorite for eating. Its texture and flavor are particularly satisfactory* For certain types of cooking also, it is desirable, notably in sauces, and in some baking where its flavor becomes a part of the flavor of the dish.

Margarines - The nut and oleo margarines are less expensive than butter but are nicely flavored and salted for table use. They should not be considered a substitute but rather another product suitable for the same use as butter. In the manufacture of these products, liquid fat, either of animal or vegetable source, is churned with milk. The oil may be principally olein from meat source, giving the name oleo margarine; or it may be derived from peanuts, coconut or other nuts, making a true vegetable margarine. They are purchased uncolored to distinguish them from butter, but they may be easily colored at home for table use.