Fat is one of the most important foods, as it is the greatest source of reserve energy. It is also required to lubricate the body and when taken in reasonable quantities is easily digested by persons in normal health. Starch is digested mainly in the mouth; protein (lean meat, eggs, cheese, fish) in the stomach; fats are changed but little until they reach the small intestine, then they are divided into tiny portions and are carried to the blood. Fats rank in digestibility as follows: first butter and cream, then olive oil; other vegetable oils such as cottonseed, corn and peanut oil; oleomargarine, beef fat and last the various pork fats. Margarines are used as butter substitutes and rank with butter in fuel value in proportion to fat content. But butter contains the valuable fat soluble vitamines so necessary to growth, especially of children. Margarines do not possess this quality, so are not as desirable to use in children's diet, although the adult may use margarine in place of butter, as the diet for the normal grown person will include these vitamines in other foods.

Nature has taught us to take fats in combination with other foods, as it is more palatable in that form. We spread butter on bread, or steak, and add it to boiled vegetables, potatoes, etc., or cut with an acid we pour oils over lettuce. Anything which aids in the division of the oil, helps in its digestion and assimilation. From this it would seem that pastry might not be indigestible. But as already stated starch is digested mainly in the mouth, and if the starch or flour in pastry be mixed with layers of fat, how can the saliva permeate through these layers and digest the starch? Well made, light flaky pastry can be eaten in moderation without causing indigestion, but pastry should not be served too frequently.

When using fat for cooking do not allow it to become over-heated. Fats heated to the smoking point become decomposed; when such fat is eaten it can be an irritation which produces indigestion. The temperature of different fats vary. Butter when heated to the point when it bubbles and foams is about the heat of boiling water. If heated beyond the bubbling point, it is considerably hotter than the boiling point of water. If fat bubbles when heated, there is water present and it is the water which is boiling; when the fat ceases to boil the water has been evaporated and the fat is ready to use. Since fat when over-cooked is very unwholesome, it is essential to know how to use this important food so that it will be beneficial and not a detriment by daily use.

As fats have more than twice the energy value of the other food principles, there is no reason to question their general wholesomeness. The housewife will need to consider how much and in what form fats should be given to her family. Only a certain amount is needed for immediate use in the body, the excess consumed being stored for future use. Butter, cream and quantities of whole milk are the best fats for children, and foods cooked in hot fat should not be given children at all.

How To Render Fat

Remove all skin and membrane. Put leaf lard or beef suet through the food chopper then place in the upper part of a double boiler and set over boiling water. This is a quick method and the fat will remain white. A very good combination is to use 1 part leaf lard to 2 parts beef suet. When the fat is rendered drain through a fine sieve or cheese cloth and set aside to cool. When cold but still in liquid form beat with a whip egg beater until the fat is firm and white. This mixture if beaten in this manner does not become tallowy and hard. If lard is not liked use 1/3 corn oil. This fat can be used as a shortening for pastry or biscuit doughs or for frying.