FATS AND THEIR ECONOMICAL USE IN THE HOME. 7 



cakes and breads, about 9 per cent; eggs about 3 per cent; and fish 

 about 1 per cent. Some kinds of fish contain considerable fat 

 and offer a means of adding it to the diet. One-tenth of the 

 edible portion of such fish as the catfish, salmon, butter fish, trout, 

 shad, and a smaller proportion of other common fish consists of fat. 

 The composition of some of the foods which are important sources of 

 fat in the diet is shown in figure 1. The amount of energy supplied 

 by these foods depends on the quantity of fat which they contain, the 

 pure fats like lard or vegetable fats furnishing 4,080 calories per 



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/OOO C^ZO/FZ/fS 



Borrrf/zs/zpo a 



MC/rBUTTF/?, £,7#0 C. 



&4CO//> £&3S O. 



/.AffD^oeo c. 



HAM, A3&5 O. 



BF£rSO>£T, 3&JS5 C. 



VE-G£r/?&i£f>4rs,<?,oeo c 



V£G£7&3LE 0/£<5, <%080C. 



Fig. 2. — Energy furnished by one pound of common fatty foods. 



pound, and those containing other ingredients like water or protein 

 naturally having a lower energy value. For comparison the energy 

 furnished by 1 pound of some of the common fatty foods is shown 

 graphically in figure 2. 



Not many years ago the fats used in this country were obtained 

 almost entirely from the two groups of farm animals, cattle and 

 hogs. Butter and cream were the ordinary table fats, and it 

 was the general custom for each family to obtain its own supply 

 of lard, which was the chief cooking fat, from the pigs slaughtered 



