FATS AND THEIR ECONOMICAL USE IN THE HOME. 17 



or no basis of fact and should not exert too much influence on the 

 selection of any food material. 



ECONOMY IN THE USE OF FATS. 



In minor details the practice of economy in the use of fats must 

 vary according to conditions in different homes, and each house- 

 keeper must determine for herself the manner in which economy may 

 be secured in her own household. There are some general sugges- 

 tions, however, which are worth consideration. 



Economy in the use of table fats probably may best be secured 

 by avoiding careless or needless uses. The quantities of butter, salad 

 dressing, or table oils generally eaten by the different members of 

 the family should be observed, and the size of the portions served 

 governed accordingly, so that the left-overs will be small. One 

 should serve all of these that a person will use, but no more. In 

 some homes this possible economy is not considered sufficiently im- 

 portant to warrant the effort. In hotels and restaurants, however, 

 where profit is increased by the prevention of unnecessary waste, 

 this matter is given considerable attention, and careful observations 

 have been made to determine the average quantity of butter eaten 

 per person. It has been found that if too small a portion is served 

 more second orders are called for,, and much butter is thus wasted, 

 because the total will so often exceed the person's desire for it. On 

 the other hand, if the portions served are too large, a considerable 

 quantity will be unused. As a result of such observations many 

 hotels and restaurants have regulated the size of portions so as to 

 give satisfaction and yet insure the smallest amount of waste. A 

 common size is a block 1| inches by 1| inches by \ inch (weighing 

 about one-half ounce), which is readily obtained by cutting a pound 

 print of butter into 32 pieces with a cutter designed for the purpose, 

 or with a sharp knife slightly warmed. Many housekeepers prefer 

 to make the butter into " butterballs," using for the purpose the 

 wooden paddles which may be bought from house- furnishing stores. 

 The size of the balls can be regulated according to the needs of the 

 individual. 



Where table fats (chiefly butter and cream) are used in cookery 

 to give flavor, economy demands that they be so used as to secure 

 the maximum of quality in texture or flavor from a minimum 

 quantity of fat. It is a waste to use more than a good recipe calls 

 for. It is well known that too much butter makes a cake soggy, 

 while a salad dressing with too much oil tastes " fat." It is 

 more economical to stir butter into cooked vegetables just before 

 they are served rather than while cooking, and the flavor thus im- 

 parted is more pronounced. Furthermore, if added before cooking 



