FATS AND THEIR ECONOMICAL USE IN THE HOME. 13 
grades of oil necessary is filtration to remove foreign matter. In the 
United States olive oil is used almost exclusively for table purposes, 
being a very common salad oil. In localities where it is produced, 
especially in southern Europe, it is used for cooking as well as for 
table purposes, owing to the larger and more readily available sup- 
ply (especially of the cheaper grades) and to the relatively limited 
supply of animal fat in such regions. 
COTTONSEED OIL. 
Cottonseed oil in its crude form is obtained as a ruby or dark-red 
oil by subjecting the seeds of the cotton plant to great pressure. 
This crude oil was at first used for soap making and other indus- 
trial purposes, but with the increased demand for culinary fats im- 
proved methods of refining the crude oil, such as treating it with 
caustic alkali, fuller's earth, distillation with steam, etc., were de- 
veloped. These serve to modify greatly the color, odor, and taste, 
and the best grade of table oil has a light-yellow color and a bland 
flavor. The refined oil was first utilized in the preparation of 
various lard substitutes by mixing with it hard animal fats to pro- 
duce a substance having a consistency similar to lard. Other meth- 
ods have been developed, and a wide variety of cooking fats pre- 
pared from cottonseed oil are now on the market. More recently 
salad oils have been prepared which are wholesome and palatable 
and are being used in increasing quantities for table purposes. 
PEANUT OIL. 
Peanut oil is not used to any extent for culinary purposes in this 
country, but some is imported for use as a salad oil. In Europe, 
where it is obtainable in relatively large quantities, it is used quite 
extensively both as a table oil and for cooking. When prepared by 
the cold-press method the characteristic peanut flavor is not notice- 
able and the product is bland and palatable. In the past the peanut 
oil produced in this country has been used in the crude state for 
industrial purposes, but an attempt is being made to develop the 
peanut-oil industry in this country and to encourage the more ex- 
tensive use of the refined oil, which is now more expensive than 
cottonseed oil, but less expensive than olive oil of similar grade. 
COCONUT OIL. 
Coconut oil is prepared by pressing the dried meat of the coconut, 
which is known in the trade as copra. The crude oil is used for cook- 
ing purposes in tropical countries where the oil is prepared. In 
this condition the fat melts at about 70° F. and is a liquid in summer 
or in warm rooms during the winter. Eefined coconut fat has little 
marked taste or odor if fresh and carefully prepared, and when solid 
