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 1J inches by 1J 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 
