"Those who say—'The old fashioned things are good enough for us.'"
"The difference between substitute and primary."
"That 'Lardy' taste."
"Fry fish, then onions, then potatoes in the same Crisco."
"We all eat raw fats."
"A woman can throw out more with a teaspoon than a man can bring home in a wagon."
"Hidden flavors."
"Keeping parlor and kitchen strangers."
"Kosher."
"Recipes tested by Domestic Scientists."
The word "fat" is one of the most interesting in food chemistry. It is the great energy producer. John C. Olsen, A.M., Ph.D., in his book, "Pure Food," states that fats furnish half the total energy obtained by human beings from their food. The three primary, solid cooking fats today are:
There are numbers of substitutes for these, such as butterine, oleomargarine and "lard compounds."
