Bombay Toast 160
Croutes, a la Marie 156
Croutes, a la Rosamonde 156
Macaroni a l'Italienne 182
Risotto 155
_"Man's most important food, fat."
"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."_
_INTRODUCTION_
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:
[Illustration: _Butter Lard Crisco_]
There are numbers of substitutes for these, such as butterine,
oleomargarine and "lard compounds."
The following pages contain a story of unusual interest to _you_. For
you _eat_.