Asparagus Loaf 177
Bananas, Devilled 134
Bean Cutlets 133
Cauliflower Snow 134
Craigie Toast 134
Croquettes Marchette 135
Duck, Mock 210
Goose, Mock 174
Mincemeat, Lemon 134
Nut Loaf 212
Nut and Macaroni Savory 136
Nut Roast 220
Potato and Nut Croquettes 136
Potato Sausage 136
Potato Sefton 137
Rice a la Maigre 137
Rice, Spanish 137
Timbale, Molds 138
Veal Roast, Mock 162
Vegetable Souffle, Mixed 136
Vegetable Pie 138

MISCELLANEOUS

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: