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SWEET-OIL IN COOKING

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Pacific Press Publishing Company · Oakland, California · Jun 2, 1898

FromSigns of the Times, Vol. 24, No. 22.

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SWEET-OIL IN COOKING.

By Mrs. A. C. Bainbridge

ONE of the best foods given to mortal man is sweet-oil; but, like many other good things we have wandered away from, we have to learn our way back.
Few stomachs can bear at first, if ever, raw sweet-oil. Buying it in large-sized bottles brings it cheaper; and by putting it into a granite or porcelain kettle, it can all be boiled at once. When it has cooled, put into smaller bottles, more convenient for use. Put it on the back part of the stove, and let it heat slowly; when quite hot, it will bubble, and give out a snapping sound. Cook it until it is clear of bubbles and looks paler in color.
To grease pans or gem-irons, put a half teaspoonful into a clean cup and use a soft paper to apply. It takes very little oil, and the paper can be renewed every time without waste.
To toast mush, lay the slices in a lightly-greased pan, put in the oven, shake once in a while, and turn over so that both sides may brown. The slices may be rolled in germea, corn-meal, granola, or crumbs, according to fancy, and nuts, or slices of banana or other fruit placed on the top.
Oil and Beans.—When the beans have been cooked soft, add one teaspoon of oil to one quart of beans, and simmer carefully for an hour or so. It will form a rich gravy. Oil may also be used in baked beans, bean soup, bean sandwiches, vegetable turkey, or any other form of beans.
Hulled corn, or large hominy, if cooked quite dry, can be fried in oil either in slices or separated in kernels—the latter is preferred by many.
Lightly smear with oil the pan you pop your corn in, and note the flavor.
Just before you dish up your rice, drop a little oil on the top, cover close, and it will soon disappear. Oil the dish very lightly that you serve it in. Some prefer to stir the rice after adding the oil.
One teaspoon oil mixed with one cup of whole-wheat flour, makes a very nice short cracker. Use more oil if you want pie crust.
Many other ways will suggest themselves, as you experiment.
MRS. A. C. BAINBRIDGE.