We must await further investigations. But we may
rest assured that with a fairly liberal amount of milk and some green
vegetables, possibly some beef fat, we need not fear any disastrous
consequences from the substitution of some other fat for butter. Where the
diet is limited and the entire quantity of fat is not very large, it seems
prudent to select oleomargarine made largely from beef oil and, where
circumstances permit its use without the sacrifice of any other dietary
essential, to use butter in the diet of growing children unless they get a
full quart of milk apiece a day.
Changing our food customs is difficult because it means also changing our
cooking customs. But many dishes can be made with less fat than we are
accustomed to put in or with different kinds from those we have hitherto
preferred. Often the fat from frying is left in the pan to be washed out
and thrown away. If every cook could say to herself, "Every two drops of
fat make a calorie and every calorie counts in the world today," it might
seem more worth while to hold the pan a minute and drain out the fat for
further use. A thousand calories mean a day's life to a baby. It is always
more wholesome to cook foods so that they are not coated with fat, and one
may get brown products in a frying pan without more than a thin film of
fat to keep the food from sticking.
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