Let's look at shortening / Lever Brothers Company.

Date:
1940
Catalogue details

Licence: Public Domain Mark

Credit: Let's look at shortening / Lever Brothers Company. Source: Wellcome Collection.

    10/28 page 8
    FSUEN’ GT sil OuNSS aa OFF LEN? GO. Oc raha 4. To Act as a Carrier of Flavor SHORTENING may affect the flavor of a dish in at least two ways. Fat serves as an efficient carrier of flavor because so many flavoring substances, both delicate and pronounced, are soluble in fat. This property may be put to excellent use in cookery. In cake-making, one is wise to blend the flavoring extract, spice, or grated fruit rind with the shortening before creaming in the sugar. The shortening dissolves the aromatic substances and distributes them uniformly throughout the batter, giving an even delicacy of flavor to the cake. In making the Pineapple Parfait Cake pictured on page 7, the grated lemon rind is added to the shortening and creamed in with the sugar. (See recipe, page 24.) The shortening incorporates the zestful lemon flavor, mingles it with the pine- applejuice, disseminates it evenly through the batter, and thus brings an exquisite blend of flavor to the finished cake. Again, this property of a shortening may be made to work flavor-wonders in such dishes as pot roasts, stews, cro- quettes, meat loaves, casseroles, meat pies, soups, and the like. Herb-seasoned stuffings for roast meats and fowl take on delightful new savor when pan fried ever so delicately with a little shortening. A brief sautéing of chopped onion or parsley in a little melted fat serves to dissolve the flavoring substances and blend them perfectly in the final dish. In the second place, a shortening may be used because its characteristic flavor is desired in a dish. A familiar example is the addition of butter to mashed potatoes, green peas, and other cooked vegetables. Again, the flavor of eggs fried in bacon drippings may be preferred at times. And the Italian sings the praise of olive oil as a flavor that benefits almost any dish. But along with this special use of a shortening for its typical flavor, one must not lose sight of the broad fields of cook- ery in which the flavor most desired comes from ingredients other than shortening. 5. To Enhance Palatability agreeable to the taste, shortening fulfills one of its most pleasant functions. But, you will say, isn’t this function associated with some of the others? Doesn’t enhanced eating quality go along with the tender texture of pastry, the delicate flavor of a cake, the smooth creaminess of an icing, the crisp nut-like crust of a croquette? Thecrust ofa croquette is so crisp and tender that it breaks at the light touch of a fork. Palatability is a phase of cookery that deserves to receive its last full measure of appreciation. For this aspect of a dish which has so much to do with the enjoy- ment of food also has far-ranging impor- tance in a nutritional sense. In other words, a food even though it be nutritious, fulfills its highest function in the body only when it is agreeable and pleasant to the taste. 6. Lo Increase the Nutritive Value of Foods ONE of the most important aspects of any food is that which has to do with its use in the human body. Shortening is indispensable in the normal diet and per- forms a vital function in good nutrition. For a full discussion of its high caloric value and its nutritional importance, turn to page 17.
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