much of the waste that prevails in the household in the use of
this food.

9. COOKING WITH BUTTER.--While some housewives make it a practice to use
butter in cooking of all kinds, there are uses in which other fats are
preferable; or, in case butter is desired, there are certain points to
be observed in its use. For instance, butter is rendered less digestible
by cooking it at a high temperature, as in frying or sauteing; also, it
cannot be used to any extent for the frying of foods, as it burns very
readily. If it is used for sauteing, the dish is made much more
expensive than is necessary, so that in most cases a cheaper fat should
be employed for this purpose. In addition, a point to remember is that
this fat should not be used to grease the pans in which cakes and hot
breads are baked unless it is first melted, because the milk contained
in the butter burns easily; after it is melted, only the top fat should
be used. When butter is desired for very rich cakes and for pastry, it
is usually washed in cold water to remove the milk. To neutralize the
sour milk contained in butter that is used for baking purposes, a little
soda is sometimes employed.

Further economy can be exercised in the use of butter if a little
thought is given to the matter. For instance, when butter is melted and
poured over meat or fish that has been broiled or over vegetables that
have been cooked in a plain way, much of it usually remains in the dish
and is wasted. Such butter can be utilized again. Since butter undergoes
a change when it is cooked, it should be mixed with cooked foods to
flavor them, rather than be subjected to the temperature necessary
for cooking.

When butter is used for spreading sandwiches, it usually will be found