These studies on the relationship of the physical and chemical characteristics and constants of lards and other fats to their culinary value were started during the fall of 1932 and completed during the summer of 1937.
The culinary tests were divided into three groups as follows: 1. The shortening power of lards and other fats in pastry and cookies. 2. the use of lards and other fats in plain cake, 3. the frying life of lards compared with other fats.
This section of the report presents the studies relating to the shortening value of lards as compared with other fats. The work has been done in various units or sections over a period of years by Lowe and the foods research fellows of the Foods and Nutrition Subsection
