Democratic Sentinel, Volume 14, Number 41, Rensselaer, Jasper County, 7 November 1890 — THE HOUSEHOLD. [ARTICLE]

THE HOUSEHOLD.

Culinary Counsel. For frying meat it is often better to use fat of its kind, such as beef fat for beef, etc., but for some other purposes it is not only more economical, but more enriching to the substance fried, to use a mixture of fats. In frying doughnuts, for instance, or fritters, for which usually the best of lard is taken, if a of all kinds of nicely kept fats is 'Fed. even including that of mutton, the cakes will bo found much richer, and more savory than when fried in pure lard. Some kinds of fish can also be fried with mixed fats, and the result bo good. On frying oysters at one time, a dearth of lard being discovered, the amateur cook concluded, rather than lose the feast, to try some mixed fat she had on hand, which consisted of odd quantities of beef, mutton, ham fat, and lard. To the surprise of the partakers, the oysters proved to be unusaily good. On the second occasion pure lard was used, as heretofore, witli expectation of an improvement in flavor; but, much to the surprise of the cook, the oysters seemed to lack a certain richness they had before, and a peculiar, attractive flavor. It. was also found that the mixed fats wore best when some time had elapsed before using them. Mutton fat, not generally used for frying, cannot be detected. except by experts, if half lard or other fat is mixed with it. One excellent housekeeper said she saved all her mutton fat for frying doughnuts; but mixed it with other fats without regard to quantities. Her plan was to have a stone jar (as earthen absorbs fat) for each kind of fat Over these were tied thin muslin strainers. As the fat accumulated, each kind was poured into its own receptacle. One large jar was kept for mixed fats. Small quantities, and the mutton fat, were emptied into that, tills being the stock kept on hand for doughnuts; and excellent doughnuts they were. A good deal of fat, such as sausage and ham fat, are wasted In gravies. Both sausage and ham are much better served with what are called water gravies, which are made as follows: After the meat is taken from the pan, all the fat is poured off except a minute quantity. Boiling water is then poured into tiie pun, sufficient in quantity to a little more than cover the bottom of the meat-dish. The water should be made to flow back and forward over the pun to wash off the Juices drawn from the meat, which dry on the pan during the cooking process. If it will not dissolve It should be scraped with a spoon or knife till it mixes well, then give it one boll up, and pour it over the meat, already placed in the dish for the table. If much fat is left after frying meat, or from doughnuts, etc., it may be cleared up by boiling it In water, and straining water and fat together Into a vessel to cool, when it can be used again. Turkey, chicken, and duck fat should be rendered slowly, strained, and put to use for batter cakes, and other cakes in which butter or lard is used. In batter, or ginger cakes, chicken and turkey fat are especially nice. Goose fat is excellent for medicine, being very beneficial for rubbing over bruises, or sprains, or limbs sore from fatigue. It is especially goo*’, if warmed, for bathing the chest; and throat to remove the soreness produced by colds.— Good Housekeeping.

Hint* to Hoiiaekeepem. To obviate the shiny appearance of silk, sponge with unsweetened gin. To banish red ants from the pantries, strew whole cloves around the shelves. The same is also considered a good moth exterminator. To remove spots on velvet, the trimming must be unpicked on one side, and put over hot water to steam; then brush up the nap. When washing fine, white flannels, add a tablespoonful of pulverized borax to a pailful of water. This will keep them soft and white.