Evening Republican, Volume 17, Number 76, Rensselaer, Jasper County, 29 March 1913 — USES FOR WASTE GREASE [ARTICLE]

USES FOR WASTE GREASE

Delicious Flavors Imparted to Various Articles of Food in th# . Frying Process. Those who like- delicate flavors should "try frying oysters, which have been drained and wiped, In a very hot pan of chicken grease in which a couple of bacon slices have been fried. The oysters should not be rolled In cracker crumbs or cormneal, but should be dropped in, tossed about.and taken out when tpey begin to curl. Carrots and young beets are much enhanced by being allowed to brown in a deep pot of beef grease, while bacon grease Is, of course, the recogelement in which to fry and scramble eggs. It may seem a very troublesome matter to keep all these little sepa: rate pots for grease, but when once the habit is formed and its utility recognized it will never be abandoned. And when one realizes that every day there is scraped from the dinner platter and the vegetable dishes enough grease and juices to materially add to the delectability of one’s food, the process of waste is automatically arrested. If you want to emulate the wily French cook, remember that one of grease which has - been kept in a pot by itself, and therefore has retained wholly its own flavor, will do the work of ten spoonfuls of but-ter,-and ten spoonfuls of butter is almost a pound.