Evening Republican, Volume 22, Number 96, Rensselaer, Jasper County, 24 April 1919 — DEPARTMENT OF AGRICULTURE ADVOCATES USE OF CHICKEN FAT IN MAKING PASTRIES [ARTICLE+ILLUSTRATION]

DEPARTMENT OF AGRICULTURE ADVOCATES USE OF CHICKEN FAT IN MAKING PASTRIES

(Prepared by the United States Department of Agriculture:) “Use Chicken fat, the most delicious of all cooking fats." Beneath this placard at a recent food exhibit was a roasted chicken, delicious looking and browned to a tempting turn, and a glass full of clarified fat, the excess fat of the chicken. “But,” said one practical woman as she stopped in front of the booth, “I would not know how to use it if I did take it out before I made the gravy. If it can be used satisfactorily, I’d like to know how.” The uniformed woman in the booth came forward smilingly. “I am glad you are interested in knowing how’, for learning to use all our available fats is one of the primary lessons in thrift these days. lam here for the purpose of telling the value of chicken fat and how to use it, to all who will stop and listen. So many people do not seem to know that chicken fat can be used as a substitute for any fat your recipes call for.” Use Only Four-Fifths the Quantity. Just then another woman came up. “Well, I had abominable luck substituting chicken fat for butter in my recipes. Someone told me just what you are saying now, but my cake fell and my pie crust was a sight.” “I am sorry about those cakes and pies,” said the home demonstration agent in charge of the booth, “but T am afraid this someone with whom you talked did not finish her discussion. The fact that your cake fell would lead you to believe that the mixture was too rich, wouldn’t it?” “But why would that be?” broke in the first woman. “Think of the butter you used to make which had some water in it, and to which you usually added salt. Now, chicken fat has *fao water in its content; it is a 100 per cent fat. Butter contains practically 85 per cent fat. Chicken fat also lacks the salt and the small amount of curd present hr fresh butter. The difference between chicken fat and butter fdr shortening, you see, is the difference in water content rather than fat, and that is why you should use less of the former.” “Then your directions would be to use less when you are using chicken fat in place of butter in cooking?” “Yes, use about four-fifths as much fat as the recipe with butter calls for and add extra salt.” “Thank you, I will try that,” said one.

“I am not ready to give in yet,” said the other. “Chicken fat has a different flavor than butter and I would hesitate before I’d put it in my choicest white cake recipe for fear tt would flavor it” “Chicken fat does have a different flavor. When it is unclarifled I would suggest using it only in cakes and cookies which have quite definite flavors of their own. However, I wish you would try it in your cake recipe after rendering it carefully in the way noted on this slip. I think you will find nothing objectionable in the flavor then.” How to Render Chicken Fat. On the slip was printed: Heat the fat very slowly in a double boiler with whole milk (preferably sour). Use one-half cup milk to each pound of fat. Strain the rendered fat through a cloth and when it is set, lift fat from the milk which remains. “Chicken fat is valuable food,” she went on. -“for making other fats like suet, more usable. These harder fats, as beef and mutton suet, are much improved if rendered in the proportions of two parts to one of a soft fat, such as that obtained from the chicken. I would be well satisfied to uSe chicken fat altogether in my cooking, in preference to any other, could I get it, and it is the favorite fat of the French pastry cook.’% “But it doesn’t keep well,” said the conservative one, “and that makes It a nuisance.” Becomes Rancid. “It will become rancid and strongflavored,” the home demonstration agent agreed, “just as other fats will if mistreated. If you wish to save It keep it tightly covered, in a cool place, and you will have little trouble. “I hope you did not misunderstand me when I spoke of rendering chicken fat. It Is not necessary in many instances to go to th& trouble of rendering it. Chicken fat may be used for frying purposes Just as it is. When - it is used as shortening for muffins, spiced- cookies or chocolate cake, where its characteristic flavor will not be noticed as It might in white cake or pastry, it can be melted slowly and measured without clarifying. “Keep in mind that it is 100 per cent fat. Try a little experimenting and see if you do not find that you prefer It to any other shortening,” she said, as the woman started toward the next exhibit.

Clarified Fat Removed from Roasted Chicken and Cookies Shortened With Portion of It.