Evening Republican, Volume 22, Number 122, Rensselaer, Jasper County, 24 May 1919 — NECESSARY THAT WE WASTE NO MEAT FAT [ARTICLE]

NECESSARY THAT WE WASTE NO MEAT FAT

Beef and Mutton Have Strong Characteristic Flavors. ' ______ These May Be Removed by Carefully Clarifying All Suet, and It Will Be Suitable for Almost Any Cooking Purpose. (Prepared by the United States Department of Agriculture.) The world supply of fats is low, especially the supply of animal fats, and it is necessary that none be wasted in this country or someone in the world is going to lack this important food substance. Much fat is wasted because of lack of knowledge on how to prepare certain kinds for cooking purposes. Beef and mutton suet have strong characteristic flavors, but these may be removed by carefully clarifying all the fat and it will suitable for almost any cooking purpose. . Suet Rendering. Put the suet through the food grinder. If it has an odor, soak it and add a pinch of soda to it during the rendering. Heat on the back of the stove over hot water or in a pah set in the pyen until the fat can be squeezed from the cracklings. Avoid overheating the fat, for this injures its keeping qualities and flavor. Store in clean tin pails or crocks which are covered tightly and set in a cool place. To Clarify Fat Mik boiling water with the cold fat 801 l vigorously; allow the mixture to cool 1 and scrape off the impurities which collect on the lower surface of the cake of fat. To remove a slight burnt taste or other objectionable flavors, melt the fat, add- thick slices of raw potatoes and heat gradually until It ceases to bubble Und the potatoes have become brown. A small pinch of baking soda whitens the fat and helps to make it sweet. p __ | To remove the strong odor from mutton or chicken fat. heat 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. When using fat like beef drippings, chicken fat, oil or clarified butter, in place of butter in cooking, use only four-fifths as much as the recipe calls for butter. These substitutes are pratically pure fat, whereas one-fifth of butter is water, Curd and salt. i ’ . ■