Alma record. (Alma, Mich.) 1878-1928, 1897-10-15
The Saving of Fats.

The saving and clarifying of fats is
oae of those economies which IA great
many American housewives have aban-
doned, because they have found it ini-
possible tc make the average servant
save and separate the fats of the kitchen
and clarity them for their respective
uses. No French housekeeper scorns
such small economies; nor does she al
low her servant 20 evade what she con-
siders a necessary part Of her Kitchen
work.
Fats OF the kitchen may be DIVIDED
into four kinds. First come the deli
cate fats, like clarified butter, brown
butter and chicken fat, which are valu-
able in the finest cookery. Secondly,
there are the fats clarified from the
drippings of roast meats, the fat SKIM
med of the top of broth kettles befole
vegetables and salt have been added,
and any fat from beef, veal or fresh
PUN. us hlud " ldI 10 III HOSl Ndl-
liable frying fat that ear be obtained.
1t Is far better than lard so commonly
used for deep frying.
Goufre, the highest French authority
IN cookery, ranks frying fats as follow:
The best is the dripplngs of roast
meat and the top OF the broth or soup
pot; next is beef suet chopped fine and
tried out. Butter requires a slow fire,
and burns quickly, and is, therefore in
ferior TO either of the fats previously
named for frying, besides being expen-
sive. Oil also requires careful handling
as it raises rapidly and is liable to boil
over. Lard adds this authority, Il
am not an advocate of, as it always
leaves an unpleasant coating of fat on
whatever is fried in it,"
The poorest fats, butter and lard,
are, unfortunately, these most freely
used in the American kitchen, while
drippings and the top of the broth pot
are often thrown away.
The salt fat tried out of bacon, ham,
sausage or salt pork, or boiled u of
corned beef or ham, should be carefully
saved. This fat is useful after it has
been carefully treated, for frying pota-
toes and for various purposes. The re-
naming fats of the kitchen, including
the drippings of mutton, lamb, the fat
of turkey and game, or any strong fat.
are unfit tor cooking purposes, but
should be sayed for soap grease. Salt
ed fats are not good for this purpose.
Careful housekeepers put clarified
butter, brown butter and clarified
chicken fat in separate jars. Marmalade
jars are about the proper size. If there
is any butter left in the pan after coCk-
ing an omelet, egg or any fried dish,
when butter is used, strain il into the
dish of brown butter. A gallon jar
may be used to contain frying fats.
To clarity either the fats skinned
from soup or d%rippings. melt them in
an iron spider and let them stand on the
top of a hot stove until all the water
boils out of them; then strain them
through a fine muslin clotn into a gem
eral pot kept for the purpose. One can
never save enough fat of this kind from
cooking to do all the frying of the fam
lily, so some other kind of fat must be
added to it. Clean beef suet is the best
for this purpose. Chop the suet, try 1t
out, and strain 1t into the pot with the
strained drippings.
Salt fats should be put in a kettle of
cold water, and then thoroughly boiled
up with it for about an hour. After
this let the water cool, and the fat will
harden on it.. Remove it in a cake,
melt it cut in a spider, and try it out
like the other fats. STRAIN it when the
bubbles cease to rise. This shows that
no water is left in it. Put IL IN a pot
10y itself for ordinary use.-New York
Tribune.