New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-07-11
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THE SAVING OF FATS.
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The saving and clarifying Of fats is one Of those
economies which great many American house
wives have abandoned because they have found
II impossible 20 make the average servant save
and separate the fats OF the kitchen and clarity
them for their respective uses. No French house
keeper scorns such small economies; nor does she
allow her servant 10 evade what she considers a
necessary part of her kitchen work
Fats of the kitchen may be divided into four
kinds First come the delicate fats. like clarified
butter brown butter and chicken fat. which are
valuable in the finest cookery. Secondly. there are
the fats clarified from the drippings OF roast
meats the fat SKINNED off the top OF the broth
kettles before vegetables and salt have been
added and any fat from beef. veal or lresh
pork This kind of fat is the most valuable frying
fat that can be obtained. 1t is far better than
lard so commonly used for deep frying.
GoufYe. the highest French authority IN cookery
ranks frying fats follows:
The best is the drippings of roast meat ana the
top of the broth or soup pot; next is beef suet'
chopped fine and tried out. Butter requires SLOW
fire and burns quickly. and Is therefore INFERIOR
to either of the fats previously named for Trying.
besides being expensive OIL also requires carefui
handling as it rises rapidly ard is liable TO Doll
over Lard" adds this authority. II am no advo-
cate Of as (: always leaves an unpleasant coa'hs
Of fat whatever is fried In It.
The poorest fats butter and lard. are, unfortu-
natey those most freely used in the average
American kitchen, while drpplrgs ana the up VI
the broth pot are often thrown away.
The salt fat tried of bacon. ham. sausage
or salt pork or boiled cut Of corned beef or ham,
should be carefully saved. This fat Is useful after
II has been carefully treated, for frying potatoes
and for various purposes The remaining rats OF
! the kitchen, including the drippings OF mutton,
lamb the fat Of turkey and game. or any strong h
fat unfit for cooking purposes. but should De
saved for soap grease. Sailed fats are not GOOD
for this purpose -
Careful housekeepers put clarified butter. brown
butter and clarified chicken fat in separate jar
Marmalade jars about the proper SIZE; IL
there is any butter left in the pan after coohllR
oneet, eggs any fried dish when butter IS
used. strain IL into the dish OF brown butter. a
gallon jar may be used TO contain frying rats
TO CLARITY FATS.
To clarity either the fats skinned from soup or
drippings. melt them in iron spider and let them
stand on the top of hot until all the water
bos out OF them; then strain them through fine
muslin cloth into Il general pot kept for the pur-
pose one never enough fat of this kind
from cooking do all the frying Of the family so
some kind OF fat must be added 10 II. Clean
beef suet IL best for this purpose Chop the
suct try and strain IL into the 20; with the
strained drippinGs.
Salt fats should he put in a kettle OF cold water.
and then thoroughly boiled UP with Il for about an
hour After this lct the water cool. and the fat
VII, harden On H. Remove IL IN cake. melt II
Strain AZ when the bubbles 70 rise. This
SHOWS that no IL left in IL. Put IL In pot
by Itself for ordinary use.
SOAP GREASE.
Soap grease is much nicer II II Is carefully
strained after II is tried out. Five-pound lard
pals are convenient for this purpose. II YOU have