New-York tribune., 1912-01-08

Essentials always cost money. Fats,
being essential. Of course come under the
rule. They are fundamental to good cook
ing, which means always making the most
Of things cooked. Hence the Importance OF
using them we'll, from the time they are
bought until they disappear as a con-
stltuent OF something else.
French cooks. who are models OF thrift
and therefore skilled in the science OF saw
ing the sixpence, rarely ever buy outright
other fats than butter and oil. They take
care OF every fat source-beef suet, mutton
fat. pork fat, salt and fresh, and the fine
yellow essence of poultry. All these they
try out with the incest care. clarity and
set aside in clean vessels, ready for in
numerable uses.
There is huge waste OF fatty substances
under modern methods. New York City,
for example. sells part Of It's garbage 10
utilization company for tidy yearly
sum. and a large part of the company 8
rront comes through recovery OF the
grease from The garbage. To obtain II. the
| garbage is soaked In a solvent, from which
the grease Is later separated and sold 10
soap boilers and the makers of axle grease
and other lubricants. The fact that such
recovery is possible and profitable IS a
severe indictment of modern kitchen meth
DDS. All but the merest trace of the srcase
put daily into garbage cans tie country
over should have found good and economic
| uses in the kitchens IT came from.
Nobody can do anything with the NUT
! ton tallow except throw 1t away. | fancy
a disgusted chorus saying right here.
d lrcf Try nee
for II. admitting freely that the sheep
/ taste and odor sensibly restrict It's prov
I ince But II you take care not 10 scorch
the talow in roasting your meat, OF If
/ YOU will take the trouble TO try II out
J separately, putting In little wafer AT
/ first cooking Il at gentle heat, SuahlnS
IL when the trying out Is done into very
cold water. then gathering II up from the
water after II Is hard. melting II at low
heat and pouring It into clean vessels. ycu
! will find you have something that viii fry
I potatoes excelently, that will season either
/ boiled turnips or carrots. and In II pinch
| even answer for grcaslng tie grtddlc or
! sauteing meat and vegetables for soup.
| Yet this by no means exhausts its posi-
| bilities.
Lamb fat in particular. thus carefully
! tried out and put up in small Jars or clean
egg shells. Is one OF the very pest
| unguents for the complexion. A lrop q
rose altar in half pint Of clear fat gives
/ the suspicion OF perfume that overcones
the natural small, instead OF accentinS Il
as coarser essences might do. Lett m
scented, this fat is the best of all remedies
for chapped hands and sore and aching
| feet.
Furthermore. II is as good for shoes as for
feet. After leather OF any sort cds been
wet let It dry slowly, then rub 1t over.
gently at first and then briskly, with n
, cake Of sheep fat. Then set IN warm
place. and when the fat has gone in rub
over again This softening Of the leather
saves breaking and helps toward making
tho footgear waterproof Thereby II pro-
longs not merely tie life but the useful
ness OF the shoe. Even a months wear
extra in a pair Of shoes seems 10 me fair
return for the trouble OF saving mutton
tallow.
A more considerable use Of mutton 'a'l"w
Is one I'm which other waste fats take art
Soap Is good, cheap and efficient. but how
/ ever cheap Il may be a family's supply
will cost something Save your mutton
tallow. with all otter grease for whi;h
you can find no special use. Keep II well
| in a clean earthen vessel. putting N no
water or any other substance that can
| mould and taInt When you have five
pounds OF grease melt II In plenty of water.
| let cool take off the cake and scrape away
| any sediment you may md underneath.
! Then buy a can or so OF concentrated lye.
You will find on the cans full directions