Middletown transcript., 1914-01-17
FOOD BEING WASTED
Good Suet Thrown Away or Used
For Soap -
Should BE USED lN COOKNC

Reports from some OF the food spec
ialists of the Department of Agriculture
indicate that in certain sections there is
a serious waste of valuable food, due
to the fact that many housewives do
not appreciate the value of suet in
cooking and do not know how to use it.
AS result many throw good food suet
into the garbage pail, or, else in rare
cases use it with meat trimmings for
soap making. Many are unaware that
suet possesses the same food value rs
lard, and if properly tried out is'a sat
isfactory substitute for frying purposes.
for shortening, and in making sayory
fats. Apparently some of the cook
books have misled the American house
wife by stating that suet is good only
for soap making. In Europe, however,
this food is carefully kept and rendered,
and in Germany suet and lard are used
interchangeably for frying and shorter
ing.
Suet is the hard fat about the kidneys
and loins in beef and mutton which
corresponds to the fat of hogs from
which leaf lard is made. Those who do
not know how to render it object to the
hardness of suetand to its special flayo,.
Fresh suet, however, can be so render
ed as to make soft, usable fat, practi-
cally free from any distinctive flavor or
odor.
The following is the simplest method
for trying OUT suet:
Remove the skin and lean parts
from beef fats and cut into small pieces.
Put, it into saucepan and eoverit with
cold water. Place it on the stove un-
covered, so that the steam may carry
off any disagreeable flavor. When the
water has nearly all evaporated' set the
kettle back and let the fat slowly try
out When the fat has ceased bubbling
and the scraps of skin are shriveled al
low the scraps to settle at the bottom
of the kettle, strain the fat through
cloth, and set it away to cool. "
This fat is so valuable in cooking that
housewives will do we'll to save all suet
from their meat and try. it out.
For those who want mixture of suet
and leaf lard the following recipe will
be found useful.
''Take two parts Of suet and one of
leaf lard, finely ground, and mix to-
gether. Render this with whole milk
in the proper ton IF 6i half half pint pint sails
to 2 pounds of the mixed suets and lard.
(Render means to melt down or to
4 clearify by melting.} The suet and lard
mixture may be finely divided,by pass
ing it through meat grinder and mnl
then be heated in a.double boiler, whru
the fat will be quickly released from
the tissues, and when allowed to cool
will form a cake on the surface of the
liquid which may be easily removed. .
: This fat has a good odor, color and
texture, and is softer than the suet
alone. 1t is useful for frying and the
? shortening of foods with high haYors,
: and may be used with fair results. in
shortening such things as baking powder
biscuits. 1t is useful for cooking vege-
tables either alone or with the addition
of little butter.
The unpophlarity of fried food in
manv families is due entirely to the
fact that the fat has been burned. in
cooking. Fat when heated TO too high
a temperature splits up and may form
substances which have an irritating
effect on the throat and may cause. di-
. gestive disturbances. Fat in itselfis a
very valuable food and if it is! not
scor ched should prove healthful rather
) than an, Objectionable article of diet. A
slightly burned taste and.similar object
| ionable fiavcrs can often be removed
from fat by putting into it thick slices
of raw potato and heating it gradually.
I When the fat ceases to bubble and the
potatoes are brown, the fat shoulds be
strained off through cloth placed in a
Il wire strainer.
Pastors Invited 10. Return "