The herald-advance. (Milbank, S.D.) 1890-1922, 1914-01-30
GOOD FOOD Wasted
Suet a Very Valuable Article for
the Table.
Usually Thrown Away or Used for
Soap, It Could Be Rendered and
Put to Most Excellent Use
in Cooking

Washington, ID. C.-Reports from
ON of the food specialists Of the de-
partment Of agriculture indicate that
in certain sections there is a serious
waste of a valuable food due to the
fact that many housewives do not APP
preciate the value Of suet in cooking
and do not know how to use it. AS a
result many throw good food suet in
to the garbage paid, Or else in rare
cases. use it. with meat trimmings for
soap making Many r unaware that,
suet possesses the same food value as
lard, and if properly tried out is q sat
~isiactofy substitute for frying pur-
poses, for shortening, and in making
sayory fats. Apparently some Of the
cook books have .misled the American
housewife BY stating that suet is good
only for soap making. In Europe,
however, this food is carefully kept
ind rendered, and in Germany. suet
sonde lard are used interchangeably for
frying and shortening. tsss 4
Suet is4the hard fat about the kid
neys- and Joins in beef and mutton.
Which corresponds to the TAT Of hegs;
from which leaf, lard is made, Those
who do not know how to render it. OBJ
1ject to hardness Of suet and to its spe-.
aeial flavor. Fresh suet, however, can
be SO rendered as to make a soft. US
able fat. practically free from any dis
ltinctive flavor or odor. =
The following is the simplest meth
cd for trying out suet: 50.
Remove the skin and lean parts
from beef. fats, and cut into small
nieces. Put 1t into q saucepan and
Dover it with cold water. Place it on
the stove uncovered, SO that the
steam may carry off any disagreeable
fiavor. When the water has nearly
all evaporated, set the kettle beck and
let the fat slowly fry out When the
fat has ceased bubbling and the scraps
OF skin are shriveled, allow the scraps
to settle at the bottom of the kettle,
strain the fat through a cloth and set
It away to cool"
This fat is SO valuable in cooking
that housewives will do well to save
oil suet from their meat and fry it
out. /, i. s ,.,t,
For those who want a mixture OF
suet and leaf lard the following recipe
will be found useful: 4
Take two parts of suet and one of
leaf lard. finely ground, and mix to-
gether. Render this with whole. milk
ia the proportion Of one-half pint milk
to two pounds of the mixed suet and
lard. (Render means to melt down or
to clarity ~ melting). The suet and
lard mixture may be finely divided by
passing 1t through = meat grinder, and
may then be heated in a double boiler,
when the fat will be quickly released
from the tissues, and when allowed to
cool will form a cake on the surface.
q the liquid which may be easily re,
moved"
This fat has a good odor, color and
texture, and is softer than the suet
alone. It is useful for frying and the
shortening OF foods with high 1iavors'
and may be used, with fair results IN
shortening such things as baking pow
der biscuits. 1t is useful for cooking
Vegetables either alone Or with the .ad;
4ltion Of q little butter: Z
1.-THE popularity Of fried food in many
3a4m!lies Is due entirely to the fact
that the fat has been burned in cook
Ing. Fat when heated to too high a
tsmperature splits up and may form