The Republican journal., 1914-01-29
d ABLE FOOD BEING WASTED.

,oa sust Thrown Away or Used for Soap
|vhi,h Could be Rendered and Used in
Cookiog.
p. ports from some of the food spec
H.. of he Department of Agriculture
l3cate that in certain sections there is
ssr.aus waste of a valuable food, due
m. fact that many housewives do not
frr-riate the value of suet in cook
saa 10 not know how to use it. AS a
g.7'r many throw good food suet into
T. -.r1age pail or else in rare cases use
H. tn meat trimmings for soap making.
srt are unaware that suet possesses
| ssms food value as lard. and if prop
0ed out is satisfactory substitute
irving purposes, for shortening, and
making savory fats. Apparently some
IN cook books have misled the Ameri-
r5gsewife by stating that suet is
1 only for soap making. In Europe,
u, yer. this food is carefully kept and
Entered. and in Germany suet and lard
Used interchangeably for frying and
kortering.
IS the hard fat about the kidneys
I lows in beef and mutton which cor
g.. 10 the fat of hogs from which
! lar is made. Those who do not
IT, row to render it object to the hard
Is, Of suet and TO its special flavor.
r. suet however, can be so rendered
1 10 make soft, disable fat, practically
H. from any distinctive flavor or odor.
h following is the simplest method for
a1yug OUT suet:
i Remove the skin and lean parts from
fats and cut it into small pieces.
| INTO saucepan and cover it with
S9 water Place it on the stove IN
bverei, so that the steam may carry off
4 u asagreeabie flavor. When the water
II nearly all evaporated set the kettle
Ok and let the fat slowly try out.
h. the fat has ceased bubbling and
Il scraps of skin are shriveled allow
n scraps to settle at the bottom of the
It,. strain the fat through a cloth,
d s-t { away to cool.
MI fat is so valuable in cooking that
Sus4Vves will 40 well to save all suet
h. ,aeir meat and try it out.
*fo, those who want mixture of suet
! "a ard the following recipe will be
H. 4set1:
Elal- .Wo parts of suet and one of
v a! timely ground, ana mix togeth-
4 Reader this with whole milk in the
VI " of one-half pint milk to 2
Bur- gt The mixed suet and lard. (Ren-
u r.ats to melt down or to clarity by
q The suet and lard mixture
=, dnely divided by passing it
"A no
Y double boiler, when the fat
q 7e uchly released from the tissues,
y we-n allowed to cool will form
the surface of the liquid which
a easily removed
"a at has a good odor, color and
and is softer than the suet alone.
j. u .ul for frying and the shortening
floQ- with high f1avors, and may be
a.E fair results in shortening such
is baking powder biscuits. is
ior cooking vegetables. either
with the addition of little but
4 lo not LET FAT BURN IN COOKING.
lrpopularIgy of fried food in many
Is due entirely to the fact that
4t fas been burned in cooking. Fat
b. lated too high temperature
Ny and may form substances which
All irritating effect on the throat
Ray cause digestive disturbances.
.tseIf is a very valuable food and
lis rot scorched should prove health
'a'a~r than an Objectionable article
sler. A slightly burned taste and
A@ Objectionable favors can often be
n5,sl from fat by putting into it
cs slices of raw potato and heating it
f1usiiy When the fat ceases to bub-
aaa The potatoes are brown, the fat
lu be- strained off through a cloth
e- n d wire Stralner,