The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1914-01-22
VALUABLE roop nnING WASTED
Coed sucs Thrown Away or ts,ti
rw SOAP Which Coald bc Render
cd aud tsei in Cooking,

ell anu t@u IN aeahln&t
Reports ffom SOME ~ the food
Spet ialists og tho Department az
Agriculture indicate that in certain
sections there IA serious waste of
valuable iuod, due 90 the fact
that many housewives do not appre-
eiate the value NJ saot in ca1ainE
and do not know how To uac e. AZ
a result many throw good food suet
into the garbage pail. or else In
iat cases use Il with meat trim.
ma 81 TOR soap making. Many are
unaware that Euct possc0ses the
same food value aa Lard, aud II
properly tried out Ia satisfactory
sn sn0stitute Tor frying purposes, for
shortenhs. and Ia making eayoIy
iats, Apparently some Of the
Icuokbooks nave mlsled the American
housewife by stating that saa u
poed only Tor soap uiaKing. In Eu-
upe, however. this food Is careful
iy kept and rendered. and ia Ter
many suet aud lard are used inter
cnangeabiy Tor frying aud shorten
ling.
suet is the hard fat about tho
kiantys and loihs In beef aud NUT
ton which corresponds TO the fat OF
Augs IRON wnicn Leaf lard is made
fhoso who do not know how 10 rem
der IL oDJect TO the hardness OF
suet aud to It's special flavor
FRESH suet. however. can be SO rem
Leled as 10 make a soit. usablo fat,
practically free fiom any distinctive
.tasoi OF ordor,
The following IL the simplest
method tor Trying out suet.
neInuNe the skin and lean parts
from beef fats aud cut II into small
pieces. Put II into a saucepan and
cover Il with cold water. Pace II
On the stove uncovered. so tnat the
steam may carry off any disagree
able flavor. When the water has
learly all evaporated set the kettle
oaok and let the fat slowly try
out" When the fat has ceased
oubbling and the scraps Of skin are
shriyeled allow the scraps 10 settle
at the bottom OF the kettle. strain
,ue lat though ciotn, and set II
away to cool"
This fat is 20 valuable In cooking
that housewives viii do well 10
save all suet from theii meat and
try II out.
For these who want a mixture OF
suet and leaf lard the following re-
tipe viii be found useful
Take two parts OF suet and one
Of leaf lard, finely ground. and mix
together. Render tnis with whole
mix in the proportion OF one-haH
pint milk to two pounds OF the mix
ID sdet and lard. (Render means
10 melt down or to clarhy by melt
ing.) The suet and lard mixture
may be finely divided by passing
It through n meat i, hider ana may
then be heated In a double boiler.
when the fat will be quickly releas-
ID from the tissues. and when allow
cd to cool will foim cake on the
surface OF the liquid which may bo
easily removed"
This lat has a good odor, color,
and texture, and Is softer than the
suet alone IL is useful for frying
and the shortening Of foods with
high flasois, and may be used with
fair results In shortening such
things as baking-powder Biscuits II
is useful for cooking vegetables
either alone or with the addition OF
a little butter.
DO Not Let Fat Burn In Cooking.
The unpopularity OF fried food in
many families 10 due entirely TO
the fact that the fat has been burn
ID In cooking. Fat when heated TO
too high q temperature splits up
and may form substances which have
IN irritating effect on the throat
Ind may cause digestive distur-
oances. Fat In itself Is very valua-
Die food and II It is not scorehed
ihould prove a healthful rather than
In Objectionable article Of diet. A
lightly burned taste and similar OBJ
ectioLallo flayors can often be re-
moved from fat by putting into II
hiek slices OF raw potato and heat
ng 1t gradually When the fat
eases to bubble and the potatoes
re brown, the fat should be strain
d Off through cloth placed In
'ire strainer.