Daily capital journal. (Salem, Oregon) 1903-1919, 1914-01-08
VALUABLE FOOD IS
BEING WASTED
Good Suet Thrown Away or Used For
Soap Which Could Be Rendered
and Used in Cooking.
METHODS OF HANDLING
rs TOLD BY GOVERNMENT
Care Should Be Taken Not To Let Fat
Burn in Frying as 1t May Cause
Digestive Disturbances.
tUNIrrp PRESS LEASED w1Rr.l

tUNITEp PRESS LEASED wIRE.l
Washington, D. c., Jan. S.-Reports
from some of the food specialists of
the department of agriculture indicate
that in certain sections there is a ser.
ious waste Of valuable food, due to
the fact that many housewives do not
appreciate the value Of suet in cook
ing and do not know how to use it. As
result many throw good food suet in
to the garbage pail, or else in rare in.
stances use it with meat trimmings for
soap making. Many are unaware that
suet possesses the same food as lard,
and if properly tried out is salts.
factory substitute for frying purposes,
for shortening, and in making savory
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 rem.
dered and in GermAny suet and lard are
used interchangeably for frying and
shortening
Suet is the hard fat about the kid
neys 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 hardest Of suet and to its specia
flavor. Fresh suet, however, can b.
so rendered as to make a soft, usabl,
fat, practically free from any distinc
tive flavor Or odor
The following is the simplest methot
for trying out suet:
"Remove the skin and lean part
from beef fats, and cut into small
4 pieces. Put it into saucepan an
cover it with cold water. Place it o.
the stove uncovered so that the stear
may carry off any disagreeable flavor
When the water has nearly all evapora
ted, set the kettle back aud let tn
fa slowly try out. When the fat ha
ceased bubblng and the scraps of ski
are shriveed, allow tho scraps to set
tie at the bottom Of the kettle, strai
the fat through cloth and set it ava
to cool. ="
, This fat is so valuable incooking tina
housewives will do well to save all sue
from their meat and try it out.
For those who want mixture of sue
and leaf lard the following recipe vii
be found useful;
"Take two parts of suet and one o
leaf lard, finely ground, and mix tc
gether. Render this with whole mil
in the proportion of one-half pint mil
to two pounds of the mixed suet an
lard. (Render means to melt down O
to clarity by melting.) The suet an
lard mixture may be finely divided b
passing it through meat grinder, an
may be heated in double boiler, whe
the fat will be quickly released froi
the tissues, and when allowed to coo
will form a cake ON the surface Of tn
liquid which may be easily removed.
This fat has a good odor color an
texture, and is softer than the sue
alone, 1t is useful for frying and tn
shortening Of oods with high flavor
and may be used with fair results /
shortening such things as baking pow
der biscuits, II is useful for cookin
vegetables either alone or with the az
dition Of little butter.
Do Not Let Fat Burn.
The unpopularity Of fried food
l. many families is due entirely to tn
: fact that the fat has been burned j
! cooking. Fat when heated to too hig
! a temperature splits up and may for
0 substances which have an irritating e
4 feet on the throat and may cause d
= gestive disturbances.
J. Fat in itself is very valuable foo,
If IL is not scorched it should prove
: healthful rather than an objections
+ article Of diet. A slightly burned tast
: and similar Objectionable flayors ca
often be removed from fat by putin
] into II thick slices Of raw potato an
heating II gradually. When the fl
+ ceases to bubble and the potatoes al
t brown, the fat should be strained Of
a through a cloth placed in a wire strait
:. or.