Weekly journal-miner. [volume] (Prescott, Ariz.) 1908-1929, 1914-01-28
VALUABLE FOOD BEING
WASTED BY COOKS


Reports from some of the food
specialists of the Department of Ae-
riculture indicate that in certain sec
tons 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 a
result many throw good food suet
into the garbage pail, or else in
rare cases use it with meat trim
mings for soap making. Many are
unaware that suet possesses the
same food value as lard, and if
properly tried out is a satisfactory
substitute for frying purposes, for
shortening and in making savory
fats. Apparently some of the cook
books have misled the American
housewife by stating that snct is
good only for soap making. In Eu-
rope, however, this food is care
fully kept and rendered and in Ger
many suet and lard are used inter
changeably for frying and shorten
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 70
render it object to the hardness Of
'uet and to its special flavor. Fresh
'uet, however, can be so rendered
as to make a soft, disable fat, par
;cally free from any distinctive fla
vor or odor.
The following is the simplest
method for trying out suet:
Remove the skin and lean parts
rom beef fats and cut it into small
pieces. Put it into saucepan and
cover it with cold water Place
t on the stove uncovered so that
he steam may carry off any dis
greeable flavor. When the water
as nearly all evaporated, set the
lettle back and let the fat slowly
try out" When the fat has ceased
bubbling and the scraps OF skin
IRE shriveled, allow the scraps 10
settle at the bottom of the kettle,
train the fat through a cloth and
set it away to COOL"
This fat is so valuable in cooking
hat housewives will do well to save
Ill suet from their meat and try
It out.
For those who want a mixture
of suet and leaf lard the following
-ecipe will be found useful;
Take two parts of suet and one
IF leaf lard, finely ground. and mix
ogether. Render this with whole
milk in the proportion of one-half
Pint milk to two pounds OF the
mixed suet and lard. (Render means
o melt down or to clarity by melt
ng) The suet and lard mixture
nay be finely divided by passing it
through a meat grinder, and may
then be heated in 4 double boiler
When the fat will be quickly re-
eased from the tissues, and when
,llowed to cool will form a cake on
he surface of the liquid which may
le easily removed"
This fat has a good odor, color
md texture, and is softer than the
;uet alone. 1t is useful for frying
md the shortening of foods with
Ugh flavors and may be used with
air results in shortening such
,hings as baking powder biscuits.
It is useful for cooking vegetables
either alone or with the addition
If a little butter
Do Not Let Fat Burn in Cooking.
The unpopularity OF fried food in
many families is due entirely -
he fact that the fat has been
burned in cooking. Fat when heated
% too high a temperature splits
Up and may form substances which
1ave an irritating effect on the throat
Ind may cause digestive disturb
lnces. Fat in itself is a very valu-
lble food and if it is not scorched
should prove a healthful rather than
IN Objectionable article of diet. A
lightly burned taste and similar
flavors can often be
emoveG from fat by putting into
t thick slices of raw potato and
Ieating it gradually. When the fat
eases to bubble and the potatoes
re brown, the lat should be
trained off through a cloth placed