The Celina Democrat. (Celina, O. [Ohio]) 1895-1921, 1914-02-06
GOOD FOOD WASTED
Suet a Very Valuable Article for
the Table.
Usually Thrown Away or Used for
Soap, II Could Be Rendered and
Put to Most Excellent Use
In Cooking.

Washington, D. C.-Reports from
some 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 ap
| preciate the value of suet in cooking
| and do not know how to use II. AS a
result many throw good food suet in
to the garbage pail or else in rare
cases use it with meat trimmings for
soap making. Many are unaware that
suet possesses the same food value as
lard, and if properly tried out is sat.
isfactory substitute for frying pur-
poses, for shortening, and in making
savory 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
and rendered, and in Germany, suet
and lard are used INTERCHANGEABLE for
frying and shortening.
Suet is the hard fat about the kid
neys and Ioins 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 OBJ
ject to hardness of suet and to its spe-
cial flavor Fresh suet however can
be so rendered as to make a soft, us
able fat, practically free from any dis
tinctive flavor or odOr.
The following is the simplest meth
cd for trying out suet:
Remove the skin and lean parts
from beef fats, and cut into small
pieces. Put it into a saucepan and
cover it with cold water. Place 1t on
the stove uncovered, so that the
steam may carry off any disagreeable
flavor 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 we'll to save
all suet from their meat and fry it
out.
For those who want a mixture Of
suet and leaf lard the following recipe
will be found useful:
Take two parts of suet and one of
leaf lard, finely ground, and mix to-
gether. Render this with whole milk
in the proportion of one-half pint milk
to two pounds Of the mixed suet and
lard. (Render means to melt down or
to clarity by melting). The suet and
lard mixture may be finely divided by
passing it through a 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
coolhWill form cake on the surface
OF the liquid which may be easily re-
moved"
This fat has good odoT, color and
texture, and is softer than the suet
alone 1t is useful for frying and the
shortening of foods with high favors
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-
dition Of little butter.
The popularity of fried food in many
families is due entirely to the fact
that the fat has been burned in cook
ing. Fat when heated to too high a
temperature splits up and may form