The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1914-01-12
!l1I|F
In Cooking is Really Not Prop
erIy Understood and Waste
is a Result.

WASHINGTON, d. c., Jan. r.
REPORTS from some of the food spec
ialists of the department Of agricul-
ture indicate that in certain sections
there is a serious waste OF a valuap PIE
food. due to the fact that many
housewives do not appreciate the val
ue of suet in cooking and do not
know how to use it. AS a result many
throw good food suet into the gar
haee 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 Iard
and Ii properly tried out is salts
factory substitute for frying purpos-
es, for shortening, and in making
savoFy fats Apparently some of the
Icookbooks have misled the American
housewife by stating that suet is
good only for soap making In Eu-
rope, however. this food is careful
~ kept and rendered. ana in Ger
many, suet and lard are used inter-
lchangeab1y for frying and shorten
suet is the hard fat about the kid
tneys 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 hardness of suet and to
Y its special flavor. Fresh suet, how
/ ever, can be so rendered as to make
soft, disable fat, practically free
from any distinctive flavor or odor.
| The following is the simplest meth
cd for trying out suet:
Remove the skin and lean parts
I from beef fats, and cut it into small
| pieces. Put it into 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 back
| and let the fat slowly try out. When
! tho fat has ceased bubbling and the
| scraps of skin are shriveIed, 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 well to save
! all suits from their meat and try 1t
I out.
For those who want mixture of
suet and leaf lard the following reci-
pc 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
m ilk 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 1t through 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 cool will form a
cake on the surface of the liquid
which may be easily removed"
This fat has good odor, color and
texture, and is softer than the suet
alone. 1t is useful for frying and
the shortening of foods with high fla
vors and may be used with fair re-
suits in shortening such things as
baking powder biscuits. It is useful
for cooking vegetables either alone
or with the addition of little butter.
DO not let Fat Burn In Cooking.
The unpopularity OF fried food in
many families Is due entirely to the
fact that the fat has been burned IN
cooking. Fat when heated to too
high temperature splits up and may
form substances which have an irrL-
tating effect on the throat and may
cause digestive disturbances. Fat in
itself is very valuable food and If
it is not scorched should prove a
healthfuI rather than an objections
BILE article of diet. A slightly burned
taste and similar Objectionable flaw
ors can often be removed from fat
by putting into it thick slices of raw
potatoes and heating 1t gradually.
When the fat ceases to bubble and
the potatoes are brown, the fat should
be strained off through cloth piac-
| ed in a wire strainer.
s The volume OF water estimated TO