The Bridgeport evening farmer., 1914-01-12
VAL LIABLE FOOD
 BEING WASTED
Good Suet Thrown Away or Used For Soap Which Could Be Rendered and
 Used in Cooking.

some of the food specialists of the De- partment of Agriculture indicate that in certain sections there is a serious waste of valuable food, due to the fact that many housewives do not appre- ciate the value of suet in cooking and do not know how to use 1t. AS re- suit many throw good food suet into 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 a satisfactory substitute for frying pur- poses, for shortening, and in making sayory fats. Apparently some of the cookbooks 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 interchangeably for frying and shortening.
 Suet is the hard fat about the kid- 1 neys and Joins 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 1t object to the hardness of suet and to it's special flavor. Fresh suet, how ever. can be so rendered as to make a soft, usable fat, practically free from any distinctive flavor or odor.
 The following is the simplest smeth- cd for trying out suet:
 1 "Remove the skin and lean parts from beef fats. and cut it into small pieces. Put it into a saucepan and. cover. it with cold water. Place it on the stove uncovered, so that the steam may carry off any disagreeabIe flavor. When the water has nearly all evaporated, set the kettle back and let the fat slowly try out When the fat has ceased bubb1ing and the scraps of skin are shrive1ed, allow the scraps. &<14c Jo%o al I1o Izaf of "a kaf 7 strain the fat through cloth and set i away O cool.''
 This fat is so valuable in cooking that housewives will do well to save; all st1et from their meat and try it out. sszzs<--
 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 c1arify by me1ting). The suet and lard mixture may be finely divided by passing it through meat grinder, l and may then be heated in a double } boiler, when the fat will be quickly released from the tissues, and when 4 allowed to cool will form a. cake on the surface of the liquid which may be
 
 This fat has a good odor, color and texture, and is softer than the suet alone. It is useful for frying and fhe shortening of foods with high da- 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 a little butter DO NOT LET FAT
 BURN IN COOKING.
 The unpopuIarity of fried food in 1 many families is due entirely to the fact that the fat has besn burned m cooking. Fat when heated to, too high a temperature splits up and may form substances which have am ir- irritating effect on the throat and may cause digestive disturbances. Fat in itself is a very valuable food and if it is not scorched sIo-, ,uld prove<a healthfu1 rather than, an objection able article of diet. A slightly burned taste and similar objectionable davors can often be removed from fat by putt ting into it thick slices of raw potato and heating it gradually. When the fat ceases to bubble and the potatoes are brown, the fat should be strained off through cloth placed in a wire |strainer. e.s