The Barre daily times. (Barre, Vt.) 1897-1959, 1914-01-12
VALUABLE FOOD
BEING WASTED
Good Suet Thrown Away or Used for
Soap Which Could be Rendered
and Used in Cooking.

Washington, d.. c., Jan. l2.-Reports
from some of the food specialists Of
the department of agriculture indicate
| that in certain sections there is a serious
waste of valuable food, due to the
fact that many housewives do not APP
preciate 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 trimmings for soap
making. Many are unaware that suet
possesses the same food value as lard,
and if properly tried out is satisfac-
tory substitute for frying purposes, for
shortening, and in making sayory fats.
Apparently some OF the cook books have
misled the American housewife by stat
ing that suct is good only for soap-mak-
ing. In Europe, however, this food IS
carefully kept and rendered. and in Ger
many, suet and lard are used inter
changeably for frying and shortening.
Suet is the hard fat about the kid
news 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 its special
flavor. Fresh suet, however, can be so
rendered as to make soft, disable fat,
practically free from any distinctive fla
vor or odor.
The following is the simplest method
for trying out suet;
"Remove the skin and lean parts from
beef fats and cut ii into small pieces.
Put it into saucepan and cover it with
cold water Place it on the stove uncov.
cred so that the steam may carry off
any disagreeable flavor. When the wa
ter has nearly all evaporated. set the
kettle back and let the fat slowly try
out When the fat has ceased bubbling
and the scraps of skin are shriveled. al
low the scraps to settle at the bottom
of the kettle, strain the fat through a
cloth and set ii away TO cool"
This fat is so valuable in cooking !
that housewives will do well to save all |
suet from their meat and try it out.
For those who want 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-
the proportion of one-half pint milk to |
two pounds OF the mixed suet and lard. |
(Render means to melt down or to clar-
ifv by melting.l The suet and lard mix
ture 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 cool will
form 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 It is useful for frying and the
of foods with high Aavors
and may be used with fair results in
shortening such things as baking powder
biscuits. It is useful for cooking vege.
tables, either alone or with the addition
Of a 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 tempera-
lure splits up and may form substances
which have an irritating effect on the
throat and may cause digestive disturb
,nces. Fat in itself is very valuable
food and If it is not scorched should
prove healthful rather than an obiec-
.ionable article of diet. A slightly
burned taste and similar Objectionable
lavors can often be removed from fat
~ putting into it thick slices of raw
,otato and heating If gradually. When
he fat ceases to bubble and the potatoes
ire brown, the fat should be strained
IF through a cloth placed in wire
trainer.