Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1915-01-14
HOW To ECONOMIzE
. WHEN BUFFERS HIGH
Nature Supplies Many Good Sub.
stitutes in the Form of Various
Animal Fats

To utilize fats in cooking means Ia
supply for the family an important
food value. The very best fats are
found in fresh. pure butter, good lard
and vegetable oils, but to substitute
for these, occasionally, the natural
fats which come to the home daily in
| everyday foods. and which are often
thrown away as waste, is to economize
in practical way
Chicken, turkey and duck fat cannot
be surpassed as a substitute for butter
and oil. Both the large flakes from
fat poultry or the fat which rises to
the top in making broth should be
saved and rendered; it closely resem-
bles butter in looks as well as uses.
The Italian cook always uses it in the
crust for chicken pie and, too, in Italy
one eats caulifiower dipped in batter,
after it has been boiled and drained
and fried in this grease. 1t was when
fried oysters had been scheduled for
COMPANY luncheon, and at the last
moment no lard was at hand, that /
discovered how delicious are these
plValVes fried in a pan of hot poultry
fat. Instead of using butter for boiled
dressings for salad and colslaw, use
chicken fat, and you will find the taste
Beet Fat of Different Flayors
The uses for beef drippings are al
most unlimited. but few housewives
Know that there is q difference in
flavor in the fats from the various
parts of beef. The yellow strips of
fat which are usually found on beef
steak will impart a flavor like no other
beef fat; it should be rendered in a
pan IN slow oven. Try it for pie
crust; put it in bowl and beat to a
light cream with a spoon or fork, then
add squeeze of lemon juice and half
teaspoonful of baking powder to the
creamy mass, and use just as any
other fat. Especially when the pie is
to be eaten hot the drippings will
serve the purpose of saving lard so
well that you will wonder why you
have not always used it. In a separate
pot keep the drippings from roast
beer, beef stewS. corned beef and the
sold mass on the gravy bowl, and
after they have been tried out use for
frying white potatoes and deep frying
or 'frenching" them. When cooking
either beets or carrots try browning
them in deep pot of this grease if
you want a delicious flavor impaired
TO the dish. For frying sweet potatoes
or oyster plant, use the grease from
roast pork, porkchops or sausage: il
gives them taste that no other fat
VIII Use pork rats Tor baking beans;
1t is superior to any other for this
purpose.
TO clarity the fat from stewed meats
or SOUPS, add the cold fat to a liberal
quantity of cold water then heat
slowly. and let it cook for 4 hour or
more. When cold. the cake of fat can
be removed and the lowc;s portion.
which contains the small particles of
meat, can be sCraped. leaving white,
clean fat. If the flavor or color is not
satisfactory the process may be re-
peated, or a number of slices of raw
potato may he cooked in the boiling
fat, which absorbs rank flavors.
When bacon fat is used ice cold for
pie crust it cannot be distinguished
from lard, and this grease should all
ways be used for frying and scram-
bling eggs, as it gives them such a
delicate flavor. Devils food, molasses
cake, bread and tea biscuit should also
be made with IL