The citizen. [volume] (Berea, Ky.) 1899-1958, 1915-08-05

meat available m summer n the
size Of her family or her storage IA
cilities warrant. the housekeeper may
md II advantageous to buy the whole
carcass Of q small animal. such as .
pig or . lamb. or q large section OF
best. thus securing better prices.
II 10 In the actual preparation Of
the meat that the housewife accom-
plishes her greatest saving II moth
ing better can be done with the bones
and trimmings. she can always use
them to good advantage in the soup
kettle. and she may employ the fat
for cooking. In place of the more ex-
pensive butter and lard. A double
boiler is the best utensil to use In try
ing out small portions Of fat. There
10 no danger of burning the fat and
the odor is much less noticeable than
II II 10 heated in a dish set directly
over the fire. A good method to fol-
low 10 to pour boiling water over the
fat. to boil thoroughly. and then to set
removed in a solid cake and any i'm
purities clinging to It may be scraped
on. as they will be found at the bot
tom Of the layer. BY repeating this
process two or three times q cake Of
clean. white fat may be obtained. A
slight burned taste or similar objec-
tionable fiavors often can be removed
from fat by means Of potatoes. After
melting the fat, put into II thick slices
Of raw potato: heat gradually. When
the fat ceases TO bubble and the 20
tatoes are brown. strain through .
cloth placed In a wire strainer. When
rendering the drippings Of fat meat,
add q small onion lido not cut IT.. .
few leaves OF summer savory and
thyme. a teaspoonful Of salt and lit
tie pepper This is enough for q pint
Of fat. Keep the drippings covered
and in a cool place.
BY consulting Farmers Bulletins
3s1 and 526. which she may obtain by
writing to the United States depart
ment Of agriculture. Washington. D.
c.. the housewife will learn many new
methods OF using leftover meats and
smaller amounts OF meat than are nee.
essary when the meat alone Is served
Dumplings and meat pies are useful
In extending the flavor of meat. and
borders of rice. hominy. or mashed
principles. BY serving some prepare.
ton Of -four. rice. hominy. or other
food rich in starch. a dish In which
the meat flavor is extended through
large amount OF material Is
secured. A good dish for eking out
a small quantity Of meat is q ragout
of mutton made with farina balls. &C
cording to the following recipe: The
measurements given in all the recipes
call for q level spoonful or . level
cupful. az the case may BEL
Rsoout Of Mutton.-One and q halt
pounds neck Of mutton cut into small
pieces. one tablespoonful butter. one
tablespoonful -four. one onion, one car.
rot. one-half can peas. two cups hot
water. one teaspoonful salt. onequar.
ter teaspoonful pepper. one bay leaf
sprig parsley. one Glove.
FarIna 6aIIs.-One- quarter cup fari
ma. one cup milk. oneQuarter tea
spoonful salt. oneeighth teaspoonful
pepper. onion Juice. yolk Of one egg.
Put butter in frying pan. When melt
ed add -four and brown. Add carrot
and onion. cut In dice. Remove veg
etables and add meat. soaring we'll
To meat and vegetables add hot water
and seasonings. Put in q suitable ket
tie. cover and simmer two hours. Add
peas ten minutes before serving in q
dish with farina balls made as fol
lows:
Cook farina and milk In double boil
er one hour. Add seasoning and well
beaten yolk. Stir we'll and cool
When cold roll into balls. Dip in egg
and crumbs and fry In deep fat. Rice
may be used In a similar way.