Grand Forks herald., 1917-01-24

ts then strained through rather
tnlck cloth (medium fine huckaback,
Tor instance) Ito remove the finely
divided bits Of tissue. The advantage
OF this method-is that since the ma
terial to be rendered is finely divided
closing tissue at temperature very
little above its melting point, and
there Is no danger of scorching 1t as
in the older open-kettle method.
After the fat is rendered it must
usually be clarified. A fairly success
ful household. method for clarifying
fats is as follows: Melt the fat with
at least an equal volume of water
and heat for a short time at a mod.
stirring: Let the mixture cool, re-
move the layer of fat, and scrape off
any bits Of meat and other material
which may adhere to the under side.
Rendering or clarifying fat with milk
gives quite satisfactory results In
modifying odors and: flavors. The
procedure is as follows: To two
pounds Of fat (nnely chopped II un-
rendered) add one-half pint Of milk
(preferably sour). Heat the mixture
thoroughly melted, stir, well, and
strain through fairly thick cloth.
When cold the fat forms hard clean
layer, and any. dark material adher-
ing to the under side of the fat may
be scraped- of. Sour milk. being
coagulated, is preferable to sweet
milk, since. the curd remains on the
cloth through which the rendered
mixture is strained and is thus more
easily separated from the rendered
fat, which has acquired some of the
milk flavor and butter fat.
T1ndeQira h1o oHnrS anH AayOra ran
be decreased in intensity or removed,
il not too pronounced, by heating the
fats with a good grade of charcoal,
and the method is applicable to fats
which could not be satisfactorily
treated by the method first spoken of.
To each pound Of chopped. unren-
dered fat add IL pieces of clean, hard
wood charcoal about, the size of
walnut and render the fat in dou-
the charcoal to remain in the melted
fat for about two hours and stir the
mixture occasionally. 1t is necessary
to strain the fat through flannel or
other closely. woven cloth to remove
all the fne particles of charcoal.
Rancid odors, If not too pronounced.
may be satisfactorily removed by this
method. If the odor is very pro-
nounced more charcoal 10 needed, and
the mixture requires longer heating.
1t is interesting to note that the char
may be removed by this method and
a white, .odorless fat secured.
Fats a. Food.
Fats are not less disestiblo than
other foods. as is generally believed,
1t is pointed out by the bulletin, but
are, as a matter Of fact, more thor
oughly digested than the animal or
vegetable proteins and the starch oc-
curing in the ordinary mixed diet.
Fats whose melting points are higher
than the body temperature are less
having low melting points. The diges-
tive disturbances often attributed to
eating fat are probably duo not so
much to the inability Of the body to
digest tho fat itself as to other fac
tors, among the chief Of which are
bad cooking, overeating Of foods con-
tanning fats. and rancidity. Close mix
ture Of nonemulsifying fat with pro-
tein may cause digestive disturbances
to some persons. since the fats form
a coating about the protein and him
The number Sf edible fats In use
has been greatly Increased in recent
years. tho bulletin points out. For
merly butter. cream and lard, and
perhaps "meat drippinss" were the
only edible animal fats known to the
average housewife. Now numerous
cooking fats are made from vegetable
oils or mixtures of vegetable and ami
NAL fats The development Of meth
ods Of treating liquid oils to harden
them by the addition Of hydrogen has
added a number of cooking fats of
the approximate consistency Of lard
to the fats available for home use.
Among the edible vegetable fats mem
toned by the bulletin which are used
for food purposes are olive oil, cotton
seed oil, peanut Oil. cocoanut oil, corn
oil. soy-bean oil, and nut oils.