The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1918-01-23
MAKE SUET FURNISH
COOKING FATS
Here is the Process of Trying the
Waste Scraps to Obtain Scarce
and Expensive Product
Try 1t

Special pains should always be
taken to save and use suet because of
it's great value in cookery. Most
housewives know that rendered suet
is very good shortening and very
commonly they also have special
dishes in which the chopped suet is
used instead of a rendered fat In
addition to. the fat it contains,
chopped suet has some meat tissue.
food value as lard or other similar
shortcomings, and if properly tried out
1T is satisfactory substitute for fry
ing, purposes, for shortening, and for
making savory fats. Anyone who re-
CARDS suet as useful only in making
soap is wrong, for it is valuable
food. Its use for Soap-m making should
be considered only when the fat has
become too rancid for use or when it
has been burned when used for fry-
ing.
Those who do not know how to rem
der and use suct sometimes object to
it on the ground of it's hardness and
special flavor. Fresh suet, however,
can be SO rendered as 20 make soft,
useful fat practically free from any
distinctive flavor or odor. The follow
ing is a simple method for trying out
Suet:
Remove the skin end lean parts
from beef fats and cuc it into small
pieces. Put it into saucepan and
cover it with cold water Place it on
the stove uncovered, as it is believed
that steam carries away strong fla
vors. When the water has nearly all
cvaporated set the kettle back and let
the fat try out. When the fat has
ceased bubbling and the scraps of skin
are shriveled, allow the scraps to set
tie at the bottom Of the kettle, strain
the fat through Il cloth, and set it
away to cool.
This fat is so valuable in cooking
that housewives will do well to save
all suet which is trimmed from beef
and try it out.
For those who want mixture of
suet and leaf lard, which is softer
fat than rendered suct and has a diff.
terent flavor, the following recipe will
be 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 to
z pounds of the miMed suet and lard.
(Render means to melt down or to
clarity by mclting.) This may be con-
venlcntly done if the suet and lard
mixture be finely divided by passing
1t through meat grinder and then
heated in a double boiler, when the
fat will be quickly released from the
tissues, and when strained and al
lowed to cool will form a cake on the
surface of the liquid which may be
easily removed.
This fat has a good odor, color and
texture, and is softer than the suet
alone. 1t is particularly useful for
frying and for shortening foods which
are spiced or have distinctive flavors,
and may also be used with satisfac-
tory results in shortening such things
as baking powder biscuits. 1t is also
useful for cooking vegetables either
alone or with the addition of little
butter.
The unpopularity of fried food in
many families is due largely to the
fact that the fat has been burned in
cooking. Fat when heated to too high
temperature splits up and may form
substances which have an irritating
effect on the throat and may cause
digestive disturbances. Fat in itself
is very valuable food, and if it is not
scorchcd should prove healthful
rather than an Objectionable article
Of diet.