Emmons County record., 1918-01-24
MAKE SUET FURNISH COOKING
FATS.

Special pains should always be TAX
en- to save and use suet because of
its 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 rs
used instead of rendered fat. In
addition to the fat it contains, chop
ped suet has some meat tissues. Rem
dered suet possesses the same food
value as lard or other similar short
enings, and if properly tried out it is
a satisfactory substitute for frying
purposes, for shortening, and for max
ing savory fats. Anyone who re-
CARDS suet as useful only in making
soap is wrong, for it is valuable
food. Its use for soap 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 suet sometimes object to
it on the ground of its hardness and
special flavor. Fresh suet, however,
can be so rendered as to make soft
useful tat practically free from any
distinctive flavor or odor. The fol-
lowing is simple method for trying
out suet:
Remove the skin and lean parts
from beef fats and cut it into small
pieces. Put it into a saucepan and
cover it with cold water. Place it
on the stove uncovered, as it is belie,-
ed that steam carries away strong
| no ofnr ho ,l1r
all evaporated set the kettle back and
has ceased bubbling and the scraps
of skin are shriveled, allow the scraps
to settle at the bottom of the kettle,
strain the fat through cloth, and set
it away to cool.
This fat is so valuable in cooking
that housewives will do we'll to save
all suet which is trimmed from beef
and try it out.
For those who want a mixture of
suet and leaf lard, which is a softer
fat than rendered suet and has diff
ferent 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
2 pounds of the mixed suet and lard.
(Render means to melt down or to
clarity by melting.) This may be
conveniently done if the suet and lard
mixure be finely divided bv passing it
through meat grinder and then heat
ed in a double boiler, when the fat
will be quickly released from the tis-
sues, and when strained and allowed
to cool will form cake on the sur
face of the liquid which may be easily
removed.
This fat has 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 fayors,
and may be also used with satisfac-
tory results in shortening such things
as baking-powder biscuits. It is also
useful for cooking vegetables either
alone or with the addition of little
butter.
The unpopularit. 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 irr1-
tating effect on the throat and may
cause digestive disturbances Fat in
itself is a very valuable food, and if
it is not scorched should prove a
healthful rather than an objectionable
article of diet.