The Bridgeport times and evening farmer., 1918-02-28
WOMEN ARE TOLD SHOULD SAVE
 ALL SUET

Special pains should always be taken to save. and use suet because of it's great value in cookery. Most house. wives know that rendered suet is a very good shortening and very com monly they also have special dishes in which the chopped suet is used in stead of rendered fat. In addition to the fat it contains, chopped suet has some meat tisue. Rendered suet pos sesses the same food shortcomings, and if properly tried out it is a satisfac- tory substitute for frying purposes, for shortening and for making savory fats.
 Anyone who regards suet az useful only in making soap is wrong, for it is a 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 frying.
 Those who do not know how to render and use suet sometimes object to it on the ground of it's hardness and special flavor. Fresh suet, how ever can be so rendered as to make soft useful fat practically free from any distinctive flavor or odor. The following is a simple method for try ing 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 believed that steam carries away strong fla vors. When the water has nearly all evaporated set the kettle back and let the fat fry out. When the fat has ceased bubbIing and the scraps of skin are shrivelled. 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 well 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 a | different flavor, the following recipe will be useful:
 Take two parts of suet and one of leaf lard, finely ground, and mix l milk in the proportion of one-halt pint to two pounds of the mixed suet and lard (Render means to melt down or to clarify by melting.) This may be conveniently done if the suet andl ard mixture be finely divided by
 passing it through a meat grinder and then heated in a double boiler
 when the fat will be quickly released | from the tissues, and when strained
 and allowed to cool will form a cake on the surface of the iquid whicf may be easily removed.
 This fat has a good odor, colo,
 and texture, and is softer than tht
 suet alone. It is particularly usefu for frying and for S.. >rtering foods
 which are spiced or have distinctivt f1avors, and may be also used witt
 satisfactory results in shortening suc1
 things as baking powder biscuits. I
 is also useful for cooking vegetable
 either alone or with the addition of {
 little butter.
 The unpopularity of fried food il
 many families is due largely to tn
 fact that the fat has been burned il cooking. Fat when heated to too higl l temperature splits up and may forn | substances which have an irritating I effect on the throat and may cause di I gestive disturbances. Fat in itself i
 a very valuable food and if it is no l acorched should prove a hea1thfu I rather than an objectionable articl I of diet.