Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-03-04
HOMEMAKKRS COLUMN.
Correspondence on topics Of interest to the adiee
u solicited. Address: Editor HoAIHAknzC


4
Chicken Fat Makes Fine Pastries.
"Uss chicken fat, the most deliciouI
of all cooking fats"
Beneath this placsrd ut recent food
exhibit was roasted chicken, deliciOui
looking and Drowned to tempting turn
and glass full of clarified fat, the ex
cess fat of the chicken.
"But," said one practical woman q
she stopped In front OF tho booth, 81
would not know how to use 1t II / die
take 1t ont before / made the gravy. II
It can be used satisfactorily, I'd like Il
know how"
The uniformed woman in the boott
came forward smllingly. II am GLAD
you are interested In knowing how, fol
learning to use all our available fats ID
one of the primary lessons 10 thrift
these days. l am here for the purpose
of telling the value of chicken fat and
how to use 1t, to all who will stop and
listen. So many people do not seem to
know that chicken fat can be used az 9
substitute for any fat your recipes cal
for"
USE ONLY FOUR FFTHs THE QUANTITY
Just then another woman came mp
swell, / had abominable luck substi.
tuting chicken fat for butter In my
recipes. Someone told me just what you
are saying now, but my cake fell and
my pie crust was sight"
81 am sorry about those cakes and
pies" said the home demonstration
agent in charge of the booth, "but I am
afraid this someone with whom you
talked did not finish her discussion.
The fact that your cake fell would lead
You to believe that the mixture was too
rich. wouldn't itP"
"But Why would that be?" broke In
the first woman.
"Think of the butter you used to
make which had some water In It, and
to which you usually added salt. Now,
chicken fat has no water in Its content;
1t is q 100 per cent fat. Butter contains
practically IS per cent fat. Chicken fat
also lacks the salt and the small amount
of curd present In fresh butter. The
difference between chicken fat and but
ter for shortening, you see, is the differ
ence in water content rather than fat,
and that is why you should use less OF
the former"
"Then your directions would be to
use less when you are using chicken fat
in place OF butter in oooking?"
Eyes, use about four.fifths as much
fat as the recipe With butter. calls fol
and add extra salt"
"Thank you, will try that" said
one.
81 am not ready to give in yet" said
the other. "Chicken fat has different
flavor than butter and would hesitate
before I'd put 1t in my choicest white
cake recipe for fear 1t would favor It,"
"Chicken fat does have q dlfferen,
flavor. When 1t is unclarifled I would
suggest using 1t only In cakes and
cookies which have quite definite f1avors
of their own. However, wish you
would try 1t in your cake recipe after
rendering 1t carefully In the way noted
on this slip. I think you will find
nothing Objectionable in the flavor
them"
HOW TO RENDER CHICKEN FAT.
On the slip was printed: Heat the
fat very slowly In a double boiler with
whole milk preferably sour). Use IL
cup milk to each pound of fat. Strain
the rendered fat through . cloth and
when 1t Is set, lift fat from the milk
which remains.
"Chicken fat 10 valuable food" she
went on, "for making other fats like
suet, more disable. These harder fsts,
as beef and mutton suet, are much i'm
proved IL rendered In the proportions Of
Q parts to of q softer fat, such as that
obtained from the chicken. I would be
we'll satisfied to use chicken fat alto
gether In my cooking, in preference to
any other, could get 1t, and it is the
favorite fat OF the French pastry cook"
"But 1t doesn't keep WE'LL" said the
conservative one, land that makes 1t q
nuisance"
at will become rancid and strong ia.
vored," the home demonstration agent
agreed, "just ss other fats will II mis-.
treated. II you wish to save 1t keep 1t
tightly covered, In cool place, and you
will have little trouble.
II hope you did not misunderstood
me when spoke Of rendering chicken
fat. It 10 not necessary In many in
stances to 60 to the trouble OF rendering
1t. Chicken fat may be used for frying
purposes just 1t 10. When 1t is used 20
shortening for mufius, spioed cookies or
chocolate cake. where Its characteristic
flavor will not be noticed as 1t might In
white cake or pastry, 1t can be melted
slowly and measured without clarifying.
keep In mind that It 10 100 per cent
fat. Try little experimenting and see
II you do not find that you. prefer 1t to
any other shortening" she said, Is the
woman started toward the next exhibit.