Evening star., 1922-10-13

m IA AM SoOa housewives WHO dIe
nn very careful about household
expenses. to keep them down.
and who are economical and
Watchful about other sources Of waste,
are quite apt to throw out spod fat
Of various kinds that eouH be made
to take the place of hish-priced butter
for frying, stewing, in soups and In
pastry making.
Fats are not less digestible than other
foods, as is generally believed The
truth is that they are more thoroushly
digested than the animal or vegetable
proteins and the starch used in the
ordinary mixed diet. Fats with melt
body temperature are less easily digest
ed than those having low melting
points. The digestive disturbances
often attributed to eating fats are due
body to digest the fat itself as to other
causes. chief among which are bad
cooking, overeating of foods contain
ing fats and rancid condition of the
If you use butter in cooking, which
you should never do il you can SUP
stitute any other kind of fat in its
place. it is moro economical. for in
vegetables just before they are served
rather than adding it while cooking.
and the flavor thus impaired is more
delicate.
If the butter is added while the vege-
viii be lost unless the water in which
the vegetables are boiled Is served
with them.
Instead of adding butter to vegetables,
the economical housewife will cook
fat ham, bacon or salt pork with them,
and the favor thus impaired will be
reiisifed much more than II butter had
been used.
How to Save Fats.
Much fat may be save by home
renering of the trimmings from fat
meat. Fats that are obtained from
the cooking of bacon. ham. chioke
beef and other meats should be Kept.
each in its own receptacle. to be
used later for different purposes. TO
first cut the fat finely with a meat
chopper or sausage grinder and then
heat 1t in a double boiler until 1t
is completely melted sThe melted
fat should then be strained through
9 rather thick cloth. to remove the
finely divided bits of tissue If the
material to be rendered is finely di-
vided the fat will separate reality
from the inclosine tissue at +"m-
perature very little above it's melting
point. ana tIIrIe Is .,....,t.
scorchins it. as Is frequently the
case in the older open-kettle method.
Suet and leaf lard require cooking
together in order to loosen the fat
from the tougher membrane that
holds the suet. For this purpose
the suet should first be cut in small
pieces and then covered with water
anil allowed to cook slowly for some
time until no more water remains
and the material has turned to
light brown. good method of rem
dering suet is that used by French
housewives, who economiZe on butter
by the use of beef fat much more
than do American housewives. BY
this method the suet is cut in small
pieces and covered with water in
which it is allowed to soak for
day. the water being changed once
during this time. II is then drained
and put into an iron Kettle with one
half a cup of skim milk to every
pound of suet. 1t should be cooked
ing entirely ceases. when il has
partly cooled it should be carefully
SKINNED off
This fat has no unpleasant taste or
odor. and in many recipes 1t may be
substituted for part of the butter.
Some cooks add pound of leaf lard
to about five pounds of the suet.
This makes a softer fat. as lard has
lower melting point than beef fat.
Methods Of Clarifying.
After the fat is rendered. 1t must
usually be clarified. A successful
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 q moderate
temperature. with occasional stirring.
Let the mixture cool, remove the
layer of fat. then scrape off the bits
OF meat and other material which