Evening star., 1922-10-13
CONSIDER THE FAT KETTLE
i IN PLANNING FOOD ECONOMY
How the Best Possible Use of This Ma
terial May Be Developed in the
Thrifty Household.

may adhere to the under side.
An old-fashioned. successful method
Of clarifying fat from the soup ket-
tie, or from cooked meats, SO that the
fat can be used In cooking, is to add
the cold fat to q liberal Quantity of
cold water, then heat slowly and let
cook for an hour or more. When
cold. the cake of fat should be re-
will contain the small particles OF
meat. should be scraped away and
the white, clean fat saved. II the
flavor or color. or both. are not sat-
fsfactory. the process should be re-
peated several times. Another method
clarifying IL to cook number of
slices of raw potato In the boiling
fat.
Undesirable odors and fiavors can
be decreased in strength or removed.
II not too pronounced, by heating the
rn 1ats s.~h With n., COED Grade Of charco.i;
fat. add twelve pieces of clean hard
wood charcoal about the size of a
walnut, and render the fat in a
double boiler. Allow the charcoal to
remain in the melted fat for about
casionally. 1t Is necessary to strain
the fat through closely woven cloth
TO remove all the fine particles Of
charcoal Rancid odors. II not too
strong. may be removed by this
method. If the odor is very strong.
the mixture will require longer heat
ing. The yellow color of beef fat can
be removed by this method and a
white. odorless fat secured.
Use Of Fats In CoskiAE.'
When selecting shortening fats for
use In making bread and pastry
flavor and odor should be specially
considered. Attractive appearance
and color are of less Importance, as
these are usually disguised in cook
ing. Other qualities being equal.
those culinary fats are more economi-
cal and desirable which possess the
best keeping quality; that is. have
For general use. shortening fats give
the best results II they are neither
too hard nor too soft to be easily
mixed with the other ingredients of
the dough at ordinary temperatures.
Do you throw away the BODY fatof
poultry, such as layers of clean,
sweet. yellow fat around the gisskrd
and other parts Of chicken? If You
do. you are throwing away fat which
experienced housewives consider the
finest of fats for making cakes, and
During certain seasons in New York
and other large cities chicken fat ID so
highly esteemed that 1t brings good
price per pound. SO great is the de-
mand for this fat that many people
make a business of collecting II from
butchers and other persons who dress
poultry before delivering it to Gus
toners. Housewives would do well to
insist upon having 1t delivered to
them when they buy their poultry
dressed.
BY using chicken fat in cooking,
you can cut down considerably the
amount of fat that you would other
wise have to buy for that purpose.
To prepare chicken fat fof shorten
ing purposes, try 1t out in double
boiler or other receptacle placed in
hot water until the fat just melts
away from the tissues and can be
rancid quickly, and for this reason
should be kept cool and covered like
butter. and used in very short time
after being rendered. Chicken fat,
like goose fat, may be used for
shortening special cakes. such as
spice cakes, when the seasoning used
will disguise any strong flavor that
used for frying chicken itself. or
other meats. and for warming over
vegetables and other food.
Fats that are intended to be used
for all kinds of frying should be
carefully selected. as they affect the
flavor, appeatanee and texture Of tho
foods cooked In them. Preference
should be given to a fat which does
not scoreh too rapidly at the tenn
perature most commonly used for
frying. Butter and lard scorch at a
lower temperature than do beef or
mutton fats and cottonseed. peanut OF
eocoahut oils. For this reason the
frying. which requires high tenn
Derattlre