Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-11-01


chicken fat, are obtained by the cook
ing of meat.
It is now considered necessary to
include in the diet at least limited
amounts of certain kinds of fat be-
cause dissolved in them are found sub
stances indispensable for normal
growth For a given weight fats and
oils yield more energy than do most
of the other foodstuffs. Fats are of
special value to the hard worker, to
the person who works outdoors in cold
weather, and to the thin or anemtc
person who has no reserve Of fat in the
body.
Fats That Can Be Used.
Fats are used in cookery for three
general purposes: First, to flavor or
to enrich foods, as in making cooked
salad dressing and white sauce. Sec
ond, as a means for browning and cook
ing when sauteing or frying. Third
as shortening agent in flour mixtures.
Butter fat is valuable not only be-
cause of the fuel value which 1t has,
but also because it contains certain
growth promoting qualities not found
in all fats. Beef fat also supplies these
substances, only in a smaller degree.
Egg yolk fat also belongs in this list.
Oleomargarine if of good quality and
purchased of a reliable firm may be
uSCu 4OL L1LC SdIIIC butSCk
is used in all sorts Of cooking, and it
Is difficult to detect the difference even
in mildly seasoned sauces.
BY following the rule given below
one may obtain a substitute for butter
that Is excellent for frying and other
cooking purposes. Buy at the meat
market three pounds of fat called cod
fat. It Is pure suet. Cut 1t into small
pieces, add one quart of water, and put
it over the fire to boil for half an hour,
then push 1t back and allow it to cook
slowly until the fat is all shriveled and
brown feathery substance, then strain.
The result will be a good clear shorten
ing without strong flavor.
Olive oil can be used in place of but
ter or lard. Three parts Of cottonseed
OIL mixed with one part CT olive Oil
makes a good substitute for high
priced olive oil. When using for frying
purposes, pour 1t in the frying pan, let
it gets hot, then fry the food just as you
would fry In lard. It causes less smoke
than lard, which is another of its
advantages.
White sauce can be easily made with
other fats as well as with butter. For
instance, in the case Of finnan haddie
the flavor OF the partly smoked fish is
so pronounced that almost any fat can
be used in the sauce without being
detected. In the case Of creamed meats
- usS va NAAPpAeaSS - coAAAStAncS q SOoo
Beef drippings give a good taste to
white potatoes and may be used in
meat pie pastry, and sweet potatoes are
delicious cooked in pork drippings
Ham, bacon and sausage fats are good
Tor soups. vegetables and many other
combinations of foods. Lamb fat may
De used Tor warming over beans, and
veal fats for omelets. Chicken, duck,
pork and goose fats can be used in
cookies, gingerbread and spicad cakes.
Chicken fat with little bacon fat can
be used for cooking oysters or fish. The
rat from sausage, or from the soup ket-
Tie, or from pot roast, which is Savory
because it has been cooked with vege-
Savory vegetables, onion, or sweet herbs,
are added to fat when it Is tried out
to give 1t flavor
When sauteing, golden brown color
and good flavor are desired. The
color usually depends upon the tempera-
ture and the time Of cooking. Starch
ano sugar brown so easily that -four
crumbs acquire a good color whether
the tat contributes to it or not, but
some vegetables brown with such diff
flculty that fat of low smoking point.
sucn IS euet or drippings. gives better
result. Butter burns more quickly.
To Clarity Fats.
SEct contains the highest percentage
CT rat. Two cupfuls of suat equal five
tab!espoonfuls of butter 1t NAV be
Kept sweet for long time by removing
the SKIN or membrane from it while it
Is IreSn, sprinkling salt upon it, tying
u up IN bag and hanging 1t in q cold,
cry place. Suet that has become little
nard can be made disable by placing it
Ia boiling water. Mutton suet should
never De used for any dish that is to be
eaten cold, or in holiday buildings and
mincemeat, because when cold it has
. tallowy flavor.
A double boiler is the best utensiI to
use when trying out small portions of
ing the fat and the odor Is much less
noticeable than if it is heated in
utens1l placed directly over the fire,
excepting when the purpose of cIarifv-
ing rat is to remove f1avors. a good
methcd TO follow is to pour boiling water
over the tat. to boil thoroughly and
tnsn to set it away to cool. The cnid
fst may be removed in solid CAKE and
al impurities clinging to it NAV be
scraped of, as they will be found at
ne bottom OF the layer. By repeatinp
tnls process two or three times a cake
OF ciean white fat may be obtained,
snght burned taste or similar oh
!tscslonaple navor often can be removed
LIom 1at oy means of potatoes. After
melting the fat, put into it some thick
Srces OF raw potato and heat graduallv.
Wnen the lat ceases to bubble and the
potetoes are brown, strain the fat
s stnrougn q cloth placed in a wire
Chicken and Aavory Fats.
Do you throw away the body fat NJ
poultry big LAYERS of olaov, - ~o "a
low fat around the gizzard and foi,nd
e-seWhere? If you do, you are throw
ing away fat which French housewives
consider TO be finest of fats for mai
ing cakes and especially puff nasfe
aou would do well to insist upon HAVING
TINS fat delivered to you if you buy ycur
poultry dressed. BY using chicken fat
IN cooking you can cut down the
amount of fat that you usually buv for
that purpose. To prepare chicken fat
Try 1t out in a double boiler or other
utensn placed in hot water until the
lat just meltS away from the tissues
ana can be poured off. This fat he
comes rancid easily, so it should be kent
cool ana covered like butter and used
within O day or two. Chicken fat. like
goose rat, may be used for shortening
IN cakes, such as spice cake, where the
seasoning used will disguise any flavor
which the fat might possess. It can
also be used for frying the chicken it.
self or other meats, and for warming
vegetables and other foods.
S0vory rats are fats to which has
been added strong seasoning, such as
sage, onion, marjoram, Summer savory
or thyme. This is an excellent method
OF utilizing fat having a strong favor,
like beef or mutton Leftover fat may
also be used for this purpose To one
pound of unrSndered chppDed fat add