SiebenbuÌˆrgisch-Amerikanisches Volksblatt. [volume] (Cleveland, Ohio) 1917-1971, 1942-08-06

nOuSenOld army that is march
ing against the Axis. We are told
that one pound of waste kitchen
rat contains enough glycerine to
fire four anti-aircraft shells. and
we are asked to conserve fats
and to salvage fat waste. When
the commercial soap manufactu-
rer makes soap, the glycerine is
extracted and saved; when we
in our household make soap from
fat. the glycerine is lost.
"A plan for the mobilization of
fat includes these points:
Buy shortcomings such as hy-
drogenated fats and lard in guam
tity, and store in a cool, clean
place. 1t is a convenience and
saving to keep the large container
of fat in the storeroom, and to
keep smaller container with a
supply for day-by-day use in the
refrigerator. The small container
may be re6lled as needed.
Vary the kind of fat that you
use. This spreads the demand a.
mong the different kinds that are
available to you. Corn, cotton
seed, peanut, and soybean oils
are used in margarines, shorten
ings and salad oils. A combination
salad dressing of three parts
lnayonnaise and two parts thick
ened custard makes a delicious
dressing for vegetable salads.
apple salad.
Take care of fats in cooking. If
fat is overheated, acrolein, an
irritating substance with a bitter
flavor, is formed and the fat be-
comes useless for cooking. Bacon
may be cooked in the oven. Spread
the pieces on a rack in a pan and
bake until crisp in a moderate
oven. The fat that cooks out of
the bacon collects in the pan and
is not overheated. This fat may
be used in number of ways.
Trim meats of extra fat (if
any and use this fat in cooking.
To "try out" fat, cut in small
Ipieces and heat in a heavy frying
pan over low fire until the fat
is extracted. Use in pan-frying
meat or pour into container,
keep in a cold place, and use for
greasing pans, etc. Meats will be
trimmed more closely by the but
cher as part of this salvage cam
paign. and this may result in
higher prices for meat.
Clarity fats from roasting of
meats and other cooking process
ses. This removes some havors
and bits of foods that are mixed
with the fat. To clarity fat, heat
with an equal amount of water
in the top of double boiler. Stir
occasionally, and then set aside
to cool. When cold, the fat may
be taken out of the container as a
solid cake. Scrappe bits of food
from the under side and store in
a covered container in a cool
place.
Fats that cannot be used in the
kitchen should be saved for those
who can make use of them. Here
in Cleveland, in two reduction
plants, the Stadler Company and
the Darling Company, are cooper
ating in the salvage program and
will call at institutions for waste
fat. The quantity to be called for
at any one time has not been set,
but an estimate of the amount on
hand should be given when the
cal is made to have fat picked up.
Waste fat will be paid for at the
rate of from Sc to &c per pound
depending on its condition. Small
amounts of fat may be taken to
the nearby meat marked where
the butcher will take it for collec-
ton and will pay for it at from
Sc to Sc pound. Waste fats
should be stored in metal con-
tainers and kept in a cool place
until you dispose of them.
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