Show I BUY G GOOD FATS Lie f As AI a tt General Proposition It Is Eoon omy emy In the End FlaTor and nd color have an nn important bearing on the prices which must be paid for tor various edible fats used In tho UlO home since nil all are regarded us Uti wholesome when of g R good od quality and practically the same amount of ot energy Is derived by the body from each ench The TIle housekeeper therefore must decide deckle usually what she Is willing to pay par for tor relatively superficial sup properties in the These facts are pointed out In Ina Ina Ina a recent professional paper of or the United States department of ot agriculture agriculture ture tare Bulletin Fats and Their Economic Use In the Home prepared by the tho office of f home economics of the department In discussing the selection c tion of ot fats tats for tor special 1 uses S the bulletin bulletin bul bul- letin says In general It pays pas to buy fati fats of such mich good quality that none will have hav to be thrown away awny through spoilage In some Instances a higher priced article ar 81 ar- ar tide may be more economical In the end oud as for tor example clean sanitary butter as compared to a n cheaper but less Jess sanitary product In some ome Instances Instances In In- stances where ta taste tc or flavor only Is involved a less expensive table fat tat may answer quite satisfactorily the purpose of a 8 more expensive one Much fat may IDay be saved by home rendering rendering rendering ren ren- dering of ot the trimmings from fat tat meat The following method of ot rendering f fats ts found to be very satisfactory In Inthe Inthe Inthe the laboratory of ot the office of ot home economics economics economics eco eco- may b be applied in the home The fat tnt is cut finely with an ordinary household meat ment chopper or sausage grinder and is then heated In a double boiler until completely melted The melted fat is then strained through a n rather thick cloth medium fine huckaback huckaback huckaback hucka hucka- back for tor Instance to remove the thc finely divided bits of tissue The advantage nd of ot this method is that since the thc material material mate mate- rial to be rendered is 18 finely divided i ithe the fat separates readily from the Inclosing Inclosing In In- closing dosing tissue at a temperature very little above its melting point and there Is no danger of scorching it as in the older open kettle method After the fat tat Is rendered It must usually usually ally be clarified A fairly successful household method for clarifying fats lg ig as follows Melt the fat with at nt least an equal volume of ot water and heat for tor fora tora a a. short time at a moderate temperature tempera tempera- ture with occasional stirring Let the mixture cool remove the layer of ot fat and scrape off nn any bits of ot meat and other material which may adhere to the under side Rendering or clarifying clarifying clarifying clarify clarify- ing fat tat with milk gives quite satisfactory r tory results In modifying odors and fia- fia r vors The procedure is as follows To two pounds of fat tat finely chopped if It I add one half pint of ot milk preferably sour Heat Beat tho the mixture In a n double boiler bolleI until rendered or thoroughly melted stir sUr well and strain through fairly thick cloth When cold the fat tat forms a hard dean clean layer and any dark material adhering to the under under under un un- der side Bide of the fat tat may be scraped off ott Sour milk being coagulated Is preferable preferable preferable prefer prefer- able to sweet milk since the curd remains remains remains re re- re- re mains on the cloth through which the rendered mixture Is strained and is thus more easily separated from the rendered fat which has acquired some of the milk flavor and ancI butterfat |