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Show I BEAR RIVER VALLEY LEADER 1943 17 Page Seven - listens to Tbabbit VOICE ffEONG - didn't play fair, RABBIT didnt play fair peter have too,m45h. ho curj- - y people's affairs fair He didn't mean Oh my. no! Peter be unfair. When he the Red Squirrel sit- old stone wall on the i1 Farmer Brown's Old to go straight Old Briar Patch. the dear little disappointed, was ) waLt chatterer hadn't told him Not his neW house was want-thhe just mattered; ally was all. With !tonp away from the old ' call that desire to know just Chatterer's new house was sel-?fl- ldlir Si '5r ed ;re rZj at grow. to to pull $at down and began when iskers in a way he has Irving to decide something. iJ as if two little voices were It "Go along Qing iside him "', like the good fellow you are, your own business," said ? "Steal back to the old wall fyatcb Chatterer and so find out Lkere his new house is; he'll about it, and know anything said the 'll be no harm done," v little voice. It was louder than voice and Peter liked the V jjrst f D ,0 D ,0 (, D D V V 0 a D I D I D I I D D 0 said he, and to hear what the I will," believe waiting ,;,,( C3 SAVE THESE INSTRUCTIONS sffy a a i' D D Tfiaf nof even I 0 grandmother knew D D I I 0 I louder Peter liked wis than the first voice the sound of it. j little voice would say to that ;med about and very carefully softly tiptoed back to the old wall Right near it was a thick ,bush. It seemed to Peter that it have grown there just to am a hiding place. He crawled nt and lay very flat. He could ig the old stone wall in both as. Chatterer was sitting just him. He was ?".ie had left I in the direction that Peter ..a when he had said good-b- l i i l i himself. "He's to make sure I have gone h he goes to that new house of f thought Peter. "This is the to him." ashamed of your-- J Rabbit; this is none of f easiness," said that little small to be JM ought Peter down inside. b're not doing a bit of harm, -r- er has no business to try to i his new house a secret any-j- " said the other little voice in-- f And because of his dreadful ty iittle f f Peter liked voice best d the sound of B SAVE THE DRIPPINGS Don't throw out any fat from meat. Have Pork Mutton STORE i - DRIPPINGS I 1 Render extra suet or other fresh meat fats from roasts by heating gently until melted. Then strain through a cloth. Heat bacon or ham rinds gently to remove the fat before discarding the rind. (Use as you do bacon drippings). USE ONLY AS MUCK FAT AS YOU NEED Spread butter and margarine thin. Use smallest possible amount of fat, when you fry food or season vegetables. Limit your deep fat frying. Do it only when you have a planned use for, the remaining fat. (If the fat has not been allowed to smoke, for it may be strained or clarified and d Pork Sausage Bacon Ham Chicken "oose IN REFRIGERATOR frying or for some shortening uses). Fat used for frying mild flavored foods picks for up little food flavor and can be d any frying purpose. foods like Fats used for frying strong-flavore- d onions or fish retains some of their flavor and can be d only for frying the same foods. (Or it can be put in the salvage can.) Use no extra fat for browning meats which have fat of their own. Cut off a small piece of the fat, oil the pan with it, then brown the meat. I where he was seemed to Peter a very But by and by he gave --sen funny little flirt of his ,,Jd ran swiftly the old Practice the tricks described here and your red stamps will go farther in good nutrition and good eating too. I I I at 5 i and listened after a while the first grew discouraged and I voice jei teer sat right but every ounce of fat you can save will give you more red stamps for the proteins of meat, cheese and fish. Veal Lamb -- 8 jlH fool for the Fats are important in your diet and foods. Nutriflavor to they give energy red sixteen four of the out tionists say that stamp points per person per week should be used for fats. you saved all of these? Beef , y. chuckled D Keep in covered containers, and mark them so you'll know which is oldest and use it first. (If you put them in a big jar, and use from the top down, the bottom fat becomes rancid and flavors the jarful before you can use it.) along little way. Then with a hasty he disappeared in a muiute later he popped his PROLONG THE wound A ) out CLARIFY DRIPPINGS for a hasty look around disappeared again. He did o or three times as if he was -- a Peter chuckled to himself. 1 J. s ins to new house right there," himself, "and now that I it is I think I'll hurry to the dear old Briar He was just getting ready Wen Chatterer popped out awe and sat a big stone, a talking outupon loud and Peter !re ; . men his long Tu 'i rt.. fife. ... ears began wnai ne neara: 3 M, be. can .' . .7..., Te naterul as now of some people try other folks to iel" I I 1 e 0 I to get 5oS2nd away. His ears somehow he Fresh pork, beef, Iamb, goose and chicken fat arc best clarified. (9 Cut a raw potato in thin slices (use one potato for each pound of cold fat) and heat fat with potato slowly over low heat until potatoes .are well browned. Strain through several thicknesses of cloth, and discard settlings. Cool and store. Pork sausage, bacon and ham drippings, which are excellent for .seasoning, should not be clarified. The tiny brown bits in them add to their flavoring value.. LIFE OF FATS Never heat a fat until it smokes. (When fats burn or smoke they have an acid taste and are indigestible. Burned fats and rancid fats have outlived their kitchen usefulness, but are still good for ammunition. Sell them to your meat-ma- n as waste fat.) Most cooking fats burn at relatively high temperatures. They can be used for all frying as well as baking. Butter, margarine and drippings that contain some sugar and salt such as bacon drippings burn or smoke at relatively low temperature. Take extra care in using them for frying. Use them principally for baking and season- - D USE DRIPPINGS Q THESE WAYS D D D Sausage, salt pork, bam and bacon fats As seasoning for vegetables, such as green beans, lima beans, Brussels sprouts, asparagus, broccoli. In salad dressing for hot potato salad or wilted greens. As the fat in cream sauce for scalloped or creamed dishes, such as creamed meat, fish, vegetables, in thickened soup, in cream sauce for croquettes. For frying potatoes, eggs, French toast. As shortening in biscuits or pastry to be used with meat. 0 D D B Clarified drippings I I For frying. As shortening in biscuits, cornbread, shortcakes, muffins, plain cakes, cookies, pie crust. (Us'e 2 tablespoons less than 1 cup when 1 cup butter or margarine is specified. If lard is specified, use same amount as of lard.) Fresh or cured pork drippings In lima or baked beans. Lamb or mutton fat Is hard and has a distinctive flavor which some people do not like. Can be clarified, mixed with softer pork fat and used for shortening or in gravies or pastry to combine with leftover lamb. If only a small part of the mixture is lamb or mutton fat, there will be little lamb flavor. If your other fat supplies are ample, you may prefer to turn it in as salvap SALVAGE ALL UNUSABLE B B FATS When fats are no longer usable for any D cook- D ing purpose they are ready for the salvage can and for use in making explosives. (It doesn't matter if the fat is darkened in color.) Warm the fat. Pour it through a cloth into a large clean tin can. Do not use glass or paper containers. Keep fat in cool place until you have at least one pound (2 cups). Take the fat to your meat dealer, who will buy it at the established price.. S D D II 0 D D "1Sctth0,,.htthat 'a&ghthewouldbe- w!?ethe k - 0ld stone wall Squirrel w there was some great C babbit S'vnd the joke was see' aed hadn't J a ci ca d ci ca est Chatterer's new house TALL 1 0 And BITE! ToTget that cut on C bit i$ CGh A J myself. COuld te yourself I was standing on a I PATRIOTISM iat poy-Awfu- lly would you be if gorryl .fc..! m - nrq.r r jinr n joujnfLJUi-rLnr- ui W |