OCR Text |
Show Use the Chicken Fat. Do you throw away the body fnt of poultry big layers of lean, sweet, yellow yel-low fnt around the gizzard and elsewhere else-where around the Intestines? If you do, according to United States department depart-ment of agriculture specialists, you are throwing away fat which French housewives consider the finest of fats for making cakes, nnd especially puff paste. In certain seasons in New York and other big cities this fnt is so highly esteemed thnt it sella for comparatively comparative-ly high prices. A business Is made of collecting It from butchers and others oth-ers who dress poultry. Heated In a double boiler or other vessel set In hot wuter, the fat melts nway from the tissues and can be poured off. it becomes rancid easily, should be kept cool and covered like butter, and should be used in a few days. Seasoning in cukes should mask any flavor In the fat. |