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Show g I.PUT KITCHEN FATS TO WORK : : ' I With fats and oils rationed, America's housewives have a valuable source of cookin3 fats in meat drippings, fat trimmings from uncooked meat, cured pork s, (frJy': rinds, and fat skimmings from soups and stews. f' -p. " " 1 They can be saved and used for baking, frying ;!)i E""krm'fi HOW TO RENDER FAT and seasoning. ' i 0ff . Trim excess tat from all un- Use of these fats is vita to the government', 15', Ak cooked meat and keep in faj conservation program. IF all cannot be used (S!"! rVnilVar U"iU in khe kilchen' the SUrP'US WaSte fat sUld 2. Chopfine or grind. e sold to a ,meal dea,er,as fats are val- fm sSHi W- 0i 3. Render in double boier. "able source of glycenn used to manufacture iMj) 4. Strain through cloth. ammunition. One pound fur- L 5. Coo to room temperoture. nishes enough glycerin to fire t': t Y Cover tightly and store in four 37-millimeter anti-aircraft ju.1 j V ':f SSiTr refrigerator. (May be , ! ij $ ' kl&Vl mixed with other rendered shells , I Uy ggSgVS fat or drippings which have Kitchen fat can be valuable fs C" KteS" been strained.) in the war effort. Save it! It&U "4" 7. Use for baking, frying, and y j P. r5jG..a seasoning. -,'Su' Storing 'j jmW TYPICAL RECIPES USING SALVAGED KITCHEN FATS JjJ s PIE CRUST BAKING POWDER BISCUITS Jtr mVHG 2 cups flour Vz tspoon salt 3 cups (lour 3 to 6 tablespoons V jY'vS y, cup drippings or 3 to 6 tablespoons 4?4 teaspoons baling rendered fat or ' "((p " rendered fat cold water powder drippings ((s9 Wltofi Sift flour, measure, add salt and sift again. Cut in cold 1 teaspoon salt 1 cup milk IW KSyFV fat u"lil Particles are about size of peas. Add cold water, Mix and sift dry ingredients. Cut in cold fat. Add the ... bUTI klR Iitte at a time. mixing quickly and evenly through flour milk all at one time. Stir with a fork until the dough dings fje IVyffiSy with a fork until dough just holds in a ball. Use as little in a ball. Turn on a lightly floured surface and knead gently Vi-SLA water as possible. Chill before rolling. This makes enough for one-half minute. Pat or roll one-half inch thick and cut J; y . pastry for a two-crust 9-inch pie. Roll die dough to about with a small biscuit cutter, dipped in flour. Place on baking ' VoU USUig one-eighth inch in thickness. sheet and bake in a hot oven (450 F.) for 12 to 15 minutes. ' ffaS -I 1 1 ','ofth; JIFFY CAKE 4 tablespoons teaspoon sah rendered fat or lJ2 cups sifted flout drippings ', teaspoons baking 1 cup sugar powder 1 egg 1 teaspoon flavor- Vz cup milk big Put all ingredients in a bowl and beat well with a rotary Ueater. Batter should be light and smooth. Pour into deep layer pah and cover evenly with the following mixture: J2 cup grated sweet chocolate or cocoanut and V2 CUP finely chopped nuts. Bake in a slow oven (350CF.) for 35 to 40 minutes. CRACKLING CORN BREAD 2 cups corn meal 2 teaspoons salt y2 cup sifted flour 1 egg, beaten 3 teaspoons baking 2 cups milk powder 1 cup cracklings Chop cracklings (the crisp brown pieces left after fat ts rendered) or put through food grinder. Sift together dry ingredients, add milk to which beaten egg has been added, and mix wclL Stir in cracklings. Pour mixture into greased pan and bake in hot oven (425 F.) 30 to 40 minutes, or until well browned. 1 -draw GINGER COOKIES - .jt 5 cups flour 2 cups brown sugar " 1 tablespoon soda 2 eggs :'Jeyc 1 tablespoon ginger 1 teaspoon vinegar ,:'d 1 cup rendered fai V2 cup dark j( or drippings molasses Sift flour once, measure and sift again with : soda, salt and ginger. Cream fat, add sugar and -J BU$ continue creaming. Add beaten eggs, vinegar -titfE and molasses. Add dry ingredients and mix. Roll in balls the size of a walnut. Place on a cookie sheet and bake in a moderately hot oven (400CF.) for twelve to fifteen minute. Yield; tO 5 dozen- jjid. prepared by Nat'l Live Stock and Moat Board : when |