Foods that will win the war

To mutton, duck or goose fat add equal amount of beef suet Of vegetable fat and render same as suet. This may then be used for shortening, or pan broiling for meat or fish dishes, and not have the characteristic taste of the stronger fats. When rendering strong mutton, duck or goose fats if a small whole onion is added the strong flavor of the fat is reduced. Remove the onion before straining. It may be used in cooking. TO CLARIFY FAT Melt the fat in an equal volume of water and heat for a short time at a moderate temperature. Stir occasionally. Cool and remove the layer of fat which forms .on the top, scraping off any bits of meat or other material which may adhere to the other side. Fats which have formed on top of soups, of cooked meats (such as pot roast, stews), salt meats (such as corned beef, ham, ete.), or strong fats, such as from boiled mutton, poultry and game, may be clarified in this way and used alone or combined with other animal or vegetable fats in any savory dish. CARE OF FAT AFTER BEING USED FOR COOKING If fat is used for deep fat frying as croquettes, doughnuts, fritters, etc., while fat is still hot, add a few slices raw potato and allow it to stay in the fat until it is cool. Remove potato—strain fat, allow to harden and it is ready to use. The potato absorbs odors from fat. HOW TO MAKE SAVORY FATS Fat 1: To 1 pound of unrendered fat (chopped fine) add 1 slice of onion about one-half inch thick and two inches in diameter, 1 bay leaf, 1 teaspoonful salt, and about one-eighth teaspoonful of pepper. Render in a double boiler and strain. Fat 2: To 1 pound unrendered fat (chopped fine) add 2 teaspoonfuls of thyme, 1 slice onion, about one-half inch thick and two inches in diameter, one teaspoonful salt and about one-eighth teaspoonful pepper. Render in a double boiler and strain. Fat 3: To 1 pound unrendered fat (chopped fine) add 1 teaspoonful thyme, 1 teaspoonful marjoram, one-half teaspoonful rubbed sage, 1 teaspoonful salt, and about one-eighth teaspoonful pepper. Render in a double boiler and strain through fine cloth. EXTENSION OF TABLE FATS A. Butter or other fat may be extended to double its original bulk and reduce the cost of the fat 40 per cent. A patented churn, any homemade churn, mayonnaise mixer, or bowl and rotary beater may be used for the purpose. To any quantity of butter heated until slightly soft add equal quantity of milk, place in the churn, add one teaspoon salt for each one pound of butter used. Blend thoroughly in churn, mayonnaise mixer, or in bowl with rotary beater until of even consistency. Place in refrigerator to harden. Vegetable coloring, such as comes with margarine or may be purchased separately, may be added if a deeper yellow color is desired. B. 1 Ib.butter 1 tablespoon granulated gela- 1 quart milk tine (2 pint bottles preferred) 14 teaspoons salt Soak gelatine in one-half cup of the milk. When softened, dissolve over hot water. Let butter stand in warm place, until soft. Add gelatine mixture, milk -and salt and beat with Dover beater until thoroughly mixed (about 15 minutes). Vegetable coloring such as comes with margarine may be added if desired. Do not put on ice. CG. L. Ib. butter 1 tablespoon granulated gela- 1 quart milk tine (2 pint bottles preferred) 14 teaspoons salt 1 cup peanut butter Soak gelatine in one-half cup of the milk. When softened, dissolve over hot water. Let butter stand in warm place, until soft. Add gelatine mixture, peanut butter, milk and salt and beat with rotary egg beater until thoroughly blended (about 15 minutes). Vegetable coloring such as comes with margarine may be added if desired. Put in cool place to harden but do not put on ice as the gelatine would cause the mixture to flake. It is preferable to make up this mixture enough for one day at a time only.