War cook book

6. Use rinds of bacon and salt pork as seasonings for V cabbage, greens, vegetables or soups. 7. Keep a jar for all trimmings from meat, bits of fat or drippings. When sufficient amount has collected, render the contents. 8. Use butter on the table, especially for children. Do not use it in cooking. In recipes calling for butter, any of the following substitutions may be made: One cup butter equivalent to : 1 cup (scant) oleomargarine 4-5 cup lard substitute 4-5 cup rendered poultry fat 4-5 cup rendered suet or mutton fat 4-5 cup vegetable fat or oil The following suggestions will help to save fats in cooking : MEATS. Roast or broil instead of frying. Use meat loaf instead of croquettes. When meat is boiled, skim off excess fat for other cooking and use liquid for soup. When meat or poultry is roasted, much of the fat may be used for other cooking. The gravy need not be so rich. Trim off excess of fat on all meats before cooking, render and use. BREADS. Use clarified fats, fat compounds, vegetable fats and oils. All fat may be omitted if desired. CAKES. Serve only plain cakes. Use clarified fats, chicken fat, vegetable fats or oils, fat compounds. PIES. Serve only plain pastry. Serve pies with one crust instead of two. Use vegetable fats or fat compounds in pastry. Vegetable oils may be used if the quantity is lessened one-third. CARE OF FATS. All fats which are to be stored for some time should be protected from heat, light and air to prevent them from becoming rancid. Keep in tightly covered receptacles and in a cool, dark place. In summer time scraps of fat which are saved should be rendered promptly to prevent them from becoming rancid. It is also important in rendering or clarifying fats that all moisture be driven off since molds are very apt to grow if fats contain moisture. Keep butter, oleomargarine and other butter substitutes in a cool place away from foods having strong odors, since odors are readily absorbed by these fats. Store the oils in closed cans or bottles, wrapped in paper, in a cool place. The refrigerator is preferable. HOME MADE FAT COMPOUND. Mix one part of oil (cottonseed oil or corn oil, etc.) with two parts of warm rendered suet. Stir several times while cooling to prevent the ingredients from separating. This makes a good and satisfactory compound with a texture similar to lard, but at a lower cost per pound. In summer, suet may be added to lard in small amounts in order to have a harder fat. If milk is added to suet before rendering the flavor is improved. HOW TO RENDER FATS. Chop in small pieces or put through a meat chopper, heat in a double boiler until all the fat has melted. The use of a double boiler prevents too high a temperature. If fat is overheated, it will become rancid. Strain through a cloth, heat again to sterilize and drive off moisture. HOW TO CLARIFY FATS. Method 1. Melt the fat with an equal proportion of water in a double boiler. Strain through a cloth. When cold, remove the layer of fat from the water and reheat to drive off moisture. Method 2. Follow directions in Method 1, using sour milk. Flavors and odors are modified.