War cook book

Method 3. Follow directions given in Method 1, adding several pieces of clean hardwood charcoal. If beef fat is being clarified, the yellow color is removed and a white odorless fat is secured. HOW TO MAKE SAVORY FATS. Savory fats may be made when undesirable flavors are to be eliminated. Usually strong seasonings, such as thyme, sage, marjoram, summer savory, bay leaves or onions are added to unrendered fats, having pronounced odors or flavors like those of beef or mutton. These seasonings mask the strong original flavors. Render in a double boiler and strain carefully through a flannel cloth so that all bits of herbs are removed. Adding salt after rendering improves the flavor. Savory fats may also be prepared from rendered fats by adding the seasonings, heating the mixture and straining. SALAD DRESSING. The essential ingredients of any dressing are fat and acid. The fat may be any oil, butter substitute, cream, chicken or bacon fat. The acid may be vinegar or lemon juice or a combination of fruit juices with lemon predominating. Vinegar makes a stronger dressing, the fruit juice a more delicate one. Often when pineapple is used in a salad the juice is wasted. This may be acidified with lemon juice and used as the liquid in cooked dressing to be served with the fruit salad. There are three types of salad dressing — French, mayonnaise and cooked dressing. The simplest type of dressing is the French, which is made up of the two essential ingredients, fat and acid, simply mixed and well seasoned. Mayonnaise is made of these same ingredients with either egg white or egg yolks added. Instead of the olive oil usually called for, any of the commercial vegetable oils, such as cottonseed or corn oil, may be substituted. They are less expensive than the olive oil and have the same food value. If the olive flavor is preferred use part olive oil and part substitute. There are two kinds of cooked dressing, one made from a custard foundation, the other with a cream sauce basis. The second one is the more economical, especially when eggs are expensive. Where sugar is used, equal amounts of honey or twice as much corn syrup may be substituted. SALAD DRESSINGS FRENCH DRESSING. 2 tablespoons vinegar or lemon juice 4 tablespoons oil Yz teaspoon salt y^ teaspoon paprika Add seasonings to the oil, then beat in the vinegar or lemon juice, adding it a little at a time. French dressing may be made in quantities by placing the ingredients in a bottle and shaking well. Although the dressing separates in standing it may be combined .again by shaking thoroughly each time just before serving. « MAYONNAISE 1 egg yolk 1 cup oil 1 tablespoon lemon juice or vinegar 1 teaspoon salt Yz teaspoon paprika Method 1. Beat egg yolk, add seasonings, then the lemon juice or vinegar, and mix thoroughly. Into this mixture drop the oil slowly, at first beating constantly. When it begins to thicken, the oil may be added more rapidly. If too thick, then with the lemon juice or vinegar. Method 2. If all the ingredients are thoroughly chilled, the egg, seasoning, acid and oil may be put together in a bowl and combined by beating with a dover beater. This saves time and a good dressing results. COOKED DRESSING (Custard Foundation).