24 BULLETIN 469, U. S. DEPARTMENT OF AGRICULTURE. 



nounced odors or flavors like those of beef or mutton. The specific 

 flavoring bodies present in these seasoning materials are dissolved 

 in the fats and mask the strong original flavors. Savory fats are 

 useful for frying, warming up vegetables, etc., since they impart a 

 distinct flavor to foods. 



There are a number of recipes for the preparation of savory fats. 

 The following have been tested and found to be satisfactory with 

 mutton or beef fats : 



SAVORY FAT, I. 



To 1 pound of unrendered fat (chopped fine) add 1 slice of onion about 

 i inch thick and 2 inches in diameter, 1 teaspoon broken bay leaves, 1 tea- 

 spoon salt, and about i teaspoon pepper. Render in a double boiler and strain. 



SAVORY FAT, II. 



To 1 pound unrendered fat (chopped fine) add 2 teaspoons thyme, 1 slice 

 onion about \ inch thick and 2 inches in diameter, 1 teaspoon salt, and about \ 

 teaspoon pepper. Render in a double boiler and strain. 



SAVORY FAT, III. 



To 1 pound unrendered fat (chopped fine) add 1 teaspoon thyme, 1 teaspoon 

 marjoram, J teaspoon rubbed sage, 1 teaspoon salt, and about \ teaspoon pepper. 

 Render in double boiler and strain through fine cloth. 



If it is desired to prepare a savory fat from a rendered fat the 

 above recipes may be modified by melting the fat, adding the season- 

 ing in the same proportion as above, heating the mixture gently for 

 an hour or more, and straining. The following recipe has also been 

 recommended for preparing a savory fat from a rendered fat : x 



To 1 pound rendered fat (melted) add 1 sour apple, 1 onion, and 1 teaspoon 

 ground thyme or other sweet herbs tied in a small cloth. Cook together in oven 

 or on the back of the stove until the onion and apple are well browned. Strain 

 the fat through a fine cloth. 



The kind and amount of seasoning recommended may be easily 

 modified to suit one's taste. Potato chips and French fried potatoes 

 cooked in each of the above fats were found to have no noticeable 

 mutton or beef flavor. In order to remove all particles of the herbs 

 added it is necessary to strain the savory fats through flannel or 

 other closely woven cloth. 



SOFTENING HARD FATS TO MAKE THEM MORE SATISFACTORY 

 FOR SHORTENING PURPOSES. 



Fats, like beef or mutton suet, which are too hard for satisfactory 

 use in shortening, may be softened to the desired consistency by 

 mixing: softer fats like lard or cottonseed oil with them. The follow- 



>U. S. Dept. Agr., Farmers' Bui. 526 (1915), p. 9. 



