FATS AND THEIR ECONOMICAL USE IN THE HOME. 25 



ing recipes have been found to be satisfactory in preparing a soft 

 culinary fat from these hard fats : 



SOFT FAT, I. 



Grind together two parts unrendered beef or mutton fat and one part lard. 

 Render in double boiler as described on page 22. 



This fat is improved by adding | pint of milk to each 2 pounds of 

 the mixture before rendering. The flavor is thus improved, and the 

 fat may be used for frying or shortening. 



SOFT FAT, II. 



Mix three parts unrendered beef or mutton fat (ground fine) and one part 

 refined cottonseed oil. Render in double boiler as described on page 22. 



Rendered beef or mutton fats may be softened by adding to them 

 the lard or cottonseed oil, heating the mixture until melted, and mix- 

 ing thoroughly. It is desirable to stir these mixed fats occasionally 

 while cooling to avoid the danger of the hard fat separating out. The 

 beef and mutton flavors are lessened somewhat by this softening 

 process. 



CARE AND STORAGE OF FATS IN THE HOME. 



The chief precaution to be taken in storing fats is to prevent them 

 from becoming rancid. The exact nature of the chemical changes 

 undergone by fats when they become rancid is not definitely known. 

 It is certain, however, that rancidity does not occur without the 

 previous formation of free fatty acids, and for the formation of fatty 

 acids light, heat, and air (containing oxygen) are necessary. There- 

 fore, fats to be stored for some time should be protected from heat, 

 light, and air. In the case of table fats like butter, which usually 

 are not kept long in the home, it is only necessary to keep them in a 

 cool place and away from objectionable odors and flavors, which they 

 absorb quite readily. The common custom of keeping butter in a 

 clean earthen dish in the ice compartment of the refrigerator is prob- 

 ably the most satisfactory for the average housewife. The rural 

 custom of keeping it in a pail suspended in a deep well or on a cool 

 and dry, clean cellar bottom is also satisfactory. Table oil, from 

 which small quantities are used frequently, keeps best if stored in a 

 cool place like a refrigerator and kept in small closed containers so 

 as to exclude the air as much as possible. Bottles of dark glass, or 

 wrapped in light-proof paper, have an advantage over clear glass 

 bottles in that they exclude the light. Tin cans are also very satis- 

 factory for this purpose. 



More care is necessary in the storage of cooking fats than is the 

 case with table fats, because the former are generally purchased in 

 larger quantities and are kept longer. While it is not necessary to 



