USE THE EATS YOU SAVE 1 
\ 
Keep Fats Usable 
Save all drippings from cooked poultry and meats. If you intend to use them 
soon to add flavor to some dish, pour the drippings "as is" into a glass or jar and 
store carefully. If you are saving them for later use, strain the drippings through 
a clean cloth. 
You have paid for the fat on the meat you buy, so bring it home. If there's 
more than enough to cook with the meat, cut off the extra. Some of the trimmings, 
such as good-flavored beef fat or ham fat, can season dishes in the same ways as 
you use salt pork. For instance, try it with baked or boiled beans. Other trim- 
mings need to be rendered or "tried out" before you use them. Some need to be 
clarified, in addition. 
Strain and store fat left over from frying. If necessary, clarify it, also. 
If you like, put several kinds of drippings or left-over fats in one jar. Always 
check to make sure the fat you have saved is not turning rancid before you pour 
new fat on old. Never use rancid fats for food. It is unpleasant to taste and 
unwholesome. 
How To Render Fats 
To render a fat is to heat it slowly so that the fat melts and separates from the 
connective tissue. You can render several kinds of fat together if you wish. 
Grind or cut into fine pieces fat trimmed from meat. Put it in a double boiler 
or in a saucepan that can be set in hot water. Or, if you have the oven going, set 
the pan in a slow oven. As soon as the fat is melted, strain it through a clean 
cloth to remove any particles of connective tissue. When it cools, store it in a 
cool place. 
Save the pieces you strain out. These cracklings are good in muffins and 
other hot breads. 
■1*ng is the quickest way to spoil 
' storage spoils (at. Best way 
ts is in a closely covered con- 
a dark place, and away from 
>red and strong-scented foods. 
tirs need to be kept very cool, 
there are some cooking fats 
pirket that keep well at room 
le. 
ltd over from cooking spoil more 
in new fat. So keep them extra 
se as soon as possible. 
check on fats to be sure they 
ting rancid. 
fats, such as butter, are least 
of all. So when you use your 
ese, be sure to put it where the 
count most with your family. 
days of limited fat supply, dishes 
it are out of step with the times. 
e fat should be salvaged. Any 
Vt use as a spread or in cooking 
strained into the salvage can 
I in for salvage. This fat ends 
rions or is put to other industrial 
>eed up the war program. 
How To Clarify Used Fats 
The purpose of clarifying used fats is to take out bits of other food and improve 
the flavor. 
Solid tat: pork, beet, lamb. Pour hot water over the fat. Add 1 cup water 
for each cup fat. Heat this mixture slowly for 10 minutes. Stir well. Strain through 
a clean cloth. Chill. When the layer of fat, which comes to the top, is hard, pour 
oft* the water. Then scrape off any dark material that may be clinging to the under- 
side of the fat. Get as much water as possible out of the fat. Use promptly. Clari- 
fied fats will not keep indefinitely. 
Soft tats (poultry) and oil*. To clarify oils and fats that are very soft at room 
temperature, add thin slices of raw potato (4 or 5 slices to a cup of fat) and cook 
slowly over low heat for about 20 minutes. Strain the fat through a clean cloth 
and cool. 
Some Good Uses for Saved Fats 
All left-over fat can be saved to use again, unless it is too strong in flavor or 
scorched. 
Saved fats may include drippings from roast or broiled meat or from poultry 
rendered trimmings of pork, beef, poultry — good-flavored fats saved from frying. 
Number 1 use is gravy. Use saved fat also in sauces for scalloped dishes. Or add it to soups. 
Flavor vegetables with it. Add to plain boiled vegetables, mash with potatoes, mix with a 
little vinegar and use as the dressing for wilted lettuce, top off a baked potato with it, use for 
panning cabbage, squash, and other vegetables. 
Add during cooking to meat that hasn't enough fat of its own. 
Make it the fat in piecrust, cake, gingerbread, waffles, muffins, biscuits, stuffing for poultry or 
meat, macaroni, and other cereal dishes. 
"Butter" bread crumbs in it. 
To mask the flavor of lamb, mutton, and other such fats, combine with onions or mixed veg- 
etables in soup, or use as the shortening in crust for meat pie or in spice cake, gingerbread, or 
orange cakes or cookies. 
