20 BULLETIN 469, U. S. DEPARTMENT OF AGRICULTURE. 
temperature for deep frying when the bread is cooked to a golden- 
brown color in one-half minute or is well browned in one minute. 
Lard, beef, and, probably, mutton fats are hot enough when the bread 
is cooked to a golden-brown color in one minute or is well browned 
in one and one-half minutes. 
In sauteing, or pan frying, the food is cooked on a layer of fat 
rather than completely immersed in it, as in deep frying, and for 
this reason there is less opportunity for the food to soak fat. There 
is more danger, however, that the food so cooked will be burned 
unless care is taken, since the pan may become too hot and the rela- 
tively small amount of fat may soon be used up and the food stick 
to the pan. For this reason a fat which does not scorch at a low 
temperature is especially desirable for sauteing ; butter, for example, 
being less satisfactory in this respect than lard or beef fat. If the 
butter flavor is desired in pan-fried foods, a little butter can be used 
with a harder fat or the butter can be added after cooking. Other- 
wise great care must be exercised to avoid scorching. 
UTILIZATION OF WASTE FATS. 
In many homes the failure to utilize left-over or discarded portions 
constitutes the chief waste of fat. Many housekeepers who are eco- 
nomical in other ways do not give sufficient attention to this matter, 
and, as a result, there is apt to be more fat wasted than either protein 
or carbohydrate. In cities this is evidenced by the fact that there 
are large and profitably conducted concerns whose only business is 
the recovery and sale of grease from garbage. As this grease is 
always sold for soap making or other industrial purposes, it is not a 
complete loss, though lost to the housekeeper, and much of it, if prop- 
erly saved in the home instead of thrown in the garbage, might have 
been used for culinary purposes. In country households there is 
often better opportunity for utilizing waste fats than in the city, 
and it is quite possible that some of the fat ordinarily fed to the pigs 
and chickens might be more economically utilized if the edible por- 
tions were carefully rendered and used for cooking purposes and the 
remainder used for soap making. The latter is not such a difficult 
process as many persons suppose. The necessary lye may be readily 
purchased at a low price, and simple directions for soap making 
usually come with it. 
From the standpoint of economy it is desirable for the purchaser 
of meat to secure all the fat which he pays for in a particular cut. 
The dealer pays a flat rate per pound for the carcass, which includes 
the lean meat, fat, and bone. The fat must either be sold with the 
meat or else removed and the lean meat sold at a higher price to 
insure a profit. Many butchers in preparing beef, mutton, or poul- 
