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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 
\ inch thick and 2 inches in diameter, 1 teaspoon broken bay leaves, 1 tea- 
spoon salt, and about \ 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, \ 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 ma}^ 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 : 1 
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. 
