FATS
Bacon drippings may be substituted for lard in frying, baking, or in gravies, providing the drippings are clarified and not too strong. A great many people prefer the flavor of bacon drippings to any other shortening.
Beef suet drippings, for reheating meats or for frying or shortening purposes, take the place of lard and are much more economical.
Pork fat, left from roast, chops or ham, can be used in the same manner.
Mutton drippings need no longer be set aside, since the housewife has learned how to sweeten them.
Smoky kitchens indicate the improper use of fat in cooking. Too high a temperature causes a chemical change to take place which results in smoke and disagreeable odor, and also renders the fat less digestible.
Put cold fat into a cold pan before placing it over the heat. Bringing into contact with the hot pan frequently results in burning the fat.
For deep frying and sautéing, care should be taken not to heat the fat to too high a temperature, as burning decomposes the fat and renders it less digestible. In deep fat frying, place the food to be fried in the hot fat a small amount at a time. The addition of the cold food reduces the temperature of the fat.
Do not pile fried articles. Drain on unglazed paper.
Strain fat after using, save, and use again.
FOODS SOAK FAT
When fat is not hot enough, when mixture is too rich, when mixture is too moist, and when too much soda or baking powder has been used, deep-fried foods will take up too much fat and be greasy.
TEST FOR TEMPERATURE
A piece of soft bread will brown in 40 seconds in deep fat that is just hot enough for cooked articles, or in 60 seconds in fat at the right temperature for uncooked foods.
Fat is too hot if it smokes.
TO CLARIFY FAT
To clarify the frying medium for second or third use, melt, add raw potato cut in quarter inch slices, and allow to heat gradually; when it ceases to bubble and the potatoes are well browned, strain through double cheesecloth, placed over the wire strainer into a pan.