Clarifying Fat.
To clarify fat that has been used for frying, put it into a frying kettle, being careful not to let the sediment go in, and place the kettle on the fire. When the fat becomes hot, add three raw potatoes cut into slices, and stir well. The impurities gather on the potatoes. Three potatoes will be enough for four pounds of fat. Whenever there are any trimmings of fat from any kind of meat cut them in bits and place in a frying-pan on the back part of the stove, where they will cook slowly until all the liquid fat has been extracted. Strain this into a pot kept for this purpose.
As soon as the fat is skimmed from soups, gravies, and the water in which meat has been boiled, it should be clarified, as the water and other objectionable particles contained in it will cause it to become rancid if it stands a long time. Put it on the stove, in a frying-pan, and heat it slowly. When it becomes melted, set it where it will simply bubble, and keep it there (being careful not to let it burn) until there is no motion, and all the sediment has fallen to the bottom of the pan. When this stage is reached the fat is clarified.
Sometimes fat that has been used several times for frying, and has not been strained, will become dark and unfit for use. This may be put into a kettle with about six times as much hot water, boiled for twenty minutes, turned into a large pan, and set in a cold place. When the contents of the pan become cold, the fat will be found in the form of a solid cake on the surface of the water. It must be removed, and clarified in the manner already described.
To clarify butter, put it in a stewpan, and set it on the back part of the range, where it will heat slowly. When a clear, oily substance is found on top, and a cloudy sediment at the bottom of the pan, lift the pan gently and pour off the clear substance, which will be the clarified butter.
When the fat is ready to strain, draw it back where it will partially cool; then strain it through a piece of cheese-cloth.
Tin or stoneware vessels are the best in which to keep fat. The pails in which lard comes are very good for soap grease, because, knowing their exact capacity, one knows just how much grease there is on hand. Have the pails covered, and keep them in a cool place.
Save for stock all the bones and trimmings from fresh meat, the bones from roasts or broils, and such pieces of cooked meat as are too tough or hard to serve cold or in made dishes. Put these in a stewpan, with water enough to cover them, and simmer for five or six hours. Strain into a bowl, and cool quickly. No matter how little bone or meat there may be, cook it in this way while it is fresh and sweet. A gill of stock has great value in warming over meats, fish, and vegetables.