Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

To grease Tins

Warm pans slightly; brush with melted lard, suet, or clarified butter; cover bottom of pan only with tissue paper, then grease the paper.

Lard or suet is less apt to brown than butter, but many object to their use; if so, clarify the butter, by melting butter, letting stand until salt has settled to the bottom, then pouring off the liquid butter.