e to sweet milk since the curd remains on the cloth through
which the rendered mixture is strained and is thus more easily
separated from the rendered fat which has acquired some of the milk
flavor and butter fat.

TO RENDER FAT BY COLD WATER METHOD

Cut fat in small pieces. Cover with cold water. Heat slowly. Let cook
until bubbling ceases. Press fat during heating so as to obtain all
the oil possible. When boiling ceases strain through cheesecloth and
let harden. If desired one-half teaspoon salt, one-eighth teaspoon
pepper, 1 teaspoon onion and 1 teaspoon poultry seasoning may be added
before straining.

TO RENDER STRONG FLAVORED FATS

To mutton, duck or goose fat add equal amount of beef suet or
vegetable fat and render same as suet. This may then be used for
shortening, or pan broiling for meat or fish dishes, and not have the
characteristic taste of the stronger fats.

When rendering strong mutton, duck or goose fats if a small whole
onion is added the strong flavor of the fat is reduced. Remove the
onion before straining. It may be used in cooking.

TO CLARIFY FAT

Melt the fat in an equal volume of water and heat for a short time at
a moderate temperature. Stir occasionally. Cool and remove the layer
of fat which forms on the top, scraping off any bits of meat or other
material which may adhere to the other side.

Fats which have formed on top of soups, of cooked meats (such as pot
roast, stews), salt meats (such as corned beef, ham, etc.), or strong
fats, such as from boiled mutton, poultry and game, may be clarified
in this way and used alone or combined with other animal or vegetable
fats in any savory dish.

CARE OF FAT AFTER BEING USED FOR COOKING

If fat is used for deep fat frying as croquettes, doughnuts, fritters,
etc., while fat is still hot, add a few slices raw potato and allow it
to stay in the fat until it is cool. Remove potato--strain fat, allow
to harden and it is ready to use. The potato absorbs odors from fat.

HOW TO MAKE SAVORY FATS

FAT 1: To 1 pound of unrendered fat (chopped fine) add 1 slice of
onion about one-half inch thick and two inches in diameter, 1 bay
leaf, 1 teaspoonful salt, and about one-eighth teaspoonful of pepper.
Render in a double boiler and strain.

FAT 2: To 1 pound unrendered fat (chopped fine) add 2 teaspoonfuls
of thyme, 1 slice onion, about one-half inch thick and two inches
in diameter, one teaspoonful salt and about one-eighth teaspoonfu