Fats Suitable For Frying

Several fats may be used for frying, the ideal being a vegetable oil; olive oil give's the best results, but as this is too expensive for the average purse, any of the prepared cooking oils are next best, while lard and beef fat, and odds and ends of household scraps, follow in the order given. Butter or oleomargarine should never be used for frying, as either burns at too low a temperature. A mixture of two-thirds lard and one-third home-rendered beef fat gives excellent results, and is used by chefs the world over, because it produces a rich brown color unequalled by any other fat.

Rendering Or Trying Out Beef Fat

To try out beef fat for frying, cut it in small pieces and let it stand over night in cold salted water. Then drain, add a cupful of cold water to each two pounds of fat, and cook gently on the back of the range or in the oven, until the fat is clear, all bubbling has ceased, and the "scrapple" or "crackling," is crisp and brown. It may then be strained through a cloth into a clean pail or can, allowed to stiffen, and be kept indefinitely in a cool place.