Then pour off all the liquid
fat and squeeze the remaining suet with a potato masher or in a fruit
press. Clean glass or earthen jars are good receptacles in which to keep
the fat thus recovered from the suet.
To try out other fats, proceed in the same way as for trying out suet.
Such fats may be tried by heating them in a pan without water, provided
the work is done carefully enough to prevent them from scorching.
PREPARATION OF LEFT-OVER BEEF
72. As has been shown, meat is both an expensive and a perishable food.
Therefore, some use should be made of every left-over bit of it, no
matter how small, and it should be disposed of quickly in order to
prevent it from spoiling. A point that should not be overlooked in the
use of left-over meats, however, is that they should be prepared so as
to be a contrast to the original preparation and thus avoid monotony in
the food served. This variation may be accomplished by adding other
foods and seasonings and by changing the appearance as much as possible.
For instance, what remains from a roast of beef may be cut in thin
slices and garnished to make an attractive dish; or, left-over meat may
be made very appetizing by cutting it into cubes, reheating it in gravy
or white sauce, and serving it over toast or potato patties. Then there
is the sandwich, which always finds a place in the luncheon.
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