More Wartime Cooking
September 23rd, 2015. Filed under: Wednesday's Wonders.
This was an interesting section in Thrifty Cooking for Wartime. Fat. No, not the kind of fat you’re thinking of. We’re talking about leftover fat during cooking. Of course, it could have led to body fat if food wasn’t rationed and the cooks had modern day appliances.
Leftover fat or drippings
Keep it in three different containers.
- Bacon, sausage, ham, and salt pork
- Beef, fresh pork, chicken, and goose
- Lamb and mutton
The fats in the first container can be used to fry potatoes, omelets, liver and onions. Add to split pea or potato soup. A few tablespoons can be added to a pot of beans as a substitute for meat. It can also be used for gravies and as a substitute for butter in white sauce.
When cooking green beans, peas and greens, lift the vegetables from the juices. Thicken juices with a little paste made with flour and water. Stir until thick; add 1-2 tablespoons drippings to one cup thickened liquid, salt and pepper and add a dash of nutmeg or mace. Pour over vegetables. A few drops of lemon or vinegar can be added.
From the second container: Fats can be used in mashed or creamed potatoes. Use in cream sauce for creamed chicken. They’re also good in scalloped potatoes. Of course, you can use them for frying. Leftover fats may also be used for pastry crusts, cakes or biscuits by sweetening with 1/2 teaspoon soda to one cup fat.
Third container fats can be used fr frying lamb hash or patties and for making lamb gravy. If these fats become rancid, heat and fry a few pieces of raw potato until brown, drain and place in a clean container.
In the next installment of wartime recipes we’ll be looking at some breakfast ideas.