This advertisement will appear in Late May Religious Weeklies, 1947 how to have more FAT for cooking It is surprising what a useful amount of fat you can collect for making puddings, cakes and pastry and for frying, when you take care to save the "odds and ends." Here is how to prepare them so that you have a store of fat that will keep well: CLARIFYING FAT Save all fat from the tops of stews, soups, gravy, etc., and the dripping from roasting, frying and grilling. This fat needs to be clarified or cleaned before it is used for cakes, pastry or frying, but it may be used as it is for savoury pastry and sandwich spreads.
- Collection ID
- HATOM
- Document Reference
- HATOM/9/244
- Document Types
- Ephemera
- File Reference
- HATOM/9
- Identifier
- 10.1080/wtss.hatom.000009.244
- Keywords
- Butter Cakes Cereals Dairy Domestic Equipment Fats Flour Food Processing Food Supplies Margarine Meals Milk
- Language
- English
- Note
- Advert located on left-hand side of page.
- Pages
- 1
- Published in
- United Kingdom
- Themes
- Domestic Life Eating Cooking
