The British Wartime Ministry of Food’s Food Facts leaflets are one of my favourite things, as regular readers would be aware. Today I want to give you another example: Food Facts No. 258 was published in June 1945.
Ways of making your FAT ration go further.
While there is a world shortage of fats, these simple suggestions for extending the fat ration will be helpful to every housewife.
Before you cook your meat, trim off any spare fat and set it aside. If any of the family don’t like fat, cut off some before serving.
To render down the fat, cut the scraps up small and put in a tin in a slow or moderate oven. Don’t let them burn. When melted, strain off the fat into a bowl. This makes splendid fat for all cooking purposes.
Dripping or fat which has been saved from roasting, tops of stews, gravy, and so on can be used for cakes, pastry and frying, after it has been clarified, or cleaned. Fat tasting of onion is only suitable for frying, or savoury pastry,
Put the fat into a saucepan and cover with water. Bring it slowly to boil, pour into a basin, and leave it to cool. The fat will set on the top in a hard white lid. Scrape away any scraps from the underside, then melt again in a saucepan – without any water – and heat until it stops bubbling.
Clarified fat can be used for cakes and pastry, and for sandwich spreads.
Dripping Spread: Use dripping from the joint alone, or mixed with any of the following: salt and pepper, chopped pickle, meat extract, chopped onion or leek, bottle sauce or chutney, herbs, vinegar, grated cheese.
Savoury Spread: 2 oz. dripping; 1 or 2 spring onions, finely chopped: 1 teaspoon of vegetable or meat extract; 3 teaspoons Worcester sauce; pepper and salt. Slightly melt the dripping and beat well. Add the othe ingredients and beat again. Both of these spreads make delicious sandwiches.
Steamed Chocolate Pudding (without fat): 6 oz. plain flour; 1 level tablespoon cocoa; 4 level teaspoons baking powder; 2 oz. sugar; 1 level tablespoon dried egg; pinch of salt; milk (or milk and water) to mix. Sift all dry ingredients together, beat to a thick batter with milk. Pour into greased basin, cover, and steam 1 ¼ hours.
AN APPEAL TO HOUSEWIVES.
It will be a great help to your shopkeeper if you get your ration of cooking fat
once a fortnight instead of every week.