Mutton Fat in Cooking
Dear Aunt Daisy, Hearing a farmer’s wife say she had mutton fat, but could not make much use of it because of its being too hard, I send this hint. Render the fat, and when pouring into a basin, select a large one. Beat the hot dripping for about 3 minutes with the egg-beater; let it stand about 10 minutes, then beat again for one minute or so. Pour into suitable container. This will be almost as soft as beef dripping. I have used it in cakes, sponges and biscuits in the proportion of 2 of dripping to 1 of butter, with excellent results.-"Switzer."
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19440225.2.39.3.1
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New Zealand Listener, Volume 10, Issue 244, 25 February 1944, Page 23
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108Mutton Fat in Cooking New Zealand Listener, Volume 10, Issue 244, 25 February 1944, Page 23
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