Do not throw away small pieces of fat from pork, lamb or steak. Put them on the stove, in a skillet or agate dish and cook them till there is nothing left, but scraps. Then pare a potato, wash clean, cut into thin slices and cook in the fat for a half hour to clarify it. Strain through a cloth. This will be good to fry doughnuts in and for all purposes, where shortening is needed, except for pie crust.
Pieces of fat, not fit for shortening can be saved in some old utensil and made into kitchen soap.
Source: Things Mother Used To Make, L.M. GurneyFiled under Remedy | Tags: doughnuts, fat, gurney, lamb, lard, pork, potato, shortening, steak | Comment (0)