Photoplay (Jul - Dec 1943)

SAVE THAT FAT! You've heard a lot of "pro-and-con" on whether you should save kitchen fats. Here are the honest facts about it 20 HOLD-BOB Bob Pins assure lasting loveliness for your coiffure. They hold better because they're stronger . . . firmer . . . don't show because of round, invisible heads. Finish is satin-smooth. Ends are rounded, too. Because they're scarce — now, more than ever, use HOLD-BOB Bob Pins. They last longer. Genuine HOLDBOB Bob Pins come on a card as shown, plainly priced 10c. THE HUMP HAIRPIN MFC. COmch/cago.iu. I YOU want to go to war. You want to get into uniform, be a nurse, Wave, Wac or Spar or even a welder wearing one of those coal-scuttle, out-ofthis-world hats. Maybe you will and maybe you won't — but if you don't wear a uniform don't fool yourself that you aren't in this war, because you are. How? Well, one way is to conserve and salvage fat. Conserve it — that is save drippings and re-use them in later cooking — because fat is an important source of food energy. Conserve it, because that will help relieve the demand on commercial products which then can be used for our men in service and to ship to our Allies who are suffering an even greater fat and food shortage than our own. Salvage waste fat for the glycerine it contains. Glycerine is an essential ingredient in making drug and medical supplies; coatings for shells, tanks and battleship turrets; textiles and adhesives; compass floats, mechanisms for field and naval gun recoils and depth charge releases— and explosives. These are all vital in the war effort. In our own kitchens we can salvage pound after pound of fat which formerly we threw away — and every pound of salvaged kitchen fat contains enough glycerine to fire four antiaircraft shells. Saving fat may be a new story to you. but take it from Donna Reed it is a good old American custom. Donna, you know, is the up-and-coming star who is now playing opposite Charles Laughton in "The Man From Down Under" and who recently married Bill Tuttle, of M-G-M's make-up department. Donna and Bill are living in a small apartment now. Donna says proudly that Bill is the best vacuum chauffeur in town and Bill says she is the best cook! As a matter of fact, cooking never has BY \U HAMILTON been a hardship for Donna, because her mother taught her to cook back on the farm in Iowa. "I save every bit of fat," she says. "I wouldn't waste a spoonful of it for anything and I believe every other woman in the country will feel the same way as soon as she realizes how important it is and how much she can help by saving fat." Donna saves the fat trimmed from roasts, chops, steak and poultry, cuts it into small pieces and renders it by simmering over a low heat and straining off the liquid fat as it rises. She uses this, also bacon drippings and the drippings from broiler and roasting pans (all strained), for cooking. She also strains and re-uses lard and vegetable shortenings for deep fat frying. She includes in her salvage fats all those which can no longer be used for cooking. fats from fish or in which fish has been cooked, and the fats which rise to the surface of gravies, soups and stews. She strains these into a clean one-pound coffee can which she keeps in the refrigerator and when the can is full she turns it in to her butcher. "It's only a little bit, of course." she says, "but with every woman in the country saving on the same scale the millions of pounds of fat which we used to waste wil: help us win the war." If you want to make your own fat conservation and salvage as 100 percent effective as Donna's, keep in mind these tips from her. In preparing fats for home use of salvage, be sure to use a low temperature. If fat gets above the boiling point it will be too rancid for cooking and the glycerine content will be reduced. If you have trouble with top of the stove rendering, try melting the fat in the top of a double boiler. And remember that for salvage purposes dark fat has just as much glycerine as light.