71. The suet obtained from beef is a valuable source of fat for cooking,
and it should therefore never be thrown away. The process of obtaining
the fat from suet is called _trying_, and it is always practiced in
homes where economy is the rule.
To try out suet, cut the pieces into half-inch cubes, place them in a
heavy frying pan, and cover them with hot water. Allow this to come to a
boil and cook until the water has evaporated. Continue the heating until
all the fat has been drawn from the tissue. Then pour off all the liquid
fat and squeeze the remaining suet with a potato masher or in a fruit
press. Clean glass or earthen jars are good receptacles in which to keep
the fat thus recovered from the suet.
To try out other fats, proceed in the same way as for trying out suet.
Such fats may be tried by heating them in a pan without water, provided
the work is done carefully enough to prevent them from scorching.