l
pepper. Render in a double boiler and strain.

FAT 3: To 1 pound unrendered fat (chopped fine) add 1 teaspoonful
thyme, 1 teaspoonful marjoram, one-half teaspoonful rubbed sage, 1
teaspoonful salt, and about one-eighth teaspoonful pepper. Render in a
double boiler and strain through fine cloth.

EXTENSION OF TABLE FATS

A. Butter or other fat may be extended to double its original bulk and
reduce the cost of the fat 40 per cent. A patented churn, any homemade
churn, mayonnaise mixer, or bowl and rotary beater may be used for
the purpose. To any quantity of butter heated until slightly soft add
equal quantity of milk, place in the churn, add one teaspoon salt for
each one pound of butter used. Blend thoroughly in churn, mayonnaise
mixer, or in bowl with rotary beater until of even consistency. Place
in refrigerator to harden. Vegetable coloring, such as comes with
margarine or may be purchased separately, may be added if a deeper
yellow color is desired.

B.

1 lb. butter
1 quart milk (2 pint bottles preferred)
1 tablespoon granulated gelatine
1-1/2 teaspoons salt

Soak gelatine in one-half cup of the milk. When softened, dissolve
over hot water. Let butter stand in warm place, until soft. Add
gelatine mixture, milk and salt and beat with Dover beater until
thoroughly mixed (about 15 minutes). Vegetable coloring such as comes
with margarine may be added if desired. Do not put on ice.

C.

1 lb. butter
1 quart milk (2 pint bottles preferred)
1 tablespoon granulated gelatine
1-1/2 teaspoons salt
1 cup peanut butter

Soak gelatine in one-half cup of the milk. When softened, dissolve
over hot water. Let butter stand in warm place, until soft. Add
gelatine mixture, peanut butter, milk and salt and beat with rotary
egg beater until thoroughly blended (about 15 minutes). Vegetable
coloring such as comes with margarine may be added if desired. Put in
cool place to harden but do not put on ice as the gelatine would cause
the mixture to flake. It is preferable to make up this mixture enough
for one day at a time only.

D. To 1 pound of butter or butter substitute add one cup peanut
butter. Blend thoroughly with wooden spoon or butter paddle; this may
be used in place of butter as a new and delightful variation.

E. To 1 pound softened butter add 1 pound softened butter substitute
(oleomargarine, nut margarine, vegetable margarine) or hydrogenated
fat. Blend thoroughly with butter