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Suetine

Cut the suet into small pieces and cover with water. Let it soak for about a day, changing the water once. Drain it and put in an iron kettle with a half cup of skim milk to every pound of suet. Cook slowly until all sound of boiling ceases; cool slightly and pour off.

This fat has no unpleasant taste or odor and in many recipes may be substituted for all or part of the butter. It is also useful in frying.