[Sca-cooks] Pie dough

Gretchen Beck grm at andrew.cmu.edu
Sun Feb 21 22:18:22 PST 2010

--On Monday, February 22, 2010 6:09 AM +0000 yaini0625 at yahoo.com wrote:

> I had an animated discussion with an octogenarian regarding the
> difference between "table fat" vs "lard" in a recipe. We were trying to
> find a modern ingredient for table fat. Anyone else heard of "table fat?"
> Aelina 

A quick google books searc suggest that "table fat" is any fat that is
served at the table -- butter, cream, roast drippings. I supposed the
contrast would be that you would not serve lard by itself as a topping.

toodles, margaret

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