[Sca-cooks] Pie dough

[wyldrose]

A lot of  old' timers would set out bacon fat/drippings  (from the left 
overs from frying bacon) as a spread for bread or to be added to potatoes. 
My Dad always wanted it  and I had heard from others that people who 
couldn't afford butter did this and it was also done during World War II 
when people couldn't get butter.   It is still set out sometimes in the 
local Native American community for the elders who still enjoy it spread on 
bread or fry bread.
  As for cooking when I was growing up, we always used lard for pie crust 
and bread unless we couldn't afford it.  Bacon 'grease' was used for fried 
foods especially fried potatoes  and actually it is great for adding a bit 
extra to  fried chicken.
                   Kay

>> 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