Every bit of fat from scraps of meat, bacon drippings, roasts, soups and poultry may be made into a mixture useful for general cooking purposes. The scraps should be "tried out" together. The proportion of soft fats to hard fats will usually be enough to make of the whole a good medium fat.

Chop the fat into fine pieces or run it through a meat-grinder. For each pound of fat allow one-half cup of milk. Cook in the top of a double boiler, or in a kettle set over water, until the fat is melted. Strain through several thicknesses of cheesecloth laid over a strainer.

Fat may be tried out in exactly the same way without the use of the milk, but milk improves the flavor and texture of the product. Sweet, sour or buttermilk may be used.

If the crisp cracklings left after straining are of good flavor and color they may be substituted for other fats in various dishes, notably in corn-meal and graham-flour mixtures, hashed brown potatoes, corn-meal mush that is to be fried, and any kind of baked hash.