This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
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.
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.