Lard, a mixture of half suet and half lard, drippings, or oil, may be used for frying. Suet and drippings are cheapest, and are preferred by many. Suet used alone cools very quickly and leaves a tallowy taste. Drippings should be carefully clarified (see page 18) and freed from water, or the articles cooked will soak fat. Lard, with a small proportion of suet or drippings, is more generally satisfactory. There is often a very disagreeable odor to new lard, and more or less water in it, as is shown by the froth and ebullition as soon as it becomes hot. Before it is used for any purpose it should be clarified with slices of raw potato and heated until it becomes still. Olive oil is the purest fat for frying, but it is too expensive for general use. Cotton-' seed oil has been recently introduced for cooking purposes, and is an excellent fat for frying, though many dislike its peculiar odor It may be heated much hotter than lard, without burning, and, when properly used, imparts no flavor to the food. When the fat becomes too brown lor potatoes or doughnuts, use it for croquettes, etc., and then use it for nothing except fish balls and fish. When it becomes very brown, put it with the soap-grease.

If you wish to fry several kinds at the same time, begin with potatoes, following with doughnuts or flour mixtures, and crumbed articles last; otherwise the crumbs will fall off, and adhere to whatever is put in subsequently. After every frying, strain the fat through a fine wire strainer or fine strainer cloth into a tin pail, not pouring it, but dipping it from the kettle with a small long-handled dipper. Let it cool slightly before straining, as, if very hot, it will melt the strainer. Sprinkle coffee on the stove, while frying, to disguise the odor.