Cut suet, tallow, or trimmings of fresh fat pork in small pieces, or put through meat chopper. Soak mutton or chicken fat for twenty-four hours in cold salted water, changing water several times to remove the objectionable flavor; drain well before heating. Cook slowly in oven or double boiler for several hours. When fat is melted, strain through cheesecloth, pressing to obtain all the fat. Keep in cool place.

The addition of one part cottonseed oil to three parts strained fat makes a good cooking fat.

Save the scraps or crackling to use in suet puddings, gingerbread, or hash.