In a large family, where much meat is consumed, the care of the fat and drippings is an important item; and every housekeeper should know what is done with them.* If she has a young cook, she probably will not be acquainted with the various ways of preventing them from being wasted; if one who is experienced, she may not always care to take the trouble. When meat is of a superior quality, there is usually some fat which should be trimmed off before it is cooked, and more will then roast out, than can be properly used for gravy; therefore, about three quarters of an hour before the meat is done, pour off all the drippings from the roaster, into a dish, and set them away to cool.* Save all the nice pieces of fat, and put those that are not so into the soap-grease. In warm weather, the good pieces should be clarified once in three or four days; in winter, once a week. If you have boiled lamb, or boiled beef which has been slightly salted, take the fat which cools on the top of the liquor, and add to that poured off from the roaster; scrape off any specks which may be on the under side of it. To clarify, cut small all the pieces saved, and put them into a small kettle; cover it, and put it on the stove or range where it will not burn. It should be tried slowly; stir it occasionally. When it looks clear, the cakes of drippings, the pieces from the top of the pot, etc, should be added. As soon as it again becomes clear, pour it through a little sieve, or colander with very small holes.

* The custom of giving them to the cook as her perquisite, besides being wasteful, is productive of various evils.

Fat thus clarified will save butter. It makes very good plain gingerbread and common pie-crust, or if preferred, can be used in each of these with half butter; it is as good as lard, to fry doughnuts or biscuit, and much more healthful; and though not equal for frying fish, to salt pork, does very well for this purpose. It is well to keep a small stone jar for such fat. A brown earthen one soon becomes saturated with it, and smells disagreeably.

The fat of mutton should not be put with other kinds, as it is very hard and tallow-like, and the taste is not agreeable. It however does very well to use on the griddle, or to grease pans for bread.

The fat which is not nice enough for any of these uses, should (unless it is more convenient to dispose of it to the soap boiler) be tried for the purpose of making soap. It should be kept in a dry place where it will not mould, and be covered so that flies will not visit it. Two receipts are given (see page 235) for making soap with very little trouble.

* See the directions for making gravies.