in active or laborious work may eat a larger proportion. Persons
who are working at hard manual labor, out of doors, will be able
to assimilate daily portions of fried food without any physical
disturbances.

For digestion's sake, learn to serve:

Juice of lemon with fried fish,
Apple sauce with pork or goose,
Cranberry or currant jelly with poultry, lamb or mutton,
Horseradish with beef.

It is a curious thing that nature demands these combinations to
equalize the fatty content of the meal. Save and clarify the various
fats and utilize each particular kind, so that there need be no waste.
Chop all bits of suet fine and place in a double boiler and then
render. Chicken and pork fat may be rendered in this way.

An excellent shortening that may be used to replace butter in cooking
and baking may be made from chicken fat, of which there is usually
three or more ounces in one fat bird. Remove the fat from the bird
and place in cold salt water for one hour and then drain and cut into
small pieces. Render in a double boiler. Pour into a jar and allow to
harden. Now, when using this fat, use one-third less than the amount
called for in the recipe. To make pastry, allow four tablespoonfuls
of this chicken fat to each cup of flour. Chicken fat may be used to
replace butter for seasoning vegetables and mashed potatoes. This is
a pure fat free from moisture and seasoning and will go farther than
butter.

Generally, in speaking of the term "drippings," it meant to include
fats that cook out from the roast beef, pot roast, soups and corned
beef. This fat is clarified and then used for sauteing. It cannot be
used with good results for making pastry and cakes.

To clarify fat: Put the fat in a saucepan and add one cupful of cold
water to every pound of fat. Add

One-fourth teaspoon of bicarbonate of soda,
One-half teaspoon of salt

Bring to a boil and then simmer slowly for ten minutes. Pour through
a strainer lined with cheesecloth and allow to harden, then cut into
pieces. Reheat and pour into jars. Bacon, sausage and ham fats may be
blended with beef drippings for frying purposes.

Mutton or lamb fat must be clarified and then blended with ham and
bacon or sausage fat. Fat from bacon, ham and sausages may be used for
flavoring vegetables in place of butter, for cooking omelets, potato
cakes, mush and scrapple. It is a splendid seasoning to use for
macaroni, baked beans with tomato sauce, dried beans and p