eas in soups
and when cooking dried lima beans. There is really no need to allow a
spoonful of these fats to be wasted. Fats that are not available for
table use should be collected and made into soap.

Do not be falsely economical in trying to do deep frying with these
fats. They not only will not hold the temperature for successful
frying without scorching, but they frequently soak into the food and
make it unfit to eat.

The late war has brought many good vegetable oils upon the market that
are ideal for cooking purposes and are preferable to the animal
fats for all cooking. They not only hold a high temperature without
burning, but also they may be used repeatedly if they are strained
each time after using. Food cooked in vegetable oil does not absorb
the fat and it is more digestible and really more economical.

FRYING

There are two methods of frying:

_First_.--Sauteing--cooking food in the pan with just sufficient fat
to prevent scorching. This method is commonly used, but has nothing
to really recommend it, as the food absorbs quantities of grease. This
makes it difficult to digest.

_Second_.--Deep-fat frying--it is usual to dip the food to be fried in
a mixture to coat it and then to roll it in fine bread crumbs and then
cook in sufficient fat to cover. This forms an air-tight cover that
prevents the grease from soaking through. A few essential utensils are
necessary to produce successful results; first, a heavy kettle that
will not tilt, and second, a frying basket, so that the food may be
removed quickly when cooked.

The correct temperature for deep-fat frying is 350 degrees Fahrenheit,
for raw foods, such as crullers, fish, fritters, potatoes, etc. For
cooked dishes and oysters, cheeseballs, etc., 370 degrees Fahrenheit.

Do not attempt to cook large quantities at one time. This will cause a
sudden drop in the temperature of the fat, allowing it to permeate the
food which is cooking and thus give a greasy product.

Now for a word of protection. Do not use too large a kettle. Keep a
bucket of sand handy in the kitchen, and if for any reason the fat
catches fire, throw sand on it; do not attempt to remove it from the
stove; serious burns are apt to result. Just turn out the light and
throw sand on the fire. Keep the fact in mind that water spreads the
flames; if no sand is at hand, use salt or flour.

MOCK CHERRY PIE

Pick over one and one-half cups of cranberries; then place in a
s