raw potato put with the fat will aid in the
clarifying.

All kinds of fats are good for drippings except mutton fat, turkey fat
and fat from smoked meats which has too strong a flavor to be used for
frying, but save it with other fat that may be unsuitable for frying,
and when six pounds are collected make it into hard soap.

TO MAKE WHITE HARD SOAP

Save every scrap of fat each day; try out all that has accumulated;
however small the quantity. This is done by placing the scraps in a
frying-pan on the back of the range. If the heat is low, and the grease
is not allowed to get hot enough to smoke or burn, there will be no odor
from it. Turn the melted grease into tin pails and keep them covered.
When six pounds of fat have been obtained, turn it into a dish-pan; add
a generous amount of hot water, and stand it on the range until the
grease is entirely melted. Stir it well together; then stand it aside to
cool. This is clarifying the grease. The clean grease will rise to the
top, and when it has cooled can be taken off in a cake, and such
impurities as have not settled in the water can be scraped off the
bottom of the cake of fat.

Put the clean grease into the dish-pan and melt it. Put a can of
Babbitt's lye in a tin pail; add to it a quart of cold water, and stir
it with a stick or wooden spoon until it is dissolved. It will get hot
when the water is added; let it stand until it cools. Remove the melted
grease from the fire, and pour in the lye slowly, stirring all the time.
Add two tablespoons of ammonia. Stir the mixture constantly for twenty
minutes or half an hour, or until the soap begins to set.

Let it stand until perfectly hard; then cut it into square cakes. This
makes a very good, white hard soap which will float on water.

*ENTREES*

CROQUETTES

Combine ingredients as directed in the recipe, roll the mixture lightly
between the hands into a ball. Have a plentiful supply of bread crumbs
spread evenly on a board; roll the ball lightly on the crumbs into the
shape of a cylinder, and flatten each end by dropping it lightly on the
board; put it in the egg (to each egg add one tablespoon of water, and
beat together), and with a spoon moisten the croquette completely with
the egg; lift it out on a knife-blade, and again roll lightly in the
crumbs. Have every part entirely covered, so there will be no opening
through which the grease may be absorbed. Where a light yellow color is
wanted, use fresh