t in popular favor, legislation was enacted that
restricted the manufacture of oleo and established a rigid system of
governmental inspection, so that the product is now manufactured
under the most sanitary conditions which furnishes a cleaner and more
reliable product than natural butter.

Nut margarine is a compound of cocoa oil, which so closely resembles
butter that only an expert can distinguish it from the natural
product. Both these butter substitutes are used in large amounts by
the best bakers, confectioners and biscuit manufacturers, and foolish
prejudice against butter substitutes should not deter their use in the
home.

A large saving in cooking fats can be made by the careful utilization
of all fats that come into the home. Beef and mutton suet can be
rendered and made available. Fats which have been saved after meals
are cooked should be clarified--that is, freed from all objectionable
odors, tastes or color--so as to be made available as shortening and
frying fats.

The following recipes and suggestions make possible the use of all
fats, and as fat shortage is one of the most serious of the world's
food problems, it is essential that every housekeeper have a larger
knowledge of the utilization and economy of this essential food.

[Illustration]

TO RENDER FATS

TO RENDER FAT BY DIRECT METHOD

Run the fat through the household meat grinder or chop fine in the
chopping bowl. Then heat in the double boiler until completely melted,
finally straining through a rather thick cloth or two thicknesses
of cheese cloth, wrung out in hot water. By this method there is no
danger of scorching. Fats heated at a low temperature also keep better
than those melted at higher temperature. After the fat is rendered,
it should be slowly reheated to sterilize it and make sure it is free
from moisture. The bits of tissue strained out, commonly known as
cracklings, may be used for shortening purposes or may be added to
cornmeal which is to be used as fried cornmeal mush.

TO RENDER FAT WITH MILK

To two pounds of fat (finely chopped if unrendered) add one-half pint
of milk, preferably sour. Heat the mixture in a double boiler until
thoroughly melted. Stir well and strain through a thick cloth or two
thicknesses of cheese cloth wrung out in hot water. When cold the fat
forms a hard, clean layer and any material adhering to the under
side of the fat, may be scraped off. Sour milk being coagulated is
preferabl