soda. Boil until water
evaporates and fat is clear. Strain into a bowl and keep in a cool
place. Clean, sweet drippings are preferred by most cooks to lard for
many purposes. All young housewives do not know that ham or bacon fat
may be substituted for half the shortening called for in many recipes
for molasses cakes (where spices are used) with good results. Also
that the grease rendered from clean fat of chickens, which greatly
resembles butter when tried out and cold, may be combined with an
equal quantity of other shortening in making cakes in which spices are
used. The difference in the taste of cake made from this fat, if
rendered sweet and clean, will not be noticed. Equal parts of ham or
bacon fat, pork chops or sausage fat, combined with butter, are
excellent for frying cornmeal mush, eggs, sweet potatoes, egg bread
and calves' liver. Also sliced tomatoes have a particularly fine
flavor if fried in bacon fat. Should fat removed from top of stock pot
have a flavor of vegetables, pour boiling water over, strain and stand
aside to cool; then remove the clean cake of fat on top of the water
and add to bowl of drippings. This is one of the small economies which
will, I think, appeal to the frugal young housewife. If possible,
procure an iron pot for deep frying. After using, strain the fat
remaining, adding sediment in the bottom of cook-pot to the can of
soap fat; then return the clean, strained fat to the cook pot. Keep in
a cool place, closely covered, and if careful not to scorch the fat.
It may be used over and over again, and croquettes, etc., may be
prepared in a few moments by simply heating the kettle of fat in which
to fry them.

Aunt Sarah frequently filled small glass jars with rendered mutton
suet, scented with violet essence, to be used for chapped lips and
hands.

EGGS--"EIERKUCHEN" OR OMELETTE

For this excellent omelette or "eierkuchen," as Aunt Sarah called it,
she used the following:

3 fresh eggs.
1 cup sweet milk.
3 level tablespoonfuls of flour.

She placed on the range a small fry pan (size of a tea plate),
containing one tablespoonful of butter. She then placed 3
tablespoonfuls of flour in a bowl, mixed smoothly with a portion of
the cup of milk, then added the three yolks of eggs which had been
lightly beaten and the balance of the milk and a pinch of salt.
Lastly, she stirred in lightly the stiffly-beaten whites of eggs.
Poured all into the warmed fry-pan and placed it in a mode