The care of drippings in the kitchen, with the
price of food so high, should receive more attention. In cooking all
meats, poultry, and in making soup the grease should be carefully skimmed
off and saved. Render it out once a week and after a good boiling, strain
through cheesecloth. When cool skim the fat off and use in place of
lard,--except for pie and biscuit.