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206. Care of Drippings

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.