food fried in this fat, combined with lard, is more wholesome than if fried in lard alone—­if any food fried in fat ever is wholesome.  And suet is more economical than lard if rendered at home.  Mary was taught by her Aunt to save all the trimmings from steaks, fat left over from roasts, boiled ham, sausage, bacon fat, etc.  When different fats have been tried out, to clarify them, add to every pound and a half of combined fat or drippings a half cup of boiling water and a pinch of baking 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 moderately hot oven until lightly browned on top.  The omelette when cooked should be light and puffy, and remain so while being served.  Double the omelette together on a hot platter and sprinkle finely chopped parsley over the top.  Serve immediately.