OCR Text |
Show A Real Economy. The saving of drippings is a very wise economy. "Drippings" come from the fat that cooks from the roast, that Is skimmed from the soup pot, that fries out of different meats or that Is left on the trimmings of the meat from the butcher. These scraps of fat meat should be put together in a saucepan with cold water, or cover them and simmer till the meat Is cooked to pieces. Set away to cool and the fat will rise to the top in a cake which can be lifted off. Turn this into a saucepan with whatever drippings you, may have on hand, add two cupfuls boiling water and boil uncovered for an hour; then throw la a teaspoonful of salt and put the saucepan away. Let stand till there is a solid cake of fat on top ; remove this, which makes the best kind of fat for frying. |