Evening Republican, Volume 21, Number 24, Rensselaer, Jasper County, 30 January 1917 — ECONOMY IN THE KITCHEN. [ARTICLE]

ECONOMY IN THE KITCHEN.

Now that the cost of a bare livelihood is becoming a serious problem to our entire county, it may be well for us to see what we are accomplishing in the way of economy. Look over some of your boasted savings and see if they are true savings. In most farm kitchens the amount of lard used is entirely unnecessary as "well as unhealthful. This surplus saved and disposed of wofild purchase foods that are too often unknown in these homes. Many make sufficient soap for all uses. Now good soap is not a luxury and lard and frying fat are, Why—not save all fat to .take the place of lard instead of allowin ' it to become rancid and using it fbr soap. First, when large pieces of pork, backbones and ribs are boiled the liquir may be strained and cooled, then skimmed of all fat. This makes excellent shortening for pastry. When meat is baked the water is sufficiently evaporated that the fat may be used for frying. Sausage seasoning is -not objectionable in fried potatoes so all fat not used for' graw is good for this. Last and best of all comes the delicious bacon and ham. Here the fat is as good for seasoning the boiled vegetables as it is for frying them. Trim the rinds closely and fry with the meat, thus rendering-all at once." Or slice the meat to "the"rindi’ trim and use the rind for greasing hot loaves of bread, saving the butter, or oiling the griddles, saving lard. Here there is absolutely no waste of valuable material and good results are obtained,- .By studying constantly, we can devise new methods of economy and do our bit toward lifting the burden that waste has brought upon Us as a people,-