To economize the scraps left from boiled ham, chop fine, add some of the fat also chopped, and put in a baking-plate, first a layer of bread-crumbs, then a layer of mixed fat and lean, then another layer of crumbs, and so on till all is used, putting a few bits of fat over the top; pour over #t a little water, or a dressing of some kind, and set in oven till a nice brown. This is delicious for breakfast, or for a ‘‘picked up dinner,’ after having made a soup from the bone, well cracked and simmered for three hours with a few sliced potatoes and rice, or dried corn and beans which have first been soaked and parboiled. In boiling hams, always select an old ham; for broiling, one recently cured. After boiling and skinning a ham, sprinkle well with sugar and brown in oven. THE CARE oF Fat anp Drippinas is as necessary in any family as the care of last year’s garden seeds or the ‘‘ Family Record.”’ Especially when much meat is used, there is a constant accumulation of trimmings of fat, drippings from meats, ete., which should be tried out once in two or three days in summer—in winter once a week will do. The fat which rises after te Chea rf Ms EA Pe ar ly FRAGMENTS. nae 367° PRS PAS BESS rae WARNS ge Re Pe Saash igen Peate Rede te r tel 44) ye ahs . te oy, f ; { 4 ni r ; o ‘eine ih Si) wy ORs) “FRAGMENTS. Hn Rin Ne Gel At Ae ae boiling beef, pork, and poultry, is used for shortening or frying. Cut up in small pieces, put in skillet, cover, try out slowly, stir occasionally, and skim well; add the cakes of fat saved from the top of meat liquor, slice a raw potato and cook in it to clarify it (some add a pinch of soda), strain all the clear part into a tin can or stone jar, or pour over drippings a quart of boil- ing water and strain through muslin or a fine sieve, let cool, take out the cake which forms on the top, scrape the refuse from the bottom, pour again into a skillet and heat until all the water is out, then pour into a jar, and you will find it very nice to use either alone or with butter and lard in fry- ing potatoes, doughnuts, etc. The leaf fat of mutton should always be tried out by itself, and used for chapped hands and such purposes. The fat which is not nice enough for any of the above uses, should be tried out and placed in a jar, kettle, or soft wood cask of strong lye, to which all soap grease should be consigned. Remember that the fat from boiling ham or from boiling meats with vegetables is never fit for cooking purposes, but Re should be thrown into the soap grease. After skinning and trimming the ti boiled ham, the fat which remains may be tried out and used for drippings, me and is as sweet as butter. Observe never to use for this soap grease lean meat or raw fat. Keep a stick with which to stir occasionally, and it will need but little boiling to make the best-of soft soap. Mother has many other valuable ideas on how to stop the numberless little ‘‘leaks,’’ which keep many a family in want, while a little care and economy in these minor details would insure a fair competency; but she thinks it better to have the ideas she has already given thoroughly digested before clogging them with others.. She says a neat clean home, a tidy table, and well cooked palatable meals, are safeguards against the evils of the ale- house, the liquor saloon, and the gambling-table. So that we may, with our frying-pans and soup-kettles, wage a mighty war against intemperance, for seldom is a well-fed man a drunkard; and thus our attempts at palatable and economical cooking may “kill two birds with one stone.”’

AI-modernized reading of the original text

To economize the scraps left from boiled ham, chop fine, add some of the fat also chopped, and put in a baking-plate, first a layer of bread-crumbs, then a layer of mixed fat and lean, then another layer of crumbs, and so on till all is used, putting a few bits of fat over the top; pour over it a little water, or a dressing of some kind, and set in oven till a nice brown. This is delicious for breakfast, or for a ‘‘picked up dinner,’ after having made a soup from the bone, well cracked and simmered for three hours with a few sliced potatoes and rice, or dried corn and beans which have first been soaked and parboiled. In boiling hams, always select an old ham; for broiling, one recently cured. After boiling and skinning a ham, sprinkle well with sugar and brown in oven. THE CARE OF FAT AND DRIPPINGS is as necessary in any family as the care of last year’s garden seeds or the ‘‘ Family Record.”’ Especially when much meat is used, there is a constant accumulation of trimmings of fat, drippings from meats, ete., which should be tried out once in two or three days in summer—in winter once a week will do. The fat which rises after te Chea rf Ms EA Pe ar ly FRAGMENTS. nae 367° PRS PAS BESS rae WARNS ge Re Pe Saash igen Peate Rede te r tel 44) ye ahs . te oy, f ; { 4 ni r ; o ‘eine ih Si) wy ORs) “FRAGMENTS. Hn Rin Ne Gel At Ae ae boiling beef, pork, and poultry, is used for shortening or frying. Cut up in small pieces, put in skillet, cover, try out slowly, stir occasionally, and skim well; add the cakes of fat saved from the top of meat liquor, slice a raw potato and cook in it to clarify it (some add a pinch of soda), strain all the clear part into a tin can or stone jar, or pour over drippings a quart of boiling water and strain through muslin or a fine sieve, let cool, take out the cake which forms on the top, scrape the refuse from the bottom, pour again into a skillet and heat until all the water is out, then pour into a jar, and you will find it very nice to use either alone or with butter and lard in frying potatoes, doughnuts, etc. The leaf fat of mutton should always be tried out by itself, and used for chapped hands and such purposes. The fat which is not nice enough for any of the above uses, should be tried out and placed in a jar, kettle, or soft wood cask of strong lye, to which all soap grease should be consigned. Remember that the fat from boiling ham or from boiling meats with vegetables is never fit for cooking purposes, but should be thrown into the soap grease. After skinning and trimming the ti boiled ham, the fat which remains may be tried out and used for drippings, and is as sweet as butter. Observe never to use for this soap grease lean meat or raw fat. Keep a stick with which to stir occasionally, and it will need but little boiling to make the best-of soft soap. Mother has many other valuable ideas on how to stop the numberless little ‘‘leaks,’’ which keep many a family in want, while a little care and economy in these minor details would insure a fair competency; but she thinks it better to have the ideas she has already given thoroughly digested before clogging them with others.. She says a neat clean home, a tidy table, and well cooked palatable meals, are safeguards against the evils of the alehouse, the liquor saloon, and the gambling-table. So that we may, with our frying-pans and soup-kettles, wage a mighty war against intemperance, for seldom is a well-fed man a drunkard; and thus our attempts at palatable and economical cooking may “kill two birds with one stone.”’

Buckeye cookery