the fat. As soon as it begins to smoke it should be removed a little
to one side, and still be kept at the boiling point. If fritters,
crullers, croquettes, etc., are dropped into fat that is too hot, it
crusts over the outside before the inside has fully risen, making a
heavy, hard article, and also ruining the fat, giving it a burnt
flavor.

Many French cooks prefer beef fat or suet to lard for frying purposes,
considering it more wholesome and digestible, does not impart as much
flavor, or adhere or soak into the article cooked as pork fat.

In families of any size, where there is much cooking required, there
are enough drippings and fat remnants from roasts of beef, skimmings
from the soup kettle, with the addition of occasionally a pound of
suet from the market, to amply supply the need. All such remnants and
skimmings should be clarified about twice a week, by boiling them all
together in water. When the fat is all melted, it should be strained
with the water and set aside to cool. After the fat on the top has
hardened, lift the cake from the water on which it lies, scrape off
all the dark particles from the bottom, then melt over again the fat;
while hot strain into a small clean stone jar or bright tin pail, and
then it is ready for use. Always after frying anything, the fat should
stand until it settles and has cooled somewhat; then turn off
carefully so as to leave it clear from the sediment that settles at
the bottom.

Refined cotton-seed oil is now being adopted by most professional
cooks in hotels, restaurants and many private households for culinary
purposes, and will doubtless in future supersede animal fats,
especially for frying, it being quite as delicate a medium as frying