other kinds. The fat from mutton, lamb, geese, turkey or ducks will
give an unpleasant flavor to anything with which it is used, and the
best place for it is with the soap-grease. Every particle of soup and
gravy should be saved, as a small quantity of either adds a great deal
to many little dishes. The quicker food of all kinds cools the longer
it keeps. This should be particularly remembered with soups and bread.

Bread and cake must be thoroughly cooled before being put into box or
jar. If not, the steam will cause them to mold quickly. Crusts and
pieces of stale bread should be dried in a slow oven, rolled into fine
crumbs on a board, and put away for croquettes, cutlets or anything
that is breaded. Pieces of stale bread can be used for toast, griddle-
cakes and puddings and for dressing for poultry and other kinds of
meat. Stale cake can be made into puddings; The best tub butter will
keep perfectly well without a brine if kept in a cool, sweet room. It
is more healthful and satisfactory to buy the choicest tub butter and
use it for table and cooking purposes than to provide a fancy article
for the table and use an inferior one in the preparation of the food.
If, from any cause, butter becomes rancid, to each pint of it add one
table-spoonful of salt and one teaspoonful of soda, and mix well; then
add one pint of cold water, and set on the fire until it comes to the
boiling point Now set away to cool, and when cool and hard, take off
the butter in a cake. Wipe dry and put away for cooking purposes. It
will be perfectly sweet.

Milk, cream and butter all quickly absorb strong odors; therefore,
care must be taken to keep them in a cool, sweet room or in an ice
chest. Cheese should be wrapped in a piece of clean linen and kept in
a box. Berries must be kept in a cool place, and uncovered.