The Bridgeport times and evening farmer., 1922-01-17
Efficient Housekeeping
 By LAURA A. HERMAN.
ANSWERED. LETTERS.

Young Housewife: Kindly tell me how to try out and clarity beef fat flor frying"
 Answer: TO try out beef fat for frying. cut 1t in small pieces and let it stand overnight in cold saated water Then drain, add one cup Of cold water to each two pounds of fat. ana cook gently on the back Of the range or in the oven utn1l the lat IS clear :, all bubbling has ceased. until the ~crackIing'' or ''scrapple" is crisp and brown. Then strain it through a cloth into a pail or can, allow It to harden, and store until needed TOT frying in a cool place.
 With the right care. fat will last as long as a drop of it is left. After using your fiat for the frying or doughnuts. for instance, put IL through a. fine strainer or clean cloth when it is nearly cold and store it once more in the can. After being used several times. it will not brown the foods well and, when cooked, they will have a slightly unpleasant taste. It must then be clarified" :" This is done by heating it with a little baking soda and a few slices of raw potato; when thep otato has become brown the fat is clarified.
 All kinds of croquettes and fr1tters can also be cooked in this fat. Ham, bacon, sausage and chicken fat should not be put into the frying ket- tie, but should be kept for frying in 8 skillet.
 Working Mans Wife: My hus- bands wages are not very high and have to be as careful as l can about the table. We can't afford butter dren need fats in their meals, isn't that so? What other fats, cheap fats, can use instead?"
 Answer: I think you are a clever manager, reader friend Send a stamp ed, self-addressed envelope for my article on '"TIhe Composition of the Various Foods" This article has a column of the various fats that can be used as butter substitutes and 1t will help you to give your children a well-balanced menu- Butter Is not needed on the table if the house keeper will serve fats in some other form. Suet is a cheap fat and if were you I would serve a suet pud- ding on the days when you don't have butter. Tomorrow I will publish. in this column, a page Of recipes in which suet may be used. believe that other women, too. may find it help full And save the fats from your meats too, as described above in answer to Young Housekeeper's let ter. Have you ever made Carrot ATarmaIade? This is a fine, in eXpen- sive marmaIade to spread on the chiidren's bread to make it taste bet ter, when butter is not served-al- though of course 1t is not fat. Here is the recipe:
  pounds of raw carrots and put them through the food chopper or chop finely by hand. (There should be one quart oif this chopped carrot). Now add to 1t the grated rind and juice of two lemons and also of two oranges, being sure to get in all the thick white part beneath the yellow skin as this white part makes the marna- Jade thtcken. Next add three cups Of granulated sugar and set all aside to stand over night (this takes away the carrot-taste and makes it seem like orange marmalade). In the morning put this mixture in a galvanized or porcelain kettle and boil it adding no water Sanless at the very end, when the mixture may become dry); it should boil slowly until thick and Iransparent-and this will be after two hours and half, about. Cool and serve
 Tomorrow-Some Good Suet Pud- dings.
 All inquiries addressed to Miss Kirkman in care of the Efficient Housekeeping department will be answered In these columns in their turn. This requires considerable 1e time however, owing to the great number received. So If a personal or quicker reply is desired. a stamped and self-addressed envelope must be