313.—TO CLARIFY FAT
Melt fat, add one pared and sliced raw potato, a pinch of soda, and a tablespoon of water; heat slowly, and cook until fat stops bubbling; strain through double cheesecloth.
314.—TO TRY OUT FAT
Cut any surplus fat into pieces, put into double boiler, cover, cook slowly until fat is extracted, and strain through double cheesecloth.
315.—CRUMBS FOR FRIED FOOD
Dry left-over bits of bread in a slow oven, put through food chopper, using finest cutter, and sift through a coarse sieve. Keep in covered jars.
316.—EGG FOR DIPPING FRIED FOOD
Break egg into a soup plate or similar shallow dish, beat enough to mix yolk and white, and add one-fourth cup of cold water or one-third cup of milk. Coat food thoroughly to prevent soaking fat.
317.—CHEESE BALLS
| 1½ cups cheese cut fine | ¼ teaspoon mustard |
| 1 tablespoon flour | ¼ teaspoon paprika |
| ¼ teaspoon salt | Whites of 2 eggs beaten stiff |