MEAT OR FISH PIE CRUST

2 cups flour 4 teaspoons baking powder 1/3 cup any kind of dripping 1 cup meat stock or milk 1 teaspoon salt

Sift dry ingredients.  Cut in fat if solid, or add if liquid.  Stir in meat stock or milk to make a soft dough.  Place on top of meat or fish with gravy in greased baking dish and bake 30 to 40 minutes in moderately hot oven.

VARIOUS USES FOR LEFTOVER FATS

CREOLE RICE

2 tablespoons savory drippings 3 tablespoons flour 1 teaspoon salt 1/2 teaspoon cayenne 1-1/2 cups tomato juice and pulp 1 teaspoon onion juice 2 tablespoons chopped green pepper 1 tablespoon chopped olives 1 cup of rice 1 cup water

Wash rice and soak in water 30 minutes.  Melt fat, add dry ingredients and gradually the tomatoes.  Stir in rice and other ingredients, also the water in which rice was soaked.  Cook slowly one-half hour or until rice is tender.

POTATOES ESPAGNOLE

2 cups pared and sliced potatoes 2 tablespoons bacon drippings 2 tablespoons minced onion 1/2 teaspoon salt 1/4 tablespoon cayenne 1-1/2 cups boiling water 1 tablespoon chopped green pepper or pimento

Melt drippings.  Add onion and cook until slightly brown.  Add other seasonings and water.  Pour over potatoes.  Let cook slowly in oven until potatoes are tender, about 30 minutes.

DUMPLINGS

2 cups flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons drippings 1 cup water, meat stock or milk

Sift dry ingredients.  Cut in fat.  Gradually add liquid to make a soft dough.  Roll out, place on greased pan and steam 20 minutes, or drop into stew and cook covered 30 minutes.  Serve at once.

POTATO SALAD

2 cups freshly cooked and diced potatoes 1/3 cup bacon drippings 1/2 teaspoon salt 2 tablespoons chopped peppers 2 tablespoons vinegar 1/8 teaspoon cayenne

Mix drippings, salt, pepper, vinegar and cayenne.  Add to the potatoes and mix thoroughly.  Chill and serve.  Cold cooked potatoes may be used, but the flavor is better if mixed while potatoes are hot.

SOAP

  1 can lye
  6 lbs. fat (Fat for soap should be fat which is no longer useful
          for culinary purposes.)
  1 quart cold water

To lye add water—­using enamel or agate utensil.  When cool add the fat which has been heated until liquid.  Stir until of consistency of honey (about 20 minutes).  Two tablespoons ammonia or two tablespoons borax may be added for a whiter soap.  If stirred thoroughly this soap will float.

[Illustration:  The illustration shows various forms of food waste—­the discarded outside leaves of lettuce and cabbage, apple cores and parings, stale bread and drippings.]