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General Rules for the uses
of fat

Use a heavy kettle (iron ware)
Never put the nettle over direct
heat The best fat to use is olive
oil also the most expensive
Lard is the cheapest and
most practical fat Sweet
Cottolene [shortening] are all good
Cod fat from the beef is often
used for frying is the cheapest
thing to use
Great care should be taken
in frying that the fat is at
the right termperature
otherwise the food so cooked
will absorb the fat nearily
all foods which do not con-
tain eggs are dipped in