When the joint is served pour the dripping into a basin and stand away till cold; then cut it out of the basin. The gravy that will be found at the bottom is an excellent addition to hash or mince. Cut the dripping into small pieces and pour over it sufficient boiling water to dissolve it. Stir it well and leave till it is a solid cake of fat. Cut it off the water, scrape the impurities from the bottom, and it will be ready for use. TO CLARIFY FAT The fat from meat not required in dressing it, and the ends of chops, &c., make excellent shortening for pies and cakes. Cut it into small pieces and put it into an old saucepan with about one quart of water. Boil until all the water is evaporated; the fat will then begin to boil. Strain this melted fat into a basin, and continue to do so until all the fat is extracted. This is a good substitute for butter and lard. MELTED BUTTER SAUCE * 1/2 pint Water * * 1 oz. Butter * * 1/2 oz. Flour * * Salt * * Total Cost--1 1/2 d. * * Time--5 Minutes. * Put half the butter into a small saucepan, and when it is dissolved stir in the flour and mix smoothly; pour in the cold water and stir until it boils. Take the saucepan from the fire, stir in the rest of the butter in small pieces, and some salt, it is then ready to serve. TO BOIL RICE Wash the rice well in two or three waters; have a large saucepan on the fire full of boiling water seasoned with salt. Throw in the rice and boil very quickly for five or six minutes. Take up a grain, and if it feels quite soft it is done; if not, boil another minute. Strain off the water and pour over it some clean hot water to separate the grains. If required immediately, put it back in the saucepan and toss over the fire till dry. If not, spread it on a sieve or dish and dry on the stove, covered with a cloth, or in the oven with the door open. TO FRY PARSLEY The top or flower of parsley only should be used for frying. Pick it carefully and rub well in a damp cloth, and then in a dry cloth. Put into a frying basket and plunge into the fat when the fish, or whatever it is to be served with, has been fried; leave it in not more than one minute. Turn it on to some kitchen paper and stand for a minute on the stove to dry; it is then ready. FRYING BATTER * 1/4 lb. Flour--1/2d. * * 1/2 gill Tepid Water * * White of Egg * * 1 dessertspoonful Oil--1d. * * Total Cost--11/2 d. * * Time--5 Minutes. * Sift the flour into a basin, pour over it the oil, then the water, and beat into a smooth batter; stand away for an hour, if possible in a cool place. Whip the white of the egg to a stiff froth, and stir it in, and it is ready to use. This batter is useful for fritters and many dishes both sweet and savoury. TOMATO SAUCE