When the frying is completed and the fat has stood a few moments to cool and settle, strain through a sieve, an old one will do, over which a piece of cheesecloth has been spread, into a clean receptacle; wipe out the bowl with cloth or papers and return the fat, cover and set aside. When needed again, let stand on the back of the range and heat very slowly, then drop in some thin slices of potato; potato being very porous will absorb the impurities from the fat and thus clarify it. Particles of flour, etc., left in the fat after cooking will, when the fat is reheated, turn to charcoal, or become carbonized and cause the fat to become dark in color; for this reason, or because the fat has been overheated and undergone chemical changes, fat that has been used only a few times often becomes unfit for frying, as it will not brown the food properly. When this is the case, set it aside for soap-making; with proper care, however, fat may be used for frying many times.

Olive oil does not burn as readily as animal fats, and for this reason it may be used more repeatedly than lard or drippings. But in careless hands any fat is liable to become overheated and burned. The same kettle of fat may be used for frying all articles if fish or anything that imparts flavor be carefully protected with egg and bread crumbs; but, in practice, where much frying is done it-is more economical to keep two bowls, one for fritters and flour mixtures, the other for fish and meat preparations, renewing the fat in the latter from the former and adding fresh fat to the first kettle as it is needed. The fat from mutton, turkeys, and smoked meats is not good for the fat "bath"; bacon fat is used for sautéing. When properly conducted, frying in deep fat has been found by careful experiments to be more economical than sautéing; it is also more wholesome, as articles thus cooked properly and drained absorb very little fat.