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.
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.]
_REASONS WHY OUR GOVERNMENT ASKS US NOT TO WASTE FOOD, WITH PRACTICAL RECIPES ON THE USE OF LEFTOVERS_
Elimination of food waste is to-day a patriotic service. It is also a most effective method of solving our food problem. This country, like all the powers at war, will undoubtedly be called upon to face increasing prices so long as the war continues, and waste in any form is not only needless squandering of the family income, but failure in devotion to a great cause.
Food waste is due to poor selection of raw materials, to careless storage and heedless preparation, to bad cooking, to injudicious serving, and to the overflowing garbage pail.
To select food in such a way as will eliminate waste and at the same time insure the best possible return for money spent, the housekeeper must purchase for nutriment rather than to please her own or the family palate.
When eggs are sixty and seventy cents a dozen their price is out of all proportion to their food value. Tomatoes at five or ten cents apiece in winter do not supply sufficient nutriment to warrant their cost, nor does capon at forty-five cents a pound nourish the body any better than the fricassee fowl at twenty-eight cents. In order to prevent such costly purchasing, a knowledge of food values is necessary. The simplest and easiest way to plan food values is to divide the common food materials into five main groups and see that each of these groups appear in each day's menu.