It is cheaper, also more wholesome, to use part suet than to use all lard.

Save all pieces of left-over fat, either raw or cooked, from steaks, roasts, bacon or ham.

Cut all up into small pieces and place in a pan in the oven until tried out, or put in a double boiler and stand over boiling water until fat is tried out.
Strain and stand aside to be used as drippings.

To clarify this fat, pour boiling water over, let cook a short time, strain and stand away in a cool place, when a cake of solid fat will form on top, which may be readily removed and used as drippings, or it may be added to the kettle of fat used for deep frying.

Always strain fat carefully after frying croquettes, fritters, etc.