It is well to remember in this connection that the unsalted lard substitutes are more satisfactory than the saltier fat foods, in which there may be a trace of milk.
The thought that fat is fuel wherever we find it in food will stiffen our resolution to take a little pains with the fats which we have been wont to discard.

Anyone can get from the Department of Agriculture suggestions for the practical use of chicken, mutton, beef, and other kinds of meat fats.
The main points are to free them from flavor, by melting them with milk or water, possibly using some special absorbent like potato or charcoal too, and then mixing hard and soft together, just as the oleomargarine-makers do, to get such a degree of hardness as suits one's purpose.

All this requires time and thought.

Let no one dream that the patriotic duties of the kitchen are trivial.

Anything that is worth while costs something; money, thought, labor--perhaps all three.