To salvage kitchen fat may not be economical in time and labor (though it generally is more so than one might think), but there is more time and labor than food available today.
So it seems the "bit" of the housekeeper to set a standard for her family as to the amount of fat she will purchase per week, which is at least one-fourth lower than their ordinary consumption, and to depend upon special conservation of what may have gone to waste hitherto for any increase in this allowance..