But many dishes can be made with less fat than we are accustomed to put in or with different kinds from those we have hitherto preferred.

Often the fat from frying is left in the pan to be washed out and thrown away.

If every cook could say to herself, "Every two drops of fat make a calorie and every calorie counts in the world today," it might seem more worth while to hold the pan a minute and drain out the fat for further use.

A thousand calories mean a day's life to a baby.

It is always more wholesome to cook foods so that they are not coated with fat, and one may get brown products in a frying pan without more than a thin film of fat to keep the food from sticking.