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seal these fats as tightly as is the case with canned fruits, they should, 
nevertheless, always be kept in covered receptacles and in a cool, 
dark place. Also, fats like lard should contain (or more accurately 
inclose) very little moisture, since this favors the growth of molds. 
In warm weather scraps of fat to be saved should be rendered 
promptly to prevent them from becoming rancid. In cold weather 
they may be kept until a sufficient quantity has accumulated to make 
rendering worth while. 
SUMMARY. 
Economy of fats in the home may be secured by intelligent selec- 
tion, economical use, and by the prevention of unnecessary waste. 
For intelligent selection, which means choosing the fat best suited 
for the purpose in question, a knowledge of the properties and prices 
of the different fats on the market is necessary. It should be remem- 
bered that the energy value of all the pure fats is practically the 
same, and the housekeeper must determine how much she can afford 
to pay for particular flavors or appearance, on which the difference 
in price largely depends. To secure economy fats should be used 
primarily for the purposes to which they are best adapted, and the 
extravagant use of both table and cooking fats should be avoided. 
To prevent unnecessary waste fats should be carefully handled and 
stored so that none need be discarded through spoilage. Further- 
more, all scraps of fat which accumulate in the home should be saved 
and used for culinary purposes wherever possible, thus lessening the 
amount of money expended for cooking fats. It should always be 
borne in mind that while an economical use of fat is to be desired, 
stinting is to be avoided. In determining how far economy in the 
use of fats is to be practiced one should bear in mind that true 
economy is possible only where the value of the time and energy 
involved in the saving or utilizing of an article is less than the value 
of the articles saved. 
