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rendered fat, lard and beef and mutton suet can be used for shortening fat.These are more plentiful, and therefore cheaper than the animal fats; the latter, nonetheless, will be produced in the house from the fats of meats and leftover pan fats, which should not be missed as frying mediums. The financial system of fat, therefore, is determined by the selection of the fat used for the assorted cooking processes as well as the conservation of all fatty residue, similar to crackling, leftover frying fat and soup fats. Starting with the lowest burning point, fats include genuine butter, substitute butters, lard and its substitutes, and end with tallow and vegetle oils.

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