21.   Strain the bacon fat into a container and wipe any residue from the pan.

22.   The bread, bacon fat and brandy are the chasers.

23.   The word is derived from the Latin laridum, or bacon fat.

24.   This recipe replaces most of the oil, butter and bacon fat found in traditional recipes with skim milk and low-fat buttermilk.

25.   To make the soup, return the reserved bacon fat to the same pan and place over medium heat.