Pleasant Grove Review | 1934-02-02 | Page 7 | [Untitled]

Rendering Lard The leaf fat makes the best lard. Back fat and fat trimmings also make a good product. The intes- tlnal fat makes inferior lard, and should never be mixed with the other, as it would give the better lard an offensive odor and flavor. It should be rendered separately and used for soap. Remove any lean meat from fat to prevent scorching. Cut the fat In pieces one inch square. Put In a well-cleaned kettle ket-tle with a little water In the bottom bot-tom to prevent the fat from burning burn-ing before the grease comes out. Cook over a moderate fire, stirring frequently to prevent sticking to the kettle. When the cracklings are brown and light enough to float remove the kettle from the fire. Press out the cracklings and strain lard through a muslin cloth into clean cans or Jars. Stir slowly as It cools, as this tends to whiten It, and makes the lard finer and more uniform ln texture Rural New Yorker.