Show rendering lard the leaf fat makes the best lard back fat and fat trimmings also make a good product the intestinal rat 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 with a little water in the bottom to prevent the fat from burning before the grease comes out cook over a moderate fire stirring frequently to prevent sticking to the kettle when the cracklings crac klings are brown and light enough to float remove the kettle from the fire press out the cracklings crac klings and strain lard through a muslin cloth into clean cans or jars ars stir slowly as it cools as tills this tends to whiten it and makes the lard finer and more uniform in texture rural new yorker |