TRYING OITT AND STORING LARD Lard.—The leaf fat which adheres to the ribs and belly of the hog make the so-called " leaf lard," which is of the best quality. Hence it is a good plan to try out the leaves separately. But any part of the hog fat not used for other purposes may be tried out to make an ordinary quality of lard. A set kettle, or other large kettle, held over a camp fire by means of a tripod out of doors on a. clear, cairn day, is the best utensil for this purpose. Cut the fat into small pieces 1 or 2 inches square, and add 1 ounce of soda for each 25 pounds of meat. Stir frequently as soon as the fat melts and the scraps begin to brown. Melt with very gentle heat, taking care not to allow the fat to smoke or burn. Toward the last, the lard must be stirred constantly to prevent burning. The lard I will be done when the steam ceases to rise. When the scraps are brown and shriveled, throw in a little salt to set tle the sediment, and strain through a cheese-cloth strainer into tubs or jars. Tie over the tops a layer of cot ton batting to exclude the air. Lard will keep better in small jars than in large ones. Good lard should be white and solid without any offensive odor. Store in a cool, dry place. The lard from the intestines will not keep as well as leaf lard, hence should be rendered separately. It will keep better if soaked for 3 or 4 days in strong brine changed each day.
Bleaching Lard.—The addition of
about 1 pint of boiled white lye from hickory ashes, strained through cheese cloth into the fat before boiling, tends to bleach it.
Adulteration of Lard with Water. —The addition of 3 to 5 per cent milk of lime, allows about 25 per cent of water to be mixed with lard while cooling, thus greatly increasing its weight and volume. The presence of water may be perceived by the sput tering made in melting the lard. Also, the water will collect in the bot tom of the vessel and the lard will float on its surface. This test will often show that the purchaser is pay ing for a considerable percentage of water instead of lard.
Cod Fat.—The suet taken from•the beef flank is called cod fat. It makes a much softer and better fat than the common suet. Obtain the best looking pieces of cod fat from the butcher, free them from veins or spots and melt with very gentle heat. Pour the melted suet into clear cold water, iced water, if convenient, to harden. Pour off the water, remove all dampness with a clean dry cloth. Wrap up the fat in waxed paper and store in a cool, dry place.
Cottolene. — This substitute' for lard or suet consists of 6 parts cot ton oil, 4 parts oleostearine. Melt to gether with very gentle heat and run through a filter in jars. This is pre ferred by many to animal fat, being purer as well as cheaper.