communicating with the air outside. If used for storing
this is the more important, because then unpleasant
odours and microbes of decomposition are carried off
almost as fast as they arise. The walls, shelves, and
doors should be kept scrupulously clean, being scrubbed
with scalding water and washing-powder repeatedly. If
possible the walls should be tiled, and the shelves of slate
or polished marble ; but as these are not always conve-
nient, the walls and ceiling should be lime-washed fre-
quently, and the shelves scrubbed over with chloride of
lime in water, care being taken to paint the shelves
with this only, and then to carefully wash it all off.
The door and windows should be fitted with perforated
zinc, small enough to keep dies out and let air in. See
Pantry.
LARD (Fr. Saindoux ; Ger. Schweinfett). — This is,
or should be, the white fat of the pig melted down
and purided ; but it is to be feared that Lard is subject
to extensive adulterations ; veal — and mutton-fat are
frequently mixed with it, and beef — or' mutton-suet is
sometimes added to give inferior Lard a greater con-
sistency. Flour, water, starch, lime, alum, carbonate of
soda, potash, and salt are also occasionally mixed in to
give some character that the Lard lacked. The best
Lard is that taken from the kidneys of the pig; but
foreigners preparing Lard for the British markets do not
seem to be very particular what fat they “ rend ” down,
so long as it remains white after melting. In America,
Canada, Hamburg, and Ireland the rending is performed
by steam, thus preventing the fat from burning, and
preserving its white appearance and its almost odour-
less, firm characteristics. There are two kinds of Lard
imported — bladder-Lard and keg-Lard, so called from the
names of the vessels containing them. Bladder-Lard is
usually the best quality, and consequently fetches the I
highest prices. The kidney-fat is also known as Flead, J
Flear, Flare, and Leaf Lard. Lard may be prepared at
home as follows :
(1) Directly the fat is removed from the pig it should
be cut hi small pieces, washed, and all the water pressed
out ; put it in a pot to boil, with lgall. of water to a
vessel holding 4galls. Boil quickly over a sharp fire till
the cracklings begin to brown, then cook slowly to prevent
burning. When the Lard is done, the cracklings will sink
to the bottom. This is called leaf Lard.
(2) Soak the fat procured from the entrails of a pig hi
clear cold water for two or three days, changing it fre-
quently, and throwing a handful of salt in the water to
draw out the blood and impurities. When ready to rend,
wash it hi warm water twice, and boil in more water than
is done for leaf Lard. When all the cracklings sink to
the bottom, the Lard is done.
(3) All the skin should be stripped off the inner part of
a pig ; it should then be put in an earthen jar, and the
jar put in a large saucepan with boiling water in it. Let
it simmer gently by the side of the fire, and as the Lard
melts, take it carefully from the sediment, put it into
thoroughly clean bladders, and keep them hi a cool place
till ready to use. The Lard should be kept quite free
from air, or it will turn rank.
Page 260
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
communicating with the air outside. If used for storing this is the more important, because then unpleasant odours and microbes of decomposition are carried off almost as fast as they arise. The walls, shelves, and doors should be kept scrupulously clean, being scrubbed with scalding water and washing-powder repeatedly. If possible the walls should be tiled, and the shelves of slate or polished marble ; but as these are not always convenient, the walls and ceiling should be lime-washed frequently, and the shelves scrubbed over with chloride of lime in water, care being taken to paint the shelves with this only, and then to carefully wash it all off. The door and windows should be fitted with perforated zinc, small enough to keep dies out and let air in. See Pantry.
LARD (Fr. Saindoux ; Ger. Schweinfett). — This is, or should be, the white fat of the pig melted down and purified ; but it is to be feared that Lard is subject to extensive adulterations ; veal — and mutton-fat are frequently mixed with it, and beef or mutton-suet is sometimes added to give inferior Lard a greater consistency. Flour, water, starch, lime, alum, carbonate of soda, potash, and salt are also occasionally mixed in to give some character that the Lard lacked. The best Lard is that taken from the kidneys of the pig; but foreigners preparing Lard for the British markets do not seem to be very particular what fat they “ rend ” down, so long as it remains white after melting. In America, Canada, Hamburg, and Ireland the rending is performed by steam, thus preventing the fat from burning, and preserving its white appearance and its almost odourless, firm characteristics. There are two kinds of Lard imported — bladder-Lard and keg-Lard, so called from the names of the vessels containing them. Bladder-Lard is usually the best quality, and consequently fetches the I highest prices. The kidney-fat is also known as Flead, J Flear, Flare, and Leaf Lard. Lard may be prepared at home as follows :
(1) Directly the fat is removed from the pig it should be cut hi small pieces, washed, and all the water pressed out ; put it in a pot to boil, with lgall. of water to a vessel holding 4galls. Boil quickly over a sharp fire till the cracklings begin to brown, then cook slowly to prevent burning. When the Lard is done, the cracklings will sink to the bottom. This is called leaf Lard.
(2) Soak the fat procured from the entrails of a pig hi clear cold water for two or three days, changing it frequently, and throwing a handful of salt in the water to draw out the blood and impurities. When ready to rend, wash it hi warm water twice, and boil in more water than is done for leaf Lard. When all the cracklings sink to the bottom, the Lard is done.
(3) All the skin should be stripped off the inner part of a pig ; it should then be put in an earthen jar, and the jar put in a large saucepan with boiling water in it. Let it simmer gently by the side of the fire, and as the Lard melts, take it carefully from the sediment, put it into thoroughly clean bladders, and keep them hi a cool place till ready to use. The Lard should be kept quite free from air, or it will turn rank.