Have kettle on fire on stove with a little water, to which add
the cut up lard, letting it heat gradually ; stir with a wooden stick (hickory
or maple) or a long handled iron spoon. The fat pieces of meat, which are
also used for lard, are cut in same manner, after taking off the skin, and
added to the leaf lard in kettle. The skins should be laid by themselves to
be tried out after the lard is done. While the lard is trying, as> soon as the
water is all boiled out, which can be 'told by the clearness of the fat (when
there is water, it has a slightl^r milky appearance) you can begin dipping off
the clear lard and straining it into the vessels ready for its use (stone crocks
are best). Some think the qualitvof the lard is improved by sprinkling
over and slowly stirring in one tablespoon of soda to every five gallons of
lard, just before removing from the fire. After adding soda, the kettle must
be removed from the stove, and watched closely, and stirred constantly, as
it foams rapidly, and is very likely to run over, and if on stove, is likely to
take fire. Do not take out the pieces of meat until well done. Be careful
not to let it burn ; it is very easily scorched j.ust at the last ; when fi nished,
the cracklings should be of a light brown color. A ^ood way to strain it is
to place a towel over a colander, dip the lard into it, when sufficient is in,
two persons, one at each end, can twist the towel until all the lard is out.
Put the cracklings in a vessel, dip out more lard ; continue this way until all
the lard is disposed of. Set the jar in a cool place and stir it frequently
with the wooden spoon, so as to insure the qpoling of the center as quickly
as the outside ; this prevents the lard from becoming frowy in the middle;
or set the lard in milk pans to cool. When cold, cut out, place in jars and
pour over it melted lard almost cold until it ia smooth on top. When ready
to set away place a cloth (linen is the best) over it, with one or two inches
of salt on top of cloth ; then cover the jar with thick cloth or paper, set in a
dry, dark place. The web always needs to be soaked in lukewarm water
overnight, then drained well, after which it can be cut up and tried with the
other lard. It is used by the best housekeepers for clean lard. That from
the smaller intestines, and the fiabby pieces, not fit for salting should be
thrown into lukewarm water and allowed to stand for twenty-four hours, and
then should be tried by itself, and the lard set away where it will freeze,
and, by spring, the strong taste will be gone. A teacup of water✪ Trying Lard prevents
burning while trying. The skins can be cut into pieces two or three inches
square, placed in a large dripping pan and set in the oven to try out, as they
are apt to burn or stick to the kettle ; stir them often, do not let them burn.
They yield quite an amount of fat which is always useful in a family : then
the skins themselves make good soap grease.
646 CCTTIHO AKD CTJHINO MEATS.
Page 563 · 1 recipe record on this page
Presented as published in 1890. 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
Have kettle on fire on stove with a little water, to which add the cut up lard, letting it heat gradually ; stir with a wooden stick (hickory or maple) or a long handled iron spoon. The fat pieces of meat, which are also used for lard, are cut in same manner, after taking off the skin, and added to the leaf lard in kettle. The skins should be laid by themselves to be tried out after the lard is done. While the lard is trying, as soon as the water is all boiled out, which can be told by the clearness of the fat (when there is water, it has a slightly milky appearance) you can begin dipping off the clear lard and straining it into the vessels ready for its use (stone crocks are best). Some think the quality of the lard is improved by sprinkling over and slowly stirring in one tablespoon of soda to every five gallons of lard, just before removing from the fire. After adding soda, the kettle must be removed from the stove, and watched closely, and stirred constantly, as it foams rapidly, and is very likely to run over, and if on stove, is likely to take fire. Do not take out the pieces of meat until well done. Be careful not to let it burn; it is very easily scorched just at the last ; when fi nished, the cracklings should be of a light brown color. A good way to strain it is to place a towel over a colander, dip the lard into it, when sufficient is in, two persons, one at each end, can twist the towel until all the lard is out. Put the cracklings in a vessel, dip out more lard ; continue this way until all the lard is disposed of. Set the jar in a cool place and stir it frequently with the wooden spoon, so as to insure the cooling of the center as quickly as the outside ; this prevents the lard from becoming frowy in the middle; or set the lard in milk pans to cool. When cold, cut out, place in jars and pour over it melted lard almost cold until it is smooth on top. When ready to set away place a cloth (linen is the best) over it, with one or two inches of salt on top of cloth ; then cover the jar with thick cloth or paper, set in a dry, dark place. The web always needs to be soaked in lukewarm water overnight, then drained well, after which it can be cut up and tried with the other lard. It is used by the best housekeepers for clean lard. That from the smaller intestines, and the flabby pieces, not fit for salting should be thrown into lukewarm water and allowed to stand for twenty-four hours, and then should be tried by itself, and the lard set away where it will freeze, and, by spring, the strong taste will be gone. A teacup of water prevents burning while trying. The skins can be cut into pieces two or three inches square, placed in a large dripping pan and set in the oven to try out, as they are apt to burn or stick to the kettle ; stir them often, do not let them burn. They yield quite an amount of fat which is always useful in a family : then the skins themselves make good soap grease.
646 CCTTIHO AKD CTJHINO MEATS.
Records on this page
Trying Lard