The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1921-11-30
MAKING LARD is NOT
A DIFFICULT TASK ON
THE AVERAGE FARM

Although lard is often considered
u by-product, it is one Of the most
important of the various foods TO be
found within the well-stuffed hide Of
the fat hog. Fat makes up a high
percentage of the dressed weight and.
therefore, a good deal OF care should
be exercised in preparing and pre-
serving the lard made from it.
Leaf Lard is Higher Grade
Lard comes from ariou parts of
the hog ana the quality varies with
It's source. The leaf or kidney fat
that clings 10 the back walls of the
abdominal cavity yields the best
grade Of lard. Persons experienced
in butchering remove these layers OF
fat ..rst in order To facilitate cool
ing of the meat. The removal is best
accomplished 10y peeling the fat up
ward with the fingers. beginning ut
the bottom. The kidneys, which are
in his fat. are removed. The leaf
tat is then hung up To cool.
The fat on the intestines and the
membranes connecting them is known
~ gut and fat" 1t often has a ralh-
or strong odor ana is generally kept
separate from the other lard stock
and rendered ~ itself. II should be
thoroughly washed and left IN cold
water before rendering.
The leaf fat makes the best hard.
but the back strip Of the side also
makes a good quality. as do the trim
mings OF the ham. shoulder ana
neck. Leaf fat, back strips. and tat
trimmings may be rendered together.
To obtain the best and cicarest lard
IL is necessary, first To remove all
skin and lean meat from the trim.
mings. TO do this cut the lat into
strips about l - inches wide. then
place the strip on the table skin
down. and cut the fat from the skin.
When "a piece Of skin large enough
to grasp Is freed from the fat. take
Il IN the left hnnd ana with the knife
held in the right hand inserted be-.
tween the fat and the skin. pun the
skin. IL the knife Is slantcd down
ward slightly, this viii easily re.
move the fat from the skin. The
strips If fat should then be cut nto
pieces and hashed or ground.
To Render Fat Without Burning
When the lat Is ready Tor rendering,
pour into the kettle about a quart OF
water and iil 30 nearly full with fat
cuttings The fat will Their heat
and the greas viii be- brought out
without burning. Render the lard
over u moderate fire. At the begin
ming II Is best To have the tcmperl.
turc Gun 100 degrees T.. and Il
should be gradually brought up TO
30 degrees, When the cracklings
begin TO brown reduce the temperu.
turv to approximately 200 degrees,
but not To exceed 2l2 degrees. TO
prevent %scorrlnng. Frequent stirring Is
necessary to prevent burning.
when the cracklings are thorough
~ Drowned and light enough to
feat. the kettle should De removed
from the fire. The lard is then pressed
from the cracklings. Then strain Il
through e muslin cloth into the CON.
taiucrs. and To aid cooling HJr u
frequently Stirring also tends 20
whitcu the product and improves the
grain. an important point To consider
Il IA hard is to bc sold. White lard
also helps the appearance OF thc dish.
cs ia the preparation OF which u
10 u,ed.
Lard which "a 20 hc Kept Cor e
considerable time viii remain Ia bet
ser condition II placed In air tirht
containers and stored IN the cellar
or other convenient place away from
the light "a precautions have
much to do In preventing mncdlty,
Fruit Jars make excellent containers