Connecticut western news., 1922-01-26
There's Nothing Difficult
 About Making Better Lard

Although lard is often considered a by-product, it is one of the most important of the various foods to be found within the well-stuffeH 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 HIGHEST GRADE
 Lard comes from various parts of the hog and the quality varies with it's source. The leaf or kidney fat that clings to the back walls of the abdominal cavity yields the best grade of lard. Persons experienced in butchering remove these layers of fat first in order to facilitate cooling of the meat. The removal iS best accomplished by peeling the fat up- ward with the fingers, heglnning at the bottom. The kidneys, which gre in this fat, are removed. The leaf fat is then hung up to cool.
 The fat on the intestines and the membranes connecting them is known as "gut fat" It often has a rather strong odor and is generally kept separate from the other lard stock and rendered by itself. It should be thoroughly washed and left in cold water for several hours before rendering.
 The leaf fat makes the best land, but the back strip of the side also makes good quality, as do the trimmings of the ham, shoulder, and neck. Leaf fat, back strips, and fat trimmings may be rendered together.
 To obtain the best and clearest lard it is necessary, first, to remove all skin and lean meat from the trimmings. To do this cut the fat into strips about 1 F 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 it in the left hand and with the knife held in the right hand inserted between the fat and the skin, pull the skin. If the knife is slanted downward slight ly, this will easily remove the fat from the skin. The strips of fat should then be cut into pieces and hashed or ground.
 To Render Fat Without Burning
 When the fat is ready for render ing, pour into the kettle about a quart of water and fill it nearly full with fat cuttings. The fat will then heat and the grease will be brought out without burning. Render the lard over a moderate fire. At the beginning it is best to have the tenn perature around 160 F., and it should be gradually brought up to 240. When the cracklings begin to brown reduce the temperature to approxi- mately 200, but not to exceed PIP, to prevent scorching. Frequent stirring is necessary to prevent burning.
 When the cracklings are thorough ly Drowned and light enough to float, the kettle should be removed from the fire. The lard is then pressed from the cracklings. Then strain t through a muslin cloth into the con- tainers, and to aid cooling stir it ire quently. Stirring also tends to whit en the product and improves the grain, an important point to consider if the lard is to be sold. White lard also helps the appearance of the dishes in the preparation of which it is used.
 Lard which is to be kept for a con- siderable time will remain in better condition if placed in air-tight con- tainers and stored in the cellar or other convenient place away from the light. These precautions have much to do in preventing rancidity. Fruit jars make excellent containers for lard, because they can be completely sealed. Glazed earthenwsre contain CTS such as crooks and jars, may also be used.
 All containers should be sterilized before filling, and if covers are placed