Every housekeeper knows how unfit for really nice cooking is the
pressed lard sold in stores as the “best and cheapest.” It is close and
tough, melts slowly, and is sometimes diversified by fibrous lumps. And
even when lard has been “tried out” by the usual process, it is often
mixed with so much water as to remind us unpleasantly that it is bought
by weight.
The best way of preparing the “leaf lard,” as it is called, is to skin
it carefully, wash, and let it drain; then put it, cut into bits, into
a large, clean tin kettle or bucket, and set this in a pot of boiling
water. Stir from time to time until it is melted; throw in a very
little salt, to make the sediment settle; and when it is hot—(it should
not boil fast at any time, but simmer gently until clear)—strain
through a close cloth into jars. Do not squeeze the cloth so long as
the clear fat will run through, and when you do, press the refuse into
a different vessel, to be used for commoner purposes than the other.
Most of the lard in general use is, however, made from the fatty
portions of pork lying next the skin of the hog, and are left for this
purpose by the butcher. Scrape from the rind, and cut all into dice.
Fill a large pot, putting in a teacupful of water to prevent scorching,
and melt very slowly, stirring every few minutes. Simmer until there
remains nothing of the meat but fibrous bits. Remove these carefully
with a perforated skimmer; throw in a little salt, to settle the
fat, and when it is clear strain through a fine cullender, a sieve,
or a coarse cloth. Dip the latter in boiling water, should it become
clogged by the cooling lard. Observe the directions about squeezing the
strainer. If your family is small, bear in mind that the lard keeps
longer in small than large vessels. Set away the jars, closely covered,
in a cool, dry cellar or store-room.
In trying out lard, the chief danger is of burning. Simmer gently over
a steady fire, and give it your whole attention until it is done. A
moment’s neglect will ruin all. Stir very often—almost constantly at
the last—and from the bottom, until the salt is thrown in to settle
it, when withdraw to a less hot part of the fire. Bladders tied over
lard jars are the best protection; next to these, paper, and outside of
this, cloths dipped in melted grease.