 ... too hot. Put the pieces of fat into a kettle, and add a little water, not more than a quart, to keep the fat from burning until some of the lard has melted. Keep the kettle hot until the cracklings are brown and rise to the top. Skim off the cracklings,...  A Manual of Home-making - Page 629edited by - 1919 - 661 pagesFull view - About this book
 | New York (State) Dept. of Agriculture - 1916 - 1148 pages
...they give an unpleasant burned flavor to the lard and are the first to scorch if the kettle become too hot. Put the pieces of fat into a kettle, and...in them. Draw off the melted lard, and add a little baking soda to help whiten it. The lard should be stirred while it is cooling, in order to make it... | |
 | New York (State) Dept. of Agriculture - 1918 - 1184 pages
...are usually made together, and sometimes all three are made together. Cut the fat into bits about one inch square, and trim out all particles of meat as...in them. Draw off the melted lard, and add a little baking soda to help whiten it. The lard should be stirred while it is cooling, in order to make it... | |
 | New York State College of Agriculture - Agriculture - 1918 - 1182 pages
...are usually made together, and sometimes all three are made together. Cut the fat into bits about one inch square, and trim out all particles of meat as...in them. Draw off the melted lard, and add a little baking soda to help \yhiten it. The lard should be stirred while it is cooling, in order to make it... | |
 | New York State College of Agriculture - Agriculture - 1916 - 1160 pages
...they give an unpleasant burned flavor to the lard and are the first to scorch if the kettle become too hot. Put the pieces of fat into a kettle, and...has melted. Keep the kettle hot until the cracklings arc brown and rise to the top. Skim off the cracklings, and press out the lard that remains in them.... | |
 | New York State College of Agriculture - Agriculture - 1916 - 1150 pages
...they give an unpleasant burned flavor to the lard and are the first to scorch if the kettle become too hot. Put the pieces of fat into a kettle, and...in them. Draw off the melted lard, and add a little baking soda to help whiten it. The lard should be stirred while it is cooling, in order to make it... | |
 | Cornell University. Agricultural Experiment Station - Agriculture - 1908 - 332 pages
...they give an unpleasant burned flavor to the lard and are the first to scorch if the kettle become too hot. Put the pieces of fat into a kettle, and...in them. Draw off the melted lard, and add a little baking soda to help whiten it. The lard should be stirred while it is cooling, in order to make it... | |
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