Cut up the seam in small pieces, put it into a pot with about a gill of water, and set it over a slow fire to melt down, stirring it frequently with a spoon to prevent it from burning; and as soon as all is melted, let it be strained off into a jar for use. This will produce what is called lard, and will serve for making lard cakes, pie or pudding crusts, and also for general cooking purposes, instead of butter, etc.
[No. 37. Italian Cheese.]
This is prepared by chopping up the whole of the pig's pluck, the chitterlings, and a couple of pounds of the fat; mix this in a pan with seasoning composed of chopped sage, thyme, winter savory, allspice, pepper, and salt, and with it fill earthen pots or jars having lids to them; bake the contents in moderate heat; or if you have no oven of your own, send them to the baker's. A jar containing two pounds would require about an hour and three-quarters' baking. Italian cheese is to be eaten cold, spread upon bread.
[No. 38. Pig's Feet.]
These are to be well salted for about four days, and then boiled in plenty of water for about three hours; they may be eaten either hot or cold.
[No. 39. Curried Rice.]
Boil one or more pounds of rice, as directed in [No. 92], and drain all the water from it; slice some onions very thin, and fry them brown with a little butter; then add the boiled rice, a spoonful of curry-powder, and a little salt to season; mix all together. This is excellent with boiled or fried fish.
[No. 40. A Plain Rice Pudding.]
To every quart of milk add six ounces of rice, one ounce of brown sugar, a pinch of allspice, and ditto of salt; put all these in a proper sized pie-dish, with one ounce of butter, and set the pudding to bake for one hour and-a-half. When the pudding has been in the oven half an hour, stir it round with a fork.