Pure Leaf Lard
IN USE FOR OVER 60 YEARS
Your grandmother used it, your mother used it, and you should use it if you wish to obtain the best results.
Rendered just as your great grandmother rendered raw leaf before the days of packing houses.
Put up in a plain, old-fashioned tin pail, but as honest and as good as it is old-fashioned and plain.
Recommended by the Boston Cooking School.
Recommended by the Editor of the Boston Cooking School Cook Book.
Recommended by the Editor of the New England Cook Book.
RENDERED ONLY BY