How to Render Lard.
The best lard is that made from the fat which lies around the kidneys, and is termed leaf lard. Remove all the skin, and cut the lard in small pieces. Put it in an iron pot, and heat slowly, stirring it frequently. Cook it in this manner until the pieces of fat look shrivelled and straw-colored. On no account let it get so hot that it will smoke. Draw the pot back where the lard will partially cool; then strain it through a piece of cheese-cloth. Tin pails are satisfactory vessels in which to keep lard. Do not put on the covers until the lard is cold. Keep in a cool, dry place.
Hogs’ Head Cheese.
Have the head split, scraped, and thoroughly cleaned. Put it in a stewpan, with enough boiling water to cover it generously, and simmer for five hours, skimming the liquid several times during the first hour. Place the head on a platter and remove the bones. When the meat is cold, chop it fine, and season each solid quart with two tablespoonfuls of salt, a level teaspoonful of pepper, and a teaspoonful of powdered and sifted sage. Add to this mixture half a pint of the water in which the head was boiled. Cook the mixture slowly for half an hour, and then turn into deep earthen dishes. Place a plate with a weight on top of each dish, and put away in a cool place. This cheese will cut in smooth slices.
If spice and other kinds of herbs be liked, they may be added with the other seasonings.
Should a part of the cheese be kept so long that there is danger of its spoiling, heat it slowly to the boiling point; then let it simmer for half an hour, and cool as before.
Scrapple.
1/2 of a pig’s head.
2 quarts of water.
1/2 pint of corn meal, generous measure.