Page 116

112 DOMESTIC COOKERY AND

A Good Breakfast for Children.

Cut slices of stale bread; have in a speeder some
milk; put it in the bread, and put on the hot lid; when it
boils take it out, and place it in a deep dish, with a piece
of butter between each slice, and pour the milk over;
this may be done equally as well in a tin pan in a stove.

Rendering Lard.

The leaf lard should be rendered by itself, as it does
not take so long as that with the skin on; cut it up fine
and put it in a clean pot with half a pint of water; stir it
frequently, and let it boil fast at first; when the crack-
lings are light brown, and float on the top, it is nearly
done, and should cook slowly; when done, strain it
into your vessels, with a thin cloth put over a colander.
If you put lard in stone or earthen jars, it should be
cooled first, as there is a danger of their cracking; white
oak ferkins, with iron hoops, and overs to fit tight, are
best to keep lard, and if taken care of will last for twent
years.

The fat that has the skin on should be cut very fine,
taking the skin off first; it takes longer to boil than leaf
lard, and there is more danger of burning; put a pint of
water in the pot.

The skins should be boiled alone, and will do for soap-
fat after the lard is out of them.

Soak the inside fat all night, in salt and water, was
it in the morning, and put it to boil without any water
in the pot; it is not so nice as other lard, and should be
strained by itself. It does very well for frying.

Rendering Tallow.

Cut the tallow fine, and put it to boil in a large pot
with a quart of water; stir it frequently, and keep it boil-
ing moderately for six hours; when the cracklings begin
to turn brown, it should boil very slowly till done.

Put a little water in the bottom of your dutch-ovens,
or tin pans, and strain it in with a cloth over the colan-
der, or the settlings will run through and hurt the looks
of your candles.