Ingredients
- a small teaspoonful of dry soda
- half cooked
Directions
1
MRS. C. D. SPRAGUE.
2
Obtain the "leaf" from a butcher, skin and scrape till it is clean, then cut it up in small pieces, and put over the fire in an iron kettle, which should be scrupulously clean, with a little water. When about half cooked, add a small teaspoonful of dry soda. As this makes the lard foam up, it is necessary to have room in the kettle, so it shall not boil over. When done, most of the scraps will be eaten up, and the lard will be very pure and white. Strain into a tin or stone vessel, and keep in a cool, dry place. It remains hard in warm weather.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
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