13S A PLAIN SYSTEM OF COOKERY .

the hard fat , and scrape off the gravy from the inside ; do this several times ; when cold and hard , take it off clean from the water ; put it into a large sauce - pan , with six bay - leaves , six cloves , half a pound of salt , and a quarter of a pound of whole pepper ; let the fat be entirely melted ; let it stand till just cool enough to allow of its being strain ed through a sieve into the pot , which being done , let it stand till cold , and then cover it up . Turn the pot upside down , that no vermin can get at it . It will keep on board a ship , and will make good puff - paste , or crust før puddings .

To make Hogs Lard .

Take any quantity you please of the leaf - fat of a large hog , cut it into bits about an inch square ; put it over a slow fire in a clean , bright , brass kettle ; ( if it is put in a pot that is tinned , it will fetch the tin off ; ) let the heat increase gradually , till it boils , and a good quantity of fat is melted ( keep stirring it often , ) then pour it through a cullender into an earthen pot you intend to keep it in ; when the liquid part of the fat has run through , return what was left in the cullender into the kettle , and put

it over the fire till more is melted , then put it into the cul lender as before ; do this three or four times , and you will draw out all the lard ; take care it does not scorch , as that would spoil the flavour and colour , and render it unfit for

When it begins to cool , put it into small bladders ; tie them up close , and hang them in a cool dry place , if you wish to keep it a long time ; but if you intend to use it

up in a month or two , you may let it remain in the pot , and tie a paper over it .

use .