FarmerDenise
Out to pasture
I recently found an old recipe book from the 50's. I haven't read everything in it yet, but it has primarily information on freezing foods.
There is a whole section on pork, which cuts are which and what they are good for.
The title of the book is: The Complete Book of Home Freezing, by Hazel Meyer, Copyright is 1953. This revised edition is dated 1967.
I will try and occasionally post some of the things here.
How to make your own lard
Render lard cut into small cubes slowly over low heat until cracklings rise to the top crisp and brown. Strain and chill it thoroughly before packaging it for freezing. Never pour hot lard into wax-coated containers. I have kept well wrapped lard in my freezer for more than six months.
Four pounds of leaf lard, when rendered, will yield approximately three pint containers.
Here is what else she says about lard:
Leaf Lard
The fat found on the inside of the body cavity makes the finest and purest lard imaginable, and therefore care should be taken either at the butchering place or at home to keep it separate from the carcass' other fat. An economical and extremely easy-to-use shortening, lard has high nutritive value and imparts delicate flavor to other foods when used as a frying fat. Rich in energy-producing nutrients and 97 per cent digestible, lard is preferred by many home economists and highly rated cooks for all baking and most cooking which calls for additional fat.
There is a whole section on pork, which cuts are which and what they are good for.
The title of the book is: The Complete Book of Home Freezing, by Hazel Meyer, Copyright is 1953. This revised edition is dated 1967.
I will try and occasionally post some of the things here.
How to make your own lard
Render lard cut into small cubes slowly over low heat until cracklings rise to the top crisp and brown. Strain and chill it thoroughly before packaging it for freezing. Never pour hot lard into wax-coated containers. I have kept well wrapped lard in my freezer for more than six months.
Four pounds of leaf lard, when rendered, will yield approximately three pint containers.
Here is what else she says about lard:
Leaf Lard
The fat found on the inside of the body cavity makes the finest and purest lard imaginable, and therefore care should be taken either at the butchering place or at home to keep it separate from the carcass' other fat. An economical and extremely easy-to-use shortening, lard has high nutritive value and imparts delicate flavor to other foods when used as a frying fat. Rich in energy-producing nutrients and 97 per cent digestible, lard is preferred by many home economists and highly rated cooks for all baking and most cooking which calls for additional fat.
