Chalk and hog's lard simmered together are said to make a good ointment for a burn.
Lard requires no other care than to be kept in a dry, cool place.
Such lard has a higher melting point and is more flaky than that made from fat covering the muscles.
Beef fat, especially if it is mixed withlard or other fats, makes excellent shortening; likewise, it may be used for sautéing various foods.
Then lard them with strips of bacon or salt pork, and place in a roasting pan in a very hot oven.
I buys my meal and sugar and lard and little groceries with the money.
Then he would take him down to the smoke house and rub him down with lard and red pepper.
Then sew it up, lard it with small slips of fat bacon, put a piece of veal caul over, and roast it gently.
BONE the leg, fill the cavity with a light forcemeat well-seasoned, sew it up and lard the top part of the quarter with slips of fat bacon.
TAKE a slice of bread round a loaf, and cut it to cover three parts of the inside of a dish; then fry it in boiling lard till of a light colour, drain it dry, and lay it in a warm place.
LARD very neat two heart sweetbreads, then blanch and braise or roast them; and when they are to be served up, glaize the top part, and put stewed endive under them.
Put a light forcemeat into it, sew it up, truss it as for roasting, set it with hot water, lard it neat, and roast it gently with a veal caul over.
Have plenty of lard in an iron frying pan, and when it almost boils put a proper quantity and fry them of a fine gold colour; drain them dry, and serve them up with fried parsley.
Roll the rabbits up tight and sew them, lard the top part with slips of fat bacon very neat, and blanch and braise them.
When nearly done, lay them on a dish till almost cool, and then egg, breadcrumb, and fry them in boiling lard till of a light brown colour.
TAKE off the under bone of a neck of veal, leave only a part of the long bones on; trim it neat, lard it, and roast it gently with a veal caul over.
Let it stand till quite cold, then cut it into what shapes you please, and dip them singly into yolk of raw egg; then breadcrumb and fry them in boiling lard till of a light colour, drain them dry, and serve them up hot.
Finally, I smeared hog lard on her, and that cleared it right up.
And she wasn't laughing like she had been that day she told me and Mama how a long time ago she smeared hog lard on Miss Ophelia's seven-year itch.
Having seen Coriolanus selling liquid lard by the spoonful, he could scarcely do otherwise than admit that the temperature was high.
Much has been written during recent years about the folly of allowing so many millions of sovereigns to go out of the country in payment for the vast weight of bacon, hams, and lard which we import from foreign countries.
To do this with ease, the lard must be partly frozen, smear with honey and keep frozen; then take some frozen liver (any kind will do) and chop it in fine pieces and mix with honey and keep in a small wood box.
If no feather can be seen and if it has been stormy, brush the snow away, the lard is not as white as the snow and is easily found.
As a rule the most acceptable bait is lard scraps, suet, smoked meat rinds, etc.
To do this, I bore a small hole with a stick, and then place the strychnine and cover the hole with the lard taken from it.
Our Mist'ess allus had de lard rendered in de bigges' washpot, what dey sot on rocks in de fireplace.
When the last piece of wash had been hung on the line and Addie had turned a large lard can upside down for a stool, she settled down and began to talk freely.
When the paterollers found him, he was at his girl's place where they were out in the front yard stewing lard for the white folks.
Den Marster laid down de law and told us what he would do if he cotch us chillun hangin' 'round de fire whar dey was cookin' lard again.
They weighed your meat, flour, meal and things like that, but you got all the potatoes, lard and other things you wanted.
Dey tuk what dey wanted of his meat, chickens, lard and syrup and den poured de rest of de syrup out on de ground.
Butter is sometimes made almost wholly from lard or tallow.
If the lard or tallow is from diseased animals, the false butter made from it may cause disease.
In very warm weather, or if required for exportation to the East or West Indies, it is necessary to use in part French pomatums instead of oils, or more lard and less almond oil.
Melt the lard in a porcelain vessel by a salt-water bath, or by a steam heat under 15 lbs.
The lard will rise to the surface, and when cold must be removed from the fluid juice; the same manipulation being repeated as often as required, according to the strength of odor of the fruit desired in the grease.
Cut the remains of chicken into small pieces, dip into the butter, and fry crisp in plenty of lard made hot for the purpose; serve with tomato sauce.
Take the skin off of them, lard them with small pieces of truffles, which have been skinned and sliced, the slices being cut in three-quarters.
Fry small square pieces of bread in hot lard until they become a delicate brown; take them out and let them drain on a sheet of paper.
Lard it very close with thin strips of lard, put on with larding-needle.
These potatoes must be boiled in lard and seasoned to taste.
At supper this night, we had corn mush, in large wooden trays, with melted lard to dip the mush in before eating it.
Notwithstanding the privation of our potatoes, we at the fishery lived sumptuously, although our master certainly believed that our fare consisted of corn-bread and river fish, cooked without lard or butter.
Removing the lard from the long intestines requires expertness that can be learned only by practice.
But for pure, honest "leaf" lard not a bit of entrail fat should be mixed with the flakes.
It requires time to thoroughly dry out all the water, and the keeping quality of the lard depends largely upon this.
A secret in keeping lard firm and good in hot weather is first to cook it well, and then set it in a cool, dry cellar, where the temperature remains fairly uniform throughout the year.
When the liquid appears clear the pots are set aside for the lard to cool a little before putting it into the vessels in which it is to be kept.
The name and location of the renderer and the grade of the lard shall be plainly branded on each package at the time of packing.
The cracknels may be pressed and thus much more lard secured.
This is the portion of the fat meat which is left after the lard is cooked, and is used by many as an appetizing food.
This latter, however, should be used before the best lardput away in tubs.
Kettle rendered lard usually has a fragrant cooked odor and a slight color, while steam lard often has a strong animal odor.
If too fat, cut off that, too, and put with the lard to be rendered.
Stranger still, Casey found that the tale of the lard bucket and the gold was true.
It must have been ungodly rich,--five hundred dollars' worth in a ten-pound lard bucket!
There's an old Injun been in the habit of packin' in high grade in a lard bucket, and nobody's been able to trail him and git back to tell about it.
Don't think that a squaw who wants to live like a white princess will forget to go hunting a gold mine whose richness she had seen,--in a lard bucket, perhaps.
He would come into the nearest town with a rusty old lard bucket full of high grade so rich that the storekeeper once got five hundred dollars from the bucketful.
And hills and chucks--say, don't talk to me about any Injun packin' gold in a lard bucket.
Some prospector boiling coffee in a dirty lard bucket, maybe.
I should remark, that theLard should be melted by putting it in a glazed Vessel, and melting it by putting the Vessel into boiling Water.
This Mixture must be fry'd in hot Lard or Hog-Seam, and serve it with Slices of Lemon.
Then make some Lard very hot, and fry them in it till they are brown, and serve them up with some of the Liquor they were stew'd in, and fry'd Parsley.
Then skewer the Skin on all sides, over the Farced Meat, and lard the Skin and the fleshy Parts below with Lemon-Peel, and some will lard in Lemon Thyme likewise.
Lucile was hard pressed to know how to cook with no oven in which to do baking and with no lard for shortening.
He had got himself a new pair of trousers, and had put so much lard on his hair, that there was plenty to spare to grease his joints with.
No, Karl, the old lynx is not so fat as that; fry lard in butter, and eat it with a spoon!
Although olive-oil is much used in cookery in Italy, lard is preferred as more nutritious.
Much American lard is exported to South-eastern Italy, and olive-oil is imported in return.
Twere the Lard sends you when I'm needin' you, sir, sorely needin' you.
Then they'd go fishin' Sundays the same as other days, and none of un would keep Sunday any more as a day of rest, as the Lard intends us to keep un, and has told us in His own words we must keep un.
The Lard has been wonderful good to us, and I'll never be complainin'.
That he and Abélard disagreed was only natural, but Abélard's statement that he argued William into abandoning the basic principles of his philosophy is certainly untrue.
It was the France of Louis VI and Sager which formed the background for the great battle between the realists and the nominalists, the battle in which Abélard played no small part.
William stated a selected doctrine as old as Plato; Abélard interposed an objection as old as Aristotle.
A few dates will help the general reader to connect the life surrounding Abélard with other and more familiar facts.
Abélard repeatedly quotes from him, particularly from his denunciation of the revival of Gnostic heresies by Jovinianus and from some of his voluminous epistles.
United in one, the two factors achieve a brilliant dramatic unity that has made the story of Abélard and Héloïse immortal.
It was at the Easter synod of 1049 that he enjoined anew the celibacy of the clergy, in connection with which the letter quoted by Abélard was written.
The indefatigable Bernard at once proceeded to secure a condemnation of Abélard from Rome, whither the accused man set out to plead his case.
At the time of Abélard the schools of Chartres and Paris were at the height of their fame and power.
One has for her only sympathy and affection whereas it is difficult to feel either for Abélard in spite of his belated efforts at rectifying his own sin and his life-long devotion to his solitary wife in her hidden cloister.
William of Champeaux had rested on a Platonic basis, Abélard assumed that of Aristotle, and the clash began.
Melted cosmoline, vaseline, butter, or lard will serve for this purpose.
He says: "Take the down, and with just enough lard to hold it together, make a plaster and lay upon any burn, and it soothes and heals so soon that it seems a miracle.
