- Cut the fat into small pieces, put into kettle, and pour in enough water to cover the bottom; boil gently until the "scraps" settle, or until the water has all evaporated, stirring often to prevent burning. Take off, strain into stone jars, and set in a cool place. The quality of the lard is improved by sprinkling over and slowly stirring in one tablespoon of soda to every five gallons of lard, just before removing from the fire. After adding soda, the kettle must be removed from the stove, and watched closely, and stirred constantly, as it foams rapidly, and is very likely to run over, and, if on stove, is likely to take fire. The leaf should be tried by itself for the nicest cooking. That from the smaller intestines, and the flabby pieces, not fit for salting, should be thrown into lukewarm water and allowed to stand for twenty-four hours, and then should be tried by itself, and the lard set away where it will freeze, and, by spring, the strong taste will be gone. A tea-cup of water prevents burning while trying.