Larding Needles

Long needles having the butt end like a tube split open to admit the strips of bacon for larding meat.


A great deal of watered lard is now sold branded "pure," and consumers should be on their guard against this imposition. A very simple test of purity is to drop a small piece of lard into a hot fire. If pure it burns smoothly, like oil; if watered it crackles and splutters. Watered lard is unnaturally white, and is colder to the tongue than pure lard. Buyers of refined lard should ask for a guarantee that it is absolutely free from water. Lard is very much sophisticated in other ways. The dealers offer three or more grades, not pretending that they are pure. Manufacturers testified before a committee of congress that about one third of the lard sold is composed of cotton-seed oil, combined with beef stearine and chemicals. The refined oil is as good as lard for some purposes, such as frying, but ought to be at a lower price than lard. Stewards who wish to have lard used for making pastry, should buy the firmest and best, as soft lard is useless for that purpose.


A kind of macaroni or Italian paste in the form of yellow ribbon.


An edible seaweed. In Ireland it is called "sloke," is cooked like spinach and is also fried in bacon fat after boiling; it is best to have a porcelain saucepan to cook it in as it acts upon metals, but is wholesome nevertheless.

Lawn Tennis Cake

A Richfield Springs confectioner and restaurant-keeper is making and selling by the pound a cake which he calls lawn-tennis cake. It is a sort of Genoa cake iced over the surface and covered thickly with chopped pistachios.


A species of onion; the green leaves are flat like ribbons; not tubular like an onion, but the taste resembles onion. It is used in most soups when it can be obtained.

Leeks As A Vegetable

Leeks are very good served on toast as asparagus. Trim the leeks and cut away the green till there is little left but the white part; clean thoroughly, and boil till tender. Pour good melted butter over them and serve very hot.

Leek Soup A L'Ecossaise

"The leek was a favorite ingredient in the 'cockie leekie,' of which James I. is reported to have been so fond, that he retained his preference for it, notwithstanding all the dainties of London cookery".

Leek Soup A La Picarde

Leeks cut in shreds, half fried in butter, beef broth and sliced potatoes added, boiled; small toasts.

Puree Of Leeks

A soup made same way as with onions.

Poireaux Au Jus

Leeks cooked like asparagus and served with meat gravy.

Legumes (Fr)


Leipzig Pancakfs

Sweet pancakes in pairs with jam between; they are raised with yeast, rolled out thin like small crackers, and fried in a little lard.

Lennox Slices

A new cake strongly flavored with chartreuse is popular just now in New York at tea and luncheon parties. It is introduced under the name of "Lennox slices".