Bacon

This is cured the same as ham. It may be boiled ; or it may be cut in thin slices and fried or broiled crisp. It is also cooked with liver.

Lard

Housekeepers who would have really fine lard should prepare it at home, as that purchased at the stores is almost invariably close and tough and good results cannot be expected from its use. Particularly in making pie-crust will poor lard assert itself, for the crust can never be flaky if the lard is tough. Cut the lard-fat into small pieces, removing all flesh and membrane. Put enough water in a kettle to cover the bottom, and lay in the fat. The water will prevent the lard burning and will all have evaporated by the time the lard has melted. Boil gently until the" scraps" settle, stirring often.

The "leaf" produces the finest lard, and should never be put in with the inferior fat.

The fat from the small intestines and the pieces not fit for salting should be laid in lukewarm water for twenty-four hours and should be melted by itself. Set it away to freeze, and the strong flavor will soon be gone. These minute directions are, of course, more especially intended for the benefit of country housewives.