Modern cookery for private families

thin; put it into a new or well-scalded jar, set it into a pan of boiling water, and let it simmer over a clear fire. As it dissolves, strain it into small stone jars or deep earthen pans, and when perfectly cold, tie over it the skin that was cleared from the lard, or bladders which have been thoroughly washed and wiped very dry. Lard thus prepared is extremely pure in flavour, and keeps perfectly well if stored in a cool place; it may be used with advantage in making common pastry, as well as for frying fish, and for various other purposes. It is better to keep the last drainings of the fat apart from that which is first poured off, as it will not be quite so fine in quality. TO PRESERVE UNMELTED LARD FOR MANY MONTHS. For the particular uses to which the leaf-fat, or fleed, can be advantageously applied, see fleed-crust, Chapter XVIII. It may be kept well during the summer months by rubbing fine salt rather plentifully upon it when it is first taken from the pig, and letting it lie for a couple of days; it should then be well drained, and covered with a strong brine; this in warmer weather should be changed occasionally. When wanted for use, lay it into cold water for two or three hours, then wipe it dry, and it will have quite the effect of the fresh fleed when made into paste. Inner fat of pig, 6 lbs.; fine salt, 1/2 to 3/4 lb.: 2 days. Brine: to each quart of water, 6 oz. salt. TO ROAST A SUCKING PIG. [Illustration] After the pig has been scalded and prepared for the spit, wipe it as dry as possible, and put into the body about half a pint of fine bread-crumbs, mixed with three heaped teaspoonsful of sage, minced very small, three ounces of good butter, a large saltspoonful of salt, and two-thirds as much of pepper or some cayenne. Sew it up with soft, but strong cotton; truss it as a hare, with the fore legs skewered back,