vessel containing hot
water (the larger the quantity of hot water the finer the fat will
be). Stand aside to become cold and solid. The boiling process
prevents the peculiar taste which _fried_ lard and suet usually
possess. Treat the pork fat in a similar manner. Allow the suet and
pork fat to stand until the following morning, when remove the solid
fat from the boiler of water, wipe off all moisture and add both pork
fat and suet fat to the melted butter, which had been prepared in the
following manner: The butter was melted in a porcelain lined boiler
and allowed to cook until all salt and other foreign substance had
settled and the butter had the appearance of clear oil. At this point
the butter should be watched carefully, as when settled it might
quickly boil over, when you would be liable to lose your butter,
besides suffering serious consequences. Now the liquid butter, suet
and pork fat are all put together into a large boiler and allowed to
melt together on the back part of the range. This will probably be
done in the morning. After the noon meal is finished move the boiler
containing fat to front part of range; let come to a boil, skimming it
occasionally as it boils up. It needs close watching now, the fat
being liable to cook over the top of boiler, when the "fat" will
surely be "in the fire." Carefully pour into stone crock, and it may
be kept for months in a cool place. The fat which has been first
poured off the top, if it has been carefully skimmed, will keep
longest. The last taken from the boiler should be put in a stone crock
to use first. This may be prepared in lesser quantities, or a smaller
quantity of butter might be used to mix with the lard and suet.
Although the preparation is to be preferred composed of equal
quantities of butter, lard and suet, adding milk to the first water in
which the suet is boiled is quite an improvement. After filling the
crocks with the fat, take the boiled-out suet and hard scraps and
settlings of butter remaining and go through the same process and you
will have a small jar of cooking fat for immediate use. A little
trouble to do this, I admit, but one is well paid by having good,
sweet, inexpensive cooking fat. I should advise a young housekeeper to
experiment with one pound each of clarified suet and pork fat after it
is rendered, and one pound of butter before attempting the preparation
of a larger quantity.

BUTTER--AS IT WAS MADE AT THE FARM, BY "AUNT SARA