To Render Lard
Cut in small pieces; wash well; put in a large pot with water enough to start it well to cooking. Boil quite rapidly until nearly done. When the cracklins begin to brown the lard should cook slowly to prevent burning. The cracklins of leaf lard will be of a light brown when sufficiently cooked, and will sink to the bottom. The fat of the backbone is very nice prepared in the same way. If you use the fat from the entrails it must be well washed and soaked for several days, changing the water often, using salt in the water to draw out the impurities.
When soaked very nice and white, wash in two or three warm waters; boil as you would leaf lard, only using more water. The cracklins are fine and soft and will fall to the bottom when done. Use them for making soap.