Names of Different Kinds of Lard.—The names applied to the different kinds of lard may be referred principally to the parts of fat used, such as leaf lard, intestinal lard, etc., or to the method of preparing it. The old-fashioned method of preparing lard for family use consisted in placing the fat in an open kettle and heating usually over the open fire. The rendering takes place as the mass increases in temperature, so that the residual tissues become browned by the high temperature reached. Lard made in this way is of most excellent quality and, of course, being made under family supervision, its character is well understood and the parts of the body used are well known. In the large packing establishments the lard is usually rendered by the application of heat in the form of steam under pressure, of a suitable temperature to make the character of lard uniform. Large yields can be secured in this way with less charring of the residual tissues, and consequently a finer and whiter color in the lard itself. Lard of this kind is sometimes known as steam rendered lard.
Uses of Lard.—The fat of swine prepared as above mentioned, and known as lard, finds a very extended use in every kitchen. It is mixed with various forms of bread making materials, cake, etc., and is often known in this sense as "shortening." It is also employed for lubricating the pans and other culinary utensils used for baking purposes. It is sometimes employed for the purpose of cooking by the process of frying or of introducing the substance to be cooked directly into the hot lard, as in the frying of oysters, the making of doughnuts, and similar operations. Lard has come to be looked upon as a necessity in every kitchen, even of the humblest citizen.
Many objections are made to the use of lard on hygienic grounds, and probably on account of its cheapness and general utility it is more freely used in American cooking than it should be. In other words, American cooking is under the reproach of being too greasy. There is no reason to question the digestive and nutritive value of lard when used in proper quantities and in proper conditions. It is a typical fat food composed of materials which are almost wholly oxidized in the body and which upon combustion produce a higher number of units of heat than that of any other class of food substances.
COMPOSITION OF DIFFERENT VARIETIES OF AMERICAN LARD.
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| Specific | Saponification | Melting | Melting | Crystallizing | Rise of Temperature | Iodin | Water. |
| Gravity. | Equivalent. | Point. | Point of | Point of | WITH | Absorbed. | |
| | | | Fatty Acid. | Fatty Acid. | Sulfuric Acid. | | |
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| | | C.° | C.° | C.° | C.° | Percent | Percent |
Leaf lard, | .9057 | 272.64 | 41.6 | 43.0 | 40.40 | 39.7 | 59.60 | .165 |
Pure leaf lard, | .9028 | 281.01 | 44.9 | 42.8 | 40.40 | 37.1 | 53.04 | .025 |
Prime steam lard, | .9052 | 279.06 | 38.4 | 41.8 | 39.53 | 33.7 | 63.84 | .040 |
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