A course in household arts . iquefies without cooking. No. 1 Neutral ismade from leaf fat only. When drawn off and strained, the melted fat is tasteless, free of acidsand impurities, and smooth-grained ; it also remains unchanged in odor and color. This is usedprincipally in the manufacture of butterine and oleomargarine. No. 2 Neutral is made fromback fat melted in the same manner as No. 1 grade, but is neither so white in color nor so finein grain. Prune Steam Lard is made from the fat trimmings from all parts of the hog, rendered in closed tanks under about 40 pounds direct steam pressure (
A course in household arts . iquefies without cooking. No. 1 Neutral ismade from leaf fat only. When drawn off and strained, the melted fat is tasteless, free of acidsand impurities, and smooth-grained ; it also remains unchanged in odor and color. This is usedprincipally in the manufacture of butterine and oleomargarine. No. 2 Neutral is made fromback fat melted in the same manner as No. 1 grade, but is neither so white in color nor so finein grain. Prune Steam Lard is made from the fat trimmings from all parts of the hog, rendered in closed tanks under about 40 pounds direct steam pressure (240° F.) without refining, stirring, orbleaching. Refined Lard \s made from the Prime Steam Lard by a bleaching and stirring process. Compound Lard, or Lard Compound, is a mixture of lard, stearin, and other animal fat, andveo:etable oil, usually cottonseed oil. All the ingredients must be named on the label, and theproportion of lard must equal or exceed that of any of the other ingredients. ^^O, --? -::::f ^j\y^uV# ^.i^.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfood, booksubjecthome
