Compound Lard. — (Copyrighted; Reprint Forbidden.)
In the Southern States, where the climate is warm, it is necessary to add either Tallow or Tallow Stearin or Lard Stearin to Lard, so as to stiffen it in order that it can be handled at all.
To make Compound Lard, first render the Lard and press out the cracklings as directed; then add from 10 to 20 per cent of either Tallow, Tallow Stearin or Lard Stearin and stir until it is all melted and thoroughly mixed with the Lard. The quantity of Tallow or Stearin to add depends upon the climate and season of the year, and also the price of the different materials.
After adding the above, purify the mixture, the same as directed for handling Pure Lard. However, Compound Lard must always be agitated until it is thick and cream-like before it is run into buckets. If one has no Lard Agitator, it must be stirred by hand until it is stiff and cool.
It is perfectly legal to add Tallow, Tallow Stearin or Lard Stearin to Lard for this purpose, but such Lard must be sold as Compound Lard. It cannot be sold as “Pure Lard” when these ingredients are added to it.