If you want good sweet lard, buy from your butcher, leaf lard.

Fry in plenty of hot, sweet lard, a spoonful of batter for each fritter.

Have in a frying pan one ounce each of butter and sweet lard made boiling hot.

Gather the flowers of the sweet white lily, while they are fresh, and stew them in sweet lard.

Take of good sweet lard oil, 1 quart; bergamot, 1 ounce; mix well together.

Place in a bowl 3½ cups flour, ¾ teaspoonful salt and 1 cup good, sweet lard.

When all are ready, fry them in butter and sweet lard, mix over a moderate fire until brown on both sides.

Greasing Cake Tins.-Inmaking a cake, grease the tin with sweet lard rather than butter and sift a little dry flour over it.

Get nice sweet lard that has no salt in it-putin any agreeable perfume, beat it to a cream, and put it in small pots.

The buds of the elder bush, gathered in early spring, and simmered with new butter, or sweet lard, make a very healing and cooling ointment.