If you want good sweet lard, buy from your butcher, leaf lard. Skin carefully, cut into small pieces and put it into a kettle or sauce pan. Pour in a half-cupful of water, to prevent burning, and cook slowly, until there is nothing left but scraps. Remove the scraps with a skimmer, salt it a little, and strain through a clean cloth, into tin pails. Be sure not to scorch it.
In the summer, when eggs are cheap, buy a sufficient number of freshly laid ones to last through the winter.
Take one part of liquid glass, and nine parts of cold water which has been boiled, and mix thoroughly.
Put the eggs into a stone crock, and pour over them this mixture, having it come an inch above the eggs. The eggs will keep six months, if they are perfectly fresh when packed and will have no taste, as when put into lime water.
Old stockings are fine for cleaning the range. Slip your hand into the foot and rub hard, or place an old whisk broom inside. It will make the sides and
