Lard in Cooking
Dear Aunt Daisy, I have had the good fortune to be | given a quantity of lard. I wonder if | you could give me the proportions of | lard to be used when the recipe says butter. "Balclutha." "Pukerua Bay" writes: "I was married early in the war and had to do all my baking with lard, margarine or dripping. I found that by reducing the quantity of fat given in a recipe by about 1 oz. in every 5-6, it was all right. For example, if a recipe said 6 oz. butter, I used 5 oz. lard. Some people don’t like the flavour of lard, but if you add about 12 teaspoon lemon juice when creaming the lard it | disguises the taste. Also we used to be | able to buy a useful butter flavouring, | but I don’t know if it is still made now that butter is plentiful. I find lard makes beautiful rock cakes and cannot be improved on for ginger cakes. It has too strong a taste for any delicately flavoured cake such as a Madeira, but for cakes such as chocolate or spice which are well flavoured it is quite good." "Hamilton" writes: "For pastry I use 4 oz. lard to 2 oz. butter and 9 oz. flour. Chop together on board, then mix in basin with water-a fairly dry mixture. Roll and fold, then leave 15 minutes in cool place and rol] again. It is an excellent recipe for tarts, sausage rolls, etc. Add a little salt of course."
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New Zealand Listener, Volume 28, Issue 726, 12 June 1953, Page 23
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255Lard in Cooking New Zealand Listener, Volume 28, Issue 726, 12 June 1953, Page 23
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