• INGREDIENTS
  • 4 cups plain flour
  • 1/2 tbsp salt
  • 2 tsp dried yeast
  • 1/2 tbsp sugar
  • 1/2 pint warm water
  • 1 1/2 cups lard
  • 2 tbsp crushed sugar cubes
  • 1/4 tbsp each nutmeg, cinnamon and allspice
  • 1 tbsp currants
  • 1 tbsp sultanas

  • METHOD

  • 1. Cream the yeast with half a tablespoon of sugar and half a pint of warm water.
  • 2. Add to the flour mixed with the salt and form into a dough and knead. Put in a warm place until doubled in size.
  • 3. Knock back and roll out into a rectangle 1/2 an inch thick. Dot with lard and sugar.
  • 4. Fold the dough into 3 and roll. Dot with lard and sugar again and roll out twice more.
  • 5. At the last rolling, sprinkle with currants and sultanas and roll to fit a well-greased tin.

    • BAKE

    220 degrees Celsius until golden brown.

  • INGREDIENTS
  • Nuts
  • Seeds
  • Lard
  • Bread

  • METHOD

  • 1. Melt lard to liquid. Allow the lard to cool down to a pasty state.
  • 2. Mix in nuts, seeds, cooked bacon or anything else you think insect-eating birds might like.
  • 3. Form the mixture into a ball
  • 4. Place the ball inside a mesh bag or imbed a string for hanging.
  • 5. Put the ball into the freezer to solidify.

  • INGREDIENTS
  • 3/4 tsp salt
  • 1 1/2 c sifted all-purpose flour
  • 1/2 c lard
  • 2 1/2 tbsp water

  • METHOD

  • 1. Add salt to flour and sift into a mixing bowl.
  • 2. Add lard, which is not chilled and blend with pastry blender until the mixture resembles course meal.
  • 3. Sprinkle the water over the surface of the flour.
  • 4. Mix gently by blending the mixture together with a fork.
  • 5. Dough will hold together and should be dry enough to handle.

    • BAKE

    425 degrees Celsius for 12-15 minutes.

  • INGREDIENTS
  • 1/8 lb fresh cake yeast
  • 2 1/2 c cold water
  • 1/2 tsp salt
  • 1 egg
  • 1/2 c warm water
  • 1 c sugar
  • 1/3 c warm lard Flour to stiffen
  • METHOD

  • 1. Dissolve yeast in warm water and set aside.
  • 2. Mix together cold water, sugar, salt, lard, and egg, beat well.
  • 3. Add yeast and sifted flour to liquid mixture until stiff.
    • 4. Knead dough until elastic.
  • 5. Let dough rise twice and beat down each time. Last time roll into bun size balls. Let rise last time.

    • BAKE

    350 degrees Celsius for 20 minutes.

  • INGREDIENTS
  • A small plastic dishpan Saucepan
  • 1 can of lye
  • 3 pounds of lard
  • Plastic gloves
  • METHOD

  • 1. Pour 3 cups of cold water into a pan.
  • 2. Add the lye a bit at a time, stirring throughout.
  • 3. Let cool at least one hour.
  • 4. Pour the lye solution into the dishpan with the lard. The lard will melt. Mix thoroughly, at least until it looks like thick pudding. 5. Let it set until the next morning, then cut it into bars. It will get harder after a few days.

  • INGREDIENTS
  • 5 cups sifted flour
  • 1 1/2 tbsp baking powder
  • 1 tbsp salt
  • 1/2 cup cold lard
  • 1 1/2 cups well-shaken cold buttermilk
  • 3 tablespoons unsalted butter, melted
  • METHOD

  • 1. Sift together flour, baking powder and salt into a large bowl.
  • 2. Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps.
  • 3. Add buttermilk, stirring just until a dough forms.
  • 4. Turn dough out onto a floured surface and knead 8 ¬- 10 times and roll out into a 12-inch round.
  • 5. Cut out as many rounds as possible with a 2.5 - to 3 inch round cookie/biscuit cutter.