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lard

lard

lard Sentence Examples

  • In Iowa the Berkshire is a combined lard and bacon pig in high favour.

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  • She quickly whipped up pancake dough and placed a large iron skillet over the fire with some lard in it.

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  • By the time Bordeaux returned with the cut up snakes, she had lard sizzling in a large skillet.

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  • Lard reaches Great Britain chiefly from the United States.

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  • Anyone would have known that tub of lard wasn't Byrne, Hunter fumed as he paced up and down the room.

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  • Similar methods are employed in the production of lard oil, edible cotton-seed oil, &c. For refining oils and fats intended for edible purposes only the foregoing methods, which may be summarized by the name of physical methods, can be used; the only' chemicals permissible are alkalis or alkaline earths to remove free fatty acids present.

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  • By blending the coco-nut oil with other less saponifiable substances such as tallow, lard, cotton-seed oil, &c., and effecting the mixing and saponification at a slightly higher temperature, soaps are obtained which resemble milled toilet soaps.

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  • Its principal imports are coffee (of which it is the greatest continental market), tea, sugar, spices, rice, wine (especially from Bordeaux), lard (from Chicago), cereals, sago, dried fruits, herrings, wax (from Morocco and Mozambique), tobacco, hemp, cotton (which of late years shows a large increase), wool, skins, leather, oils, dyewoods, indigo, nitrates, phosphates and coal.

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  • Although an agricultural country, Brazil does not produce all its own bread and meat, and the imports of wheat, wheat flour, rice, fish, jerked beef and preserved meats, lard, butter, beans, potatoes, packed fruits and vegetables, Indian corn and other food-stuffs, are surprisingly large.

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  • Large quantities of lard, brawn and pigs' feet are exported.

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  • - This includes cod-liver oil, almond oil, olive oil, lard, &c., all of which act as foods when taken internally, and have a merely physical emollient action when applied externally.

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  • The main product is the refined oil, which is used for a great number of purposes, such as a substitute for olive oil, mixed with beef products for preparation of compound lard, which is estimated to consume one-third of cotton seed oil produced in the States.

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  • Goats are raised in Piura and Lambayeque for their skins and fat, and swine-breeding for the production of lard has become important in some of the coast valleys immediately north of Lima.

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  • The imports include wheat, flour, Indian corn, jerked beef (carne secca), lard, bacon, wines and liquors, butter, cheese, conserves of all kinds, coal, cotton, woollen, linen and silk textiles, boots and shoes, earthenand glasswares, railway material, machinery, furniture, building material, including pine lumber, drugs and chemicals, and hardware.

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  • Besides the foregoing there are cocoa, chocolate, confectionery and baking-powder factories, coffee-roasting and ham-curing and smoking establishments, lard refineries, margarine manufactories and fish-curing, preserving and packing factories.

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  • In 1807, inspired by his study of Dante, he published his first work Abi lard and Dulcin, a defence of scholasticism and medieval thought.

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  • The association of pancakes with the day was probably due to the necessity for using up all the eggs, grease, lard and dripping in stock preparatory to Lent, during which all these were forbidden.

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  • Largely present in olive oil and other saponifiable vegetable oils and soft fats; also present in animal fats, especially hog's lard.

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  • These together, Lard.

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  • The proportion of imports taken from the United States is greatest in foodstuffs, metals and metal manufactures, timber and furniture, mineral oils and lard.

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  • The blood is converted into clarifying material, the entrails are used for sausage coverings, the hoofs and small bones furnish the raw material for the manufacture of glue, the large bones are carved into knife handles, and the horns into combs, the fats are made to yield butterine, lard and soap, and the hides and hair are used in the manufacture of mattresses and felts.

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  • It has an important trade in corn, timber, horned cattle, pigs and horses, fowls, dairy produce and lard; and considerable manufactures, including machinery, cast-iron, copper and brass goods, calico, gunpowder, oil, paper, articles in felt, flour, leather and biscuits.

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  • The leading imports are grains, flour, lard and various other foodstuffs, coal, lumber, petroleum and machinery, all mainly from the United States; wines and olive oil from Spain; jerked beef from South America; fabrics and other staples from varied sources.

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  • Finally, the invention of a new rifle led to the introduction of a cartridge which, though it was officially denied at the moment, was in fact lubricated with a mixture of cows fat and lard.

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  • Thus in the case of neroli oil the petals of orange blossom are loosely spread on trays covered with purified lard or with fine olive oil.

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  • It gave each Roman soldier a daily lard ration, as well as bringing the banger to Britain 1,500 years before the mash arrived.

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  • You get the impression Lee would come up grinning if you poured a bucket of three-year-old lard over his blond head.

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  • deep-fry big pot she put three lumps of lard, which she then deep-fried in lard.

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  • Discard the solid bits and add extra dripping, lard or butter if necessary.

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  • Remove with a slotted spoon and repeat with the remaining 2/3rds of the meat adding a little more lard or oil if necessary.

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  • In the country around Birmingham, the word scratching sometimes meant a specific dish of diced, fried lard eaten with pepper and salt.

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  • Extra points for barbecuing those white sausages that look like they are pure lard!

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  • Tie it up then, crosswise and lengthwise, and brown it in a saucepan with a little lard and some ham.

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  • Ask an adult to help you melt the lard.

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  • Most ready made pastry uses lard The use of Italian parmesan cheese.

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  • Then allow them to cool, and when cold dip into egg, then into bread crumbs, and fry in boiling lard.

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  • The latest is a piece of resistance by one Rod Liddle, entitled Let them eat lard.

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  • A tray containing lard or solid fat can also do the trick.

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  • lard into the flour.

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  • lard cakes.

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  • lard pastry, filled with chopped pork, topped off with pork jelly.

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  • lard ass and applies for a job?

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  • lard ar$e do you!

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  • lard ration to grease the tray you had got nothing to cook with!

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  • lard jockey ruins everything.

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  • I shall not lard my words with terms that are not used daily.

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  • lump of lard to get into!

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  • Pork Pies Melton Mowbray raised pork Pies Melton Mowbray raised pork pies are made from lard pastry, filled with chopped pork, topped off with pork jelly.

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  • Lard and beef tallow Lard and beef tallow are the fats derived from pigs and cows, respectively.

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  • thicken up runny low-fat yogurt by stirring in a spoonful of lard.

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  • tub of lard in meltdown.

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  • ultima Thule say " The rarest Lard Free, with Richard Pinhas.

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  • Swine do well in all parts of the country, especially in Minas Geraes, Sao Paulo, Rio de Janeiro, Parana and Rio Grande do Sul, and domestic pork and lard are' slowly supplanting the heavily-taxed foreign products.

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  • Gum benzoin, which contains from 12 to 20% of benzoic acid, is used in medicine as the essential constituent of benzoated lard, Adeps benzoatus, which owes its antiseptic properties to benzoic acid; and in friar's balsam, Tinctura benzoini composita, which is an ancient and valuable medicament, still largely used for inhalation in cases of laryngitis, bronchitis and other inflammatory or actually septic conditions of the respiratory tract.

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  • In the case of those animal fats which are intended for edible purposes, such as lard, suet for margarine, the greatest cleanliness must, of course, be observed, and the temperature must be kept as low as possible in order to obtain a perfectly sweet and pure material.

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  • Thicken up runny low-fat yogurt by stirring in a spoonful of lard.

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  • A cross between a middle school geometry lesson and a tub of lard in meltdown.

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  • Ultima Thule say The rarest Lard Free, with Richard Pinhas.

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  • Substitute saturated animal fats such as butter and lard with unsaturated vegetable oils like olive, mustard, canola and sunflower oil.

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  • For example, butter, lard, and shortening are all either trans fats or saturated fats, both of which have been associated with heart disease and increased cholesterol levels.

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  • Lard - Pork fat used for frying and baking.

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  • Traditionally, shortening is a shelf-stable substitute for lard.

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  • Also known as pig fat, lard can be used to make flaky biscuits and pie crusts.

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  • Lard tastes great and makes whatever you're cooking more delicious, but it isn't at all healthy.

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  • There are some people who use lard in their pie crust recipe.

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  • So have I and I have gotten very good results with it, but I have found lard to be difficult to find from time to time.

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  • In soap making, you can melt old bits of soap, glycerin soap blocks, or solid fat such as lard or tallow.

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  • Lard, butter, and any oil will round out your basics.

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  • Traditionally, lard was used in soap because it was readily available after the pigs were slaughtered down on the farm.

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  • In the good old days people used lard and lye, but there were no scientific formulas or recipes for soap.

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  • First of all, you will need a form of fat, such as lard or vegetable oil.

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  • If you're using a solid fat, like lard, heat it until it's melted.

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  • Many like to use lard or tallow in place, in full or in part, of the palm oil.

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  • If oil must be used in certain recipes, you can make them healthier by choosing unsaturated fats such as canola, safflower and olive oil instead of vegetable oil, palm oil, vegetable shortening, and lard.

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  • While fats are allowed, the Eadeses recommend you choose healthy fats like olive oil, rather than animal fats like lard or schmaltz.

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  • If you stick to an average calorie deficit of 500, that's 3,500 calories a week -- almost a pound of pure lard.

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  • These fats are typically found in animal products such as butter and lard.

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  • You also know how maybe your mom likes to use lard for all of her pastries.

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  • Fats that are solid at room temperature such as lard, butter or shortening are higher in saturated and trans fat.

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  • Besides butter and lard, other fats to avoid include coconut oil and margarine.

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  • Lard yields lard oil, which is mainly applied in making hard toilet soaps.

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  • Jutland; exports pork and meat, butter, eggs, fish, cattle and sheep, skins, lard and agricultural seeds, and has regular communication with Harwich and Grimsby in England.

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  • Other manufactures valued in 1905 at more than $5,000,000 were: boots and shoes, cars and general railway shop work, illuminating and heating gas, lumber and planing mill products, phonographs, fertilizers, flour and grist mill products, iron and steel ships, refined lard and paper and wood pulp.

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  • With this object an autumn session was held, and the Parish Councils Act, introduced by Mr Fowler (afterwards Lard Wolverhampton), was passed, after important amendments, which had been introduced into it in the House of Lords, had been reluctantly accepted by Gladstone.

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  • by melting the blubber over a free fire, the process of rendering is fast becoming obsolete, the modern practice being to deliver the blubber in as fresh a state as possible to the "whaling establishments," where the oil is rendered by methods closely resembling those worked in the enormous rendering establishments (for tallow, lard, bone fat) in the United States and in South America.

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  • Hence this kind of press finds only limited application, as in the industry of olive oil for expressing the best and finest virgin oil, and in the production of animal fats for edible purposes, such as lard and oleomargarine.

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  • The production of edible fats (margarine, lard compounds, and vegetable butters) has taken root in this country, and bids fair to extend largely.

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  • The United Ste tes takes the foremost place in the world for the production of cottonseed and maize oils, lard, bone fat and fish oils.

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