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4 lb Lard or tallow
8 2/3 oz Lye
3 1/3 c Cold water

Heat lard or tallow to 120-130 degrees in an enamel kettle. In a separate enamel pan stir together lye and cold water and heat to 90-95 degrees. Slowly pour the lye solution into the melted fat stirring with a wooden spoon. Simmer and stir until thick enough to hold its shape (around 30 minutes). Pour to a deppth of 1 to 1 1/2 inches in greased glass or enamel pans. Cool overnight. Cut into bars and remove from pan after several days. Allow to age 2 weeks before using.

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