Jill O'Donnell, age 14, of Springfield, I11., for her question:

WHAT IS LARD?

Lard is obtained by refining the fat of hogs. The fat is melted or rendered and then strained to remove any bits of flesh or tissue. When it cools, it becomes a solid block of white lard.

The finest lard comes from the fat around the kidneys of the hog. This leaf lard, as it is called, is the best lard to use for cooking.

When it is fresh, good lard has a mild flavor and a pleasant odor. It is light and also crumbly in texture when first rendered.

Modern developments have produced a lard of bland flavor and odor that does not become rancid or sour at ordinary room temperatures.

Lard from other parts of the hog is usually broken up into three glycerin compounds: olefin, palmitin and stearin. Most lard contains 62 parts of olefin to 38 parts of the other two compounds.

Olefin is an oily substance used as a lubricant. Palmitin is used to make soap and candles. Stearin is used in the manufacture of soap, ointments and some kinds of margarine.