General Notes On Soapmaking

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PREPARING FAT

Good soap requires fats that are free of dirt, rancidity, lean meat scraps, salt and other impurities. Fats may be grouped in three classes:

1. READY-FOR-SOAP FAT, rendered from tallows, meat trimmings and other meat scraps.

2. MEAT FRYINGS AND OTHER REFUSE FATS which should be washed as follows: add an equal amount of water and bring to a boil. Remove from fire, stir and add cold water (one quart to one gallon of the hot liquid). The cold water precipitates foreign substances and makes the clean fat come to the top . . . remove it when it's firm.

Some fats require a second washing and a very rancid fat should be washed at least twice. If the fat has a strong odor, melt it in a double boiler and, instead of using an equal amount of water before boiling, add either 1/4-teaspoon soda and one cup boiling water ( or 1/2-cup milk and a small sliced potato) to each two pounds of fat.

3. CRACKLINGS. Remove fat from pressed cracklings by covering them to twice their depth with water to which has been added one level tablespoon of lye for every four pounds (or one gallon) of pressed cracklings. Boil for one hour. Remove from fire and, when boiling stops, pour in one quart of cold water for each gallon of fat and proceed as with the meat fryings and other refuse fat above.

Treat unpressed cracklings the same as you handle the pressed ones, except for using one level teaspoon of lye—instead of one tablespoon—for each four pounds of cracklings.

NOTE: Sixteen pounds of cracklings (approximately four gallons) can be boiled at one time. Remove fat from the cracklings after butchering and store it until enough has been accumulated for soap.

RECIPE FOR ALL-PURPOSE SOAP

To make nine pounds of pure, hard, smooth soap suitable for toilet, laundry or soap flakes, use:

1 can lye (13 oz.)
2 1/2 pints cold water (rain water is best)
6 pounds clean fat (about 6 3/4 pints or 13 1/2 standard cups).

Pour the lye into the water (remember, never use an aluminum container), carefully stir until the lye is dissolved and let cool to correct temperature (see below). Melt fat into clear liquid and let cool gradually to its correct temperature or until the fat offers resistance to the spoon . . . stir from time to time to prevent crystals of fat from reforming.

Pour the lye solution into the fat in a thin, steady stream, stirring slowly (rapid addition of lye solution or hard stirring is liable to cause a separation). The honey-like liquid will begin to thicken in about 10 or 20 minutes as all the lye is incorporated into the fat.

Pour this thickened mixture into a wooden box that has been soaked in water and lined with a clean, slightly damp cloth. Place the filled mold in a protective pan and cover it with some cardboard or a board and then with a rug or blanket to retain heat while the soap is texturing out. Let the soap remain undisturbed for 24 hours, then lift it from the mold by grasping the ends of the overhanging cotton lining. Cut the soap into bars by wrapping it once with a fine wire or string, crossing the ends of the thread and pulling.