Butter and lard once were the only table and cooking fats. Then other fats gradually appeared which were mild in flavor and odor, had higher smoking points than lard, and during the years their creaming qualities were gradually improved.
"Lard Becomes a Preferred Cooking Fat,"
Farm Science Reporter: Vol. 2
, Article 3.
Available at: http://lib.dr.iastate.edu/farmsciencereporter/vol2/iss1/3