The Hartford republican. (Hartford, Ky.) 18??-1926, 1915-08-20
THE CANNING
OF SOUPS
How to Prepare Stock-Economi-
cal Use Of Products Which
Might be Wasted.

minutes time. The Department of
Agriculture's specialist in home can
ning-club instruction point out that
the next logical step for the club
members after learning to can fruits
and ends of vegetables and cereals
scraps. bones, ligaments, and odds
and ends of vegetables and cereals
into an economical, as well as palat-
able, soup something that can be
made ready in few minutes for use
as a hot dish.
Directions for Making Soup Stock.
Secure 25 pounds of beef hooks,
and strip off the fat and meat, crack
ing the bones with a Ratchet or clea-
yer. Place the bones within thin
cloth sack and put them into large
kettle containing gallons of cold
water. Simmer, but do not boil, for
6 or z hours. then skim off all fat
from the liquid. Do not salt while
simmering. This should make about
) gallons of soup stock Pack the
stock while hot in glass jars, bottles,
or enameled or lacquered tin cans,
and partially seal the jars; IL tin cans
are used, cap and tip. If using q
hot-water bath outfit, sterilize for 40
minutes; If using waterseal or 5
pounds of steam pressure outfit, ter
ilize 80 minutes, or 25 minutes If US
ing pressure cooker outfit.
Vegetable Soup.
A coed vegetable soup may be
made, according to the departments
experts, as follows: Soak one-fourth
of pound of lima beans and 1 pound
of lima beans and pound of rice in
of rice in water for IL hours Cook "
pound of barley for " hours. Blanch
/ pound of carrots, l pound of on
ions, medium sized potato, and l
red pepper for minutes in boiling
hot water, and then quickly dip into
cold water. After this is done. the
carrots, onions, potatOe and pepper
should be cut into small cubes and
mixed thoroughly with the lima beans
and rice which have been cooked as
described above. Fill the glass jars
or lacquered or enameled tin cans
three-fourths full of the above mix
ture of vegetables and cereals. The
next step is to prepare a smooth
paste from one-half pound of wheat
-four blended with gallons of soup
stock. Boil this mixture for min
utes and add 4 ounces of salt Pour
this mixture or stock over the vege-
; tables until the cans are full Par
TALLY seal the jars, or cap and tip the
tin cans, and sterilize for 80 minutes
If using a hot water bath outfit; 10
minutes if using water-seal or 3
pound of steam pressure outfit; or
J As minutes is using pressure cooker.
, Cream of Pea Soup.
, Soak in water overnight s pounds
of dried peas. Cook the peas until
: they are soft and then mash them
> fine. Add to the mashed peas "
, gallons of soup stock, and bring the
whole to boil: then pass the boiling
liquid through fine seive. Make
smooth paste by mixing one-half
pound of -four and a little water;
add 10 ounces of sugar and 3 ounces
. of salt, and add the whole TO the peas
$ and soup stock. Cook the whole I'M
til the soup begins to thicken and
@ then pack in the glass jars or tin
cans. Partially seal the jars, or cap
9 and tip the tin cans. If using hot
water bath outfit. sterilize for 80
: minutes so minutes if using water
seal outfit; or As minutes in pressure
S cooker
Cream of Potato Soup.
a Boil " pounds of potatoes, sliced
thin with gallons of soup stock, for
a 10 minutes. Add ounces of salt
one-fourth of butter. and boil slow
s ly for minutes. Make table
spoonfuls of flour into smooth paste
i and add to the above. COOK MN
utes and pack in glass jars or tin
r cans while hot. Partially seal the
jars, or cap and tip the cans. Steril'
O ize 90 minutes If using hot-wateI
bath outfit; rs minutes II using wa
II ter-seal outfit; or As minutes If us
ing pressure cooker.
l. Bean Soup.
Soak 3 pounds of beans IL hours
e in cold water. Cut 2 pounds OF han
meat into u Inch cubes and place II
y small sack. Place beans, ham, and
4 gallons of water in kettle and boi
n slowly until the beans are very SOFT
Remove the ham and beans from Tho
h liquor and mash the beans hse. he
n turn ham and mashed beans to thu
n..o- and odd gallons of SOUL