Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-06-26

TASHINGTON, d. c., June 12.-There is
w another way in which, you can work
periodically this summer for next WIN
ter's food supply besides preserving fruits and
vegetables. You salt some fish, and. can as
much meat and soup as your storing space Will
hold.
1t sometimes happens that goes fishing
and is lucky. Not often, but occasionally He
may catch fish than the family can eat at
one meal, and, a rule, the surplus goes into
the garbage can-unless there is a hsh-eatng
neighbor hand. The government does not adj
Vocate stinginess with the neghbors, but 1t does
advocate stinginess with the garbage 1t is
your duty to the nation to salt your extra fish.
Now picture the American housewife going
marketing. She buys roast of beef grooming
inwardly she notes the price. The butcher
then inquiries if she desires the bones that he has
carefully removed from the roast in dressing it.
She frowns, registering heavy thinking for
ond, and then decides she doesn't. She never did
like soup in hot weather! And So she pays for
three-quarters of pound of roast which she does
not get. This is the sort of thing which has
earned for us our reputation for extravaganza,
and it is the sort of thing which the government
IS trying TO overcome. Every is ad1on-
ished to to make into soup any spare pieces
of meat that cannot be used in the days menu.
Canned roast beef for example, is a very con-
venient food to have the pantry self in winter.
The same method is used in canning meats as in
canning fruits and vegetables, only in the of
beef 1t must be blanched for half hour instead
of few minutes. 1t should then be cut into
SHaIl pieces; the grlSCle, DOne and excessive rat
removed, and then packed into jars. Gravy from
the roasting pan is the best liquid in which to
pack 1t, but pot nquid-concentrated to one-half
it's volume-may also be used After the jars are
filled they should be sterilized for four hours in
homemade canning outfit or for one and half
hours in a steam-pressure kettle generating if
teen pounds of pressure.
When the sterilization process is completed
the jars, invert to cool and test the ;oint
and wrap them in paper to prevent bleaching.
What applies to amateur fishing also applies
to amateur hunting. If succeeds in killing
more wild ducks than his family eat, his wife
should them. The canning should be done as
soon possible after the fowl is killed. however.
The first step is to draw the bird, wash 1t care
fully and put it aside to cool. Then cut it into
convenient sections place In wire basket or a
cheesecloth bag and boil until the meat begins to
fall away from the bones. Remove the meat
from the bones and place it in the glass jars,
ering it with pot liquid. after it has been con-
centrated one-half; add level teaspoonful of salt
to each quart Of meat and partially seal the jars
Sterilize for three and a half hours in a home
made outfit and hour in a steam-pressure
cooker generating fifteen pounds of pressure Fol-
low the same instructions in regard to nverting
the Jars and wrapping them in paper. This last
procedure should never be omitted in canning any
kind of product.
For a family that likes soup with its dinner
the homemade product constitutes a saving. If
the lady who bought the roast at the beginning
of this article had taken the bones and made
soup SIOCh OUT VI JHeIu, duuluS couple OF pOta-
toes and carrots. and had canned that soup stock
she might have had soup for four five meals the
following winter. But you do not have TO buy
roast in order to get soup materials. You can
buy beef hooks, joints and bones containing mar
at low price. Inasmuch as the causing
process requires good deal Of time, it is better
to buy large quantities at purchase Ten
pounds, for instance, is good amount to buy
The first step is to strip off the fat and meat and
crack bones with Ratchet or ceaver The broken
bones should be put in thin cloth sack and
placed in large kettle containing two gallons of
water, where they should be allowed to simmer
not boil-for six seven hours. This should
make about two gallons of stock. Sterize forty