The Republican. [volume] (Oakland, Md.) 1877-current, 1917-06-21
Saving Summer Foods
BY Frederick J. Haskin

There is another way in which you
can work periodically this summer for
next winters food supply besides pre-
serving fruits and vegetables. You can
salt some fish and can as much meat and
soup as your storing space will hold.
1t sometimes happens that a man
goes fishing and is lucky. Not often,
but occasionally he may catch more
fish than the family can eat at one
meal. and, as rule, the surplus goes
into the garbage can-unless there is a
tish-eating neighbor at hand. The
government does not advocate stingi-
ness with the neighbors, but it does ad-
vocate stinginess with the garbage can.
1t is your duty to the nation to salt
your extra fish.
Now picture the American housewife
going marketing. She buys a roast of
beef, groaning lnwardlY as 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 a second, and then
decides she doesn't. She meyer did like
soup in hot weather! And so, she pays
for three quarters of a 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 govern
ment is trying to overcome. Every
woman is admonished to can or to make
into soup any spare piece Of meat that
cannot be used in the days menu.
Canned roast beef, for example. is
very convenient food to have On the
pantry shelf in winter The same me
thod is used in canning meats as in
canning fruits and vegetables. only in
the case Of beef 1t must be banched for
half hour instead of few minutes.
1t should then be cut into small pieces;
the gristle, bone and excessive fat re-
moved, and then packed INTO jars.
Gravy from the roasting pan is the
best liquid in which to pack it but not
liquid concentrated to one half its
volume-maY also be used. After the
jars are filled they should be sterilized
for four hours in a homemade canning
outfit or for one and a half hours in q
steam pressure kettle generating fif-
teen pounds pressure.
When the sterilization process is com
pleted, remove the jars, invert to cool
and test the joint, and wrap them in
paper to prevent bleaching.
What applies to amateur fishing also
| applies to amateur hunting. If a man
succeeds in killing more wild ducks
than the family can eat, his wife should
can them. The canning should be done
as soon as possible after the fowl is
killed, however. The first step is to
draw the bird, wash it carefully and
put it aside TO cool Then cut it into
convenient sections, place in a wire
basket or 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,
covering it with hot liquid, after it has
been concentrated one-half; add 8
level teaspoontul of salt to each quart
of meat, and partially seal the jars.
Sterilize for three and a half hours IN a
homemade outfit or one hour in a
steam pressure cooker generating ff-
teen pounds of pressure. Follow the
same instructions in regard TO inyert-
ing 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 home made product con-
stitutes a saying. If the lady who
bought the roast at the beginning Of
| this article had taken the bones and
made soup stock out of them, adding a
couple of potatoes and carrots, and had
canned that soup stock, she might have
had the soup for four or five meals the
following winter. But you DO not have
to buy roast In order to get soup ma
terlals. You can buy beef hooks, Joints
and bones containing marrow at a low
price. lnasmuch as the canning pro-
cess requires a good deal of time it is
better to buy large quantities at the
purchase. Ten pounds, for instance, is
a good amount to buy. The first step
is to strip off the fat and meat and
crack with a Ratchet or cleaver. The
broken bones should be put in a thin
cloth sack and placed in large kettle
containing two gallons of water, where
they should be allowed to simmer-not
boll-for six or seven hours. This
should make about two gallons of stock.
Sterllize forty minutes, and pack ac-
cording to the same directions.
If to this soup stock you add vege-
tables, it makes a delicious vegetable
soup. AS recipe for vegetable soup,
compiled by the Department of Agri-
culture and usad avtap,;voI,, - a.