The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-06-15
SAVING SUMNER Fo--C-c
THE TOPEKA STATE JOURNAL
INFORMATION BUREAU
BY Frederic J. Haskin. Director
Washington. d. @.
Iu.-Preserving Meat and Fish.

periodically this summer for next
winters food supply besides preserv-
ing 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 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 a rule, the surplus goes
into the garbage can-unleSS there is
d fish-eating neighbor at hand. The
government does not advocate stingi-
ness with the neighbors, but it does
advocate gines~ with the garbage
can. 1t is your duty to the nation to
salt your extra fish.
Now picture the American house
wife going marketing. She buys
roast of beef, grooming inwardly 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 frown, reg
istering heavy thinking for a second,
and then decides she doesn't. She
never 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 government is trying
to overcome. Every woman is admon-
1shed to can or to make into soup any
spare pieces of meat that can not be
used in the days menu.
Canned roast beef for example, is a
very convenient food to have on the
pantry shelf in winter. The same
method is used in canning meats as
in canning fruits and vegetables, only
in the case of beef it must be blanched
for Il half hour instead of a few min
utes. 1t should then be cut into small
nj he iSf1 la
fat removed, and then packed into
jars. Gravy from the roasting pan is
the best liquid in which to pack it, but
( pot lquid-concentrat to one-half
4 its volume-may also be used. After
the jars are filled they should be Ster-
ilized for four hours in a hon e-made
canning outfit Or for one and a half
/ hours in a steam-pressure kettle gem
Grating fifteen pounds of pressure.
When the sterilization process is
completed, 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
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 1t aside to cool. Then
in a wire basket or a cheesecloth baS
and boil until the meat begins to fall
away from the homes. Remove the
meat from the bones and place it in
! the glass jars, covering it with pot
liquid, after it has been concentra ted
. one-half; add a level teaspoonful of
salt to each quart of meat, and par
TALLY seal the jars. SteriliZe for three
and half hours i'll homemade out
fit and one hour in a steam-pressure
cooker generating fifteen pounds of
pressure. FOLLOW the same instruc-
tons in regard TO inverting the jars
and wrapping them in paper. This
last procedure should never be omitted
in canning any kind of product.
For 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 stock out of them, adding
a couple of potatoes and carrots, and
had canned that soup stock, she might
have had soup for four or five meals
the following winter. But you do not
have to buy a roast in order to get
soup materials. You can buy beef
hooks, joints and bones containing
marrow at a low price. Inasmuch as
the canning process requires a good
deal of time, it is better to buy large
quantities at one purchase Ten
pounds, for instance, is a good amount
to buy. The first step is to strip off
the fat and meat and crack bones with
Ratchet or cleaver. The broken
bones should be put in thin cloth
sack and placed in a large kettle con-
tanning two gallons of water, where
they should be allowed to simmer
not boil-for six or seven hours. This
should make about two gallons OF
stock. Sterilize forty minutes, and
pack according to the same directions.
If to this soup stock you add vege-
tables, it makes delicious vegeta BILE
soup. A recipe for vegetable soup,
compiled by the department of agricul-
ture, and used extensively in the can
ming clubs thruout the rural districts
or the country, calls for a quarter OF
; pound of lima beans, one pound OF
rice, half pouCd of pearl barley, a
pound of carrots, one pound of onions
one medium sized potato, one red pep
per, one-half pound of flour. foul
, ounces of salt and five gallons of soup
stock. First soak the lima beans and
rice for twelve hours. Cook the bar
ley for two hours. The rest of the
) vegetables should be blanched in boil
r ing water and then dipped in cold
water. Then mix all the materials
together and fill the jars. Make 3
smooth paste of one-half pound OF
wheat flour and stir in the soup stock
boil for three minutes and add the
salt Pour this over the vegetables
and partially seal the jars. Sterilize
) Tor ninety minutes in homemade
outfit. If you use a smaller quantity
of soup stock cut down the amount OF
vegetables accordingly.
: In addition to preserving food by
: drying and canning, there is the salt
, ing process which is usually satisfac-
tory only with fish and a few meats
Fresh fish are ii the market all the
year round at Il much lower price
, than good cuts of meat. so that the
of fish iE h 1INlx
portant measure of economy unless
5 you catch the fish yourself or happier
; to live in a coast town where fish may
be bought for a very low price direct
from the fishermen. In a small resor
town along the Maryland coast las
summer, for example, fish could bt
| bought for a few cents as they were
brought in hN nrAfessinnal fisharI,na n