The Birmingham age-herald., 1918-06-27


 Fresh meats all the year.
 Of course you do your share of com plaining about the monotony of eating salt meat every day.
 Stop iti Stop both of them-the com blaming and the constant eating of salt meat
 Get in touch with the department of agricultures home demonstration agent in your county or district. Learn now to operate a steam pres sure canner.
 Utilize every bit of pork, beef, but ton. fowl. and fish
 And vary the family diet by substi- tuting fresh meat for salt meat when ever you like.
 It is very difficult to keep fresh meat on the farm without refriger- ator or ice supply. As such conve- niences are often lacking in the farm home, the importance of canning be- comes evident, especially as the cur ing of meat is also difficult in certain regions, as for example in the ex- treme south. The farmer who has no ice frequently loses meat when the weather suddenly turns warm at butchering time. Often, too, he uses more fresh meat than he needs in order to consume it before it spells. This means a waste of one of the most important articles of the diet and one which is usually relatively expensive. It is possible not only to avoid such waste by canning, but also to utilize waste by canning, but also to utilize meat scraps, soup bones, and. in fact, every part of the animal useful for food purposes With supply of canned meats the housewife can prepare and serve | palatable meal on short notice with saving of both fuel and time. It also makes possible a more varied diet, lessening the dependence upon cured, salted and smoked meat. the constant and exclusive use of which means d monotonous and less wholesome diet Steam-pressure canners for home use are generally made of steel boiler plate riveted together and supplied with cast-iron covers. that can be securely fastened to the retort, or they may be made of cast aluminium. They can be had from reliable makers at reasonable prices, according to capacity and ma terial used in construction. Steel can ners can be had either with or without a | suitable heating device. They can br used over wocG ccai, or gas stove O. l over prick furnace, just as they can l be used over several types of gasoline l (undcr pressure) burners The aluIninn:r | pressure cdnners, common in p,ans homes where they are not only used Ipi l canning under steam pressure but fol 1 everyday cooking, may be heated sue l cessfully on common wood, coal gaso. l line or kerosene stoves as wei a: l where more intense heat is used Cart | should be exercised not 70 exceed thy l pressure specified in the directions fur | nished with the canners, otherwise | serious explosion may occ T..
 Meats are ready for prs .aration fol the canner as soon as the animal hoa
 has disappeared. They lust he han;llt
 m as cleanly manner as possible Fcl
 rome canning, meats sho' l :. cool'e
 tirst-fried. broiled, roasted baked O
 stewed-just as would be do.ie for iinme
 diate serving, to preserve only ih
 meat but the home cooked flavor as well
 The meat is seasoned accor i.ng l., ina;
 vidual taste, and is hea.ed until it |
 entirely cooked through, without needin,
 to be cooked tender, befci- placing i
 in the cans.
 Select the meat intendes fci roa sting
 slice the meat wanted for steak, an'
 what is not suited to either cf thes
 can be used for goulash or stews or D,
 chopped up and made into sausage
 meat, formed into little cakss fried. an