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


 canned What meat is left clinging to
 the raw bones will be utin1e when the
 bones are boiled for soup stock. For this purpose it is well to cut the bones at several places. The bones removed from
 the roasts and steaks, with any adhering meat can also be utilized for soup stock. Put the bones in cold water, heat to near the boiling point, simmer. and con tinue cooking until all of the strength has been extracted. The sinews, the head, and the feet, after they are cleaned, may be added for the soup stock
 Do not add any salt. When well cooked remove the bones and meat and strain the soup. It may be poured into the cans as it is or it may be clarified. TO clarify the soup mix beaten whites or eggs with an equal portion of water and the crushed eggshells, which have first been washed, and add this mixture to the soup, bring slowly to boil and cook for five minutes. Strain, salt to taste. and pour into hot cans. (Tbe soup stock should jelly when cold. If it does not, simmer until sufficient water has evaporatej, so that it will jelly when little is poured into saucer and cooled.) If the soup stock is too greasy, let It cool, remove the grease or skim 1t off while warm. clarify the grease, aud save it for home cooking. Any meat left on the bones is now carefully picked off cooled, run through meat chopper
 mixed with salt, pepper. spices to taste little soup stock added, and canned as potted meat.
 The liver is soaked in water, the coarse veins cut out and the liver skinned and prepared as desired before canning it., or it may be made into liver sausage, boiled, and canned. The heart can be used for goulash. The kidneys should | be soaked in salt water, split open and | the little sack removed; then they can | be used either for stew or for fried kid neys and canned. The sweetbread is ] boiled and canned or may be prepared | in various ways and then canned. The brain is soaked in water to remove the ! blood, and the mepbrance inclosing 1t ! is removed It can be fried or prepared l in other ways and then canned. The OK | tail is used for soup. The tongue is
 soaked in water. washed clean, salted,
 boiled, skinned and packed in cans, with
 meat jelly or soup stock added If the
 head is not utilized for soup stock and | is of a young animal it can be boiled, after it is split, cross-sectioned and soaked in cold water and cleaned care fully. the eyes taken out, and the mu- cous membrance of the nostrils removed. | Boil, remove the meat and utilize 1t for mock turtle stew or ragout. The tripe | can be prepared In llle uSudi Wuy, tASii
 boiled and canned When all the value
 of the bones for soup stock has been
 extracted by boiling, the bones may be
 dried, run through bone crusher. and
 fed to the chickens or used for fertil- izer Thus nothing of the dressed an imals is wasted.
 There is perhaps more danger of food poisoning from meats than from vege- tables if any error or oversight has been made in the selection of the stock or in the processing. More scrupulous care therefore, is necessary in the canning of
 meats The United States department oi agr iculture recently issued, for distribu-
 ton among it's extension workers in
 home economies, a bulletin on the home
 canning of meats and sea foods with the
 steam pressure canner. Information per
 taining to the canning of meats may be
 had in various other forms from the
 department. The safe practice. however
 for housewives who expect to undertake
 the canning of meats or fish would be
 to get in touch with the home demonstra-
 ton agent in the county or district, whc
 will be in position to demonstrate every
 step from the selection of meats to the
 final sealing of the cans.