Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1918-07-18
GOOD HOUSEKEEPING.
BY Henrietta Grauel.
CANNING THE GROWERS.

At Farmers Institute meetings one
hears that. after ALL ROSTERS are of ques-
tionahle benefit in tho average poultry
ward They eat more than they are
worth ii a familiar declaration and
Rooster Dav" IS a wcll-maTked red
letter day on the calendar On that day,
in many states poorly bred cocks, too old
for good breeding purposes, and biyds
too Young to winter, are butcherrd
From the middle 10 the last Of june -
the hest time poultry men find, 70 thin
the tiocks, and IN other wears invitations
from country cousins 20 city cousins 10
chicken dinners were numerous about
that tune This year, meat must TIC saved,
and 50 the Growers, young and old, are
hcing canned
DRY pick the fowls and save the feathers
for porch and auto cushions Draw At
once and cool thoroughly JOINT the birds
and steam. or boil them until the meat
comes freely from the bones II YOU have
veal. il NAV hc cooked with the chicken
and, after the meat Is canned, II cannot
he told from he fowl Season the meat
with salt and pepper and pack il into well
stcrillzed glass jarS If the family is small.
YOU will like pint iars best In each jar Of
meat YOU may put one small pepper, omit
ting the usual seasoning Of black pepper.
The LIQUID in winch the chicken Is cooked
should he boiled down onc-haf or until
rich tasting Fill the jars Of chicken with
this allowing il 10 get INTO every crevlce
Adjust a new rubber 10 the Jar screw on
the iid and place the Jars IN a rack IN q
wash boiler, and put ~ warm water until
il reaches about to the shoulders OF the
lars Cover the boiler and steam cook
from four 10 1--WE hours. according TO the
size Of the Jars
\ steam Gamer, or a fruit steamer, or
whatever utcnsil YOU Use for cold pack
canning. should be used for canning meat j,
but the wash boiler or even a lard can,
answers very well Before taking the jars
from the steamer or boiler, complete the
process bv clamping down. or screwng
tight. the lids Of each jar Keep the
canned meat in cool dark place
A fowl weighing two pounds when
dressed viii make pint Of solid meat
and pint Of stock thick enough 10 Jelly
4 three-pound fowl should fll quart Jar
and pint jar.
The giblets that Is. the heart gizzard
neck and liver should be cooked with the
chicken, as the flavor Is richer because Of
them In some sections Of the country, the
feet Of chickens are skinned and cooked
and furnish a great quantity Of gelatIne 10
the stock A few iars of chicken stock are
most helpful to the housewife when she Is
at her wits end for something 10 cook
Graves. soups, flavor for dumpllngs,
macaroni, and noodles. all come from the
stock pot and are just as good when made
from the can After taking the bones and
trimmings from the cooked fowls, and
canning he solid meat, put all the scraps
toget her add the remaining stock and
boiling water 10 cover Season with bay
leaf, onion and 50 on, and cook down
Strain INTO jars and sterilize as you did
the canned meat
Miss Grauel Will be glad to answer
either in her column or person a. in
quirios regarding food conserva,Io ~ cipes
and the like For personal replies three
cent stamp must be enclosed