The Lubbock avalanche. (Lubbock, Tex.) 1909-1922, 1919-10-09
HOME DEMONSTRATION
DEPARTMENT
Meat Canning.

Meat Canning.
Chorizo-Four pounds pork chop
ned fine. add Glove garlic, 4 tea
Guns vinegar, salt 20 taste and add
10 q tablespoons chill. Mix and let
stand over night. Make into small
balls, fry until brown, pack hot into
cans. fill TO one half inch Of top with
boiling gravy made from the grease
in which the cakes were fried to
which water has been added. Cap,
tip, process No. 2 cans 30 minutes;
No. 3 cans 60 minutes; 10 pounds
steam
Fish Chowder-i ounce salt pork
diced, ID. fish, 3 onions, cups
milk, 6 good sized potatpes sliced, !
green pepper, Glove garlic or more,
little water Fry pork or bacon
brown. cut in small pieces, add garlic
and onions cut fine and fry light
brown. Then add potatoes sliced and
little water. Cook fish until you can
separate skin and bones. Add this
and the water il was cooked in to the
potatoes with the green pepper cut
up. Put all in baking dish and add
three cups milk lightly thickened. DO
not stir; bake 20 minutes, fill in cans
hot. Cap, tip and process same as
above.
Hungarian Goulash-2 lbs. beef,
pork. veal or heart; ozs. butter or
peanut oil. 2 onions medium size
chopped fine, | carrot sliced, stalk
celery chopped fine, l2 pint toma-
toes. l2 bay leaf, cloves, 8 or more
small red peppers. piece mace, dash
thyme. | teaspoon chopped parsley,
salt. black pepper, curry powder,
paprika, chill, tobasco sauce to taste.
Small quantitv flour. Cut meat into
small squares and sprinkle with flour
Melt far and add onions, carrots, Gel
cry, brown and then add meat and
stir with spoon. When all is brown
empty into stew pan. add other spices
tied up in cloth or loose as desired !;
also tomatoes Cover with water or
IL to be obtained use soup stock. II
not, / OF teaspoons beef extract
Simmer As minutes. season TO taste
Add Worcester sauce II desired. PHI
into cans hot. Cap, tip and process
as above.
Oxtail Soup oxtail, IL cup Of
ground oats, IL teaspoons salt, z
tablespoons fat. 2 cups tomatoes, =
cups water. bay leaf, ! onion, ! green
pepper. 10 cup carrot, IA cup on
ion. IA cup turnip, teaspoon table
sauce. teaspoon celery salt, tea
spoon beef extract, pinch chill. dash
tobasco. little barley and rice. Fry
tail after being cut into pieces IN
fat until Drowned. Add tomatoes
and water and cook Is minutes add
balance and cook 10 minutes Pack
hot into cans. cap. tip and process as
above.
Pork Sausage-This recipe has
been used in the writer's family Tor
more than 100 years. lbs lean
pork. 2 lbs fat pork. 3 teaspoons SAT-,
2 teaspoons black pepper, tea
spoons chill, teaspoon cayenne, z
large onioas, or more cloves garlic,
! spring bay leaves, sprigs sage, l
sprig thyme. pinch mace, IL tea
spoon allspice. Grind all together
fine. mix thoroughly and let stand
over night. Make into small balls,
fry in dripper or frying pan, when
brown pack hot into cans and fiii 70
within IL inch Of top with the no,
gravy. Cap. tip and process as above.
Vegetable Soup-l0 gal. Of soup
stock. 5 gal. water. IL lbs. diced
carrots, 2 lbs diced turnips. 2 lbs
diced sweet potatoes. ? lbs. diced
Irish potatoes, lbs. canned corn, l
ID. canned peas. ID. canned lima
beans. 10. canned navy beans, 2
cans tomatoes. good sized onions,
10. rice. ! ID. barley. l-2 ID. salt.