The Lubbock avalanche. (Lubbock, Tex.) 1909-1922, 1919-09-25

number II cans. Have plenty Of
solder. wire and bar. flux and good
soldering tools and have them bright
and clean and well timed. Tin cans
should be standard packers cans No.
2 or 3. the latter preferred. and with
solder hemmcd caps and opening
2 1916 inches. Place the pots In a
row about ~ or ib inches apart 80
that one long fire will do for all and
the fire can easily be changed from
one 70 the other as the operator
wishes to boil or simmer. The can
ncrx may be placed over an improvis-
ed open fireplace or an old stove
may be used, or perhaps better than
either, two charcoal furnaces may be
used. II an open fire Is used the
writer suggests that the Gamers be
suspended over the fire on tripods
with. n small block and stsckle like
fence stretcher and when the fire is
too hot the Gamers may be elevated
above the fire and lowered as the
pressure diminishes. This works fine.
One filling Of charcoal furnace will
usually suffice for two charges o.
the Gamers. Put in the tub. about
30 cans and keep the water in the
tub simmering.. all day so that you
may always have clean, hot, sterile
cans. When you take out cans place
more in so that you will always have
a supply in reserve. Having remov-
ed the, brain, tongue, heart, kidney
and stomach we will proceed TO place
them in cans. Soak the BRAIN in
weak brine after first removing the
membranes. They may be then
fried in hot grease seasoned and
packed into cans or they may be sim
mered until nearly done. In the first
case fill can with the hot grease to
which water has been added and in
the latter case with the water in
which they were cooked The liquid
must in all cases be at the boiling
point. Cap, tip, process No. 2 cans
80 minutes. No. cans go minutes at
10 pounds steam. Wash and clean
tongue and skin, If preferred, altho
this may be done whenever il is used
for the table. Cut in pieces or leave
whole. Pack in glass jar add one
teaspoon salt. tablespoon vinegar, ]
tablespoon sugar, brown preferred,
cloves and pinch of any other sea
soning. sprig of thyme shaving Of
garlic, fill with boiling water. seal
loosely and process No. 2. so minutes
No 3 so minutes, 10 pounds steam.
We use glass for this because il con
tains vinegar which is an acid. Ton
que may be sailed and soaked before
canning and cooked like brain and
packed with the boiling water Pro-
cess as above. Kidney should be
opened and the sack removed, then
put to soak in weak brine. Cut into
pieces to fit the can and place in stew
pan and simmer and when cooked
nearly done pack into cans and fill
with the water in which it was cook
ed. Or slice and fry and pack in the
cans with the hot grease to which
water has been added. Fried onions
may be placed in the cans. Cap, tip,
process same as above. Rinse and
clean the heart and remove the tubes
and valve cords. Cut TO fit cans and
pack the raw meat in cans, add a.
teaspoon salt TO quart and fill with
boiling water, or cook until tender in
water and then pack. always filling
the cans with boiling liquid Cap, tip
and process as above. All Of these
products may be packed cold and raw
and cans filled with boiling water. IT,
is an easy way to can them and some
times advisable. especially in warm
weather Clean tripe, soak in weak,
brine, simmer until nearly done and
treat as the other products. When
TO be used any recipe book will give
several methods for final prepare
ton. Always add / teaspoon salt tod
each quart when packing meat in
cans raw. Liver may be sliced, soak
ed in weak brine and fried until
brown. but not done ready for the
table, then packed hot into cans and
fill with the grease in which the fry
ing was done, to which enough water
is added to make sufficient gravy to
fill cans Always leave one half inch
at top Of cans for expansion. AL
ways fill to this point with hot liquid
Cap, tip, process as above.
Next week other parts of the beef
will he taken m