Williston graphic., 1919-02-13

kIenCy OF ngnt; plenty O1 1IoS0 olEs
with no drafts; convenience; and q
floor that can easily be kept clean.
HELPFUL HINTS FOR FARMERS
! WIFE
A few Recipes for Canning Pork
.. Roast Meat. as
Select the piece Of meat wanted
for roast, trim, and wipe with .
damp cloth. Heat some grease in q
roasting pan, put in the meat and
scar quickly, turning the meat 50 all
sides are scared preventing the loss
of meat juice during cooking). As
soon as we'll scared sprinkle with
salt and pepper to taste. Adj some
boiling water to the grease in the
roasting pan. Baste frequently. Turn
the meat from time to time and roast
so it is nicely Drowned. Cook until
meat is done lit should not be red
in the center) without cooking it en-
tirely tender. Slice and pack iE
cans to within one-inch from top Of
can. Add the gravy from the roast
ing pan, with boiling water, so it
barely covers the meat. (Leave at
least one-quarter inch between gravy
and top Of can).
If ham is used and skin is left on,
cut with point of knife just through
skin, so as to dice skin and trim
with cloves and little tufts of pars-
ley (if desired). Add 2 small turnips
to roasting pan. Leave skin-side up
up (do not turn), baste frequently,
and cook until skin is nicely Drowned
and crisp.
Cap (exhaust 5 minutes if meat
and gravy have cooled; if cold, ex-
haust 10 minutes; if hot, exhausting
is not necessary, tip, and process in
steam-pressure canner:
No. cans As to so minutes at $50
degrees F. or Is pounds of steam
pressure.
No. 3 cans IS to 60 minutes at $50
degrees F. or Is pounds of steam
pressure.
In case meat is fat, time of pro-
cessing must be prolonged 10 min
utes.
|
Roast the spare ribs in the usual
way, seasoning to taste. Cook until
done, browning them nicely. With a
sharp knife cut down the inside Of
each rib, remove the rib bone, and
cut meat into pieces that can pass
through the can openings. Make
gravy by adding water to the pan
grease. Pack meat in cans and add
the boiling hot gravy to within one
half inch from top of can. Cap, tin,
and process:
No. 2 cans As minutes at 25O de-
grees F. or Is pounds of steam pres
sure.
No. 3 cans 60 minutes at 250 de-
grees F. or Is pounds of steam presA
sure.
| Pork Cakes ..,&
4 pounds lean pork, 2 pounds fat
pork, 2 or 3 tablespoons salt, or salt
to taste, l teaspoon red pepper, /
teaspoon chile pepper Ito taste). 1-2
teaspoon allspice, or teaspoons
sage (or poultry seasoning). 1-2 to
teaspoon thyme, 2 large onions,
minced. l Glove, garlic, minced (may
be omitted). 2 bay leaves, powdered
or broken in small pieces, teaspoon
celery seed, crushed (may be omit
ted). 6 to IL tablespoons dry, fine
ly crumbed bread or cracker crumbs,
2 eggs beaten together, 1-2 to cup
of sweet milk.
Knead we'll, form in cakes, fry in
deep fat until nicely Drowned, pour
off excess of grease, add water and
make gravy. Two or three cookings
may be made in one lot of grease.
Pack in cans, fill in with hot gravy
to within 1-2 inch of top of can. Cap,
exhaust minutes (exhausting is not
necessary if packed hot in cans and
sealed at once), tip, and process:
No. 2 cans As minutes at $50 de-
grees F. or Is pounds of steam pres
sure.
No. 3 cans IS minutes at $50 de-
grees F. or Is pounds Of steam pres
sure.
CARE OF BROOD MARE
Let the brood mare live as near a
normal life as possible. Given suf-
ficient amount of mixed wholesome
food, such as: oats, bran, corn, al
falfa, prairie hay, oat straw, corn
fodder, carrots, rutabagas. She will
balance the ration. Allow no val
liable mare to be pampered, for those
~ .