Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-08-27
The Stars Household
Expert Tells How to
Preserve a Chicken or
Beef Dinner-A Simple
and Sure Way to Make
Good Jelly.


contents Of the jars a greasy appear
ance and taste. For the same reason
before filing jars with the broth in
| which you have cooked the meat or
chicken. skim off all the fat and use
the jar dinners in which vegetables
are included. season rather highly
with salt because the teaSpoonful OF
salt should not be added to these
quart jars. as is customary when can
ming vegetables alone.
A Chicken Dinner.-SinGe. wash and
draw chicken and cut it into pieces
1 the same as for fricassee. Cover with
boiling water, add two sliced onions
and one ia blespoon of salt and SIM
1ner until the chicken is tender Rc-
! move the meat from the bones and
cut it into medium-size pieces For
the sauce. saute one small onion,
minced, in two tablespoons of mar
| garine until it is tender. but not
Drowned. Add two tablespoons of
-four. a pint of the liquid that the
!! chicken was boiled in, a dash of nut
meg. one blade Of mace and salt. If
needed. Stir over the fire until
slightly thtckened. then put in one
half cup of canned or cooked pimen-
toes cut into small pieces. Wash one
cup of uncooked rice in cold water
and blanch it for three minutes in
boiling sailed water; drain. pour one
cup OF cold water over the rice and
drain thoroughly. Pack a hot jar
with layers of blanched rice and
chicken and when the jar is half full
pour in some Of the sauce, boiling hot.
which will help to distribute the pi-
| nnento throughout Continue with
layers OF rice and meat until the jar
is full. Have ready one-half green
pepper cut in strips. quickly blanched
, y I. 49,
| on the sides for the decorative effect
Pour in boiling sauce to fill. allowing
it to run down through the rice. Ad-
just the rubber and cover to partially
seal: steri1ize for two hours and
half; seal and test.
Fresh Pork Dinner.
Put one pound of fresh pork. one
pound of fresh green peppers and two
garlics through food chopper.
Mix with four quarts of tomatoes,
four quarts of water and eight level
| fire. simmering for forty-five minutes.
Soak four pounds of rice in saltcd
| water for twenty minutes. Rinse
with cold water at once. Mix this
product with the sauce without
straining. Grind or CRATE one pound
| of cheese or one-half pound of butter
and mix it thoroughly with all the
| other products. To can this ration,
the mixture should be packed in hot
lass jars while hot. Place the rub
hers and caps of the jars in position.
not tight. SteriliZe for one hour and
half. Remove the jars. tighten the
covers, invcrt to cool and test the
joints. Wrap the jars to prevent
blea ching and store.
A Family Dinner.--Rcmove the
bone from two pounds of shin of beef.
f1eshy part Cut the meat into two
inch pieces and place the bone and
| meat in a saucepan with one minced
minced carrot. one-half teaspoontul CT
powdered thyme and salt to taste.
Cover with boiling water and simmer
until the meat is tender. Blanch
twelve potatoes cut into balls and
place in boiling water for three
half green pepper and two red Ital-
| ian peppers: then cold-dip. Pack a
hot sterilized jar with the meat and
vegetables, remove all fat, strain to
remove the vegetables from the meat
broth and fill the jar with it. boiling
to partially seal; stcrilize for two
hours under boiling water. seal COM
pletely and test for leakage.
Beef Stew Dinner.
| Parboil eight ounces of beef in a
kettle with two ounces of beef gravy
for thirty minutes. Cut up two
ounces of potatoes. two ounces of
| onions and one ounce of carrots into
small sections; add one ounce of
beans. Place the entire mixture in
the kettle. add the gravy. season to
| taste, stir the mixture and cook for
ten minutes. To can the mixture.
pack it into hot glass jars to an
eighth of an inch from the tops.
Place the rubbers and tops of the
jars in position. not tight. Sterilize
for one hour and half. Remove the
cool, and test joints. Wrap and
store.
Pot Roast With Noodles.-Place
two tablespoonfuls Of minced suet in
| a deep saucepan to try it out. Cut
four inch pieces and brown the pieces
in the fat. Remove the meat and
pour the boiling water into the
saucepan. thus obtaining well colored
bay leaf, one Glove and one teaspoon
full of peppercorns, and simmer for
about two. hours. Add one table
spoonful of salt and cook until ten
sized noodles in boiling sailed water
for two minutes to soften them.
Drain and pack them with the meat
in a hot sterilzed JAZZ; Pour in
Glove removed] fiji the jar. Adjust
the rubber and cover to partially
seal Sterilize for two hours. seal
completely and test for leakage.
Sure and Simple Jelly Making.
A good many young housekeep-
ers look upon jelly making as diff
fcult Undertaking. yet if the rule
process is very simple. If you think
that little more sugar. or less, than
the receipt calls for would be an i'm
provement, or that the period allowed
for cooking is insufficient. or that
overripe fruit will do, good results
cannot be promised, but with unripe
fruit the rule cannot fail.
For currants, gooseberries, apples,
grapes and ounces the process is as
follows: Wash and prepare the fruit.
Apples do not need peeling. but should
be cored. Put from two to four
quarts of the prepared fruit over the
fire In a granite kettle. More than
this at one time takes too long to
heat. and 1t is important to keep the
fruit cooking as short time as pos
sible. Use only enough water to
cover the contents of the kettle. In
jelly making rapid boiling is desir-
able. since 1t causes the fruit to cook
to pieces. When the pulp is soft,
crush 1T with wooden potato mash
er. then put it in bag and let it
drain. If you wish the clearest jelly
possible. do not press the pulp in
the bag. but if your object is to get
as much as you can from the fruit
pressing is admissible. Even fruit
pressed hard will yield fine looking
Jelly if it has not been cooked too