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Show also be utilized for soup stock. Put the bones in cold water, heat to near the boiling point, simmer, and continue con-tinue cooking until all of the strength has been extracted. The sinews, the head, and the feet, after they are cleifffW, may be added for the soup stock. Do not add any salt. When well cooked remove the bones and meat and strain the soup. It may be poured into the cans as it is or it may be clarified. To clarify the soup mix beaten whites of eggs with an equal portion of water and the crushed egg shells, which have first been washed, and add this mixture to the soup, bring, slowly to a boil, and cook for five minutes. min-utes. Strain, salt to taste, and pour into hot cans. (The soup stock should jelly when cold. If it does not, simmer until sufficient water has evaporated, so that It will jelly when a little is poured into a saucer and cooled.) Utilizing Every Ounce. The liver is soaked In water, the coarse veins cut out and the liver skinned and prepared as desired before be-fore canning it, or it may be made into liver sausage boiled, and canned. The heart can be used for goulash. The kidneys should be soaked in salt water, split open and the little sack removed ; then theycan he used either for stew or for fried kidneys and canned. The sweetbread Is boiled and canned or may be prepared in various ways and then canned. The brain is soaked in water to remove the blood, and the membrane Inclosing It is removed. It can be fried or prepared in other ways and then canned. The ox tail is used for soup. The tongue is soaked In water, washed clean, salted, boiled, skinned, and packed in cans, with meat jelly or soup stock added. If the head Is not utilized for soup stock and is of a young animal, it can be boiled, after It is split, cross-sectioned, and soaked In cold water and cleaned carefully, the eyes taken out, and the mucous membrane of the nostrils removed. Boll, remove the meat and utilize It for mock turtle stew or ragout. The STEAM-PRESSURE CARNERJMORED Every Useful Portion of Pork, Beef, Fish and Fowl May Be Preserved. WASTE AVOIDED BY CANNING Great Convenience to Housewife When Usual Supplies of Fresh Meat Are Exhausted More Varied Diet Made Possible. It Is very difficult to keep fresh meat on the farm without a refrigerator refriger-ator or ice supply. As such conveniences conven-iences are often lacking in the farm home, the importance of canning becomes be-comes evident, especially as the curing cur-ing of meat is also difficult in certain regions, as for example In the extreme South. The farmer who has no ice frequently loses meat when the weather suddenly turns warm at butchering time. Often, too, he uses more fresh meat than he needs in order to consume it before it spoils. This means a waste of one of the most important articles of the diet and one which is usually relatively expensive. It Is possible not only to avoid such waste by canning, but also to utilize meat scraps, soup bones, and, In fait, every part of the animal useful for food purposes. With a supply of canned meats the housewife can prepare and serve a palatable meal on short notice with saving of both fuel and time. It also makes possible a more varied diet, lessening the dependence upon cured, salted, and smoked meat, the constant" and exclusive use of which means a monotonous and less wholesome diet. Canners for Home Use. Steam-pressure canners for home use are generally made of steel boiler plate riveted together and supplied with cast-iron covers, that can be securely fastened to the retort, or they may be made of cast aluminum. They can be had from reliable makers at prices ranging upward from $15, according to capacity and material used in construction. con-struction. Steel canners can be had either with or without a suitable heating heat-ing device. They can be used over a wood, coal, or gas stove or over a brick furnace, just as they can be used over several types of gasoline (under pressure) pres-sure) burners. The aluminum pressure pres-sure canners, common in many homes where they are not only used for canning can-ning under steam pressure but -for every-day cooking, may be heated successfully suc-cessfully on common wood, coal, gasoline gaso-line or kerosene stoves as well as where more intense heat is used. Caro should be exercised not to exceed the pressure specified in the directions furnished fur-nished with the canners, otherwise a serious explosion may occur. Meats are ready for preparation for the canner as soon as the animal brat has disappeared. They must be handled han-dled In as cleanly a manner as possible. pos-sible. For home canning, meats should be cooked first fi'ied, broiled, roasted, baked, or stewed just as would be done for immediate serving, to pro-serve pro-serve not only the meat but the homo-conked homo-conked flavor as well. The meat is .(easonnd according to individual taste, nnd is heafd until it Is entirely cooked through, without needing to be cooked tender, before placing It In the cans. Use for Various Parts. Select the meat intended for roasting, roast-ing, slice the meat wanted for steak, and what is not suited to either of these can he used for goulash or stews or be chopped up and made Into sausage sau-sage meat, formed Into little cakes, fried, and canned. What meat Is left clinging to the raw bones will be utilized util-ized when the bones are boiled for soup slock. For this purpose It Is well to cut the hones at several place?. The hones removed from the roasls and steaks, with any adhering meat, can tripe can be prepared In the usual way, then boiled and canned. When all the value of the bones for soup stock has been extracted by boiling, the bones may be dried, run through a bone crusher, and fed to the chickens or used for fertilizer.. Thus, nothing of the dressed animal Is wasted. Danger of Poisoning. There is perhaps more danger of food poisoning from meats than from vegetables if any error or oversight has been mnde In the selection of the stock or in the processing. More scrupulous care, therefore, is necessary neces-sary In the canning of meats. The United States department of agriculture agri-culture recently issued, for distribution distribu-tion among its extension workers in home economics, a bulletin on the "Home Canning of Meats and' Sea Foods With Steam Pressure Canner." Information pertaining to the canning of meats may be had in various other forms from the department. The safe practice, however, for housewives who expect to undertake the canning of meats or fish would be to get In touch with the home demonstration agent In the county or district, who will be in position to demonstrate every step from the selection of meats to the final sealing of the cans. |