THe SURE E

Cream of Potato Soup
Use Plain Cans

14% pounds potatoes
5 gallons soup stock
3 ounces salt
4 teaspoonful pepper
% pound butter
3 tablespoonfuls flour

Boil thinly sliced potatoes in soup stock for
10 minutes. Add salt, pepper and butter and
boil 5 minutes more. Stir in smooth flour
paste and cook three minutes. While hot, fill
cans. Seal with Home Can Sealer.

Process No. 2 cans 45 minutes at 15 pounds
pressure and No. 3 cans 60 minutes at 15
pounds pressure. Cool quickly. Dry, label
and store.

Tomato Soup
Use Plain Cans

4 bushel tomatoes
14 onions
14 stalks celery
14 sprays parsley
1 cupful butter
1 cupful flour
salt and pepper to taste
Wash and cut up tomatoes, place in kettle
to heat. Chop onions, celery and parsley. Add
to the tomatoes and cook until celery is ten-
der. Strain through colander and boil 15 min-
utes. Rub flour and butter into smooth paste
thinned with tomato juice, add to the boiling
soup, stirring to prevent burning. Add salt
and pepper. If necessary, strain again. While
hot, fill cans and seal with Home Can Sealer.
Process 20 minutes in boiling water. Add
milk when serving.

Chicken Gumbo
Use Plain Cans

3 pounds chicken
2 pounds ham
14 pound onions
14 pound flour
4 pound butter
VW pound salt
5 gallons chicken soup stock
3 ounces powdered okra

Cut ham into small cubes and boil 30 min-
utes. Mince chicken and onions. Make smooth
paste of flour. Add these ingredients, butter
and salt to soup stock. Mix okra with 1 pint
of water and add to mixture. Boil 3 minutes,
then pack hot in cans. Seal with Home Can
Sealer.

Process No. 2 cans 60 minutes at 15 pounds
pressure and No. 3 cans 75 minutes at 15
pounds pressure. Cool quickly. Dry, label
and store.

38

WAY OF

HOME CANNING

Vegetable Noodie Soup
Use Plain Cans

6 pounds soup meat and bone
6 quarts of water

1 large onion ©)
4 tablespoonfuls salt i

Cook 60 minutes at 15 pounds pressure in

cooker. Strain and add:
1 pint diced carrots
1 pint green beans, cut in 44-inch pieces
1 pint tomatoes
1 pint peas .
2 medium onions
l cupful noodles broken fine

Put broth with vegetables and noodles and
cook for 10 minutes at 10 pounds pressure.
While hot, fill cans. Seal with Home Can
Sealer.

Process No. 2 cans 50 minutes at 15 pounds
pressure and No. 3 cans 60 minutes at 15
pounds pressure. Cool quickly in cold water.
Dry, label and store.

When serving add 1 pint hot water to each
quart of soup and boil 5 minutes.

Die
ae

Chicken Noodie Soup
Use Plain Cans

8 pounds of chicken
3 quarts hot water

1 cupful celery tops
2 tablespoonfuls salt

Place chicken in cooker with water, celery,
and salt. Cook until chicken is tender, about
45 minutes at 10 pounds pressure. Strain, put
liquid in cooker. Add:

1 teaspoonful celery salt
1 teaspoonful onion salt
2 cupfuls uncooked noodles

Cook 15 minutes at 15 pounds pressure.
While hot, fill cans and seal with Home Can
Sealer.

Process No. 2 cans 45 minutes at 15 pounds
pressure; No. 3 cans 60 minutes at 15 pounds
pressure. Cool quickly in cold water. Dry,
label and store.

When serving, add equal amount of boil-
ing water.

Chicken Broth with Rice
Use Plain Cans

For each gallon of soup stock use 12 ouncél
of rice. Boil rice 30 minutes. Fill can two-
thirds full of rice and the remainder with
soup stock. Seal with Home Can Sealer.

Process No. 2 cans 45 minutes at 15 pounds
pressure and No. 3 cans 60 minutes at 15
pounds pressure. Cool quickly. Dry, label
and store.