Page Twenty-Fight

PERFECT PRESERVING

BEEF-TEA

Remove all the fat and gristle from round
steak. Cut up in small pieces or run through
a coarse food chopper. Cover with cold water
and let stand for 1 hour. Simmer gently for
two hours and strain carefully into Jars. Add
salt and pepper to taste. Put on rubbers and
tops. Put jars in boiler, sterilize for three
hours, follow directions for sealing as given on
page 11.

TONGUE

Boil until tender peel off the skin and pack
in as large pieces as possible in Jars. Fill up
with stock, season to taste, put on rubbers and
tops. Sterilize in the boiler for three hours,
and follow directions as given on page 11.

CANNING MEATS WITH VEGETABLES

Small portions of left-over meats and
vegetables may be canned together, and used
later as a stew, or a baked hash or pie. In
sterilizing give the full time required for meats
—that is. not less than three hours. This also
applies to fish, which may be canned alone or
in combination with left-over potatoes.

PORK SAUSAGES

Boil for a few minutes, and pour off the
water. Fry until nicely browned and pack
carefully into Jars. Make a nice brown gravy
with a little of the fat, and boiling water,pour
this, boiling hot, over the sausages, completely
filling the jars. Put on rubbers and tops.
Place jars in the boiler, sterilize for three hours,
and follow directions for sealing as given on
page 11.

The variety of canned meats is large. One
may successfully can any piece of beef, mutton
veal, pork, fowls, venison, fish, lobsters,
oysters, rabbits, etc., by thoroughly steriliz-
ing them after they have been cooked and
packed in Jars.

CANNED MEATS FOR SANDWICHES

Combinations of different meats may _ be
canned and stored ready for sandwich making.

Equal parts of ham, tongue and chicken
cooked in the usual way, well seasoned, then
run through the food chopper may be kept
indefinitely if packed in Jars and sterilized by
the same process as meats generally.

MINCEMEAT

4 lbs. lean tender beef, 3 lbs. suet, 8 lbs.
tart apples, 3 lbs. currants, 3 Ibs. seeded
raisins, 6 lbs. white sugar, 2 lbs. citron, 2
large oranges, 4 lemons, 1 oz. cinnamon, 14 0z.
each of cloves, mace and allspice, 4 nutmegs
grated, 1 quart of madiera wine, 1 pint of
brandy, 1 cupful of strawberry or raspberry
jam and quince preserves.

Run the meat though a food chopper, chop
suet and apples fine. Cut up the citron, grate
the oranges and lemons. Use all the orange
and lemon except the seeds. Boil the meat in
the smallest possible amount of water, then
add the suet which has been chopped, dredge
with flour, and salt to remove the fresh taste.
Now mix all the other ingredients with the
meat and suet, and pack in Jars. Sterilize fcr
1 hour. Cider may be used in place of wine,
and vinegar in place of the brandy if desired.