Canning the Garden Surplus 



pint of okra pods (sliced) one cup salt, one table- 

 spoon black pepper. 



Prepare tomatoes as suggested above, cut all 

 the other vegetables fine and add to the tomatoes. 

 Separate into two parts. To one part add one 

 cup* of rice, cooked till tender, to the remainder 

 an equal amount of cooked barley. Fill in cans 

 and process two hours. Soups can scarcely be 

 cooked too much, as unless the vegetables are 

 thoroughly softened the product is unsatisfactory. 

 The cabbage and turnips may be omitted if their 

 flavor is not liked. 



The government bulletins give a number of 

 formulas for soups and camp rations which are 

 worth considering when conserving one's gar- 

 den supplies, if one already has cans and tops. 

 (The pint cans are best as the soup is in solid 

 form and a pint is sufficient for a family, when 

 reduced with broth, water or milk. ) The cost of 

 the soup per can will not exceed two or three cents 

 as against ten for the much smaller cans pur- 

 chased at the grocery. 



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