630 
"Uhe  RURAL  NEW-YORKER 
April  15,  1910. 
Canned  Meat  and  Meat  Substitutes 
other  food  outside  of  meat.  Prof.  Car¬ 
ver  gives  the  analysis  of  three  different 
legumes  used  for  food  as  follows : 
Cnrlmhy- 
Protein  drntes 
Canning  Meat 
Steamer  and  Cans. — A  steam  cooker 
with  two  doors  and  compartments  hold¬ 
ing  from  12  to  14  quart-jnrs  is  a  great 
labor-saver  in  this  work,  although  not  a 
necessity,  a  wash-boiler  answering  the 
purpose  equally  well,  by  laying  slats  in 
the  bottom  for  cans  to  sot  on.  If  a  boiler 
is  used  water  should  be  turned  in  after 
cans  are  placed  the  same  temperature  as 
the  contents  of  cans  to  prevent  break¬ 
age.  the  water  to  come  two-thirds  of  the 
way  up  ou  the  cans.  Never  place  covers 
on  cans  until  ready  for  sealing:  also,  do 
not  make  the  mistake  of  filling  cans  too 
full  of  meat  liquor,  although  this  may 
depend  on  whether  contents  of  cans  are 
hot  or  cold.  If  hot.  a  half  inch  below 
neck  of  can  will  be  sufficient  space  to  al¬ 
low  wbat  steam  will  gather,  and  usually 
iill  the  can  full;  if  not  full,  when  ready 
for  sealing  fill  with  boiling  water.  The 
covers  of  cans  should  be  put  over  iu 
water  to  boil  for  at  least  ait  hour,  also 
rubbers  plunged  in  the  hot  water  just 
before  work  of  sealing  begins. 
Closing  Cans.  -Place  a  rubber  on 
can,  lift  the  cover  directly  from  the  boil¬ 
ing  water  without  drying  out  the  moist¬ 
ure,  ns  by  so  doing  the  object  of  sterili¬ 
zation  is  destroyed:  screw  cover  on  tight¬ 
ly.  and  place  top  downwards,  being  care¬ 
ful  to  note  that  it  is  perfectly  airtight. 
Let  stand  until  nearly  cold,  then  reverse. 
Leave  until  the  following  day.  when  con¬ 
tents  should  be  firm,  then  dip  cover  be¬ 
low  rubber  in  melted  paraffin  that  is  not 
too  hot,  it  being  difficult  to  remove  if 
routing  of  wax  is  too  thin.  Be  careful 
that  no  air  bubbles  form  around  the  rub¬ 
ber.  There  is  no  harm  if  the  whole  top 
is  not  covered  with  paraffin:  it  fulfills  its 
purpose  by  leaving  no  possible  chance  for 
air  to  enter  between  glass,  rubber,  or 
cover.  It  is  not  a  good  practise  to  use 
old  rubbers;  new  ones  are  much  more 
satisfactory. 
Opening  For  Use. — When  wanted  for 
use  place  can,  top  down,  in  warm  water, 
when  the  paraffin  will  come  off  easily  and 
can  be  used  again.  By  inserting  the 
point  of  a  knife  between  cover  and  rub¬ 
ber  it  will  allow  air  to  enter  can  so  that 
it  is  then  an  easy  matter  to  open  can 
and  remove  contents. 
Chicken. — Have  them  ill  prime  con¬ 
dition.  dress  and  cut  in  pieces  as  for  or¬ 
ness  or  on  the  occasion  of  a  picnic  party, 
to  have  canned  chickens  to  rely  upon. 
Fresh  Pork. — As  soon  after  butcher¬ 
ing  as  possible  take  the  neck  pieces,  so- 
balled,  soak  in  salt  and  water,  changing 
same  until  blood  is  soaked  out.  Saw  off 
the  ribs,  which  usually  get  in  a  dried  con¬ 
dition.  or  any  of  the  odd  pieces  will  do 
nicely.  Roast  in  the  oven  as  for  the  ta¬ 
ble.  some  of  the  bony  pieces  can  be  boiled, 
remove  all  bones,  cut  in  small  pieces, 
pack  in  cans,  and  proceed  as  with 
chicken.  This  handles  better  if  not 
cut  or  packed  in  cans  until  cold,  owing  to 
its  greasy  condition,  although  bones 
must  be  removed  while  meat  is  hot.  If 
much  grease  rises  to  the  top  when  steam¬ 
ing  turn  off  and  add  hot  water.  The 
broth  to  fill  cans  is  the  brown  gravy 
which  cooks  from  meat  as  it  is  roasting, 
allowed  to  cool,  the  grease  removed  and 
then  diluted  with  enough  water  to  fill 
cans.  Prepare  for  the  table  iu  the  same 
manner  as  chicken,  or  fry  au  onion  in  a 
little  butter,  turn  off  the  broth  from  the 
meat,  fry  meat  with  onion,  place  iu  a 
dish,  add  broth  in  the  saucepan,  thicken, 
and  turn  over  meat. 
Fresh  Beef. — Allow  beef  to  luuig  a 
week  or  longer  after  butchering  where  it 
will  not  freeze,  before  cutting.  Take 
any  portions  of  the  beef,  cut  in  fair¬ 
sized  pieces  and  fry  until  all  sides  are 
seared,  to  keep  the  juices  of  the  meat  in. 
Drop  pieces  into  a  kettle  of  boiling  water 
and  cook  until  the  juice  of  the  meat  will 
not  mm.  Allow  to  become  cold,  then  cut 
into  small  pieces  aud  proceed  as  in  the 
foregoing.  If  meat  is  not  very  fat,  a 
few  small  pieces  of  suet  to  each  can  will 
be  found  an  improvement. 
Corned  Beef. — Pack  meat  for  corning 
in  a  barrel,  sprinkling  fine  salt  in  bottom 
of  barrel  and  between  each  layer  of  meat, 
cover  with  a  brine  made  of  cold  water 
and  fine  salt,  that  is  strong  enough  to 
float  a  small  potato,  adding  a  small  ton- 
spoonful  of  saltpetre  t<>  each  pail  of  brine. 
After  corning  about  three  weeks  take  up 
a  quantity,  wash,  cover  with  cold  water 
and  boil  until  bones  can  be  removed.  Cut 
in  quite  large  pieces  and  pack  snugly  in 
jars.  Boil  down  some  of  the  broth  until 
it  has  a  good  salty  flavor,  strain  and  turn 
on  meat.  The  salt  is  of  course  omitted 
and  the  final  cooking  should  be  of  three 
or  four  hours’  duration.  There  is  not  any 
(muscle-  tfat- 
lYatev  builders)  formers) 
Peanuts  .  9.2%  25.8%  03.0% 
Boston  beans...  12.0%  22.5%  50. 0L 
Cow  peas .  13.0%.  21.4%  00.8% 
He  says  that  a  pound  of  peanuts  will 
contain  a  little  more  of  the  body-build¬ 
ing  nutrients  than  a  pound  of  beefsteak, 
while  it  lias  twice  as  much  of  the  beat 
and  energy  producing  elements.  Peanut 
oil  is  one  of  the  best  of  the  vegetable  oils, 
and  the  meal  of  the  nut  after  the  oil  has 
been  removed  makes  an  excellent  food, 
especially  for  use  in  many  high-priced 
articles  of  diet.  Peanut  bay  as  com¬ 
pared  with  other  fodders  takes  high  rank, 
in  fact  the  crop  is  a  most  valuable  one 
for  our  Soqtheni  farmers,  and  this  bul¬ 
letin  might  well  be  studied  by  them. 
In  addition  to  a  brief  statement  of  the 
cultivation  of  peanuts.  Prof,  Carver  gives 
105  ways  of  preparing  the  nut  for  hu¬ 
man  consumption.  We  give  below  a  few 
of  these  recipes.  There  are  many  others 
even  bettor,  but  it  will  be  seen  from  these 
few  how  the  peanut  can  be  used  to  sub¬ 
stitute  for  many  costly  articles  which 
are  now  deemed  indispensable  in  our  diet. 
Peanut  Soup.— One  quart  milk,  two 
tablespoonfuls  butter,  two  tablespooufuls' 
flour,  one  cup  peanuts.  Cook  peanuts 
until  soft;  remove  skins,  mash  or  grind 
until  very  fine;  let  milk  come  to  a  boil; 
add  the  peanuts:  cook  20  minutes,  Rub 
flour  into  a  smooth  paste  with  milk ;  add 
butter  to  the  peanuts  and  milk;  stir  iu 
flour ;  season  with  salt,  and  pepper  to 
taste;  serve  hot. 
Aunt  Nellie’s  Peanut  Brown  Bread. — 
IV.  cups  white  flour.  144  cups  Graham 
flour,  two  teaspoons  baking  powder,  44 
cup  sweet  milk,  or  just  enough  to  make 
a  soft  dough,  one  teaspoon  salt.  44  cup 
blanched  and  ground  peanuts.  Mix  well 
together  and  bake  in  a  moderate  oven. 
Mock  Chicken, —  Planch  and  grind  a 
sufficient  number  of  peanuts  until  they 
are  quite  oily;  stir  in  one  well-beaten 
egg;  if  too  thin  thicken  with  rolled  bread 
crumbs  or  cracker  dust;  stir  in  little 
salt.  Boil  some  sweet  potatoes  until 
done,  peel  and  cut  in  thin  slices:  spread 
generously  with  the  peanut  mixture;  dip 
in  white  of  egg:  fry  to  a  chicken  brown; 
serve  hot. 
Peanut  Sausages. — Grind  44  pound  of 
roasted  peanuts,  44  pound  pecans,  one 
ounce  hickory  nuts,  and  44  pound  walnut 
meats.  Mix  with  six  very  ripe  bananas; 
pack  iu  a  mold,  and  steam  continuously 
for  two  hours;  when  done  remove  lid  of 
kettle  or  mold,  and  when  mixture  is  cold 
turn  out  and  serve  the  same  as  roast 
meat  sliced  thin  for  sandwiches,  or  with 
cold  tomato  sauce  or  other  sauce. 
Stuffings. — Crumble  a  pint  of  corn 
bread,  adding  to  it  a  grated  rind  of  one 
dinary  purposes.  Wash  thoroughly  and 
allow  meat  to  stand  until  following  day. 
Do  not  use  giblets  or  neck  for  canning. 
If  one  has  a  steam  cooker  iu  which  to 
steam  chicken  do  not  add  any  water  to 
it.  but  if  boiling,  add  boiling  water  to 
cover  and  do  not  allow  to  boil  too  violent¬ 
ly,  Cook  until  all  the  hnues  enu  be  re¬ 
moved,  leaving  pieces  as  nearly  whole  as 
possible.  Meat  can  be  packed  in  cans 
either  hot  or  cold,  it  being  easier  to  hau- 
dauger  of  over-steaming  after  meat  is  put 
in  cans.  It  must  steam  a  sufficient  length 
of  time  to  become  thoroughly  sterilized. 
Coined  beef  will  be  found  as  satisfactory 
as  any  of  the  canned  meats  for  general 
purposes.  It  can  be  prepared  in  a  va¬ 
riety  of  ways,  besides  serving  cold  from 
the  can  or  made  into  bash.  One  of  the 
best  methods  is  to  reheat,  roll  in  flour 
and  fry  brown  in  lard  or  drippings,  or  re¬ 
heat,  cut  into  small  pieces,  pack  in  an 
lemon,  a  cup  of  finely-chopped  peanuts,  j 
two  tablespoons  of  mixed,  dried  herbs,  I 
salt  and  pepper  to  taste,  and  one-half  cup 
of  melted  butter.  Bacon  drippings  may 
be  used  instead  of  butter. 
Peanut  Coffee. — 44  cup  peanuts,  44  cup 
wheat  or  rye,  44  cup  cow  peas.  Roast 
all  to  a  rich  coffee  brown ;  grind  and 
make  as  for  pusttun.  To  those  who  like 
a  cereal  coffee,  this  will  be  quite  accept¬ 
able,  even  delicious.  To  more  or  less 
habitual  coffee-drinkers,  one-third  or  one- 
half  real  coffee  will  make  the  above  re¬ 
cipe  more  acceptable. 
“Add  a  pinch  of  20  Mule  Team 
Borax  to  the  water  for  the  morn¬ 
ing  bath.  Use  20  Mule  Team 
Borax  instead  of  soap  for  the 
evening  sponge  bath.’’ 
“20  Mule  Tram  Borax  solution 
heals  scratches  and  insect  bites. ” 
“Use  20  Mute  Team  Borax  to  wash 
baby’s  clothing,  so  that  it  will  be 
antiseptically  clean  and  non-irri¬ 
tating.” 
“Use  20  Mule  Team  Borax  in 
washing  feeding  bottles  and  other 
nursery  utensils.” 
These  are  not  guesses; 
they  are  the  directions 
of  well-known  doctors 
and  nurses  as  found  in 
their  published  works. 
For  Sale  By  All 
Dealers 
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die  when  cool.  Allow  liquor  to  cool  so 
grease  can  be  removed;  this  applies  to  all 
meat  liquor  used  for  canning.  Heat  and 
strain  through  cheesecloth,  boil  down  if 
necessary  until  all  the  liquor  will  go  in 
the  cans  with  the  meat.  Place  a  tea¬ 
spoonful  of  salt  in  each  quart  can  and 
return  to  steam  cooker  or  boiler  for  final 
cooking  of  I  wo  hours  after  contents  of 
can  become  heated.  Never  allow  water 
barely  to  simmer  when  steaming  cans 
filled  with  meat,  it  should  boil  constantly; 
an  oil  or  gas  stove  is  excellent  for  this 
purpose,  as  steam  is  always  kept  up. 
Follow  directions  for  sealing. 
Preparing  For  The  Table. — To  pre¬ 
pare,  chicken  is  removed  from  can.  placed 
in  suitable  pan  or  dish,  and  a  biscuit 
dough  made  and  either  cut  iu  rounds  or 
placed  entire  over  meat  and  baked;  or 
reheat,  turu  off  broth,  mix  with  bread 
which  has  been  cut  in  croutons  and  dried. 
Cut  meat  in  very  small  bits,  mix  with 
the  bread,  enough  of  which  should  have 
been  used  to  take  up  all  the  broth,  juice 
of  one  lemon  and  a  seasoning  of  pepper. 
Press  in  an  oblong  tin.  Or  chicken  can 
be  creamed  either  with  or  without  a  sea¬ 
soning  of  curry  powder,  The  chicken  fat 
should  be  saved,  and  will  do  nicely  in 
place  of  butter  in  cake.  etc.,  also  for 
making  the  gravy.  Take  one  tablespoon¬ 
ful  of  fat,  one-half  tablespoonful  of  but¬ 
ter.  melt  iu  saucepan,  add  one  heaping 
tablcspoonful  of  flour,  a  little  cold  water, 
and  the  broth,  cook  until  thickened.  It 
is  especially  convenient  in  case  of  sick¬ 
oblong  tin.  place  weight  on  top,  and  when 
cold,  it  will  slice  nicely  for  tea  or  sand¬ 
wiches.  The  broth  which  is  left  after 
boiling  the  corned  beef  will  make  very 
nice  consomme  by  adding  all  kinds  of  veg¬ 
etables  in  sufficient  quantity  to  take  up 
the  salt,  strain,  can.  and  steam  again  the 
same  as  meat.  The  bones  removed  from 
the  chicken  should  be  covered  with  cold 
water  and  simmered  for  a  half  a  day  and 
this  broth  with  the  addition  of  suitable 
vegetables  and  rice,  the  giblets  (not  the 
livers)  and  meat  removed  from  the  neck 
pieces,  will  make  delicious  soup.  All 
canned  meats  should  be  kept  in  a  cool. 
dark  place. 
MRS.  IV.  E.  HOLCOMB. 
Food  Value  of  the  Peanut 
A  bulletin  on  ‘TIow  to  Grow  the  Pea¬ 
nut,”  by  Geo.  W.  Carver  of  the  Tuske- 
goe  Institute  at  Tuskegee,  Alabama,  is  a 
very  practical  and  sensible  statement. 
Prof.  Carver  says  tlmt  for  bis  part  of 
Alabama  there  is  no  money  crop  more 
promising  than  the  peanut.  This  is  be¬ 
cause  of  the  wide  use  of  this  product. 
Being  a  legume,  the  peanut  will  enrich 
the  soil  upon  which  it  grows.  In  that 
country  it  is  not  a  hard  crop  to  raise. 
The  vine  makes  an  excellent  hay  for  live 
stock,  comparing  favorably  with  that  of 
the  cow  pea.  Planting  and  harvesting 
are  not  difficult.  Two  crops  a  year  may 
be  grown,  and  the  nuts  have  a  wider 
range  of  food  value  probably  than  any 
Forgenerations  the 
Stein  way  has  been 
the  ideal  piano — 
the  choice  of  the 
great  artists.  Itsem 
during  fame  rests 
upon  its  perfect 
musical  qualities. 
Do  you  realize  that  for 
very  little  more  than 
you  would  pay  for  any 
good  instrument  you 
can  own  a  Steinway? 
The  Upright  is  priced 
at  $500  and  upward 
and  the  Grand  at  $  7  50 
and  upward. 
STEINWAY  &  SONS,  STEINWAY  HALL 
107-109  EAST  FOURTEENTH  STREET,  NEW  YORK 
Subway  Express  Station  at  the  Door 
