1914. 
THE RURAL NEW-YORKER 
671 
Home-canned Meat. 
Can you give me a recipe for canning 
meats, such as veal, in glacs cans, so it 
will keep through the Summer? 
H. IV. S. 
The following recipes are from the 
“Rural Cook Book.” They were con¬ 
tributed by housekeepers who found 
these methods very satisfactory. 
Half cook the meat in a kettle, cut 
meat from the bones. If this is done 
while the meat is hot, wring out a cloth 
from cold or tepid water, fold in several 
thicknesses, and set under the glass can, 
letting cloth come up about an inch 
around sides of can, and it will not break, 
no matter how hot the meat may be. If 
you spill more broth on the cloth be sure 
to wring out extra water from it, for if 
the cloth is sopping wet, the can will 
break. Having filled can with meat, 
pour in all the broth the can will hold, 
and see that it is salted and peppered 
just right for the table. Screw on cover 
without rubber and, if hot put in kettle 
partly filled with hot water, putting a 
tin in bottom of kettle to set cans on. 
Three quarts can be put in common-sized 
kettle. Cover with a well-fitting cover 
that will keep in the steam, and keep 
boiling for two hours. Take out one 
can at a time, and at once put on a 
good rubber. If you want to keep the 
meat for several months, if it is chicken, 
veal or beef, have hot melted beef suet 
and fill the cans even full. If you only 
care to keep the meat for two or three 
weeks fill up even full with boiling broth. 
This work must be done with dispatch, 
not letting the contents of the can cool 
in the least. Screw on the cover to the 
last limit, and if your covers and rub¬ 
bers are not defective your meat will keep 
perfectly. In canning pork there is near¬ 
ly always sufficient grease to broth; if 
not the can may be filled with lard. 
Canning Meat in Tins.—Trim off all 
surplus tallow from meat, and either 
boil or roast the beef, using but little salt 
and pepper, preferably none at all. as 
these will attack the tin; meat can be 
spiced, etc., when removed from can to 
serve. When cooked remove from liquid 
and trim off from bones. If liquid is 
too greasy let it get cold and then remove 
tallow. While again heating liquid and 
meat boiling hot get the cans and covers 
ready, the covers to be pierced by an awl 
in the center. Use the friction top tin 
can only, for keeping meat through the 
Summer and dog days. You can use 
glass jars to keep same till May, but they 
are risky during warm weather. When 
meat and liquid are hot pack meat into 
the cans—any size you wish—not quite 
full, and pour liquid over, same so as to 
cover meat somewhat, then place on the 
covers good and tight. Put cans into 
oven and bake one or two hours. If 
cans are too full, liquid will ooze through 
vent. The baking will drive out every 
particle or atom of air through vent, and 
is absolutely necessary for safety. When 
nearly done baking liquefy some paraffin 
or sealing wax, and heat a soldering iron. 
The paraffin is to seal cover airtight around 
edge, and the soldering iron to use with 
solder to close up vent opening in center. 
Take out of oven a can at a time and 
solder vent opening as quickly as possible, 
then paraffin the edge of cover. Place 
cans—after finishing job—where it is dry 
and cool. A steer can be packed into 
about 50 or GO quart cans. 
Honey and Its Use. 
There is $20,000,000 worth of honey 
produced in the United States annually. 
The greatest part of this honey is used 
by the large baking concerns. Honey 
is used in varying quantities in cakes 
and cookies. Sugar cakes and cookies, 
also those made with molasses, soon be¬ 
come so dry that they are not palatable, 
But honey cakes will keep in good condi¬ 
tion almost indefinitely. Indeed they 
seem to improve with age. In many 
homes honey is a luxury. Honey is food 
in its most concentrated form, and should 
not be considered a luxury, as a pound 
of honey costs no more than a pound of 
good candy, and is much better for the 
children. Bread, butter and honey is 
not as expensive article of diet as pies 
and cakes that often make up the school 
luncheon. Can any housewife make a 
complex mixture that is more delicious 
than wholesome bread, good butter and 
honey, to say nothing of digestibility? 
We have substituted honey for molasses 
in cakes and cookies that call for sour 
milk and soda with good results. This 
gives variety, the cakes are better and 
one can bake in larger quantities as they 
do not become dry and hard. Honey 
used in making puddings gives a delight¬ 
ful flavor. 
A cup of strained honey to a quart of 
cream makes a delicious ice cream. 
Honey can be made into candy with 
the addition of sugar. Plain honey 
candy is made by standing a vessel with 
one pound of honey, one pound sugar and 
one tablespoonful of water in another 
vessel of hot water until sugar melts and 
then cooking over a moderate fire until 
it forms a ball; turn into buttered pan, 
flavor with lemon and pull when cold. 
Nut Honey.—Make a plain candy as 
above, and stir in nuts when taken from 
fire, place in buttered pan and cut into 
squares. 
Honey Cream.—Take an equal quan¬ 
tity of honey and cream, stir into this 
mixture powdered sugar to make stiff 
and then knead like bread and form 
into fancy shapes. Use half honey in¬ 
stead of all sugar when making fudge 
and you will be pleased with the results. 
Honey Delights.—Cook one cup of 
honey, one cup sugar and one cup sour 
cream until thick. When cold make into 
balls and place half an English walnut 
on each. 
Honey can be used to sweeten lemon¬ 
ade or fruit punch when something ex¬ 
tra fine or novel is wanted. Both raw 
and cooked fruit sweetened with honey 
is considered a great delicacy in many 
homes. Raw peaches and cream with 
honey are especially nice. 
Comb honey kept for Winter use, 
should be kept in a warm place, as honey 
cells will grain and comb honey thus 
candied is not palatable. Extracted 
honey can often be liquefied by placing 
in a warm room for a few days, or the 
vessel of honey can be placed in another 
vessel of hot water. Honey should not 
be heated directly on the stove, as it is 
likely to impair its delicate flavor. 
M. c. B. 
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There is almoSl as much 
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They coil less in the long run than the bulky, 
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strong and soft; durable but pliable and easy. 
Ask for the splendid wearing "Protestor” 
the “Glad Hand.” Free 
Book describes line of gloves 
and mittens, lined or unlined, for 
motoring, cycling, 
driving, etc At 
dealers" or we will 
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,O.C. Hansen Mfg. Co. 
1S6 Detroit St. 
Milwaukee, Wis. 
m 
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