The RURAL NEW-YORKER 
907 
The Canning of Fish Under Steam 
Pressure 
Part II. 
Hard Siiei.led Crabs.—T hese may be 
treated as follows: Put them bead first 
into a kettle of hot water. In five min¬ 
utes add one tablespoon of salt and boil 
for 30 minutes. Allow to cool and re¬ 
move shells, stomach (which is just un¬ 
der the bead), gills and intestines. Take 
out the meat carefully in flakes with a 
fork. Moisten flakes with water (but do 
not have them soggy) and fill into jars. 
Add salt in the proportion of a teaspoon 
to a quart, and process : 
Pressure 
Half-pints .... 30 min. at 250° F. 15 lbs. 
Pints .45 min. at 250° F. 15 lbs. 
Quarts . 60 min. at 250° F. 15 lbs. 
Feared Fish.—F ish of Class 2 may 
also be flaked and canned as follows: 
When they have been cleaned and scaled, 
and entrails, heads, tails and fins re¬ 
moved. put in a plate, held in a piece of 
cheesecloth, and put the plate in a kettle 
of warm water sufficient to cover the fish. 
Add one teaspoon of salt and one table¬ 
spoon of vinegar for every two quarts of 
water, to whiten and harden the meat. 
Bring quickly to a boil and allow to sim¬ 
mer until the meat will readily leave the 
bones. Take up, remove skin and care¬ 
fully lift meat from the bones in flakes 
with a fork. Fill into jars and process 
as crab flakes, described above. 
Salting.—A fter fish of Classes 1 and 2 
have been cleaned and scaled, they may be 
rubbed inside and out with the following: 
Vi lb. salt. Vi lb. brown sugar and Vi oz. 
saltpeter to 20 lbs. of fish. Leave in a 
cool place for two days, wash and drain, 
pack into jars, fill with either sauce No. 
1 or No. 2, given below, and process: 
Pressure 
Half-pints .... 30 min. at 250° F. 15 lbs. 
Pints . 45 min. at 250° F. 15 lbs. 
Quarts . 60 min. at 250° F. 15 lbs. 
When acid, as tomatoes or vinegar, is 
present, use glass-topped jars. 
Sauce No. 1.—Four oz. onions chop¬ 
ped fine, S oz. salt. Vi oz. whole black 
pepper. 8 or 10 bay leaves. 1 oz. whole 
cloves. 1 Vi pints of cider vinegar and 5 
qts. of water. Soak pepper, cloves and 
bay leaves in the vinegar for 48 hours. 
Put water, salt and onions in a kettle and 
boil 30 minutes, add vinegar and spices, 
bring to a boil, let boil one minute, strain 
and use. 
Sauce No. 2.—Two quarts of tomato 
pulp. 1 cup cider vinegar. 1% tablespoons 
A orcestershire sauce. 4 oz. sweet pep¬ 
per chopped fine. 4 oz. onion chopped fine. 
4 oz. sugar. 4 oz. salt. Vi teaspoon cinna¬ 
mon. and Vi tablespoon pepper. Mix 
thoroughly and use. 
The smaller fish of Classes 1 and 2, 
after having been cured for two davs with 
salt, sugar and saltpeter, as heretofore 
described, and fish of Class 7 (smelts), 
having had the same cure for six hours, 
may be washed, thoroughly dried in the 
sun. or in an oven with an open door, and 
dipped in oil. heated to 300° F. Use a 
plunge thermometer to determine the heat 
of the oil. Cottonseed oil may be used. 
Olive oil is excellent, but the price is pro¬ 
hibitive. As soon as the fish are cool 
enough to handle, pack tightly into half¬ 
pint or pint jars, fill with hot oil and 
process: 
„ ,, . Pressure 
Half-pints ... 30 min. at 250° F. 15 lbs 
Pin ts . 45 min. at 250° F. 15 lbs. 
Smelts are packed as American sar¬ 
dines. 
Smoking.—A fter curing with salt, 
sugar and saltpeter, as above, fish of 
J lasses 1. 2 and 5 may be washed and 
hung, in the smokehouse to drain until 
sufficiently dry to smoke. Then start a 
ure of three-fourths hickory and one- 
b'urtk sassafras wood, and smoke the fish 
uniil a delicate gold in color, pack into 
iars and cover with Sauce No. 2. given 
above, and process for the time given 
heretofore for the respective classes. A 
pleasant, nutty flavor is imparted by the 
flight smoking. I will subjoin a few hints 
tor serving the canned fish, although, with 
a larder filled with possibilities, every 
housewife will find her mind filled with 
suggestions. 
RaU 1 ? 1 ^ f orp -—Take a pint jar of any 
j'oiied fish, remove skin and backbone and 
run through a food chopper. Slice two 
small onions and fry a golden brown in 
t«o tablespoons of butter, taking care not 
" ,"' r , n unions or butter. Remove onion 
anti blend two tablespoons of flour with 
e butter. Add one quart of milk, the 
nsh and onion. Let boil about three min- 
ent Seas ? n with pepper and salt and 
| v'T r , *' vrt . "ell-beaten eggs. Serve 
mediately, with croutons put in at time 
or serving. 
Fish or Crab Flake Salad.—P our 
tnbL° Ue l>mt * of , fish or crab flakes six 
U 1 spoons of olive oil and four table- 
snoone °/ g0 ? d vinegar: add two tea- 
" yrated onion, one teaspoon < 
apuka and salt to taste: 
codi Tr len , forks i«*t 
of crisp lettuce leaves. 
to vn,„. a r at - or half -pi»t of fish flakes 
make ,, filv .°' ,, . te Potato salad.’ It will 
P T e ® : "ashing and appetizing dish. 
. Flake Balls.—C ut in pie 
of 
toss lightly 
stand in a 
Serve on a 
etimio-i, —via mi pieces 
•saltedV ) ii at0e8 .-, to make « pint: boil in 
drv lint t ? nder: . 'train, allow to 
of fish fl ii ^ ° and uiash : add one cup 
with skin n k .ta’ , 0l 7: n0 ™P of boiled fisl, 
through n "r backbone removed, and run 
Pepper and [ ? chopper. Season with 
enSs n,5' 1 m , ,nuv or two well-beat- 
• Hi op by the rounded tablespoon- 
Your Rail-less Railroad 
Y OUR live stock and the produce 
from your fields, carried in freight 
trains to the cities, thunder past count¬ 
less danger-signs with the warning, 
“Look Out for the Cars!” Each one of 
these marks the crossing-place of a 
country road—a road without rails, lead¬ 
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marks a farmer’s right-of-way. 
Since your farm is a 1920 enterprise, 
probably it is fitted with most of the 
following modern equipment—the tele¬ 
phone, good lighting and heating, a silo, 
a manure spreader, a cream separator, an 
automobile, an engine, a tractor. 
But have your hauling problems found 
their proper solution? Are the time- 
losses and difficulties of a decade ago 
still impeding your endless carrying of 
farm loads? 
Government statistics show that in 
1918 alone, 350,000,000 tons of farm 
produce were transported to local ship¬ 
ping centers in motor trucks. The same 
national figures prove also that American 
farmers are the greatest users of motor 
trucks—among all industries. No pro¬ 
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impressive facts like these. 
Your name and address mailed to our 
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Chicago (incorporated) u s a 
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