282 
7ht  RURAL  NEW-YORKER 
February  24,  1923 
In  the  Service 
of  the  American  Farmer 
SCIENTIFIC  feeding  is  to-day 
as  important  in  the  raising  of 
profitable  crops  as  in  the  raising 
of  profitable  cattle  and  hogs. 
First  thing :  Are  your  fertilizers 
RIGHT  ?  Look  up  or  send  for  the 
A  A  C  man  in  your  locality.  He 
represents  an  organization  whose 
aim  is  not  simply  to  sell  you  so 
many  bags  of  fertilizers,  but  to 
help  you  GROW  CROPS  through 
careful  selection  of  the  proper 
fertilizers  for  your  particular  soil 
and  climatic  conditions. 
And  what  organization  is  better 
qualified  to  give  you  this  help  than 
the  one  having  behind  it  the  ac¬ 
cumulated  experience  of  what  is 
probably  the  most  noted  group  of 
authorities  on  plant  foods  and  soil 
fertility  in  all  fertilizer  history? 
THE  AMERICAN  AGRICULTURAL  CHEMICAL  CO. 
Alexandria,  Va.  Cleveland 
Atlanta 
Baltimore 
Boston 
Buffalo 
Cincinnati 
Columbia.  S.C. 
Charleston,  S.C. 
Spartanburg,  S.  C. 
Detroit 
Greensboro,  N.C. 
Henderson,  N.  C.  Norfolk 
Jacksonville  Philadelphia 
Los  Angeles 
Montgomery 
New  Haven 
New  York 
Baleigh 
St.  Louis 
Savannah 
Etc. 
Address  nearest  office 
WRITE  to  the 
Agricultural 
Service'  Bureau 
of  this  organization, 
in  care  of  our  office 
nearest  to  you,  for 
suggestions  on  your 
particular  crop  prob¬ 
lems.  This  Bureau,  in 
charge  of  Dr.  H.  J. 
Wheeler,  formerly  Di¬ 
rector  Rhode  Island 
State  Experiment  Sta¬ 
tion,  carries  on  prac¬ 
tical  experimental 
work  in  all  sections  of 
the  country,  to  deter¬ 
mine  just  what  fer¬ 
tilizers  are  best  adapt¬ 
ed  to  each  crop  and  lo¬ 
cality.  It  is  conducted 
as  a  helpful  service  to 
the  American  farmer. 
No  charge  or  obliga¬ 
tion. 
WRITE  for  thia 
free  booklet: 
“How  to  Get  tha 
Most  Out  of 
Fertilizers’* 
WRITE  for  the  A  A  C  agency 
if  we  have  no  dealer  near  you 
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The  Women’s  Forum 
A  Good  Layer  Cake  Good  Bread  from  Homemade  Yeast 
Recently  someone  requested  a  recipe 
for  “sour  cream  cake  filling.”  Have  used 
the  recipe  as  follows  for  eight  years : 
One  cup  sour  cream,  one  cup  sugar,  cook 
until  it  hairs,  then  stir  until  cool  and  add 
nuts  and  vanilla.  Nice  without  nuts. 
A  nice  cake  to  use  with  the  filling:  Flace 
in  the  sifter  one  cup  sugar,  one  and  one- 
half  cups  flour,  one-half  teaspoon  soda 
and  pinch  of  salt,  sift;  then  add  one  cup 
sour  cream,  one  egg  and  one  teaspoon 
vanilla.  Beat  300  strokes.  Bake  in  lay¬ 
ers  or  cup  cakes.  The  old  method  of  dis¬ 
solving  the  soda  in  hot  water  darkened 
the  cake.  K.  b.  l. 
Hints  to  the  Housekeeper 
Another  “don't”  in  repairs  to  Avail  pa¬ 
per  is  this:  Don’t  cut  your  patch,  but 
tear  it  irregularly,  thinning  the  edges  as 
much  as  possible,  and  you  will  be  sur¬ 
prised  to  see  how  completely  it  is  camou¬ 
flaged.  Also,  when  you  put  up  the  cellar¬ 
way  shelf  don’t  forget  to  supplement  it 
with  a  mouse-proof,  fly-proof,  ant-proof 
safe  suspended  from  the  ovehead  beams. 
This  safe  can  be  made  from  a  wooden  box, 
with  wire  cloth  in  the  door  and  another 
strip  in  the  back  to  provide  ventilation. 
It  should  contain  two  or  three  shelves, 
removable  for  easy  and  thorough  cleans¬ 
ing.  Placed  half  Avay  down  the  cellar 
stairs,  it  saves  numberless  steps,  and  is 
one  of  the  busy  liousewife’s  greatest  con¬ 
veniences.  K.  F.  D. 
Using  a  Pressure  Caimer 
1  have  had  a  pressure  rainier  for  six 
years,  and  in  that  time  I  have  canned 
everything  conceivable,  from  mushrooms 
to  baked  beans,  and  cooked  all  sorts  of 
things  in  it  to  perfection.  In  fact,  if  I 
could  not  procure  another  pressure  canner 
I  would  not  part  with  my  canner  for  any 
amount  of  money. 
On  page  20  I  note  that  Mrs.  M.  II.  M. 
wishes  “to  know  if  one  could  grind  beef 
or  pork  very  line,  and  can  it  something 
like  the  potted  ham  Ave  buy.”  I  can  as¬ 
sure  her  that  it  can  he  done  very  success¬ 
fully.  for  I  have  done  it. 
I  took  care  of  tAVO  ireshly  killed  hogs 
entirely  myself  once,  my  husband  being 
away  from  the  farm.  There  was  a  great 
deal  of  sausage  meat,  and  I  kneAV  that 
Spring  would  be  with  us  before  he  Avould 
be  able  to  eat  any  of  it.  as  he  Avas  not  to 
return  for  six  weeks.  The  children  and  I 
did  not  care  to  eat  it  all.  either,  even  if  it 
had  been  possible.  I  bad  put  the  cooked 
sausage  in  crocks  under  melted  lard  be¬ 
fore,  but  this  time  I  decided  to  can  it. 
This  1  did,  and  we  never  had  sausage  of 
as  flue  flavor  before.  It  is  true  that  in 
order  to  cook  it  in  cakes  I  had  to  add  an 
egg  to  hold  it  together,  but  I  did  not  con¬ 
sider  that  any  disadvantage  as  it  Avas 
Spring,  and  Ave  had  plenty  of  eggs.  By 
this  method  we  had  sausage  whenever  we 
AA-auted  it  all  Summer  long,  and  the  finest 
of  meat  loaves,  reminding  one  of  chicken 
or  turkey.  Used  cold,  it  Avas  excellent  in 
sandAvicheS. 
Of  course,  anyone  avIio  uses  a  pressure 
canner  knows  about  cutting  pork  chops, 
inserting  in  jars,  covering  with  boiling 
water,  and  processing.  They  come  out 
like  fresh  pork  chops  As  Spring  approaches 
Ave  can  our  calves  and  porkers,  except 
for  the  hams  and  bacon.  When  a  hog  is 
killed,  I  immediately  can  the  liver,  and  it 
is  as  good  as  calves’  liver  Avheri  avc  eat  it 
later  on.  I  hake  liver,  placing  it  in  a 
casserole,  cut  in  the  usual  pieces,  and 
place  strips  of  bacon  over  the  top.  We 
enjoy  it  as  a  change  from  the  fried.  I 
also'  take  all  the  waste  bone  from  veal, 
cook  in  the  canner,  and  strain  into  jar, 
processing  for  soup. 
When  the  squash  begins  to  show  spots 
on  the  shell,  I  bake  in  the  oven,  scrape 
from  shell,  rub  through  a  colander,  and 
can.  Squash  pie  from  this  canned  squash 
is  good  any  month  in  the  year. 
AVe  planted  mangel  Avurzels  for  the 
stock,  and  when  the  men  were  thinning 
them  I  canned  several  tubs  of  them  for 
greens.  They  were  excellent  in  the 
Spring  before  fresh  greens  appeared. 
Last  year  I  canned  the  young  sugar  beet 
tops  at  thinning  time.  Nothing  could  be 
superior  in  the  way  of  greens. 
ANNIE  PIKE  GREENAVOOD. 
Canned  Pork 
Sterilize  pint  cans,  pack  the  lean  pieces 
of  fresh  pork  (that  has  been  properly 
cooled)  in  the  cans.  I  use  the  shoulder 
and  pieces  of  tenderloin,  trimming  off  the 
fat,  Avhieh  can  be  used  for  lard.  Pack 
tightly  and  add  one-half  teaspoon  of  salt. 
Don’t  put  in  any  Avater.  Put  on  neAV  can 
rubbers,  snap  wires  half  Avay  doAvn.  place 
in  steamer  and  cook  3%  hours.  I  use  a 
large  aluminum  roaster  which  holds  12 
pint  cans  as  a  steamer.  When  finished 
snap  wires  down.  If  they  go  doAvn  too 
easy,  put  a  thick  piece  of  pasteboard  un¬ 
der  the  wire  on  top  of  the  can ;  be  sure 
that  the  top  is  very  tight.  Leave  the  cans 
in  the  uncovered  steamer  on  a  table  until 
they  are  cold.  Store  in  a  dark,  cool  place. 
The  meat  will  keep  perfectly  a  year  or 
more.  vail. 
I  want  to  thank  Mrs.  F.  J.  B.  through 
The  R.  N.-Y.  for  her  homemade  yeast 
recipe.  I  have  been  very  successful  Avith 
my  breadmakiug  since  using  her  recipe. 
I  made  up  quite  a  quantity  of  the 
“sponge,”  put  it  in  a  cool  place,  and  at 
a  cry  short  notice  can  serve  hot  rolls.  My 
boys  said  today :  “These  rolls  are  nice 
all  right.”  AVhy,  because  one  woman  Avas 
loving  enough  to  “pass  on.”  Live  for 
self,  you  live  in  vain ;  pass  it  on. 
MRS.  f.  c.  n. 
More  About  Canning 
Mrs.  Orville  Ellinwood’s  article,  page 
127,  on  the  care  of  cans  and  home-canned 
goods  is  mine  exactly,  but  I  never  gave 
a  thought  but  that  everyone  Avas  just  as 
particular.  I  also  started  to  can  meat 
three  years  ago,  and  still  have  some  of  it 
in  perfect  condition.  I  had  never  heard 
or  read  of  doing  it,  but  decided  to  experi¬ 
ment,  believing  if  green  vegetables  could 
be  kept  by  the  cold-pack  method,  meat 
could,  too.  A\re  buy  beef  by  the  quarter 
from  a  neighbor,  avIio  has  only  prime 
meat,  several  times  during  the  Winter, 
and  I  can  some  and  corn  some,  beside 
having  all  Ave  Avant  to  use  fresh. 
AVb.il e  the  meat  is  strictly  fresh  I  cut  in 
convenient  size  the  best  lean  pieces,  and 
fill  cans,  putting  in  as  much  as  possible, 
and  add  to  each  gallon  one  teaspoon  of 
salt.  They  may  or  may  not  be  filled  Avith 
water.  Adjust  rubbers  and  tops  and  cover 
can  with  water  and  bring  to  boil  as  soon 
as  possible,  and  boil  hard  three  and  one 
half  hours.  This  last  year  I  added  one 
teaspoon  of  vinegar  to  each  can.  It  can¬ 
not  be  tasted,  and  will  make  tough  meat 
better,  and,  according  to  the  testing  sta¬ 
tions  for  vegetables,  it  is  more  certain  to 
keep.  However,  I  ha\Te  done  a  great 
many  cans  each  Avay,  and  have  never  lost 
a  one,  and  it  tastes  better  than  the  meat 
you  go  to  the  market  and  buy,  besides 
being  very  convenient  to  have,  especially 
in  the  country,  for  a  hurry-up  meal,  or 
Avhru  doing  outside  work  until  mealtime. 
The  bones  are  cooked  in  plenty  of  Avater 
and  the  broth,  together  with  small  pieces 
of  meat  and  whatever  vegetables  are 
liked,  and  seasoning,  are  put  in  cans  and 
boiled  the  same  as  meat.  This  is  line 
soup.  I  make  it  very  rich  and  thick,  so 
it^  can  have  Avater  added  when  opened. 
Well-washed  rice  can  be  added  if  desired. 
AATien  cooking  the  corned  beef  I  do  an 
extra  lot,  then  put  some  in  cans,  cover 
Avith  broth  and  sterilize  in  hot  Avater 
bath,  same  as  fresh  beef.  This  is  de¬ 
licious  in  hot  weather.  If  desired,  it  may 
be  ground  up  ready  for  hash. 
I  also  did  rabbit  and  chicken;  parboiled 
the  rabbit  same  as  for  frying,  then  put  in 
cans,  discarding  large  bones;  added  salt 
and  broth  and  sterilized  three  hours.  The 
chicken  I  boiled  as  for  fricassee,  only  just 
until  I  could  slip  out  the  bones  Avithoul 
letting  the  pieces  get  out  of  shape,  ar¬ 
ranged  in  cans,  covered  Avith  broth,  added 
salt  and  sterilized  three  hours.  If  any¬ 
one  knows  these  thing  will  keep  with 
less  boiling,  I  wish  they  would  inform  us 
through  The  R.  N.-Y.  I  had  not  ven¬ 
tured  to  cook  them  less  after  putting  in 
the  cans. 
I  have  a  14-quart  galvanized  pail  and 
three  wire  baskets  from  the  10-cent  store 
for  the  purpose  of  holding  the  cans.  ( I  r 
is  so  easy  to  lift  the  hot  cans  from  water 
I  wouldn’t  be  without  them)  and  with  a 
tight-fitting  cover  it  makes  a  good,  cheap, 
easily  handled  outfit,  and  comes  to  a  boil 
Arery  quickly  on  the  oil  stove,  and  con¬ 
tinues  to  boil  Avith  the  flame  turned  down 
a  little.  I  put  up  a  good  many  cans  of 
vegetables,  but  find  it  less  tiring  to  do 
three  at  a  time,  for  Avith  other  Avork  and 
children  it  is  enough  to  gather  and  pre¬ 
pare  at  once. 
My  sausage  is  packed  into  stone  jars 
and  placed  in  a  warm  oven  until  Avell 
covered  Avith  melted  grease.  Then  thor¬ 
oughly  cooled  and  stored.  It  keeps  a  long 
time.  Slices  of  fresh  pork  are  parth 
cooked,  packed  into  jars  and  Avell  covered 
with  hot  lard.  This  keeps  finely.  One 
sees  sliced  bacon  in  glass  jars  in  the 
stores.  Is  there  any  way  to  do  this  at 
home?  My  homemade  bacon  seems  to  get 
hard,  and  sometimes  moldy,  Avhieh,  1 
think,  spoils  it. 
Does  anyone  knoAV  hoAV  to  can  sweet 
potatoes?  Is  any  Avater  put  in  the  cans? 
Also,  has  anyone  experience  in  canning 
cauliflower?  A  good,  simple  recipe  for 
homemade  mincemeat  Avould  be  greatly 
appreciated. 
In  Mrs.  Ellinwood’s  recipe,  Avhy  could 
not  the  suet  be  put  in  the  cans  before 
boiling,  rather  than  open  -  them  after? 
There  is  usually  a  coating  of  suet  in  the 
top  of  my  cans.  mbs.  e.  h.  g. 
Deviled  Meat 
I  always  read  the  “Texas  Notes”  with 
great  interest,  and  will  be  glad  to  help 
M.  H.  M.  out  as  a  result  of  my  steam- 
pressure  experiences.  Either  beef  or  pork 
can  be  successfully  canned  in  the  follow¬ 
ing  manner :  Cut  the  meat  in  small 
pieces,  cook  till  tender  in  a  very  small 
amount  of  water.  Chop  very  fine ;  season 
with  salt,  pepper,  spices  and  a  little 
cayenne.  CroAvd  it  tightly  into  cans  and 
process  two  and  one-half  hours  at  5  lbs. 
pressure.  mrs.  b.  b. 
