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BIGHT MASON CITY GLOBE-GAZETTE FEBRUARY 8 M 1.934 BEYER DISCUSSES CURING, CANNING MEATS READER'S REQUEST ANS WERED IN FULL Â· Globe-Gazette Food Specialist Offers Complete Array of Methods for Preserving Meat i Jeanette Beyer, Globe-Gazette food expert, answers a Globe-Gazette reader's query about curing and canning 1 meat with a collection of recipes in this week's Table Talk. Recipes for brine salt pork, pickled pigs' feet, head cheeses, pork sausage, scrapple and the like are included. Dear Jeanette Beyer: . As I have often seen your recipes in the Globe-Gazette, I was wondering if you would put ia some recipes for canning beef and pork and also how to make pickled pigs feet, I would appreciate it very much, and I know that others would too, : Baby(jbmes) Turn Ike moniii of wu'tag into eaie and comfort Â·VT OTT can n ow avoid J unnecessary pain and I alter regrets b* pre- I paring 1 your body for f that dear baby'fl coming 1 . A massage medium and ekin lubricant, called Mother's Friend, helps to relieve and prevent EkSn tightness . Â· . abdominal tissue breaks . . . dry skin * . . caked breasts . , . atter delivery irrinltleg. Mother's Prlend refreshes and tones the afcln, tissues and muscles- It makes them supple, pliant and elastic. Jt Is, scientific in composition--composed of especial oils and highly beneficial Ingredients--externally appJiW--pure and Bafe. Quickly absorbed. Delightful to use. Highly praised by users.' many . doctors and nurses. Time-tested for over 60 yeara. Millions of bottles soM,' Try It tonight. Just ask any druggist lor Mother's Friend, The Bradfleld Co.* Atlanta, Go. Mother's Friend ~lfB*fnm pain as the butchering season is here.-B. A. Reader of Wesley. I surely will do all you ask and more, for I can guess that whei/ the hog hangs high, there are strenuous days ahead for the women in the family.. Since I cannot quote from first hand experience, I've consulted experts. And though you may not talk to these people, you too may consult by reading their excellent bulletins. The following bulletins may be obtained free of charge from the extension department, Cornell University, Ithaca, New York. "Curing Meats," by R. B. Hinman and C. D. Schutt. "Home Conning," by Marion Â· C. Pfund. "We Can Kill a Lamb," by R. B. Hinman. "We Can Kill a Hog," by R. B. Hinman and C. D. Schutt. Here are a few of their simple direction a: Brtno Salt Pork. Pack thoroughly cooled pork in a barrel or a jar. For each 100 Ibs. of meat weigh out 10 Ibs. of salt and 2 ounces of saltpeter.' Mix these, dissolve the mixture in boiling water, anc) add sufficient water 'to cover the meat. Allow this brine to cool thoroughly, and then pour it Try KRESGE'S First THE STORE OF GREATER VALUES A New Low Price UK R A Y O N TAFFETA S L I P S 59t This is oneof ourmostpopularalipsnt a new reduced price. The quality ia the Borne--soft rayon taffeta, true bins cat front and back, 46' long. Choice of bodice or California topfl with lace trim. In flesh, tea rose or white. 25c to $1 Store 9 South Federal Pure Silk Full Fashioned H O S I E R Y 59 s **Â· Fine hosiery makes the peri'ect gift! She'll like the sheer clear beauty of this lovely chiffon. A wide choice of all the new Spring shades. Every pair is first quality. We believe there is no better at this price. Â·J SOUTH rEDcn.ii. over the meat in the barrel. Place a block on top to keep the meat submerged. Fat backs are ordinarily used for salt pork cured in brine, but any part of the carcass may be cured in this way. The meat cures best when cut in strips or in six- inch squares. The meat should be left in the brine and be taken out as needed. Pickled Pigs' Feet. Take well-scraped pigs' feet, with the toes removed and soak them in cold water over night. The next morning put them in a kettle, add enough water'to cover them, and let them cook until they are soft. This will require about five hours. Salt should be added to the water during the cooking. When the pigs' feet are soft, remove them from the water, split them, pack them in an earthen jar and pour hot vinegar over them. Spices of various kinds may be added to the vinegar if desired. iSeulke, 1D16). Headcheese Headcheese is made from the part of the head of a hog that would otherwise be wasted. When properly prepared it is a delicacy. The feet, or other trimming as well as the head, may be used. Skin the hogs head, remove the eyes and the brain, and split the head through the midline, or down the center of the forehead and the nose. Usually the jowls are removed and salted. Put the head pieces into a cooker, add enough water to cover the meat, and boil the whole until the meat parts come readily from the bone. Remove the meat, separate it from the bones, and chop it finely. Remove the liquid from the kettle and save it for further use. After the meat is chopped, return it. to the kettle, pour out enough of the liquid .to cover the meat, and allow it to cook for 10 or 15 minutes. ' nils this final cooking is taking place, season the mixture with salt and pepper to suit the taste. Put the cooked meat' and the liquid that remains into jars, pans, or a cold-meat press, place a weight on top, and allow the meat to cool. It will then be solid and can be sliced and eaten immediately. (Seulke, 1916). Pork Sausage Pork sausage should be made from clean, fresh pork scraps, or from the cheaper parts of the meat. The meat should be in the proportion of three parts of lean pork to one of fat pork. This should be seasoned with salt, pepper, and sage and then^run through the grinder. Uusually 1% oz. of fine salt, Â«, oz. of ground black pepper, and ] ,i oz. or less of ground sage for 6 pounds of meat, makes a satisfactory seasoning. Pork sausage may be used loose, made into pats and fried, or is stuffed into pork casings and double-linked. If left loose, it can be packed in jars .until used. If it is to be kept for a long period, It may be run into cloth bags and smoked for a short time. The linked sausage may also be smoked for a short time in order to preserve it. If it is to be kept until summer, it may be j partially cooked, packed in a jar, and covered with hot lard. Scrapple Scrapple is usually made from the heads and the feet of hogs but it may be made from any part of the pork carcass. Beef or veal, to the extent of not more than 40 per cent, may be added, but pork alone gives a betterflavore'd product. If heads are used, split them them through the center, place them in a cooker or kettle with enough water to cover them, and cook them until the meat separates from the bone. Take out the meat and the bones, and save the broth for future use. Pick all the meat from the bones, chop the meat fine, add this to the broth and replace the whole on the stove to boil. Stir the meat and add salt and pepper to suit the taste, which ia about 1% oz. of pepper and of a pound of salt.to 20 pounds of meat. For additional seasoning, ',4 oz. of sage, ',4 oz. of nutmeg, and H oz. of mnce may also be added for each 20 pounds of meat. Add enough cornmeal (ground fine) and buckwheat flour to the broth, in the proportion of 9 parts of cornmeal to 1 part of buckwheat flour, to make it FINK'S SMART APPAREL .offering . . . . A SENSATIONAL PURCHASE Our buyer just returned from Eastern markets where he made a sensational purchase of Closeouts in Winter Coats, Fur Coats, and also a fine collection of New Spring Dresses. These values are going to be offered to you Friday and Saturday. DRESSES These dresses were such wonderful' bargains that we could not resist buying--we are passing our lucky purchase on to our thousands of customers in North Iowa Friday and Saturday. WORTH Â§5 TO $13.90 $ . 0 0 4 COATS $Â£ Â·00 (Heavy Winter and Early Spring) These coats were offei'ed at such sacrificed prices that we bought even this late in the sea- ^ ^' ^^ An son. Be here Friday and Satur- "9 Â·! Â·Â·Â·**Â® day and share our good for- * ^^ tune. WORTH $15 TO $39.50 FUR COATS At Prices Which Will Save You at Least 60% Before Next Fall Lay Away and Charge Accounts Always Welcome SPRING MERCHANDISE We already have several hundred-garments for your inspection--Suits, Coats, 2 and 3 Piece Suits, Short and Long Coats, Swagger, Fitted and Windblown Effect. 15 South Federal Ave. Phone 484 as thick as mush. The meal and the flour should be mixed dry, and added gradually while the broth Is being stirred, in order to prevent lumpiness. Stir the mixture for 15 minutes and then allow it to cook slowly for an hour, when it should he of the consistency of thick mush. Pour the scrapple into shallow pans and allow it to cool. It can then be sliced and fried. , Canning of Meats. Can meats in pint or quart jars or in No. 2 or No. 3 plain tin cans. Process at 15 pounds of pressure-a pint can, 55 minutes; a quart can, 60 minuses; a No. 2 tin can, 55 minutes; and a No; 3 tin can 60 min- itet. Selection of Meat. Any kind of meat, such as .beef, veal, mutton, lamb, pork and venison or meat sundries, such as heart, liver, tongue, kidneys and brains, may be canned. Tho meat must be fresh, clean and from healthy animals; and the animal heat must have entirely left the meat before it is canned. Keep the meat cool. Preparation oÂ£ Aleut. Atfsolute cleanliness of the operator, the work bench and tlia utensils at all times is essential. Wipe the meat carefully with a clean, damp cloth. Do not dip the meat into water because the juices will oe drawn out. Cut away all dark portions, t-x- cess fat, and cartilage, and remove any bones. Slice the meat across the jrain, then cut it into pieces of a suitable size for serving-. Although Lhe meat may be cooked before canning, it is not necessary. Such pre- coohing of meat is time-consuming', gives the meat a warmed-over taste. when it is used, and does not shorten the length of time the meat must be processed. Packing The Meat. Pack the meat or meat sundries loosely, neatly and orderly into hot glass jars or plain tin cans. A quart container holds about two pounds of trimmed meat Allow fror.i l'/s to 2 level teaspoons of salt to each quart of meat. When the container is half packed add part of the salt; add the other part when the jar is filled. Fill the Â· container to within 54 inch from the top. Seasoning such as onion, bay leaf or anything desired, may be added, and a small piece of bone if there is room. Do not add fat, flour, crumbs, meal and the like, or water. The meat should be cut into pieces, it should not be packed too tightly, and the jar should not be filled entirely to the top because the compact nature of the meat makes it difficult for heat to penetrate quickly to the center oÂ£ the container. Flour, crumbs, meal and excess fat are omitted because they also retard the rate at which, heat can penetrate. Water is omitted because the flavor of meat canned without water is more like roast than like stew. If the pack is very tight or if there is excess fat, increase the processing , time from ! to 10 minutes. If tin cans are used, exhaust by allowing them to stand uncovered for 15 minutes in boiling water before sealing them. Scaling-, Processing-, La?jclling- and Cooling. Carefully wipe the rubber rings, and place the lids on the jars. Partly seal glass jars. If the jar has a wire hail, click the top bail into position but leave the lower bail up while processing. If the jar has a screw top, first screw it in place, then unscrew it half a turn so that it is not tight. Completely seal tin cans at once. Placo the hot containers into the hot pressure cooker. Glass jars should not touch each other. Tin cans may be either piled on top of each other or placed on their sides Carefully wipe the cover and the top edges of the pressure cooker Clamp the cover in place. Process the containers for tho length of time required. Allow the pet cock of the pressure cooker to stay open for from 7 to 10 minutes so that all the air is forced out oÂ£ the cooker before the pressure is allowed to rise as the required high temperature will be reached only if all the air is driven out. After tho petcock is closed, from 5 to 30 minutes will be needed to reach the desired pressure. Beg-in counting tli e processing ume only after the desired pressure is reached. If the pressure fluctuates some of the liquid in the jars will be lost through the partial seal At the end of the processing time remove the cooker from the fire or turn off the gas. If glass jarg have been used, be sure to allow the pressure gauge to fall to zero and stay there for two minutes before slowly and carefully opening the petcock. Air should rush in but steam should not rush out. If tin cans are iised, the petcock should be cautiously opened before the pressure reaches zero. Remove the cover from the cooker and quickly complete the seal of the jars while they are still in the cooker. The cooker should not be so full that this is impossible. Remove the containers immediately and cool them promptly Set glass containers upright and far apart in a well-ventilated but not drafty place. Cool tin cans by plunging them into several changes of cold water. Prompt cooling is essential for a product of the best flavor color and texture. Never pack, jars closely, nor stack ton cans, until they are cold. Failure to observe this precaution may result in the spoilage of an entire batch of food Wash the containers thoroughly Label carefully, giving name of product, date and grade. Store in a cool, clean, well-ventilated place. Enough juice and fat will be extracted from the meat during processing to fill the container at least two-thirds with liquid. The ment will, therefore, shrkik somewhat so ' t h a t the container Will not be Cull; this will not impair the keeping quality of the meat. Wants Corn Pone Dear Jeanette Beyer: I am anxious to procure a recipe for "corn pone' made with "salt risin" My great grandmother had such a recipe which she had-brought from New England but I am unable to procure,-it. This bread is made as I said with a raising set at night and used to be called feather bed yeast as it must be kept at the same temperature all night. In the morning this mixture which at this time is light and fluffy is made into a batter with flour and again allowed to get light when it is mixed Into a dough with a small amount of cornmeal and is then made into a loaf In either a skillet or an iron pot and then allowed to get light then baked rather slowly. This is very wholesome and is delicious. I have the idea how to make it, but have no idea how to proportion it. If you can get this recipe, please print in next week's Table Talks. Yours truly, Anna McMinds. A Definite Starter Wanted Dear Jeanette Beyer: I would like so much to get a recipe of liquid starter for bread making. Years ago my mother got a pint of it from a neighbor, she in turn got it from someone else. It was so easy to make bread with it, and always good bread without fail. She kept it In the basement, on the bake das's about once or twice a week, this was brought up and the contents put with tepid potato water. About noon, I think, a little sugar was added to potato water. In the eve- ing a pint of it was taken out for the next time, more water added to the remaining. This was ready to make the sponge. Surely some of your many readers will know how it is made. I saw a recipe one time but the author was so indefinite about when to divide the starter for future use. Thanking you.--Mrs. F. N. Briggs. IJttlo Damage Results. ROCKFORD--The fire department answered a call to the Marvin Johnston residence Tuesday afternoon to extinguish a roof fire. Little damage was done. WAKE UP YOUR LIVER BILE- WITHOUT CALOMEL And You*.! Jump Out o! Bed in the Morning Rarin' to Go li you feÂ«l a our and sunk anfl the world looks punV, don't swallow a. lot ol saltj, mineral water, oil, laxative candy or chwrfni rum aad expect them to make you suddenly awe-t *afl buoyant and full of Â·ucihine. For they can't do It. They only moTÂ« thr DOwelfl and a mere movement doesn't net Â»t tho cause. The raasoo for your down-and-out feclint: U your liver. It should pour out two pounds of Hquld bile into your towels dally. If Ibis iilo is not flowing freely, your food doesn't digest. It juit decays In tfaa bans!*. Gas bloela up your stomach. You have a thick, bad tail a and your breath fa foul, Â·kto often break! cut In burnishes. Your head aches and you fw I down and out. Your whole , . pound* oE bile flowin* freely and make you feel "up and up." They contain wonderfuf, 'harmless, jentla fogetabte ertracta. amarlnB when It comes to raakioR the bile flow freely. But don' t ask for Liver pill*. AH'* for Carter's Littlo Liver Pills. Look for the name Carter'* Littlo Liver PilJa on tho red l*bÂ«l. Runt* a lubati tute.2 5 c atdrug stores, 0 1 331 C. NI. Co. All Mason City K thrilled nvfr thfisp pnrnrt new miring creations) Wft ifvcii w i l l ; priihj w h e n TTC o f f e r you Tlieso da:;tiln^ oxfords In tlie new l-oc^li leathers, In preys, fawn, browns, and combinations, n i n e new * patterns at only T Tbe "dunlin* aenson' 1 is on for rough Drains , . anl Connie uses brand new Pore tic. (rough c a r f ) with three simps of contrasting kid - - - a. delight for your checks ami woolens, at Connie's thrilling price. only " RU:KS Corrucca and Porette roiiRh leathers, conilncntai all leather heels, [n Hie naw spring sreya, bluÂ«R, fa-ATM, Id-owns or black, and a price that young budgets adore. * -^. n only $ O 9 5 \Ve Have Mason City's Greatest Shoo Values. Sl7.es AAAA-B -- -t-lft Mail Ordars Filled Damon's 5? PERFECTS lofk O ~ 'emoj/t?c i FOUNDATION GAR/^ENTS . _ T1 O answers the Call of Youth... This poetic all in one snuggles up high about the waist and comes low over the thigh--but so deftly that young moderns are never conscious of it for a moment. Lace uplift. "NIPSET Â·n Made of two-way stretch, of course-with just enough firmness and plenty rtf- "-7 ff\ of "give." Boneless, hookless and back- 4J / DU FOUNDATIONS--DAMON'S SECOND FLOOR NEWS! z rn the invisible garter i The NOTE OF SIMPLICITY A few quick turns of the wrist and the garters arc adjusted for the day. The NOTE OP SMARTNESS B-FL/ATS have ho Lumps or ridges to show through the sheerest and most clinging evening gowns. The NOTE OP ECONOMY B-FLATS absolutely prevent garter runs and threads torn from constant hitching. The NOTE OF COMFORT B-FLATS allow absolute freedom of body movement. They do not bind or impede the circulation. PERFECT FOR ALT, AGES AND BVEKY A-t OCCASION. Made in five sizes. Price 3)1 HOSIERY--DAMON'S MAIN FLOOR ' GREAT NEEDLBIZED QUADRIGA P R I N T S 20C yard VAT DYES -- PRESHRUNK FINISH Positively the grandest combination of color and patterns we have ever shown in fast color SO square count quadrigas. We urge you to see them! COTTON AND FABRICS--DAMON'S MAIN FLOOR rn SMART Boys' 4-piece H S U I T S I to $1475 Snappy new single breasted styles and yet they represent economy! You wilHind them correctly styled and tailored. A varied selection of weaves and fabrics. See them before you buy! Sizes 7 to 19 BOYS' DEPT.-DAMON'S MAIN FLOOR.